Pumpkin Coffee Cake

It’s not too late to cook something! In fact, this could be the perfect brunch item to treat your family to this Thanksgiving weekend. In fact, you could whip it up Thanksgiving morning to eat during the parade. You do need a little something to hold you until dinner. Plus, your family deserves it. Really they do. And you probably have all the ingredients onhand. Let’s hear it for convenience. Or you could just make it randomly and invite your friends over at the last minute for coffee cake and tea. From experience, I’ll say they really like that. Especially when they roll out of bed to warm coffee cake.

with tea

Disclaimer, I definitely made this from Pinterest, but don’t remember who the original baker was. Whoops. Actually I’m pretty sure it’s Crazy for Crust whose recipe I used.

Pumpkin Coffee Cake

(makes 16 slices)

  • 2 ¼ cups flour (divided: 2 cups for cake, ¼ cup for topping)
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice OR 1 teaspoon each of dried ground ginger, nutmeg, and cinnamon
  • 1 cup pumpkin puree
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla
  • ½ cup milk

For the topping:

  • ¼ cup unsalted butter
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • Pinch salt

Preheat the oven to 325° and oil/butter a 9×9 pan. Or like an 8×8 pan. I don’t worry about pan dimensions too much.

Mix the dry cake ingredients in a bowl: flour, sugar, spices, baking powder, salt (or pot if you have no large bowl. I am one of those people, as you can see from my pictures). Stir in wet ingredients, milk, pumpkin puree, oil, vanilla, and milk. Now it tastes perfect. Go ahead, taste it.

Batter one

From this

batter 2

To this

In a small bowl (I do have one of those), mix the topping ingredients, except the butter. Heat butter in a pan on low heat until it browns. This doesn’t take too long. I had never done it before so I wasn’t sure if I would know when it was browning, but I did. Just watch it, yo. Don’t want to burn your butter.

brown butter

See how all the little solids are dark? That means it’s time to stop.

Pour the butter into the topping ingredients and stir. Oh my god. It will be glorious. This is where I say don’t taste it. Don’t waste it by tasting it.


Pour the cake part into the pan, distributing evenly. Then sprinkle the topping on, sprinkling evenly (after you wash your hands, obvz)

Bake for 30 minutes, and test with a toothpick or knife. Cool as long as you can possibly wait before the smell wafts fully around your space, then cut and serve.


OH YEAH. Your grandma deserves to eat this. And you do too.


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