Pumpkin Coffee Cake

So I guess I’m a basic B when I say that I enjoy all things cliché fall- Pumpkin flavored everything, sweaters, boots, comfort food, corn mazes, etc. I love coffee cake, and I love pumpkin flavored everything, so naturally I needed to combine the two in honor of it being the very very very beginning of fall-ish.

This coffee cake is super pumpkin-spice-y, moist, sweet, and has a nice crunch with the streusel topping. 10/10 I’m obsessed.

Pumpkin Coffee Cake

Ingredients:

Streusel Topping:

2 cup all-purpose flour
1 cup dark brown sugar
1/2 cup butter, cold and diced
2 teaspoon ground cinnamon

Cake:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup pumpkin pie filling
1/2 cup sour cream
1 teaspoon vanilla extract

Glaze:

1/2 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions:

Streusel Topping:
In a medium bowl, combine the flour, sugar, and cinnamon.

Add the cold, diced butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until you have a crumbly mixture.

Set aside.

Preheat the Oven:
Preheat your oven to 350°F (175°C).

Grease and flour a 9x13-inch square baking pan or line it with parchment paper for easy removal.

Cake Batter:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes.

Add the eggs, one at a time, beating well after each addition.

Stir in the pumpkin puree, sour cream, and vanilla extract until well combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

Assemble and Bake:
Pour the cake batter into the prepared baking pan and spread it out evenly.

Sprinkle the streusel topping over the batter.

Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Prepare the Glaze:
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.

Finish and Serve:
Once the cake has cooled for about 10-15 minutes, drizzle the glaze over the top.

Allow the glaze to set for a few minutes.

Slice the pumpkin coffee cake into squares, serve, and enjoy!