Just in time for the holidays—Pumpkin Coffee Cake

Knowing I have several portions of pure pumpkin puree in the freezer, my thoughts turned to a seasonal coffee cake . . . 

Pumpkin Coffee Cake   Makes one 9” x 13” cake (instead of using this size pan, I used to smaller sized pans instead)

Crumble Topping

½ cup cold butter, cut into pieces

½ cup packed brown sugar

⅓ cup all-purpose flour

⅓ cup old-fashioned or quick oatmeal

2 teaspoons pumpkin pie spice (or 1 scant tsp. ground cinnamon, ½ tsp. ground ginger, scant ½  tsp. ground allspice, ¼ tsp. nutmeg)

1 teaspoon ground cinnamon

½ cup chopped pecans

Cake

1 teaspoon pumpkin pie spice (or ½  scant tsp. ground cinnamon, ¼ tsp. ground ginger, scant ¼ tsp. ground allspice, pinch nutmeg)

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

3 cups all-purpose flour

¼ cup butter, softened

½ cup granulated sugar

½ cup packed brown sugar

2 eggs

1 ½ cups evaporated milk (or use half and half, or whole milk)

1 teaspoon vanilla

1 ⅓ cups pumpkin puree

1. Preheat oven to 350°.
2. Spray a 9” x 13” cake pan with nonstick spray.
3. Crumble Topping: Mix together butter, brown sugar, flour, oatmeal pumpkin spice, and cinnamon until coarse crumbs form. Set aside along with the pecans.
   
   
   
4. Cake: In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, soda and flour.
   
5. In the bowl of your stand mixer, cream together butter and sugars.
   
6. Add eggs, one at a time, and mix until incorporated.
   
7. Add milk and vanilla; stir to combine.
   
8. Add pumpkin puree.
   
9. Slowly pour dry ingredients into the wet and stir until fully combined.
   
10. Pour half the batter into the prepared baking pan. (I divided my batter between 2 pans.)
11. Top with half of the crumble topping and pour remaining batter on top.

    

    Note: Rather than making one large coffee cake, I divided the batter and topping between a 9" square pan & another smaller one.
12. Sprinkle with remaining crumble mixture and pecans and place in the oven.
13. Bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
14. Let cool before cutting into slices.

Recipe without photos . . .

Pumpkin Coffee Cake   Makes one 9” x 13” cake

Crumble Topping

½ cup cold butter, cut into pieces

½ cup packed brown sugar

⅓ cup all-purpose flour

⅓ cup old-fashioned or quick oatmeal

2 teaspoons pumpkin pie spice (or 1 scant tsp. ground cinnamon, ½ tsp. ground ginger, scant ½  tsp. ground allspice, ¼ tsp. nutmeg)

1 teaspoon ground cinnamon

½ cup chopped pecans

Cake

1 teaspoon pumpkin pie spice (or ½  scant tsp. ground cinnamon, ¼ tsp. ground ginger, scant ¼ tsp. ground allspice, pinch nutmeg)

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

3 cups all-purpose flour

¼ cup butter, softened

½ cup granulated sugar

½ cup packed brown sugar

2 eggs

1 ½ cups evaporated milk (or use half and half, or whole milk)

1 teaspoon vanilla 

1 ⅓ cups pumpkin puree

1. Preheat oven to 350°.
2. Spray a 9” x 13” cake pan with nonstick spray.
3. Crumble Topping: Mix together butter, brown sugar, flour, oatmeal pumpkin spice, and cinnamon until coarse crumbs form. Set aside along with the pecans.
4. Cake: In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, soda and flour.
5. In the bowl of your stand mixer, cream together butter and sugars.
6. Add eggs, one at a time, and mix until incorporated.
7. Add milk and vanilla; stir to combine.
8. Add pumpkin puree.
9. Slowly pour dry ingredients into the wet and stir until fully combined.
10. Pour half the batter into the prepared baking pan.
11. Top with half of the crumble topping and pour remaining batter on top.
12. Sprinkle with remaining crumble mixture and pecans and place in the oven.
13. Bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
14. Let cool before cutting into slices.