Cozy Up with This Irresistible Pumpkin Coffee Cake Recipe: Perfect for Fall Mornings!

- Chef Steph Recipes

INGREDIENTS:

Topping

• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 2 tsp. ground cinnamon
• 1/4 cup cubed butter, cold

• 2 cups all-purpose flour
• 1/2 tsp. baking powder
• 1 tap. baking soda
• 1 tsp. ground cinnamon
• 1 1/2 tsp. pumpkin pie spice
• 1 1/4 cups pumpkin puree
• 1/2 cup light brown sugar
• 1/2 cup vegetable oil
• 1/3 cup milk
• 1 1/2 tsp. vanilla extract

• 1 1/4 cups confectioner's sugar
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 2-3 Tbsp. milk

 DIRECTIONS:

1. Preheat the oven to 350°. Lightly grease and line a 9" x 9" square pan with parchment paper with enough hanging over the sides.
2. Starting with the crumb, use a fork to mix together the flour, sugars, and cinnamon together in a small bowl.
3. Add the cubed butter then use the fork or your hands to break the butter down into small pieces. Once the crumb is coming together slightly, and the butter is evenly distributed, set this bowl in the freezer until we need it later.
4. To make the batter, whisk together the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
5. In a separate, medium-sized bowl, whisk together the pumpkin puree, sugar, oil, milk, and vanilla extract. Whisk until smooth.
6. Add the wet ingredients into the dry then whisk everything together just until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure that everything has been incorporated correctly.
7. Transfer the batter into the prepared pan then use a silicone spatula to spread it out evenly. Top the batter with the crumb that we made earlier. Spread evenly.
8. Bake your coffee cake for 30-35 minutes or until golden brown on top and not jiggly in the center. Allow the coffee cake to coo in the pan for about 15 minutes before removing it. Allow the cake to cool on a wire rack after.
9. To make the glaze, whisk together the confectioner's sugar, cinnamon, vanilla, and milk 1 Tbsp at a time. You may not need all of the milk so just add a bit at a time until the consistency for the glaze is perfect.
10. Once the coffee cake has cooled for at least 45 minutes, drizzle on the glaze evenly across the top.