Pumpkin + coffee, two of my favourite things.

Q: Is there anything better than the mixture of pumpkin + coffee!?

A: Nothing better.

B: I’m Obsessed.

C: A +B.

First thing’s first, let’s address the aroma that has officially taken over my house thanks to the fall baking I’ve been doing on this chilly afternoon. I don’t think I could be more content than when I’m at home in my kitchen, sipping coffee and baking in my apron. (Domestic AF, I know.) This pumpkin-coffee-cake recipe will be the perfect fall dish to bring to your upcoming friends-giving, to have with coffee in the morning or to fix your late night sweet tooth (we all have one sometimes, just admit it!) It’s soft on the inside + crumbly on the outside! *insert mouth watering emoji here* Fair warning: If you aren’t a pumpkin spice lover (who isn’t though) the recipe I’m about to share probably isn’t for you! But if you’re anything like me and are a PSL everything type of gal (Candles, coffee…or in this case coffee cake!) then keep reading + let’s get to baking!

Full disclosure: this is not the *skinny, low cal, substitution* version of the recipe. This is more of the *grandma’s trying to stuff you as full as the turkey at thanksgiving* type of recipe. Seriously though, no regrets.

Pumpkin Coffee Cake Recipe



  • 1/2 cup unsalted butter melted
  • 1 + 1/3 cups all purpose flour
  • 6 tbsp. brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp. cinnamon

Pumpkin Cake:

  • 3 cups all purpose flour
  • 2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup vegetable oil
  • 1 +1/2 cups of packed brown sugar
  • 3 large eggs
  • 2 tsp. vanilla
  • 1/2 cup sour cream
  • 2 cups canned pumpkin


  • 3 tbsp. heavy cream
  • 1 cup powdered sugar


  • preheat oven to 350F degrees
  • Grease a 9×13 baking pan (I used two smaller pans instead)
  • In a medium bowl, mix the streusel ingredients together
  • In a seperate medium bowl, whisk together the: flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder + salt
  • In a separate medium bowl, beat together the: oil, brown sugar, eggs, vanilla, pumpkin + sour cream
  • Pour the flour mixture + pumpkin mixture together (Mix until smooth)
  • Pour the cake batter into the greased pan
  • Crumble the streusel topping over the top of the cake batter.
  • Bake @ 350 for 40 mins (or until the middle doesn’t wobble + a toothpick comes out clean)
  • Mix the glaze ingredients together + drizzle over the cake when cooled.
  • Serve with a PSL + enjoy!

Today’s Mantra: Eat the cake for breakfast!

One thought on “Pumpkin + coffee, two of my favourite things.

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