You know, there’s not much in this world that beats the joy of baking on a rainy day. But hey, even if the sun’s shining, you’ve gotta try this Cinnamon Sugar Pumpkin Coffee Cake – it’s like a cozy slice of autumn, no matter what’s going on outside. I went with gluten-free flour and coconut sugar, but I’ve got your back with the regular flour and sugar options too! To me, this little number tastes like a snickerdoodle-inspired twist on a fantastic fall coffee cake, and it’s gonna be a regular in my kitchen for years to come. Go ahead, give it a whirl and enjoy the scrumptious ride!
Cinnamon Sugar Pumpkin Coffee Cake
For the Cake:
- 2 cups of melted unsalted butter (and let it cool)
- 1.5 cups of canned pumpkin puree
- 5 cups of all-purpose flour (the spoon and level kind – I went with gluten-free)
- 2 tablespoons of pumpkin pie spice
- 2 teaspoons of ground cinnamon
- 1.5 teaspoons of baking soda
- 2 teaspoons of baking powder
- 1.5 teaspoons of salt
- 2 cups of packed light brown sugar (I used coconut sugar)
- 1 cup of granulated sugar
- 4 whole eggs (room temperature)
- 2 egg yolks (also room temperature)
- 2 tablespoons of pure vanilla extract
For the Cinnamon Topping:
- 1/2 cup of granulated sugar
- 2 tablespoons of ground cinnamon
Now, let’s get our bake on:
- Start by preheating your oven to 350°F and give that 9×13 pan a good grease and line it up.
- Grab a medium-sized bowl and mix up the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Set it aside for now.
- In another bowl, take your melted butter, brown sugar, and granulated sugar. Whisk away until it’s all light and fluffy (about 3 minutes). Gradually add in those eggs and yolks, giving each one a 30-second whisk. Toss in the vanilla and pumpkin puree, and keep on whisking until it’s all buddies.
- Gently fold that dry mixture into the wet batter, being careful not to overmix. Pour it all into your pan, making sure it’s spread out evenly. Oh, and don’t forget the cinnamon sugar topping! Sprinkle that goodness evenly.
- Pop it in the oven and let it do its thing for 40-55 minutes, or until a toothpick comes out with just a few moist crumbs.
- Once it’s out of the oven, let it cool in the pan for about 15 minutes before you start slicing. Time to enjoy your coffee cake!
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