This post may contain affiliate links.Please read our disclosure policy.It’s finally Fall, and we’re baking quick and easy treats to share on a lazy afternoon.

This Pumpkin Coffee Cake is so simple, and is made in an 8-inch cake pan (the same one you use for brownies)! If you think it’s too soon for pumpkin, can I remind you that recipe testing on my end begins in the summer? I made this cake in June and July, and we enjoyed it.It’s now Fall and I’m sharing it with you, but I have already moved onto Christmas cookies for Santa with no regrets! If you haven’t already secured your first can of pumpkin for the season, please do so now! Please buy canned pumpkin, not pumpkin pie filling that contains sugar and spices, ok? This cake comes together in just minutes, but is fancy enough to serve at a brunch or tea because of the oatmeal streusel topping.Ingredients Brown Sugar.

We need 6 tablespoons of brown sugar for the streusel topping, and another 1/2 cup (110 grams) for the actual cake part.It can be light or dark, but I tested most frequently with light brown sugar.Flour.

The streusel topping contains 1/4 cup of all-purpose flour, and the cake part requires 1 1/4 cups.Oats.The topping (and filling) for this pumpkin coffee cake is very similar to my plum cake topping, except 1/4 cup of rolled oats replaces the cornmeal here.

Pumpkin Pie Spice.You can make your own pumpkin pie spice using this homemade pumpkin spice latte re

Read More