Pumpkin Cinnamon Roll Coffee Cake

My two favorites pumpkin and cinnamon rolls came together and made a sweet baby.

This Pumpkin Cinnamon Roll Coffee Cake needs to grace your Fall table.

Well, I broke the moral code and I'm showcasing a pumpkin recipe prior to September 1.

I follow most rules, but when it comes to pumpkin all bets are off.  She's one of my best friends and I'll share her any chance I get.  I've been known to sneak these early pumpkin recipes out in August before.  Remember my Pumpkin Pie Spice Coffee Creamer from 2017?  Or my Caramel Cashew Pumpkin Cheesecake from last year?

All were well before their October due date.

And....I did the same this year with this coffee cake.

I just can't help myself!  

School is back in session and my days have become MUCH more productive.  While typing this I've had two very busy days in a row, crossing all the things off my list.

It feels great!  And I feel blessed.  Blessed to be able to stay home and work, while still keeping this house in order.  It allows my kids to come home to less chaos, often with dinner on the horizon.  I do not take this for granted.

Has anyone gotten the PSL {pumpkin spice latte} that came out this week?  I believe both Starbucks and Dunkin' are already on board.  I personally love it, but I realize many get very annoyed by it all.  But in my opinion, what is it hurting?

A little love for pumpkin doesn't cause world problems.

Let it go.

I have not yet gotten to that PSL, but I'm sure I'll be ordering soon - most likely during my grocery pick-ups later this week.  Because grocery shopping alone can not be done WITHOUT COFFEE IN HAND.

So let's chat about this coffee cake.

First off, there are no rules.  You do not need to be drinking coffee with your ladies in order to eat this.  In fact, you don't even have to like coffee.  Secondly, coffee cake qualifies as breakfast.  The end.

This cake.  How do I describe it?  If I had the choice to either save either my children or this cake.....I might pick this cake {kidding}.  It's incredible.  I was unsure when it came out of the oven, because you just never know what you'll slice into, you know?

No need to doubt.  It was heavenly.  Incredibly moist {stop, I don't mind this word}, full of pumpkin spice flavor and has the most delicious streusel topping that reminds you of a glorious cinnamon roll.  And that glaze!  Simple, yet tasty.  

If you are not into eating pumpkin this early, let alone baking with it - I get it, not everyone is like me, but at least print this recipe off and save it for October.  By then we'll all be in our sweatshirts, watching football and dreaming of comfort foods.

Then, you WILL want to bake this up.  Saturday morning breakfast?  Sunday brunch?  Or maybe just for dessert?  It works for all occasions.

Tag me on social media {@sweetsavoryeats} if you make and enjoy!  I'd love to share your photos with my fans and followers.

Pumpkin Cinnamon Roll Coffee Cake

Yield: 12

Author: Ally

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

My two favorites pumpkin & cinnamon rolls made a sweet little baby! Rich, fluffy, sweet and full of pumpkin and cinnamon flavor - this coffee cake will make an appearance on your table this Fall.

Ingredients

Cake Ingredients

• 3 cups flour
• 1 t salt
• 1 cup sugar
• 4 t baking powder
• 1 1/2 t cinnamon
• 1 t nutmeg
• 2 eggs
• 3/4 cup half & half
• 1 cup canned pumpkin
• 3 t vanilla extract
• 1/2 cup unsalted butter, melted

Streusel Topping

• 1/4 cup unsalted butter, softened
• 3 T honey
• 1 cup brown sugar
• 2 T flour
• 1 T cinnamon
• 1/2 t salt

Glaze

• 1 cup powdered sugar
• 4 T half & half + more if needed to thin out
• 1 t vanilla extract
• 1 t almond extract

Instructions

1. Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
2. In a stand mixer or bowl combine the flour, salt, sugar, baking powder and seasonings.
3. In another bowl whisk the eggs, half and half, pumpkin and vanilla.  Slowly pour in the melted butter to combine.  Pour the wet mixture into the flour mixture and combine to a batter.
4. Spread the batter into your pan. Combine the streusel ingredients in a bowl, cutting the butter into the mixture with a fork until it resembles crumbs. Sprinkle this over the batter. Bake for 35 minutes or until a knife inserted comes out clean.  Allow to cool slightly.
5. While the cake is slightly cooling, whisk together the powdered sugar, half and half and extracts to a semi-thin glaze.  If too thick, add more half and half by the tablespoonful.
6. Drizzle the glaze over the warm cake.
7. Serve warm or at room temperature.  Cover to keep fresh for up to 3-4 days.