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Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping. Preheat the oven to 325°F. Grease a 9×13 pan and set it aside. In a mixing bowl, beat the butter and sugar together until smooth.
Thanks to trends like pumpkin spice lattes (PSL), pumpkin season has extended long past October to become a sweater weather necessity. And this pumpkin coffee cake with streusel and glaze is a great way to enjoy the flavor everyone associates with fall — pumpkin pie spice.
This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is perfect for breakfast or dessert, and only requires a few staple holiday baking ingredients. Thanks to trends like pumpkin spice lattes (PSL), pumpkin season has extended long past October to become a sweater weather necessity.
Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice. Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk. Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix.
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