This Pumpkin Spice Coffee Cake is the Perfect Fall Recipe

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Every fall, I get really excited when I can break out my pumpkin pie spices and recipes. I love to bake and there is nothing better than the smell of pumpkin pie spices coming from the oven! It gets me excited for the upcoming holiday season.

I love pumpkin flavored things. Pumpkin actually reminds me of my childhood because every fall my mom would make her delicious pumpkin bread. I’ve carried on the tradition with my own family by making several pumpkin recipes on my blog over the years (pumpkin pancakes, pumpkin Nutella bars, pumpkin scones, pumpkin cookies), Despite a lot of pumpkin recipes, I’ve never tried incorporating pumpkin spiced creamer into those recipes.

I thought it would be fun and a challenge to incorporate International Delight® Pumpkin Pie Spice Coffee Creamer from Walmart into a pumpkin spice coffee cake recipe. I decided to use the pumpkin pie spice creamer in the cake and the glaze recipes. The pumpkin spice coffee cake recipe is straight forward. Instead of milk, you will use the pumpkin pie spice coffee creamer. It is perfect to enjoy the cake with a cup of coffee and you add even more pumpkin flavor by adding the pumpkin spice creamer for the ultimate way to make your morning coffee perfect for fall.

This recipe so tasty and the perfect way to start the fall holiday season. It also makes a great afternoon snack or a light breakfast to enjoy with your perfect cup of pumpkin spice creamer flavored coffee.

Pumpkin Spice Coffee Cake Recipe

Crumble Topping

1/2 cup  all-purpose flour
1/4 cup unsalted butter, cold
1/2 cup  packed dark brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon

Pumpkin Spice Coffee Cake

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon all-spice
1 cup pumpkin puree
1/2 cup  packed dark brown sugar
1/2 cup vegetable oil (or melted coconut oil)
1/4 cup pure maple syrup
1/4 cup International Delight® Pumpkin Spice Coffee Creamer

Pumpkin Glaze

1 cup (120 grams) confectioners’ sugar
2 Tablespoons International Delight® Pumpkin Spice Coffee Creamer

Directions:

Preheat the oven to 350°F. Grease an 8-inch square or round baking pan with butter or cooking spray. Set aside.

To make the crumb topping: In a small bowl, mix the flour, brown sugar, salt, and cinnamon together.  Cut in the cold butter using a fork or your hands (like I did). Mix to create clumps and crumbs. Set aside.

To make the cake: In a large bowl, whisk the flour, baking soda, baking powder, salt, and spices together until combined.  In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and pumpkin spice creamer together until combined. Pour the wet ingredients into the dry ingredients and stir until combined. Do not overmix the batter; it will be very thick.  Spoon the batter into the prepared baking pan. Spread to make an even surface. Sprinkle the crumb topping evenly on top and gently press it down into the batter.

Bake the cake for 30 minutes.  Check the cake’s doneness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the cake is done.  If the toothpick has wet batter on it, bake for 5 more minutes.  The cake took 30 minutes exactly in my oven.

To make the glaze:  Whisk the confectioners’ sugar and 2 Tablespoons of creamer together until smooth. Add more creamer to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature.