These are a vanilla brown sugar cookie, with a soft texture. You could even make a quick powdered sugar icing and drizzle that on top!

Dust these with powdered sugar for a very pretty presentation.

Simply thaw them out at room temperature.

These are great to freeze after they are baked.There is no chill time required for the dough.The cookies are easy to make, and the recipe makes 20 large cookies, so this is a great option for hosting a brunch or Easter.Oh you’re in for a real treat, these Coffee Cake Cookies are the perfect combination of a soft brown sugar cookie topped with loads of buttery crumb/streusel topping topping and a moist coffee cake. Who knew when I dreamt up this cookie they would become so popular?!Īnd since these cookies are so loved I decided to make a Pumpkin Coffee Cake Cookies too, perfect for autumn! What Are Coffee Cake Cookies? So when I came up with the idea for these cookies so many years ago I knew I was onto something! This recipe has been inspiration for so many across the internet AND on one of my favorite cozy shows, Gilmore Girls. It’s not the most exciting breakfast option, but it’s a classic for a reason. Storing or Freezing Coffee Cake Cookies:.Could You Drizzle These With Icing Instead?.How To Make Coffee Cake Cookies/Instructions:.But Why Isn’t Coffee In The Ingredients?.My dad and his wife visited my house (to check out my new kitchen) a couple of days after I made this cake, and they gave it rave reviews. This Pumpkin Cake with Crumb Topping is truly that simple. Enjoy this Pumpkin Cake? You’ll love these pumpkin-inspired treats: Just store it in the pan covered with plastic wrap. You can serve this Pumpkin Cake warm, but it will be equally tasty in the next day or two. Now, you’re ready to bake! Once your cake cools, dig in!

With the batter in the pan, break the cooled topping into chunks/crumbs and evenly sprinkle them on top. I have this baking set and I used them constantly! I adore the quality of Staub products. To bake this recipe I used one of my favorite 8×10-inch baking dishes from Staub. As with any cake, be careful not to over mix. Then add the wet ingredients to the dry ones until everything is just combined. While the crumb topping cools, prepare the pumpkin cake batter by mixing the dry ingredients in one bowl and the wet ingredients in another. It will stick to the pan and be a bit of a challenge to remove.) (Don’t make the mistake I did of letting the topping sit in the pan. Once it’s mixture is ready, transfer it to a sheet of wax or parchment paper and allow it to cool. This comes together with brown sugar, butter, vanilla, salt, and flour. Start by preparing the crumb topping on the stove.

Let me walk you through the recipe for this easy Pumpkin Cake with Crumb Topping. The resulting Pumpkin Cake is moist and packed with the fall pumpkin spice flavor that so many of us love! And don’t get me started on the crumb topping! You don’t need frosting when you have a crumb topping as good as this one. (Win-win!) That means clean-up is almost as fast as the preparation! My favorite thing about this recipe is that you can put it together in under 15 minutes without the use of a mixer. I’ve been wanting to add a quick, no-fuss pumpkin cake to the collection, and this easy recipe is it! Some of my favorites include Pumpkin Cinnamon Rolls, Baked Pumpkin Oatmeal, and Frosted Pumpkin Cookies. Over the years, I’ve shared a variety of delectable pumpkin-based recipes. 4 Pumpkin Cake with Crumb Topping Pumpkin Cake:

Pumpkin crumb cake shelly jaronsky