Oatmeal Crumble Pumpkin Coffee Cake

Prepare the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking dish or line it with parchment paper.

2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.

3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin spice, and salt.

4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

   
   

Make the Oatmeal Crumble Topping:

1. In a medium bowl, combine the oats, brown sugar, flour, cinnamon, and salt.

2. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the mixture until crumbly.

   
   

Assemble and Bake:

1. Pour the pumpkin cake batter into the prepared baking dish, spreading it evenly.

2. Sprinkle the oatmeal crumble topping generously over the batter.

3. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly.

   
   

Make the Caramel Sauce (Optional):

1. In a medium saucepan over medium heat, melt the sugar, stirring occasionally until it turns a golden amber color.

2. Carefully whisk in the butter until fully melted, then slowly add the heavy cream while stirring constantly. Add a pinch of salt.

3. Remove from heat and let cool slightly before drizzling over the cake.

   
   

Serve and Enjoy:

• Slice the cake into squares and serve warm or at room temperature.

• Drizzle with caramel sauce for an extra indulgent treat, or enjoy as-is for a classic fall dessert.

Cozy Tip:

Pair this Pumpkin Coffee Cake with a pumpkin spice latte or hot cider for the ultimate fall experience.

Perfect for autumn mornings, afternoon snacks, or holiday gatherings.