By William Kristoph

Bill’s Killer Pumpkin Coffee Cake Recipe

The finished product! Bill’s Killer Pumpkin Coffee Cake.
Photo by William Kristoph using iPhone 4

When the weather cools off a bit here in Tallahassee, I break out two things Slow Cooker Chili and Pumpkin Coffee Cake. Today I’m sharing my recipe for Pumpkin Coffee Cake. If you’ve read my coffee cake recipes before, then you know that all of my coffee cakes are based on the Joy of Cooking Deluxe Sunday Morning Coffee Cake. The original Killer Coffee Cake is my slightly modified version of the base and you can read about it and see a ton of pictures on How To Make Bill’s Killer Coffee Cake.

For a festive and tasty pumpkin version there are slight modifications:

1. Reduce Buttermilk to 1/2 cup
2. Mix 1/2 can of pumpkin puree (not pumpkin pie filling) into the batter
3. Use 2 ts of Pumpkin Pie seasoning in the topping instead of straight cinnamon

Half a can (or maybe a bit more, I got a little crazy with pumpkin on this batch) of pumpkin puree added to the coffee cake batter.
Photo by William Kristoph using iPhone 4.

The pumpkin puree gives the coffee cake batter an orange glow when it’s fully mixed in. Be sure to scrape the sides of the bowl at least once!
Photo by William Kristoph using iPhone 4

Be aware that this will end up as a dense cake with a bit of chew to it. It is not light and fluffy like a typical coffee cake. That’s the way I like this one, if you don’t like the texture try using less pumpkin puree and the original amount of buttermilk.