Quick & Easy Pumpkin Coffee Cake

Quick & Easy Pumpkin Coffee Cake

‘Tis the season for all things pumpkin. Although the truth is that I cook with pumpkin year-round — from pumpkin soup to pumpkin bread to mini pumpkin muffins for Shabbat.

Last week, I had the crazy idea to turn my regular pumpkin bread recipe into a coffee cake.

I lightly tweaked the ingredients, then filled a couple of 5×7 cake pans with a scant inch and a half of batter. I topped it with a simple streusel and voila! Pumpkin Coffee Cake!

As always with recipes on KOAB, this Pumpkin Coffee Cake is very, very quick and easy. It takes no more than 5 minutes to mix together and then another 40-50 minutes in the oven. Enjoy!


I served this for breakfast on Shabbat morning, but it would be just as good for dessert. The left-over pieces made a great snack later in the afternoon, too.

What quick and easy recipes have you been whipping up in your kitchen?





  1. galileegirl says:

    Looks good! Bookmarked the recipe.

  2. Nicki Weinberg says:

    Did you use tin foil pans or metal/glass baking pans?

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