{"id":79990,"date":"2025-09-03T11:36:59","date_gmt":"2025-09-03T16:36:59","guid":{"rendered":"https:\/\/www.dessertfortwo.com\/?p=79990"},"modified":"2025-09-03T11:37:01","modified_gmt":"2025-09-03T16:37:01","slug":"pumpkin-coffee-cake","status":"publish","type":"post","link":"https:\/\/www.dessertfortwo.com\/pumpkin-coffee-cake\/","title":{"rendered":"Pumpkin Coffee Cake"},"content":{"rendered":"\n

It’s finally Fall, and we’re baking quick and easy treats to share on a lazy afternoon. This Pumpkin Coffee Cake<\/strong> is so simple, and is made in an 8-inch cake pan (the same one you use for brownies)!<\/p>\n\n\n\n

\"Squares<\/figure>\n\n\n\n

If you think it’s too soon for pumpkin, can I remind you that recipe testing on my end begins in the summer? I made this cake in June and July, and we enjoyed it. It’s now Fall and I’m sharing it with you, but I have already moved onto Christmas cookies for Santa<\/a><\/span> with no regrets!<\/p>\n\n\n\n

If you haven’t already secured your first can of pumpkin for the season, please do so now! Please buy canned pumpkin, not pumpkin pie filling that contains sugar and spices, ok?<\/p>\n\n\n\n

This cake comes together in just minutes, but is fancy enough to serve at a brunch or tea because of the oatmeal streusel topping.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Bowl<\/figure>\n\n\n\n