This delicious way to start the day is brought to you as part of a sponsored post for Millstone Coffee and Socialstars by Crowdtap.
Yep, it’s pumpkin again. I simply can’t get enough. I adore a fall breakfast full of pumpkin, pumpkin pie spice topped with a few Oreo cookies for good measure. This sweet breakfast treat recipe makes two coffee cakes, one for you and one to give to someone who needs a little pumpkin goodness in their life. My kids are a little nervous when I say I’m making coffee cake, they think there’s coffee in the cake instead of it being a baked good that is enjoyed with coffee. So after explaining that there isn’t any actual coffee in the coffee cake, they happily ate their own piece.
I love drinking coffee two ways…in the morning and with dessert. Usually in the morning I will drink it black and, if I have it later in the day, I enjoy it with a little flavored creamer or half & half. But if I have it with a sweet dessert, I love a strong black coffee that provides a balance to the dessert. Millstone Coffee makes having a cup of gourmet coffee easy with their new Mayan Black Onyx blend. It’s definitely bold and strong, but it went so well with Pumpkin Coffee Cake with Oreo Streusel. Available at your local grocer, Millstone Coffee’s new House Blend or Mayan Black Onyx Coffee is a great way to start your day and the perfect accompaniment to breakfast or dessert 😉
- 2 cups FLOUR
- 1 teaspoon BAKING SODA
- 1 teaspoon BAKING POWDER
- ¼ teaspoon SALT
- 1 teaspoon PUMPKIN PIE SPICE
- ½ cup BUTTER, room temperature
- 1 cup SUGAR
- 2 EGGS
- 1 (15 oz.) can PUMPKIN PUREE
- 1 Tablespoon VANILLA EXTRACT
- 4 Tablespoons FLOUR
- 4 Tablespoons SUGAR
- 4 Tablespoons COLD BUTTER, grated or cut into small pieces.
- 8 OREO COOKIES, finely chopped
- Preheat oven to 325 degrees. Grease 2 9 inch cake pans or a 9x13 baking pan with baking spray.
- In a medium bowl, whisk together 2 cups of flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
- In a large bowl, beat together ½ cup butter and 1 cup sugar until well combined and light in color. Add eggs, pumpkin and vanilla. Gradually add in flour mixture and beat until just combined.
- Divide batter between cake pans. Top with streusel and bake 25-30 minutes. Remove from oven and allow to cool 10 minutes in pans and then invert onto cooling rack to cool completely before slicing.
- Combing flour, sugar and chopped cookies. Add grated butter and use your fingers to work into large crumbs. Divide the mixture and sprinkle in an even layer over cake batter.