This Pumpkin Coffee Cake Was Made for a Crowd

Since the dawn of time, philosophers have wrestled with the big questions: What’s the meaning of life? Why are we here? Is coffee cake a breakfast or dessert? We can’t help with that last one, but we do know Broma Bakery’s Pumpkin Coffee Cake is delicious either way. The love child of plush pumpkin bread and buttery crumb cake, the no-mixer recipe pairs the spice-blend equivalent of a cozy sweater (cinnamon, nutmeg, cloves) with a crunchy topping that’s impossible not to pick at (speaking from experience). Finish with the maple glaze and you’ll understand why one fan warned it’s “not safe to make if you don’t have a bunch of people around to help you eat it.” Good thing Halloween parties exist. 

The Time Commitment: Just over an hour, though the cake bakes for more than half of that — leaving you with plenty of time to panic-assemble a costume.

Key Tip: The cake freezes well, according to Sarah Fennel (aka Broma Bakery), who recommends stashing a few squares in your freezer for the next time you have last-minute guests or an emergency sugar craving. 

Other Takes: As for what to do with the rest of that can of pumpkin? Try…

• Spiced Pumpkin Snickerdoodles. Cinnamon, ginger, cardamom, nutmeg, and a dash of black pepper give the classic cookie a little more bite. 

• Chewy Pumpkin Chocolate Chip Cookie Bars. A commenter said they’ve “contemplated buying a case of canned pumpkin puree (and bulk chocolate chips!)” just for these. Same. 

• Mini Cinnamon Sugar Pumpkin Muffins. Think: all of the donut-hole energy, with none of the messy frying. And did we mention they’re ready in 45 minutes, start to finish?

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