This pumpkin coffee cake recipe is made with lots of warm spices, pumpkin puree for maximum pumpkin flavor! Topped with a cinnamon brown sugar streusel topping, and an easy vanilla glaze. This pumpkin spice coffee cake is the perfect dessert for the Fall and holiday season! And this cake is egg free too! No electric mixer is needed for this recipe!
1. Preheat the oven to 350°F (180°C). Prepare a 9×9 square baking pan by greasing it with butter or shortening and lining it with two small pieces of parchment paper. Set aside.
3. Using your fingers, rub the dry ingredients into the butter until the butter has become crumbles about the size of a pea. You can also use a pastry blender.