Pumpkin Streusel Coffee Cake

With time off school and leftover pumpkin in the freezer, I decided to whip up these bars last night. They are loaded with spices, topped with crumble, and have a brown sugar layer in the middle that kind of melts into the cake. They're warm, soft, thick, and cakey, and it took all the self-control in me not to inhale them when I pulled them out of the oven.
I hope you enjoy this fall-themed treat in January!

Pumpkin Streusel Coffee Cake
recipe from: The Baker Chick

For the Cake:
2 cups all-purpose flour
2¼ teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
¾ teaspoon baking soda
½ teaspoon  nutmeg
¼ teaspoon  cloves
1¼ cups light brown sugar
4 large eggs
¾ cup vegetable oil
One 15-ounce can pumpkin puree ( roughly 2 cups)
½ cup  milk

For the Cinnamon Filling:
1 cup brown sugar, light or dark
1½ tablespoons ground cinnamon
1 teaspoon cocoa powder (optional)

For the Crumb Topping:
2 cups of flour
⅔ cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter, melted


Mix the ingredients for the cinnamon filling together in a bowl.

Use your hands or a fork to mix together the crumb topping ingredients until crumbly.

Preheat the oven to 350 F and prepare a 9 by 13 inch pan.

Whisk together all the dry ingredients except the sugar in a large bowl. In another bowl, beat together the brown sugar and the eggs until fluffy. Add the oil, the pumpkin puree, and the milk. Stir in the dry ingredients until just combined.

Pour half the batter into the pan and then sprinkle the cinnamon filling on top. Pour the rest of the cake batter on top and then top with the crumb topping. Bake for 30 to 50 minutes, or until it passes the toothpick test.