This Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl is a cozy fall treat. It’s moist and flavorful, made with pumpkin and warm spices, topped with a crunchy pecan crumble and a sweet cinnamon swirl. Perfect with a cup of coffee, it’s so easy to make.

We all need a few really great coffee cake recipes, and this pumpkin streusel coffee cake will become your go-to fall coffee cake recipe!

Every Fall dessert needs a dash of pumpkin spice or pumpkin puree and I couldn’t resist adding both to this recipe.

We need to discuss how tender and moist this coffee cake is. Pumpkin puree adds a lot of needed moisture so of course, I needed to make a coffee cake with it!

With each bite, you get a crunchy sugary pecan topping with a surprise cinnamon swirl. It’s truly heavenly!

I highly suggest enjoying a big slice of this pumpkin pecan coffee cake with a pumpkin spice coffee while you’re wrapped up in a fall blanket. That sounds like the perfect evening to me.

Ingredients

• all-purpose flour
• baking powder & baking soda
• salt
• some pumpkin spice & ground cinnamon
• unsalted butter
• granulated sugar & brown sugar
• a few large eggs
• pumpkin puree
• vanilla extract
• pecans
• powdered sugar
• some milk

How to Make Pumpkin Coffee Cake

Preheat the oven and grease a baking pan or line it with parchment paper. In a small bowl, mix the brown sugar, granulated sugar, and ground cinnamon. Set aside.

In another small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter.

Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Stir in the chopped pecans. Set aside.

Place flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.

Whisk together the ingredients.

Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients.

Mix the ingredients until just combined.

Do not overmix.

Pour half the batter into the prepared baking pan and spread it evenly.

Sprinkle the cinnamon swirl mixture evenly over the batter.

Pour the remaining batter over the cinnamon layer.

Spread the batter evenly.

Sprinkle the pecan crumble evenly over the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean.

While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if necessary to reach your desired consistency.

Allow the cake to cool in the pan on a wire rack.

Once cooled, you can remove the cake from the cake pan.

Drizzle the cooled cake with the glaze over the top.

Cut into squares and serve.

How to Store

Store any pumpkin streusel coffee cake leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze this cake in an airtight container in the freezer for up to 3 months. Unthaw the cake at room temperature.

More Fall Pumpkin Recipes

• Pumpkin Swirl Cheesecake
• Pumpkin Cake Bars with Brown Butter Frosting
• Naked Pumpkin Layer Cake with Caramel Buttercream
• Maple Pumpkin Tart with Spiced Pecan Crust
• Spiced Pumpkin Cake with Brown Sugar Frosting

What do you think of this amazing pumpkin coffee cake with streusel recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Pumpkin Coffee Cake Recipe

Print

Yield: 9 servings

Pumpkin Coffee Cake with Pecan Crumble & Cinnamon Swirl

This Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl is a cozy fall treat. It's moist and flavorful, made with pumpkin and warm spices, topped with a crunchy pecan crumble and a sweet cinnamon swirl. Perfect with a cup of coffee, it's so easy to make.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

For the Cinnamon Swirl:

Toggle ingredient group

• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon

For the Pecan Crumble:

Toggle ingredient group

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed
• 1 cup chopped pecans

For the Cake:

Toggle ingredient group

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin spice
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup pumpkin puree
• 1 teaspoon pure vanilla extract

For the Glaze:

Toggle ingredient group

• 1/2 cup powdered sugar
• 1-2 tablespoon milk
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
2. Make the cinnamon swirlTo make the cinnamon swirl, mix the brown sugar and ground cinnamon in a small bowl. Set aside.
3. To make the pecan crumble, combine the flour, brown sugar, and cinnamon in another small bowl. Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans. Set aside.
4. To make the cake, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
5. Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
6. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until well combined.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
8. Pour half the batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining batter over the cinnamon layer and spread it evenly. Sprinkle the pecan crumble evenly over the top.
9. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, make the glaze. whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if necessary to reach your desired consistency.
11. Allow the cake to cool in the pan on a wire rack. Once cooled, drizzle the glaze over the top of the cake. Cut into squares and serve.

Notes

• Instead of pumpkin spice, you can use 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves and 1/4 tsp ground ginger.
• Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added spices and sweeteners.
• To store: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• You can use fresh pumpkin. Simply cook and puree the pumpkin until smooth. Make sure to drain any excess liquid to achieve the same consistency as canned pumpkin puree.
• Make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure all the other ingredients are gluten-free as well.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 521Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 280mgCarbohydrates: 70gFiber: 3gSugar: 45gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Coffee Cake with Pecan Crumble & Cinnamon Swirl appeared first on A Classic Twist.

These pumpkin spice latte cookies combine all of the flavors of your favorite Fall beverage into a soft and cakey cookie! Topped with an espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Hey there, and welcome back, friends.

You are in for a dreamy fall treat!

Who doesn’t love grabbing a pumpkin spice latte this time of year? It always brings a smile to my face.

Now that we are in pumpkin spice everything season, I felt inspired to create a cookie based on my favorite Fall beverage.

Each pumpkin pie spice cookie is packed with the warm, cozy flavors of pumpkin and spices. They have a soft and cakey texture reminiscent of a freshly baked muffin, with a tender crumb that melts in your mouth.

The cookies are topped with an irresistible espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Ingredients

• unsalted butter
• granulated sugar
• brown sugar
• a large egg
• vanilla extract
• pumpkin puree
• all-purpose flour
• baking powder & baking soda
• salt
• pumpkin pie spice
• powdered sugar
• espresso powder
• some milk or cream

How to Make Pumpkin Spice Latte Cookies

Preheat the oven. Line two large baking sheets with parchment paper, then set them aside.

Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for a few minutes until fluffy.

Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree’s water content, which is perfectly fine!

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.

With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.

Use a 1-ounce cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the pumpkin espresso cookies at least 1 1/2 inches apart, as they will spread during baking.

Bake the cookies until the edges are just set. Cool the pumpkin coffee cookies on the pan for a few minutes.

Then move them to a rack to cool completely before icing.

Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and a few tablespoons of milk or cream to a bowl.

Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again.

Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for a while to allow the icing to firm up.

How to Store

Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days. You can also freeze pumpkin pie spice cookies for up to 3 months.

More Pumpkin Cookie Recipes

• Pumpkin Smores Cookies
• Pumpkin Snickerdoodles
• Butterscotch Pumpkin Cookie Sandwiches
• Oatmeal Pumpkin Cookies
• Peanut Butter Pumpkin Chocolate Chip Cookies

What do you think of this fun pumpkin pie spice cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Pumpkin Spice Latte Cookie Recipe

Print

Yield: 24 cookies

Pumpkin Spice Latte Cookies

These pumpkin spice latte cookies combine all of the flavors of your favorite autumnal beverage into a soft and cakey cookie! An espresso-flavored icing ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 36 minutes

Ingredients

For the cookies:

Toggle ingredient group

• 1 stick (½ cup) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice

For the icing:

Toggle ingredient group

• 2 cups powdered sugar, sifted
• 1 tablespoon unsalted butter, melted
• Pinch of salt
• 1 ½ teaspoons espresso powder
• 2-3 tablespoons milk or cream

Instructions

1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper, then set them aside.
2. Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for 2-3 minutes until fluffy. Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree's water content, which is perfectly fine!
3. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl. With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.
4. Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the cookies at least 1 1/2 inches apart, as they will spread during baking. Bake the cookies for 14-16 minutes or until the edges are just set. Cool the cookies on the pan for 10 minutes, then move them to a rack to cool completely before icing.
5. Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and 2 tablespoons of milk or cream to a bowl. Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again. Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for 30 minutes to allow the icing to firm up.

Notes

How can I portion out the dough if I don’t have a 1-ounce cookie scoop? A 1-ounce scoop is equivalent to 2 tablespoons. Simply use a measuring spoon to measure out 2 tablespoons of the dough at a time and gently shape them with damp fingers on the baking sheet if needed. Or, you can eyeball it and use a regular spoon to portion the dough and drop it on the baking sheet.

What is the best way to store leftover cookies? Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days.

What can I use in place of pumpkin pie spice? If you don’t have access to pumpkin pie spice you can substitute the following in its place: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and nutmeg.

What is espresso powder? Espresso powder is brewed espresso that has been dehydrated and ground into a powder for culinary purposes. If you cannot find espresso powder, you can use 1 tablespoon of instant espresso granules in its place. To ensure the espresso granules dissolve into the icing, mix them with the milk first and allow this mixture to sit for a few minutes before adding it to the remaining icing ingredients.

Recipe Tips

• Make sure your butter has sufficiently softened at room temperature and the egg is at room temperature as well. This helps ensure that the sugars efficiently mix into the butter during the creaming process. It also helps to incorporate air into the mixture which leads to light and fluffy cookies.
• Double-check that you are using pumpkin puree instead of pumpkin pie filling. You want the only ingredient listed on the package to be “pumpkin”.
• Sifting the powdered sugar before using it in the icing will ensure a smooth consistency without any lumps.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 131Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Spice Latte Cookies appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a delicious fall treat!

I can’t get enough of pumpkin this time of year, and I felt like adding it to a classic cookie. I used my Snickerdoodle recipe as the base and tinkered with it until I had the right amount of pumpkin flavor.

This is going to become my go-to cookie this season. It’s perfect for relaxing with a cup of coffee. The cream cheese frosting brings a level of decadence and makes it feel like this cookie just came from a bakery.

Who knew pumpkin and snickerdoodles belonged together? It’s a match made in pumpkin heaven. This cookie doesn’t just have canned pumpkin; it also has pumpkin pie spice. Every bite is like a taste of fall, and it makes me feel so happy. I hope you enjoy these cookies with your loved ones this fall.

Let’s get into how to make these snickerdoodle cookies.

Ingredients

• all-purpose flour
• pumpkin pie spice
• salt
• baking soda
• cream of tartar
• unsalted butter
• granulated sugar
• brown sugar
• pumpkin puree
• a large egg
• vanilla extract
• cream cheese
• powdered sugar

How to Make Pumpkin Snickerdoodles

Preheat the oven to 350 F and line two baking sheets with parchment. Set aside for now.

Whisk together the flour, some pumpkin pie spice, and the rest of the dry ingredients in a mixing bowl until well combined.

In the bowl of an electric mixer fitted with the beater attachment, cream the butter, some of the granulated sugar, and some of the brown sugar together on medium speed.

Add in the pumpkin puree, egg, and vanilla extract.

Beat until just combined.

Add in the whisked dry ingredients and mix on low or by hand until just combined.

Cover the mixing bowl with plastic wrap and chill in the refrigerator for a few minutes.

Whisk together the remaining sugar and some pumpkin spice in a shallow bowl.

Remove the cookie dough from the refrigerator and scoop out a ball of dough using a medium-sized cookie scoop, and place it in the bowl of pumpkin spice sugar. Roll the ball around, making sure it’s fully coated with the sugar mix on all sides.

Place the balls of cookie dough a few inches apart on the prepared baking sheets.

Bake until the edges are firm and the center looks baked. Move the cookies to a wire rack to cool.

To make the cream cheese frosting

In a clean mixing bowl, beat the cream cheese and butter until smooth.

Then, add in the powdered sugar and vanilla extract.

Mix on a low speed for a few seconds, or until the powdered sugar is no longer loose and then increase to a medium speed until the frosting is smooth.

Add the frosting to a piping bag fitted with a large closed-star tip and pipe on a swirl of frosting to the cooled cookies.

How to Store

Snickerdoodle cookies can be stored at room temperature in an airtight container for up to 5 days. You can also freeze them for up to 6 months. Unthaw the frozen cookies on a plate at room temperature.

More Pumpkin Cookie Recipes

• Pumpkin Oatmeal Cookies
• Pumpkin Smores Cookies
• Pumpkin Spice Latte Macarons
• Pumpkin Butterscotch Cookie Sandwiches
• Pumpkin Chocolate Chip Cookies

What do you think of this amazing pumpkin snickerdoodle recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Pumpkin Snickerdoodle Recipe

Print

Yield: 11 cookies

Pumpkin Snickerdoodles

These pumpkin snickerdoodles are spiced with warm pumpkin pie spices and topped with a sweet cream cheese frosting. Pumpkin puree adds a lightly fluffy texture to the soft cookie dough.

Prep Time 30 minutes

Cook Time 11 minutes

Total Time 41 minutes

Ingredients

• 1 ¾ cups all-purpose flour
• 4 teaspoons pumpkin pie spice, divided
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar, divided
• ¾ cup brown sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the Frosting:

Toggle ingredient group

• 4 ounce of cream cheese, softened
• ¼ cup unsalted butter, room temperature
• 2 ½ cup powdered sugar

Instructions

1. Preheat the oven to 350 F and line two baking sheets with parchment paper Set aside for now.
2. Whisk together the flour, 2 teaspoons of pumpkin pie spice, salt, baking soda, and cream of tartar in a mixing bowl so that the ingredients are well combined.
3. In the bowl of an electric mixer fitted with the beater attachment, cream the butter, ¼ cup granulated sugar, and brown sugar together on medium speed. Add in the pumpkin puree, egg, and vanilla extract, and beat until just combined.
4. Add in the whisked dry ingredients and mix on low or by hand until just combined.
5. Cover the mixing bowl with plastic wrap and chill in the refrigerator for 10 minutes.
6. Whisk the remaining ¼ cup granulated sugar and 2 teaspoons of pumpkin spice in a shallow bowl.
7. Remove the cookie dough from the refrigerator and scoop out a ball of dough using a medium-sized cookie scoop, and place it in the bowl of pumpkin spice sugar. Roll the ball around, making sure it’s fully coated with the sugar mix on all sides.
8. Place the balls of cookie dough about 2 inches apart on the prepared baking sheets.
9. Bake for 11 minutes, until the edges are firm and the center looks baked. Move the cookies to a wire rack to cool.

To make the cream cheese frosting:

1. In a clean mixing bowl, beat the cream cheese and butter until smooth.
2. Then, add the powdered sugar and vanilla extract. Mix on a low speed for about 30 seconds, or until the powdered sugar is no longer loose, and then increase to a medium speed until the frosting is smooth.
3. Add the frosting to a piping bag fitted with a large closed-star tip and pipe on a swirl of frosting to the cooled cookies.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  OXO Good Grips Small Cookie Scoop

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Snickerdoodles appeared first on A Classic Twist.

The post Pumpkin Swirl Cheesecake appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a fall treat!

Pumpkin Cornbread

This sweet cornbread recipe is spiced with warm fall flavors like maple syrup, brown sugar, and hints of pumpkin spice. The sweetness elevates the flavor without overpowering the cornbread, while the pumpkin gives it a hearty quality alongside the slightly coarse structure of the cornmeal.

This cornbread would make a great side for so many fall meals, it could even make a delicious pumpkin-inspired side dish for Thanksgiving!

It’s a sweet cornbread, but not too sweet, and will balance savory hearty meat dishes, soups, chilis, or stews.

If you want to lean into its sweetness, serve with a drizzle of honey or maple syrup or with a spread of jam.

Pumpkin Cornbread Ingredients

• yellow cornmeal
• all-purpose flour
• baking soda
• salt
• pumpkin spice
• whole milk
• maple syrup
• pumpkin puree
• unsalted butter
• brown sugar
• a few large eggs

How to Make Pumpkin Cornbread

Preheat the oven to 350 F. Coat a baking dish with non-stick spray and set aside.

Mix the cornmeal, flour, baking soda, salt, and pumpkin spice in a large mixing bowl. Create a well in the center and set aside for now.

Add the milk, maple syrup, pumpkin puree, melted butter, brown sugar, and whisked eggs in another mixing bowl. Mix everything until combined.

Add the mixed wet ingredients to the well in the dry ingredients.

Gently stir everything together.

Pour the mixture into the prepared baking dish and use a rubber spatula to spread into an even layer.

Bake until a toothpick comes out clean when inserted in the center.

Let cool in the pan before slicing into nine squares. Serve warm with butter. 

How to Store Cornbread

Cornbread dries out easily so it is important to wrap each individual piece of cornbread in aluminum foil or saran wrap once it is cooled. You can store wrapped cornbread at room temperature in an airtight container for up to 2 days. You can also store wrapped cornbread in an airtight container in the refrigerator for up to one week.

If you want to freeze it, you can store cornbread in the freezer but you still need to individually wrap each cooled piece of cornbread and then place each wrapped piece into an airtight container or ziplock bag for up to 3 months.

Variations and Substitutions

If you’re out of pumpkin spice or don’t like some of its components, substitute an equal amount of ground cinnamon in its place.

You can also use honey in place of the maple syrup at a 1:1 ratio; however, note that the honey will likely affect the flavor.

More Pumpkin Recipes

• Pumpkin Scones with Maple Glaze
• Buttermilk Pumpkin Waffles
• Classic Pumpkin Bread
• Pumpkin Butterscotch Cookie Sandwiches
• Pumpkin Spice Granola

What do you think of this amazing pumpkin cornbread recipe? What would you serve with this cornbread? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Pumpkin Cornbread Recipe

Print

Yield: 9 servings

Pumpkin Cornbread

This pumpkin cornbread is filled with warm fall flavors with hints of pumpkin spice. It pairs perfectly with stew and chili for the ultimate fall comfort side dish.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 10 minutes

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon pumpkin spice
• 3/4 cup whole milk
• 1/4 cup maple syrup
• 3/4 cup pumpkin puree
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup brown sugar
• 2 large eggs, whisked

Instructions

1. Preheat the oven to 350 F. Coat a 9 x 9 baking dish with non-stick spray and set aside.
2. Mix the cornmeal, flour, baking soda, salt, and pumpkin spice in a large mixing bowl. Create a well in the center and set aside for now.
3. Add the milk, maple syrup, pumpkin puree, melted butter, brown sugar, and whisked eggs in another mixing bowl. Mix everything until combined.
4. Add the mixed wet ingredients to the well in the dry ingredients. Gently stir everything together.
5. Pour the mixture into the prepared baking dish and use a rubber spatula to spread into an even layer. Bake for 25 minutes until a toothpick comes out clean when inserted in the center.
6. Let cool in the pan for 10 minutes before slicing into nine squares. Serve warm with butter. 

Notes

1. Don’t skip whisking the dry ingredients together! This step ensures that the baking soda will be evenly distributed throughout the batter.
2. Try browning the butter when you melt it for a slight extra nuttiness. Make sure to add all the brown pieces from the pan to capture that delicious brown butter flavor! Just make sure to fully cool the butter before using it.
3. Stored in an airtight container at room temperature, leftovers can last 1-2 days, depending on the moisture. Place the container in the refrigerator to keep it fresh for up to 5-7 days.
4. Enjoy leftovers at room temperature or reheated. Warm a piece of cornbread in the microwave for 15-30 seconds until warm or fry it in a skillet with butter for a slightly crispy edge.
5. If you’re out of pumpkin spice or don’t like some of its components, substitute an equal amount of ground cinnamon in its place. You can also use honey in place of the maple syrup at a 1:1 ratio; however, note that the honey will likely affect the flavor.
6. Use a medium coarse cornmeal for a perfectly dense cornbread with a slightly gritty texture.
7. Make sure to use pumpkin puree and not pumpkin pie filling.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 288Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 551mgCarbohydrates: 40gFiber: 2gSugar: 17gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Cornbread appeared first on A Classic Twist.

I have a pumpkin fiesta for you today! In the donut kind of way with these baked pumpkin donuts with cinnamon sugar, pumpkin chocolate chip donuts with an apple cider glaze, and of course my favorite; pumpkin coconut donuts!! Amazing trio right??

This post is sponsored by KitchenAid. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! This blog post was originally published Oct 18, 2015 and has been updated with new information.

Hey there, and welcome back, friends.

You are in for a fall treat!

You know how I feel about baked donuts by now. Nothing beats these sweet, cakey delights for breakfast. These trio of donuts all start with a common spiced pumpkin donut batter. A perfectly spiced pumpkin batter is divided into three and gives you a chance to experiment with flavors.

First up is pumpkin donuts rolled in cinnamon sugar… a classic and perfect for the purists in your life (ahem my husband).

Next up is a new-to-me combo and a great one, pumpkin, and chocolate. I am not sure why it took me so long to have the two because these pumpkin chocolate chip donuts are amazing. Soft, indulgent, and perfect.

And, of course, finally, I had to do my ultimate favorite flavor; coconut. Pumpkin and coconut are not new around here and just like this pumpkin coconut pie, these donuts are full of both pumpkin and coconut and it’s just a wonderful combo.

Ingredients

• warm spices like ground cinnamon, ginger, & freshly grated nutmeg
• kosher salt
• baking powder
• all-purpose flour
• vegetable oil
• a few eggs
• granulated sugar
• pumpkin puree
• mini chocolate chips
• unsweetened coconut flakes
• coconut extract
• powdered sugar
• apple cider mixed
• cinnamon sugar
• sprinkles

How to Make Baked Pumpkin Donuts

Preheat the oven and coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.

In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour.

In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.

Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.

Spoon donuts into prepared pans with batter, filling 2/3 the way.

Bake until a cake tester inserted into the middle comes out clean. Remove from the pan and let cool slightly. Toss the warm donuts in cinnamon sugar or glaze.

How to Store

Store baked donuts in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These donuts can also be frozen up to 3 months and unthawed on a plate at room temperature.

More Donut Recipes

• Baked Pumpkin Donuts with Maple Glaze
• Baked Pumpkin Donuts with Cream Cheese Frosting
• Caramelized Pears and Mascarpone Donuts
• Espresso Donuts with Baileys Glaze
• Baked Carrot Cake Donuts

What do you think of this fun baked donut recipe? What would you serve with these donuts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Baked Pumpkin Donut Recipe

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Yield: 4 dozen

Baked Pumpkin Donuts {Three Ways}

These baked pumpkin donuts are made with a spiced pumpkin donut batter and decorated in three different ways.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 10 minutes

Ingredients

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon baking powder
• 1 3/4 cup all-purpose flour
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 1/2 cup granulated sugar
• 1 1/2 cups pumpkin puree
• 1/3 cup mini chocolate chips
• 1/3 cup unsweetened coconut flakes
• 1/4 teaspoon coconut extract

For toppings

Toggle ingredient group

• Glaze (1 cup powdered sugar and 2-3 tablespoons apple cider mixed together until the glaze is spreadable. Add more cider if needed)
• Cinnamon sugar (1/2 cup granulated sugar and 1 teaspoon ground cinnamon mixed together)
• Sprinkles

Instructions

1. Preheat oven to 350 degrees F. Coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.
2. In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour. In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.
3. Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.
4. Spoon donuts into prepared pans with batter, filling 2/3 the way. Bake for 9-10 minutes until a cake tester inserted into the middle comes out clean. Remove from pan and let cool slightly.
5. To top with cinnamon sugar: Toss warm donuts in cinnamon sugar.
6. To top with glaze: Dip cooled donuts in glaze and let glaze set for 10-15 minutes.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 34mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 1g

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The post Baked Pumpkin Donuts {Three Ways} appeared first on A Classic Twist.