Week #1 Pumpkin Spice Coffee Cake

Today I'm going to be starting a new series.
Every Friday this fall, I will be sharing a delicious dessert recipe
featuring my all-time fall favorite ingredient... PUMPKIN!!!

I had to start a whole new pin board on Pinterest
to organize all of the pumpkin recipes I am pinning these days.
I can hardly wait to try them all!!
And lucky for the freshmen college students in our
Young Life leadership training class, they'll get to be
the taste-testers of the sweet pumpkin-y goodness.

We are kicking off Week #1 of the Pumpkin Fall Fridays series
with some absolutely delicious Pumpkin Spice Coffee Cake!
You think coffee cake - oh that's for breakfast (and believe me, I had a piece for breakfast),
but this cake is so darn sweet and delicious, you can eat it any time!

Pumpkin Spice Coffee Cake

Shopping List:

3 C Flour

1 1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

3/4 tsp Salt

1 1/2 C Sugar

3/4 C Butter (softened)

1 1/2 tsp Vanilla

3 Eggs

2-2 1/2 C Pumpkin Puree

Hershey's Cinnamon Chips

Topping:

1/2 C Brown Sugar

1 1/2 tsp Ground Cinnamon

Glaze:

1/2 C Powdered Sugar

1/4 tsp Vanilla

2-3 tbsp Milk

(I used chocolate milk!)

Method:

1. Preheat oven to 350. Grease bottom of a 9x13 pan with shortening.

2. Mix Brown Sugar Topping and set aside.

3. Mix flour, baking soda, baking powder, and salt.

4. Using a stand mixer (or hand held mixer) beat sugar, butter, vanilla, and eggs until well mixed. Alternate adding small amounts of pumpkin puree and flour mixture to batter. When all ingredients are thoroughly blended, mix in cinnamon chips.

5. Spread in 9x13 baking pan. Add brown sugar topping. Bake for 45 mins or until toothpick inserted in center comes out clean.

6. Meanwhile, mix together powdered sugar, vanilla, and milk. Once cake has been removed from the oven, allow to cool for 10 mins, then drizzle with glaze. Enjoy!

Happy Friday!