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Fall should be full of sweaters, cinnamon, and all things pumpkin. This Pumpkin Coffee Cake is just the thing to kick off the delightful season.
We are looking at temperatures dipping into the low fifties next week, and let me tell you, this pregnant chick could not be any more excited. Aside from the fact that leggings are all that fit, they are now officially “in season” and I’m thrilled!
What’s even more exciting than leggings? This Cinnamon Streusel Pumpkin Coffee Cake recipe.
You guys may already know that I’m a Pumpkin-Aholic (see Layered Pumpkin Cheesecake), but if not, now is your fair warning. Coming in at a close second is my love for coffee and baked goods. You can see where I’m going with this, right?
What does Fall mean to you?
This year, fall brings new joy to our small family. We are expecting our newest addition in T-minus three weeks. I can hardly wait for newborn cuddles under warm blankets in the mornings and semi-quiet weekends around the house baking and watching movies with the family. Don’t get me wrong, our activity-packed summer was delightful, but I’m looking forward to the downtime this fall.
I’m happy to sit around in the morning and watch the sun come up over a warm cup of coffee. I love putting on my heavy wool socks and heading into the kitchen to make fall inspired baked goods. And I get a little over giddy about changing out the summer sheets for warmer, softer winter blankets.
Back to this Pumpkin Coffee Cake. I have a secret…
Well, kind of. I have a secret ingredient to making this coffee cake moist and flavorful: International Delight® Pumpkin Pie Spice Coffee Creamer. Yep, I subbed out the milk in traditional coffee cake and replaced it with sweet, creamy, pumpkin-y creamer. This stuff seriously rocks my wool socks off. It’s great in your everyday cup of joe and a delightful addition to this Pumpkin Coffee Cake recipe.
International Delight® recently released their seasonal flavors, including Pumpkin Pie Spice, White Chocolate Raspberry, Chocolate Hazelnut, and Salted Caramel. Just the flavor profiles alone awaken my inner fall goddess and bring me happiness. So while I was doing my usual grocery shopping at Walmart, I swung over to the dairy section and picked up Pumpkin Pie Spice and Chocolate Hazelnut, both in quart sized containers. You can never have too much creamer or coffee.
Now my biggest decision in the morning is to have Pumpkin Pie Spice or Chocolate Hazelnut.
**For more awe-inspiring seasonal coffee creamer recipes, check out and bookmark this link**
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Cinnamon Streusel Pumpkin Coffee Cake Recipe
Want another great recipe to use International Delight Pumpkin Pie Spice coffee creamer in? Watch the video below and then tell me in the comments whether you prefer your coffee warm or cold this fall season? Don’t forget to check out International Delight® for MORE fun fall recipes.
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