Update: this post has been updated with new photos and reposted in October 2017. Original content is from November 2011.
I’ve been in the “working world” for a good four months now and I think it will officially hit me that I’m no longer a student when Thanksgiving break rolls around. Let me re-phrase: when the week rolls around that students, not working people, get off from school. Since I’m not taking any time off around Thanksgiving this means no week-long cooking and baking marathon, no traveling, and no Black Friday shopping. Growing up is the pits. Don’t feel too bad for me – I will still be able to cook, bake, and spend time with some friends and family, which is really what Thanksgiving is all about, right?
This pumpkin crumb coffee cake would be a great addition to a Thanksgiving breakfast. Along with some fruit salad, it would be perfectly filling, tiding you over until the big meal. Not to mention, it’s only appropriate to fit in as much pumpkin as possible into your Thanksgiving day. You can start your day with this pumpkin breakfast cake and then end it with pumpkin pie. Or maybe you want to save room for pecan pie but still want a little pumpkin on Thanksgiving. Or maybe you want a little festive snack that you can nibble on throughout the day.
Really, there is no wrong reason for baking this pumpkin crumb coffee cake – it is delicious! The cake is dense, moist, and packed with flavor, but the brown sugar and butter combo in the crumb topping is the best part. It definitely tasted best the day after it was baked, so you can bake it ahead of time – one less thing to worry about on Thanksgiving day!