pumpkin cinnamon coffee cake pumpkin spice paste: 2 tbsp (25g) brown sugar 1 tsp pumpkin spice 1/2 tsp cinnamon 1 tbsp (14g) unsalted butter, melted 1 tsp (3g) ap flour *mix everything together until it becomes like a thick paste and set aside. streusel: 1/2 cup (60g) ap flour 1/2 cup (100g) brown sugar 2 tsp cinnamon 1/2 tsp pumpkin spice 6 tbsp (85g) unsalted butter, cold and cubed *mix flour, brown sugar, cinnamon, and pumpkin spice. then add in the cold butter and mix by pinching it together with your fingers. once it becomes like a clumpy wet sand stop there and put it in the fridge until ready. pumpkin coffee cake: 1/2 cup (113g) unsalted butter, soft 1/2 cup (100g) white sugar 1/3 cup (67g) light brown sugar 1 1/2 tsp vanilla 2 large eggs 1 3/4 cups (210g) ap flour 1 1/2 tsp baking powder 3/4 tsp baking soda 3/4 tsp salt 1 tbsp pumpkin spice 1/2 cup (120g) pumpkin puree, pressed through paper towel 1/4 cup (60g) buttermilk *cream together butter and sugars, then add in the eggs and vanilla. then add in the semi-dried pumpkin puree and mix well. in another bowl, whisk the dry ingredients together. alternate adding the dry ingredients with the buttermilk, but starting and ending with the dry. then pour half the batter into a lined 9x9 baking pan and dollop on the swirl paste as even as possible. add on the other half of the batter gently and then scatter the cold streusel on top. bake at 350 for 30-40 min (time will vary, mine took 36) until a toothpick comes out clean. let cool at least 10 min before slicing (no matter how tempting it is to cut into, waiting is important for the swirl layer!) #pumpkin #coffeecake — @emijuju TikTok