Before You Put the Turkey in the Oven: Pumpkin Streusel Coffee Cake on Thanksgiving Morning

There is no better fall smell than filling your home with the comforting scent of spicy pumpkin, especially when the cozy aroma wafts from your oven, not a candle or an outlet. Before your house smells like turkey and mashed potatoes, start your Thanksgiving festivities with pumpkin streusel coffee cake.

Recipe Snapshot

EASE: A few steps but easy.
PROS: Moist, smells and tastes like fall. Can make in a Bundt pan.
CONS: Need discipline to only eat one piece.
WOULD I MAKE THIS AGAIN? All year long.

A few years ago I baked this cake to celebrate a coworker’s birthday. After I got strange looks from people that morning, I found out I was supposed to have brought treats the day before; but once we sliced into the soft, warm-in-the-middle cake, they quickly forgave me. See, look at those beautiful, forgiving smiles.

Here is the recipe for pumpkin streusel coffee cake recipe from VeryBestBaking.com, a website on which I have a recipe box overflowing with homestyle goodness. But here’s what sends it over the top — instead of using plain nuts in the streusel, I tossed in Praline Pumpkin Seed Crunch from King Arthur Baking Company. I don’t think they sell it anymore, but you could use any praline nuts like pecans or cashews and crush them up.