When the weather starts to get a bit colder the pumpkin desserts come out and cravings for cozy foods increases dramatically. But, canned pumpkin is available all year, meaning you don’t actually have to wait for the weather to change to make this yummy pumpkin streusel coffee cake.

The recipe is much easier than many other desserts and tastes decadently of warming pumpkin pie spices. You can make your own spice blend, but buying the jar of pre-made from the store is so much easier.

To start making this recipe you combine the dry ingredients for the batter (all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice). In another bowl you cream together pumpkin purée, white and brown sugars, vegetable oil, milk, and vanilla extract. For this one don’t use pumpkin pie filling- use the plain canned pumpkin.

Then add the dry ingredients to the wet. Pour this into a greased baking dish and then top with the streusel topping.

The topping couldn’t be easier to make. Pop some cold butter, sugar, and some more pumpkin pie spice mix into a food processor or blender and pulse until it looks like wet sand. Sprinkle this over the batter and bake for 30-35 minutes.

When this comes out of the oven your whole house will be scented with the aromas of fall: nutmeg, cinnamon, pumpkin, and brown sugar.

If you think pumpkin pie has a too-soft texture then this is the pumpkin dessert for you to make instead. Try this with coffee (of course) or with a nice cup of tea for a fall-themed snack that will warm you up any time of year.