I really, really appreciate weekends, and this last one was the best one we’ve had in a while. Dinner with good friends on Friday, a beautiful run in Alameda on Saturday…
followed by beer on a patio in Hayes Valley with my favorite college roommate.
A new half marathon PR on Sunday was followed by coffee with my 2 favorites.
We’ve now reached that point in the year when some people are doing entirely too many things with pumpkin. I’m one of those people, and I don’t really plan on changing that any time soon. I feel like just about everything that one can do with pumpkin has been done before, and I know making coffee cake with it isn’t exactly earth-shattering and new. But my whole family loved this coffee cake (and of course I drank a pumpkin spice latte on the side), so if you’re still craving more pumpkin, here you go!
I cut the topping recipe in half because although I usually can’t get enough, here it was just too much, especially when combined with the filling in the middle.