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–+ servings
Pumpkin Coffee Cake

Moist Pumpkin Coffee Cake for Cozy Fall Mornings

This Moist Pumpkin Coffee Cake is the perfect blend of flavors for cozy fall mornings, making it a must-try dessert that incorporates pumpkin goodness.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 box Club Crackers Buttery base
For the Caramel Layer
  • 1 can Sweetened Condensed Milk Opt for full-fat
  • 1 cup Brown Sugar Packed for smooth texture
  • 1/2 cup Salted Butter Softened for easy mixing
  • 1/2 cup Milk Higher fat like half & half preferred
For the Topping
  • 1 cup Milk Chocolate Chips For topping sweetness

Equipment

  • 9x13 inch baking dish
  • medium saucepan
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Start by lining a 9x13-inch baking dish with tin foil, lightly sprayed with cooking spray.
  2. Evenly place Club crackers in the bottom of the prepared dish.
  3. In a medium saucepan, combine sweetened condensed milk, brown sugar, salted butter, and milk. Stir until the butter melts and mixture thickens.
  4. Pour one-third of the caramel over the first layer of crackers, add another layer of crackers, and repeat with another third of caramel.
  5. Melt milk chocolate chips and pour over the top layer of caramel.
  6. Chill in the refrigerator for at least 2 hours and then cut into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gCalcium: 2mgIron: 4mg

Notes

For best results, allow the caramel to thicken properly and let the bars cool completely before cutting. Store leftovers covered in the refrigerator for up to 5 days.

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