Boo Bark – Halloween Chocolate Bark Recipe

If you’re on the hunt for a cozy, comforting dessert that feels like a warm hug in every bite, let me share my favorite Pumpkin Spice Coffee Cake recipe with you. It’s got that perfect balance of moist pumpkin-infused cake, a crunchy brown sugar pecan streusel, and a drizzle of maple glaze on top. Honestly, this treat practically defines fall for me – and every time I make it, my kitchen smells like autumn magic. I know you’ll love how simple and satisfying this recipe is to make, especially when you want something sweet but not too fussy.

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Ingredients You’ll Need

I love how these ingredients come together to create a perfectly balanced coffee cake. The brown sugar and spices give it a cozy warmth, while the pumpkin adds moisture and depth. When shopping, try to get fresh spices for the best flavor punch, and make sure your sour cream is at room temperature to blend smoothly.

• Light brown sugar: Adds sweetness and moisture; using light brown sugar gives a subtle molasses flavor that complements the pumpkin perfectly.
• All-purpose flour: The base of the cake providing structure; be sure to measure it properly by spooning into your cup and leveling off to avoid a dense cake.
• Pecans: Finely chopped for the streusel; they add a lovely crunch and nutty flavor that contrasts the tender cake.
• Ground cinnamon: A warming spice that pairs beautifully with pumpkin and ginger.
• Unsalted butter: Melted, it enriches the streusel topping and adds a buttery depth.
• Baking powder and baking soda: These leavening agents ensure your cake rises nicely and stays light.
• Fine sea salt: Enhances all the flavors and balances the sweetness.
• Ground ginger and nutmeg: These warm spices add complexity and a cozy fall vibe.
• Granulated sugar: Adds additional sweetness to the cake batter, balancing texture and flavor.
• Pumpkin puree: Not pumpkin pie filling, but the plain puree – it keeps the cake moist and adds that signature fall taste.
• Vegetable oil: Helps keep the cake tender without the heaviness of butter in the batter.
• Sour cream: Adds richness and moisture; make sure it’s at room temp to mix smoothly.
• Large eggs: Provide structure and richness to the cake.
• Powdered sugar: For the sweet glaze on top.
• Maple syrup: Adds a natural sweetness and that irresistible maple flavor in the glaze.

Variations

One of the things I enjoy most about this Pumpkin Spice Coffee Cake is how easy it is to tweak for different tastes or dietary needs. Feel free to get creative and make it your own – after all, some of my favorite recipe moments have come from little squiggles of delicious improvisation.

• Nut-Free Version: I’ve swapped out pecans for sunflower seeds or omitted nuts altogether to keep it allergy-friendly without losing texture.
• Gluten-Free Option: Using a 1:1 gluten-free flour blend works great here; just be sure to add a little xanthan gum if your blend doesn’t include it, for the best cake structure.
• Spice Levels: You can add a pinch of cloves or cardamom if you like a more complex spice profile – I sometimes do this for extra warmth in the cooler months.
• Sweetener Swap: Maple syrup in the glaze can be replaced with honey or agave nectar if you prefer a different sweetness level or flavor.

How to Make Boo Bark – Halloween Chocolate Bark Recipe

Step 1: Prepare Your Streusel Topping

First things first – let’s get the streusel ready because that brown sugar pecan topping is what makes this cake unforgettable. In a small bowl, combine the light brown sugar, flour, finely chopped pecans, cinnamon, and melted butter. Mix them gently until the mixture looks crumbly and all the butter is evenly distributed. This is what will give you that perfect crunchy topping, so don’t rush it! If you find your butter is cool and clumpy, warming it slightly helps everything to blend smoothly.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Taking a moment to mix your dry ingredients well makes a big difference. It ensures that the warming spices and leaveners distribute evenly through the cake, giving it consistent flavor and rise.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix your pumpkin puree, vegetable oil, sour cream, light brown sugar, granulated sugar, and beaten eggs. Stir everything gently but thoroughly until smooth and creamy. I like to use room temperature sour cream here because it blends so much easier and keeps the batter silky. This mix is where all the moist goodness comes from, so no skipping or skimping!

Step 4: Combine Wet and Dry Mixtures

Now, pour your wet ingredients into the bowl with the dry ingredients. Fold them together gently with a spatula until just combined — you don’t want to overmix or the cake can turn out tough. When I first tried this recipe, I learned that patience here leads to a much lighter, tender crumb. Resist the urge to beat it vigorously!

Step 5: Assemble the Cake

Spray the bottom of an 8-inch square metal pan with nonstick spray, then pour the batter in and smooth the top evenly. Sprinkle the streusel mixture all over the batter, covering it completely. The more even your topping, the better the crunch in every bite.

Step 6: Bake to Perfection

Place the pan in a preheated 350°F oven and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the edges – they’ll pull away slightly from the pan when it’s done, and the top should be golden brown with that streusel crisp on top. Resist the temptation to open the oven door too much; a steady oven temp gives you that perfect rise.

Step 7: Prepare the Maple Glaze

While the cake cools just a bit, whisk together powdered sugar and maple syrup in a small bowl until smooth. The glaze should be pourable but thick enough to coat the cake. Drizzle it generously over the warm cake for that irresistible sticky finish that makes people come back for seconds.

How to Serve Boo Bark – Halloween Chocolate Bark Recipe

Garnishes

I like to sprinkle a little extra chopped pecans on top right after glazing for a pretty finish. Sometimes, I add a dusting of cinnamon or a few fresh pumpkin seeds for that seasonal touch. It makes serving feel extra special without any extra fuss.

Side Dishes

This coffee cake is fantastic alongside your morning coffee or a big mug of spiced chai. For an afternoon treat, I enjoy pairing it with a simple fruit salad or even some whipped cream for a little indulgence.

Creative Ways to Present

For fall gatherings, I’ve served slices on rustic wooden boards decorated with mini pumpkins and autumn leaves, which always gets compliments. You could also wrap individual squares in parchment paper tied with twine, making darling little gifts or party favors.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container at room temperature for up to 3 days. The maple glaze softens a bit but still keeps things delicious. If your kitchen is warm, I’ll keep it in the fridge to prevent melting, just bring it back to room temp before serving to get that same tender texture.

Freezing

This cake freezes beautifully. Just wrap slices individually in plastic wrap and pop them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and warm slightly in the microwave or oven for that just-baked feel.

Reheating

To freshen up leftovers, I like reheating a slice in the microwave for about 15 seconds or warming it in a 300°F oven wrapped loosely in foil for 5-7 minutes. This keeps the cake moist and brings back the soft texture without drying it out.

FAQs

Final Thoughts

This Pumpkin Spice Coffee Cake has truly become a staple in my kitchen whenever I want something cozy, easy, and utterly delicious. I love sharing it with friends and family because it’s so forgiving and satisfying – you don’t need to be a baker to make it shine. If you’re looking to add a little autumn warmth to your day, give this recipe a try. I promise you’ll be reaching for seconds, and it might just become your go-to fall treat, too.

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