Filed Under: cake | Cakes & Cupcakes | Dessert | Fall

Pumpkin Spice Coffee Cake

Recipe By Tessa Arias
  |  
October 10th, 2017
4.95 from 252 votes
4.95 from 252 votes

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

Yield: 9 squares

Prep Time: 15 minutes

Cook: 35 minutes

I have to admit, I never liked coffee cake until recently. Every slice I had was always dry, bland, and boring. I couldn’t understand why anyone would want the stuff!

That was until I started making my own coffee cake from scratch. Oh so much better than the artificially sweet and drab store-bought stuff!

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

I took this Pumpkin Spice Coffee Cake to a new place in heavenly world of fall baking. The cake is of course made with pumpkin puree and lots of warm spices. But then I also added in sour cream to get that moist tang we all want in coffee cake.

Then there’s the streusel. What’s better than streusel?! Here we have a buttery brown sugar pecan streusel loaded up with more cinnamon. Really my goal here was to satisfy your cravings for fall flavors while also making your house smell amazing.

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

The streusel doesn’t just go on top of this cake. There’s a layer in the center that provides a flavorful crunchy ribbon of goodness to each and every bite.

Then there’s the icing on top… literally. Just a simple powdered sugar maple syrup icing does the trick. All of these flavors together are an autumn dream.

Homemade pumpkin spice coffee cake with pecan streusel and maple icing

But the best part?

How quick and easy this recipe is. You can have a batch of this Pumpkin Spice Coffee Cake cooling on your counter in about one hour. I think it tastes amazing still warm. The cake itself can be covered and stored for up to 4 days and it somehow still stays moist.

Thought I highly doubt it will last that long.

The Best Pumpkin Spice Coffee Cake

How to make coffee cake:

  1. Make the streusel: Combine light brown sugar, all-purpose flour, chopped pecans, cinnamon, and melted butter for the most delicious streusel crumb topping.
  2. Make the pumpkin coffee cake: Combine the dry ingredients in a large bowl and stir. In a separate bowl, combine the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined. Overmixing will result in a tough and rubbery cake. In an 8-inch square pan coated with nonstick cooking spray, pour half your coffee cake batter in, then sprinkle half your streusel on top. Pour the remaining batter on top of that, and then sprinkle with the remaining streusel. Bake for 35 minutes, then allow to cool before glazing.
  3. Make the maple glaze: Powdered sugar and maple syrup form the most delicious icing to drizzle over the top of your coffee cake.

How to make pumpkin puree:

I used store-bought canned pumpkin puree for this recipe, but if you’d like, you could use homemade pumpkin puree in this recipe. Check out this article to see how to make your own! Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.

Why is there no coffee in this coffee cake?

Generally, coffee cake is meant to be served with coffee. So it doesn’t always contain coffee as an ingredient! Especially in this recipe where we want the pumpkin spice flavor to shine.

Why is there sour cream in this coffee cake recipe?

Sour cream in coffee cake creates the most amazing moist texture and flavor. If you don’t have sour cream, you can also use plain full fat yogurt.

What baking pan is best for coffee cake?>

This recipe was tested with an 8-inch square metal baking pan. If you’re using a glass or ceramic pan, you may need to extend the baking time by 5 to 15 minutes as those materials cook more slowly than metal.

My coffee cake sank in the middle. Why?

This cake is very rich so it may sink very slightly in the middle. It shouldn’t be dramatic. If you do have a dramatic caving in the center, you may not have baked the cake for long enough. Check your baking time and that your oven is properly heating with an oven thermometer.

Can you double this coffee cake recipe?

Yes! Simply double all ingredients and bake in a 9 by 13-inch baking dish and add about 5 minutes to the baking time.

How long can you store coffee cake?

The cake itself can be covered and stored for up to 4 days. This cake stays very moist and the pumpkin spice flavor actually improves over time! Make this cake the night before serving it to save yourself time.

Can you freeze coffee cake?

I’ve had surprisingly good results from freezing the entire baked cake in an airtight container, then allowing it to defrost at room temperature before icing and serving.

 

Homemade pumpkin spice coffee cake with pecan streusel and maple icing

More Delicious Fall Breakfast Recipes to Try:

4.95 from 252 votes

How to make
Pumpkin Spice Coffee Cake

Yield: 9 squares
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

Ingredients

For the streusel::

  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1/2 cup (60 grams) finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (43 grams) unsalted butter, melted

For the cake::

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (244 grams) pumpkin puree
  • 1/2 cup (100 grams) vegetable oil
  • 4 ounces (113 grams) sour cream, at room temperature
  • 2 large eggs, beaten

For the glaze::

  • 1/2 cup (63 grams) powdered sugar, sifted
  • 2 tablespoons maple syrup

Directions

  1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

  1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

  1. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
  2. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
  3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

Make the topping:

  1. In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
Course: Dessert
Cuisine: American

Photos by Sarah Fennel.

November 2020 Baking Challenge

This recipe was the November 2020 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s coffee cakes:

Although there’s no buttercream in this cake recipe, you might want to check out my free Buttercream guide below:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Cait Banfield — November 30, 2020 at 1:34 pm

    Pumpkin Spice Coffee Cake was Super flavorful and simple to make!! Very moist too!

    • #
      Tessa — December 1, 2020 at 4:14 pm

      Thanks so much, Cait!

  2. #
    Tiffany — November 30, 2020 at 1:32 pm

    This was sooooo good! Perfect for fall and winter. Super easy to follow/make and I love the streusel!

    • #
      Tessa — December 1, 2020 at 4:13 pm

      Hooray!!

  3. #
    Rebecca Hawkins — November 30, 2020 at 12:57 pm

    Good fall flavored cake!

    • #
      Tessa — December 1, 2020 at 4:13 pm

      Thanks so much, Rebecca!

  4. #
    Grace — November 30, 2020 at 8:50 am

    This recipe is amazing. The cake is so moist and soft and the flavors are perfect!

    • #
      Tessa — December 1, 2020 at 4:13 pm

      So glad you enjoyed this recipe!

  5. #
    Tia Hughes — November 30, 2020 at 6:12 am

    This coffee cake was easy and delicious. The only reason I gave it 4 stars was because of the glaze. I could never get it thin enough to spread correctly and didn’t think it added anything to the coffee cake. If I make this again, I will skip this step and just have the coffee cake sans glaze.

    • #
      Tessa — December 1, 2020 at 4:06 pm

      You can always add more maple syrup to thin the glaze out! But you can definitely skip the glaze if you prefer.

  6. #
    Divya Rudra — November 30, 2020 at 6:02 am

    Perfectly moist, soft and delicious!

  7. #
    Cynthia Diehl — November 29, 2020 at 8:55 pm

    Recipe was so easy with ingredients I already had on hand. And the finished cake – delicious, moist and just the right amount of crunch from the pecans. The icing is the perfect finisher, too! Don’t skip that step!

    • #
      Tessa — December 1, 2020 at 4:05 pm

      Yay! I’m so glad you love this coffee cake recipe.

  8. #
    Anne Penner — November 29, 2020 at 7:06 pm

    This is by far the best coffee cake! It is incredibly moist and full of the flavors of fall. My son insisted we make a double batch in a 9 x13 pan and I am so glad we did! This will be my go to recipe for a fall coffee cake.

    • #
      Tessa — December 1, 2020 at 4:17 pm

      Yay! So glad this recipe was a hit!

  9. #
    Susann Marie Pekala Mutchnick — November 29, 2020 at 6:08 pm

    Absolutely delicious for Thanksgiving and fall season! Perfect for dessert and with cup of tea 🙂

  10. #
    Susann Pekala — November 29, 2020 at 5:59 pm

    Absolutely delicious dessert for the Thanksgiving and fall!

    • #
      Tessa — December 1, 2020 at 4:17 pm

      Thank you so much!

  11. #
    Monica Prudencio — November 29, 2020 at 2:45 pm

    This was so easy and very delicious. Definitely more moist than I am used to in a coffee cake but since that was the goal, it was a success! I really like the layer of streusel in the middle.

    • #
      Tessa — December 1, 2020 at 4:17 pm

      I’m so happy you enjoyed this recipe!

  12. #
    Megan — November 29, 2020 at 10:59 am

    SO delicious. It actually gets better every day after you bake it.

  13. #
    Rebecca Lyman — November 28, 2020 at 8:22 pm

    I don’t usually care for coffee cake, but this was delicious!

  14. #
    Roberta Guglielmi — November 28, 2020 at 7:11 pm

    Great recipe!! Super easy to follow and double. The taste is amazing!! I highly recommend this recipe. I definitely plan on making it again!! Thanks Tessa!!

  15. #
    Erica Schwartz — November 28, 2020 at 6:33 pm

    Our favorite part of Thanksgiving Day brunch

  16. #
    Vicki — November 28, 2020 at 4:48 pm

    Wow! The aroma radiating from the oven while baking this made it so hard to resist eating right away! But the wait was worth it… moist, autumnal and beyond delicious! Thanks again for another winning recipe Tessa!

  17. #
    Kate — November 28, 2020 at 12:44 pm

    I was on the hunt for the perfect pumpkin coffee cake recipe, and let me tell you THIS IS IT! I doubled the amount of streusel (because I can’t be stopped when it comes to streusel) and toasted the pecans a little before adding them in, but otherwise followed the recipe as written and it came out perfect! Will definitely be making again!

  18. #
    Andrea Mondal — November 28, 2020 at 11:07 am

    This is amazing! I follows this recipe and baked the cake. Everyone at home loved it. Thank you so much for this!

  19. #
    Linda Mericle — November 28, 2020 at 10:21 am

    Made this twice and it was fabulous both times! Highly recommend it.

  20. #
    Sarah — November 28, 2020 at 3:26 am

    Delicious! The pumpkin comes through. I love the streusel.

  21. #
    Mae — November 27, 2020 at 6:37 pm

    This coffee cake is so beautiful looking. Wonderful addition to the Thanksgiving spread.

  22. #
    Olivia — November 27, 2020 at 5:05 pm

    Made this for the family during Thanksgiving break and everyone loved it! Super moist, great flavor, and really liked the texture of the topping. First recipe I’ve made from Handle the Heat and will not be the last!

  23. #
    Nicole Scheiner — November 27, 2020 at 2:28 pm

    I made this with a few alterations (no pecans or glaze and I subbed a different topping to get it like more of a NY style crumb cake). It was super moist and had a great amount of pumpkin flavor. It was a great Thanksgiving desert for anyone who wants to do a fun twist on the traditional pumpkin recipes.

  24. #
    Kitty — November 27, 2020 at 11:04 am

    Really yummy! Made this for Thanksgiving breakfast and it was a hit. Even better the next day!

    • #
      Tessa — November 27, 2020 at 12:43 pm

      So glad to hear that!

  25. #
    Cathy Vaughan — November 27, 2020 at 9:17 am

    This cake is very moist and the mix of spices, pumpkin flavor and maple syrup make your taste buds pop! Excellent Coffee Cake!

    • #
      Tessa — November 27, 2020 at 12:43 pm

      So glad you enjoyed this recipe!

  26. #
    Maddie Archbold — November 27, 2020 at 9:08 am

    This is absolutely the most delicious treat I’ve baked up. The pumpkin + cinnamon are such a delightful combination – and that streusel filling! Come on! I delivered plates of this to a few friends and family members this Thanksgiving and it was such a hit.

    • #
      Tessa — November 27, 2020 at 12:44 pm

      I’m so thrilled this recipe was a hit!

  27. #
    Kaila — November 26, 2020 at 10:12 pm

    AMAZING!!! made it the night before thanksgiving and it was still great the day after. the glaze was a perfect addition and the cake itself stays super soft.

    • #
      Tessa — November 27, 2020 at 12:47 pm

      I’m so glad you loved this coffee cake!

  28. #
    Rose — November 26, 2020 at 6:24 pm

    Excellent! Made half batch in a loaf pan.

    • #
      Tessa — November 27, 2020 at 12:50 pm

      Yay! So glad to hear that, Rose!

  29. #
    Nancy — November 26, 2020 at 6:14 pm

    I poured this recipe into a Bundt cake pan and baked as directed. It came out perfect, tasted delicious – not too sweet, just the right amount of pumpkin and incredibly moist.

    • #
      Tessa — November 27, 2020 at 12:51 pm

      Thrilled you loved this recipe!

  30. #
    Kim — November 26, 2020 at 6:03 pm

    The recipe was so good and the cake came out very moist! It does not have an overpowering pumpkin flavor either for thoughts that are not much of a fan or pumpkin.

    • #
      Tessa — November 27, 2020 at 12:52 pm

      I’m so happy you enjoyed this coffee cake!

  31. #
    Mettet Karpinski — November 26, 2020 at 4:07 pm

    Just made this for our Thanksgiving dessert. It was a hit. Moist and the flavorful. Will definitely make this again. Goes well with a scoop of vanilla ice cream!

    • #
      Tessa — November 27, 2020 at 12:52 pm

      Hooray! So happy to hear you tried this recipe out for Thanksgiving!

  32. #
    Margo Klabough — November 26, 2020 at 10:44 am

    For someone with dietary issues, this is a great recipe! I made several substitutions and it came out beautifully. I used gluten free flour, canola oil, Greek yogurt instead of the sour cream, and dark brown sugar (it is what I had). I also doubled the recipe and baked it in a 9 x 13 pan. I made it without the glaze so it was not too sweet. The recipe is very adaptable…… I will certainly use it again!

    • #
      Tessa — November 27, 2020 at 12:56 pm

      I’m so glad you were able to make this recipe a success for you! Hooray!!

  33. #
    Chanel — November 26, 2020 at 8:51 am

    WOW!!! This cake is worth EVERY CALORIE. Made it for Thanksgiving morning and it was a total HIT!!! So easy and soooooo tasty! Definitely try this one out!

    • #
      Tessa — November 27, 2020 at 12:55 pm

      This makes me so happy to hear!

  34. #
    Ashley — November 26, 2020 at 7:19 am

    This cake is so delicious. Next time I’m going to make a bit more streusel (only because I love streusel) besides that this cake is fantastic!

    • #
      Tessa — November 27, 2020 at 12:55 pm

      So happy you loved this coffee cake!

  35. #
    Donna T — November 26, 2020 at 7:11 am

    Delicious!! It did not last long.

    • #
      Tessa — November 27, 2020 at 12:55 pm

      Happy to hear that!

  36. #
    Sara — November 25, 2020 at 10:38 pm

    I loved this coffee cake and will definitely be making again. I did use extra pumpkin and I also added a half tsp of my homemade bourbon vanilla to the glaze. Amazing!

    • #
      Tessa — November 27, 2020 at 12:54 pm

      Ooh homemade bourbon vanilla?! Sounds amazing! So glad you tried this recipe out.

  37. #
    Crystal Lee — November 25, 2020 at 7:17 pm

    Thanks so much for sharing this recipe. I made it and it was a hit !

  38. #
    Katie — November 25, 2020 at 6:30 pm

    Highly recommend this!! My family is doing a smal brunch for thanksgiving and this is going to be the perfect addition. I had to double the recipe and I’m glad I did! Well worth it. Took a bit longer to bake than anticipated but just keep and eye on it and it’ll be fine!

    • #
      Tessa — November 27, 2020 at 1:05 pm

      So glad you love this recipe!

  39. #
    Courtney — November 25, 2020 at 4:07 pm

    Super delicious! We all loved the rich flavor of the cake accented by the brown sugar pecan crumble topping. Love that it can be used as a breakfast treat or an after dinner dessert. It also makes the house smell amazing as an added bonus!

    • #
      Tessa — November 27, 2020 at 1:02 pm

      So glad you enjoyed this recipe, Courtney!

  40. #
    Fithria — November 25, 2020 at 11:34 am

    Delicious

  41. #
    Marsha Apsley — November 25, 2020 at 10:41 am

    Easy to make and got rave reviews from my husband first time I made it. He classified it as a “do make again” recipe. That’s why it’ll be showing up for Thanksgiving Day morning breakfast.

    • #
      Tessa — November 25, 2020 at 11:32 am

      This makes me insanely happy! Hooray!!

  42. #
    Alyssa D. — November 24, 2020 at 4:05 pm

    So good!! I made it gluten-free with Bob’s Red Mill 1:1, and it’s fab! Definitely won’t be lasting very long 😉

    • #
      Tessa — November 25, 2020 at 11:20 am

      Hooray! So glad you loved this recipe!

  43. #
    Michelle — November 24, 2020 at 2:24 pm

    This was a perfect pumpkin-spiced treat and so easy to make. Especially love the layer of streusel inside!

    • #
      Tessa — November 24, 2020 at 2:52 pm

      I’m so glad you loved this recipe, Michelle!

  44. #
    Meaghan Rousset — November 24, 2020 at 8:53 am

    Super easy and amazing recipe! This recipe will impress your friends and family, and everyone will be asking for more.

    • #
      Tessa — November 24, 2020 at 3:04 pm

      Thank you so much for the kind feedback, Meaghan!

  45. #
    Iresha Ranaweera — November 24, 2020 at 6:39 am

    It’s absolutely gorgeous

  46. #
    Mary — November 23, 2020 at 2:29 pm

    So moist and flavorful. I used plain Greek yogurt and it was delicious.

    • #
      Tessa — November 23, 2020 at 4:06 pm

      So glad you enjoyed this recipe, Mary!

  47. #
    Monika — November 23, 2020 at 1:37 pm

    The recipe was very easy to follow and it didn’t take long to prepare. The cake was really tasty and it kept moist for days! I will definitely make it again.

    • #
      Tessa — November 23, 2020 at 4:06 pm

      Hooray! So glad you enjoyed this recipe.

  48. #
    KAY LEE — November 23, 2020 at 1:31 pm

    I made the coffee cake yesterday, and I was not quite sure if I made it correctly. The texture of the coffee cake was more on a spongy side, and not like a coffee cake texture that I am familiar with. It is still very good and edible, just an familiar coffee cake texture. Please advise…. thanks!

  49. #
    Adam Breitbach — November 22, 2020 at 8:43 pm

    This is a delicious coffee cake. Just enough pumpkin flavor, but not over the top. The crunch from the streusel is perfect. I love that it has the streusel in the middle, not just on top.

    • #
      Tessa — November 23, 2020 at 4:20 pm

      So glad you loved this coffee cake! Hooray!

  50. #
    Christina Lund — November 22, 2020 at 7:58 pm

    So much pumpkin flavor! The cake texture is so light. I love that there are nuts in the streusel. I am a huge fan of texture.

    • #
      Tessa — November 23, 2020 at 4:22 pm

      So glad you loved this recipe!

  51. #
    Natalie Gable — November 22, 2020 at 5:25 pm

    I am completely obsessed with this recipe! I have made it five separate times just in November alone and have been so happy with how it has turned out each time. I have sent the recipe over to friends and family who have asked for it after I have included a slice in their drop off quarantine care packages. Everyone has raving reviews! It is 100% worth making you will not be disappointed. I don’t care if I’ve gained a couple pounds from how many I’ve eaten (because I eat almost all of them by myself) it is so worth it!

    • #
      Tessa — November 23, 2020 at 4:24 pm

      You guys sharing my recipes with others is the absolute BEST compliment I can receive. Thank you so very much for the kind words, Natalie!

  52. #
    Ashley G — November 22, 2020 at 3:01 pm

    This recipe is amazing!! The cake came out moist and fluffy. I may have cut into it too soon because I couldn’t resist the smell and needed a bite!

    • #
      Tessa — November 23, 2020 at 4:25 pm

      Yay! This makes me so happy.

  53. #
    Kelly Sporseen — November 22, 2020 at 11:36 am

    I made it without the glaze and loved that it wasn’t too sweet for breakfast.

    • #
      Tessa — November 23, 2020 at 4:29 pm

      Yay! So glad to hear that, Kelly!

  54. #
    Laura — November 22, 2020 at 10:08 am

    Delicious! Great pumpkin flavor. I love how the pecans add a little crunch to the streusel.

    • #
      Tessa — November 23, 2020 at 4:29 pm

      Thank you so much Laura!

  55. #
    Ellie — November 22, 2020 at 4:38 am

    This is the second time I made this recipe. It is easy to make and is the perfect fall treat. It goes really well with vanilla ice cream.

    • #
      Tessa — November 23, 2020 at 4:31 pm

      Doesn’t vanilla ice cream send this recipe over the top?! SO glad you enjoyed.

  56. #
    Rhiannon — November 22, 2020 at 2:07 am

    This is so delicious! I love pumpkin baked goods and I love coffee cake so this was a perfect recipe for me to try. The coffee cake is so moist and the streusel adds such a wonderful crunch. Will make this again for sure!

  57. #
    Lauren Phelps — November 21, 2020 at 12:29 pm

    So easy and delicious!!

    • #
      Tessa — November 23, 2020 at 4:35 pm

      Thanks so much, Lauren!

  58. #
    Lou Ann Battaglia — November 21, 2020 at 12:14 pm

    I just made this today! Tessa this is a great recipe! Very easy to make and it tastes great! Will be making this for Thanksgiving morning for the family! Love your recipes and videos! Thank you

    • #
      Tessa — November 23, 2020 at 4:36 pm

      Thank you so much for the kind feedback, Lou Ann! I hope this coffee cake is a hit on Thanksgiving!

  59. #
    Lou Ann Battaglia — November 21, 2020 at 12:11 pm

    Tessa, I just made this today! The recipe was easy to make! A great treat for Thanksgiving Day morning! The Pumpkin Spice Coffee Cake was delicious! Tessa love your recipes, and videos! A great fall favorite!

  60. #
    Lou Ann Battaglia — November 21, 2020 at 12:09 pm

    This was so easy to make! A great treat for Thanksgiving Day morning! The Pumpkin Spice Coffee Cake was delicious! Tessa love your recipes, and videos! A great fall favorite!

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