Vegan pumpkin pie and cheesecake-stuffed breakfast braid with vanilla glaze

Hey. Hey. Guess what today is.

Someone’s birthday? An obscure unofficial food holiday? The anniversary of the fall of the Berlin Wall (no, that was yesterday)? The day the music died (bye, bye, miss American pie)? Armageddon?!

Vegan pumpkin coffee cake with rosemary, cornmeal, and cinnamon crumble

Of all the fall recipes I’ve posted as of yet, of all the pumpkin recipes I’ve made so far this wonderful season, this is by far the best.

I kid you not. My family, ever-unadventurous eaters, may have been mildly disturbed by the presence of normally-savory rosemary, but do not let that deter you. The combination of warm pumpkin pie spices and cooling rosemary and the rich olive oil and hearty cornmeal and, by god, pumpkin! is just heavenly. I don’t know how it works, but it does.