Pumpkin Coffee Cake with Brown Sugar Glaze
Indulge in the ultimate fall treat with this luscious Pumpkin Coffee Cake with Brown Sugar Glaze. Featuring a moist, spiced pumpkin base enhanced with warm notes of cinnamon, nutmeg, and cloves, this cozy dessert is topped with a buttery cinnamon streusel for the perfect crumbly texture. Finished with a rich, caramel-like brown sugar glaze that adds just the right amount of sweetness, this coffee cake is a showstopper for brunch gatherings, holiday tables, or a simple afternoon treat. Easy to make and irresistibly flavorful, this pumpkin coffee cake is sure to become a seasonal favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 0.5 cup all-purpose flour (for streusel)
- 0.5 cup light brown sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 0.25 cup unsalted butter, melted (for streusel)
- 0.5 cup light brown sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 tablespoon unsalted butter (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.
In a large bowl, cream together 1/2 cup butter, 1 cup granulated sugar, and 1/2 cup light brown sugar until light and fluffy.
Beat in the eggs, one at a time, and then mix in the pumpkin puree and 2 teaspoons of vanilla extract until smooth.
In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
Gradually add the dry ingredients to the pumpkin mixture, alternating with sour cream. Begin and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared baking dish and spread it out evenly.
To make the streusel, in a small bowl, mix 1/2 cup flour, 1/2 cup light brown sugar, and 1 teaspoon ground cinnamon. Pour in the melted butter and stir until crumbly.
Sprinkle the streusel mixture evenly over the coffee cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the coffee cake is baking, prepare the brown sugar glaze. In a small saucepan, combine 1/2 cup light brown sugar, 2 tablespoons milk, and 1 tablespoon butter. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth (about 2-3 minutes). Remove from heat and stir in 1 teaspoon vanilla extract.
Once the coffee cake is out of the oven, let it cool for about 10-15 minutes. Drizzle the warm glaze over the top.
Serve the pumpkin coffee cake warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 69.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
