Cinnamon Swirled Glazed Pumpkin Coffee Cake

Cinnamon Swirled Pumpkin Coffee Cake - dense and creamy like a pumpkin pie!

Oh, you guys.

I’ve really gone and done it now.

Cinnamon Swirled Pumpkin Coffee Cake - dense and creamy like a pumpkin pie!

I went and married coffee cake with pumpkin pie and the result was, well, it was phenomenal. I like cake just fine, but I absolutely adore the texture of pumpkin pie. The dense, creamy filling is my happy place. So, I got a little crazy and added a ridiculous amount of pumpkin to this cake in the hopes that I could recreate a bit of that custard like texture while still being able to call it a cake. Things were very science-experimenty up in here for a while.

Cinnamon Swirled Pumpkin Coffee Cake - dense and creamy like a pumpkin pie!

I don’t want to brag or anything, but I would totally rock at being a scientist. I mean, seriously. I just completely owned this recipe.

This cake is outrageously good. Dense, creamy, and slightly underdone, pure pumpkin perfection. Don’t even bother counting the sticks of butter and cups of sugar in here, because it will make you hate me. Just close your eyes, open your mouth, and enjoy this coffee cake nirvana.

Cinnamon Swirled Pumpkin Coffee Cake - dense and creamy like a pumpkin pie!

Oh, and just for fun? I went and added a swirl of cinnamon, a crumb topping that gets all crackly and crunchy in the oven to add the perfect contrast to the creamy cake, and a big ol’ drizzle of powdered sugar glaze. I mean, I had to, guys. The coffee cake gods told me and when they speak, you listen.

Try this one and let me know what you think!

Cinnamon Swirled Pumpkin Coffee Cake - dense and creamy like a pumpkin pie!

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Cinnamon Swirled Glazed Pumpkin Coffee Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Ingredients:

For the cake:
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup brown cup sugar
1/2 cup granulated sugar
1 cup (2 sticks) butter, room temperature
2 eggs
2 (15 ounce) cans pumpkin puree
For the cinnamon swirl:
1/2 cup brown sugar
1/4 cup butter
1 tablespoon cinnamon
For the crumb topping:
1/2 cup all purpose flour
1/4 cup butter, cold and cut into small squares
1/2 cup brown sugar
2 teaspoons cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons milk or cream

Directions:

To make the cake:
Preheat oven to 350°F. Butter a 9x13 baking dish.
In a large bowl, stir together the flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Beat in the eggs. Stir in the pumpkin puree. Add flour mixture and stir until just combined.
Spread half of batter in prepared baking pan. Pour half of the cinnamon swirl over the batter and drag a knife through the batter to swirl it around. Top with the remaining batter and repeat with the remaining cinnamon swirl mixture. Sprinkle with the crumb topping.
Bake coffee cake until toothipick inserted in center comes out clean, about 45 minutes. Cool 30 minutes before glazing and serving.
To make the cinnamon swirl:
In a small saucepan melt all of the ingredients together, stirring constantly.
To make the crumb topping:
Add all of the ingredients to a medium bowl. Cut the butter into the flour mixture with a pastry cutter or two knives until you have coarse crumbs.
To make the glaze:
Whisk together the ingredients in a small bowl.

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51 Responses to “Cinnamon Swirled Glazed Pumpkin Coffee Cake”

  1. Belinda @themoonblushbaker September 30, 2013 @ 6:05 am (#
    1
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    I do not think life, you should never care about the amount of butter or sugar in your cake. pumpkin coffee cake simply genius! I need to find a way to make my own pumpkin latte to go with this.

    [Reply]

  2. Madison September 30, 2013 @ 6:24 am (#
    2
    )

    Be still my pumpkin-loving-cinnamon-obsessing heart. AMAZING!!!

    [Reply]

  3. Tieghan September 30, 2013 @ 7:08 am (#
    3
    )

    Amazing, looks so good!

    [Reply]

  4. Jocelyn (Grandbaby Cakes) September 30, 2013 @ 8:23 am (#
    4
    )

    You had me at cinnamon swirl but adding the pumpkin only took it over the top. Love the idea of this!

    [Reply]

  5. Katrina @ Warm Vanilla Sugar September 30, 2013 @ 9:59 am (#
    5
    )

    This coffee cake is fabulous! Love all that cinnamon :)

    [Reply]

  6. Pamela @ Brooklyn Farm Girl September 30, 2013 @ 10:33 am (#
    6
    )

    It’s breakfast time as I write this so I am sure wishing I had some of this coffee cake to keep me company! ;)

    [Reply]

  7. Nancy P.@thebittersideofsweet September 30, 2013 @ 10:36 am (#
    7
    )

    This coffee cake looks absolutely wonderful!

    [Reply]

  8. Lindsay @ Life, Love and Sugar September 30, 2013 @ 12:09 pm (#
    8
    )

    Oh my goodness – the cake! The crunchy topping! The glaze! So glad the cake gods spoke to you – this looks amazing!

    [Reply]

  9. Averie @ Averie Cooks September 30, 2013 @ 12:47 pm (#
    9
    )

    That looks so good and so moist, Karly! Need a big piece right now! Pinned!

    [Reply]

  10. Chung-Ah | Damn Delicious September 30, 2013 @ 1:36 pm (#
    10
    )

    That cinnamon swirl touch is the best!

    [Reply]

  11. Zainab @ Blahnik Baker September 30, 2013 @ 7:52 pm (#
    11
    )

    I think you need to be a scientist. This looks amazing!! Love the crunchy topping.

    [Reply]

  12. Annamaria @ Bakewell Junction September 30, 2013 @ 7:56 pm (#
    12
    )

    The cake looks delicious. Pinned.
    Annamaria

    [Reply]

  13. Tracy | Pale Yellow September 30, 2013 @ 8:47 pm (#
    13
    )

    This looks amazing! You can’t go wrong with pumpkin and cinnamon AND crumb topping. I can’t wait to bake this up!

    [Reply]

  14. Stephanie @ Girl Versus Dough September 30, 2013 @ 8:58 pm (#
    14
    )

    WHOA. And YES. And GIMME.

    [Reply]

  15. Joanne September 30, 2013 @ 8:59 pm (#
    15
    )

    You are officially invited to come and do my experiments for me. Because yours obviously turn out way better.

    [Reply]

    Karly Reply:

    Ha! If only my high school science teacher could see me now. ;)

    [Reply]

  16. Mimi @ Culinary Couture September 30, 2013 @ 9:53 pm (#
    16
    )

    I need this in my life.

    [Reply]

  17. Chandra@The Plaid and Paisley Kitchen September 30, 2013 @ 10:04 pm (#
    17
    )

    Oh I just totally pinned this! I am hosting an early morning Sales Meeting next week at work and I just found the treat that I am going to make them for getting up so early! Thanks for sharing such an amazing treat!

    [Reply]

    Karly Reply:

    Thanks for the pin, Chandra! :)

    [Reply]

  18. Lots of pumpkin is the best! One time I accidentally read a recipe wrong and used 1 can vs 1 cup of pumpkin puree and it made the pumpkin loaf so moist and delicious and the custardy like texture. I can only imagine how absolutely gorgeous this cake is.

    [Reply]

    Karly Reply:

    Sounds like a happy accident!

    [Reply]

  19. Jocelyn@ BruCrew Life October 1, 2013 @ 11:58 am (#
    19
    )

    Holy Cow!!! I seriously want that entire pan of butter and sugar goodness in front of me right now!!! You rock at food science!!!

    [Reply]

    Karly Reply:

    “Butter and sugar goodness.” Yep. That pretty much sums it up. :)

    [Reply]

  20. Donna October 1, 2013 @ 1:44 pm (#
    20
    )

    No way to veganize this one without ruining it… but my family will LOVE, LOVE, LOVE it!!! :-)

    [Reply]

  21. Jessica @ A Kitchen Addiction October 1, 2013 @ 2:17 pm (#
    21
    )

    You are brilliant! Love the cake and pie combination!

    [Reply]

  22. Emily @ Life on Food October 1, 2013 @ 6:54 pm (#
    22
    )

    Regular coffee cake makes me go weak in the knees but but pumpkin. Yes please!

    [Reply]

  23. Allie | Baking a Moment October 1, 2013 @ 9:52 pm (#
    23
    )

    Karly, this coffee cake looks amazing! Sometimes I’m a little iffy about pumpkin, but I’m loving the cinnamon swirl & glaze on this! Pinning!

    [Reply]

  24. Deborah October 2, 2013 @ 1:33 am (#
    24
    )

    Seriously, can I just move in already? I’ll eat all the leftovers!! :)

    [Reply]

  25. Helen Riggi Brumfield October 3, 2013 @ 11:41 am (#
    25
    )

    I made this 2 days ago, and it is still DELICIOUS, maybe even better than the first day!!

    [Reply]

    Karly Reply:

    Yay! Glad you like it!

    [Reply]

  26. Sheree October 3, 2013 @ 8:18 pm (#
    26
    )

    Oh my! I just took this out of the oven, waited the 30 minutes to glaze and taste. Oh my, is all I can say. This cinnamon swirled glazed pumpkin coffee cake is heavenly. In fact when I took my first bite, I think I heard the Angels sing. The soft soft texture is a nice contrast with the crunchy crumb topping. I like the way you think Karly! This is a winner!

    [Reply]

    Karly Reply:

    So glad you like it! :)

    [Reply]

  27. Laura Dembowski October 7, 2013 @ 3:03 pm (#
    27
    )

    Seriously cannot wait to make this! It looks heavenly and I love the way you describe the texture.

    [Reply]

  28. Sara @ Pidge's Pantry October 15, 2013 @ 9:43 am (#
    28
    )

    Pumpkin goodness gone wild! I can’t wait to make this one!

    [Reply]

  29. Hannah October 22, 2013 @ 2:57 pm (#
    29
    )

    I made this delicious coffee cake over the weekend and LOVED it! I’m going to serve it at Breakfast Club in a couple weeks. Should leftover cake be refrigerated or can it be left out at room temperature?

    [Reply]

  30. Shari @ Shari Blogs October 25, 2013 @ 9:33 am (#
    30
    )

    I am a total cinnamon addict and LOVE coffee cake. This sounds amazing. I can’t wait to try it! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/

    [Reply]

    Karly Reply:

    Thanks, Shari!

    [Reply]

  31. Bonny @ Clever Hen November 3, 2013 @ 10:08 am (#
    31
    )

    I have got to try this. It looks AMAZING! I think today to the day.

    [Reply]

    Karly Reply:

    @Bonny @ Clever Hen,

    Hope you love it!

    [Reply]

  32. Sandy November 15, 2013 @ 9:12 pm (#
    32
    )

    Finally! A non-pie pumpkin recipe with lots of pumpkin (not just a token amount for color) and only cinnamon for spice. Yea!! I’ll make this in the morning. Thanks, Karly! This was my first visit, but I will be back!

    [Reply]

    Karly Reply:

    @Sandy,

    Thanks for stopping by! :)

    [Reply]

  33. Cherie November 27, 2013 @ 8:28 pm (#
    33
    )

    Made this tonight. Oh YUM! I had every intention of waiting until my morning coffee to try this… but the pumpkiny-cinnamony aroma was too much. So great while still warm. Thanks for a great recipe!!

    [Reply]

  34. Grace Emily April 24, 2014 @ 4:22 pm (#
    34
    )

    Delish!!! I only had one can of pumpkin, but it was still good…and I added some extra cinnamon! Next time I’ll add choc. chips too! :) My boyfriend ate most of the top of it and I told him there was a layer of goodness on the inside too!! So between the two of us snacking on it all day, it looks like dogs got to it! :) :) :) Thanks for the recipe!!! :)

    [Reply]

    Karly Reply:

    @Grace Emily,

    Haha! Glad you two enjoyed it!

    [Reply]

  35. Anna August 29, 2014 @ 9:50 pm (#
    35
    )

    A couple of questions- what size pan? 8×11, maybe? And the companion questions, how many slices? 4? ;) Or maybe 12-16.

    [Reply]

    Karly Reply:

    @Anna,

    You’ll need a 9×13 pan. If you do use an 8×11, you may not be able to fit all of the batter and you’ll definitely need to bake it a bit longer as it will be thicker. :)

    As for slices, you can cut the pieces however large you like. The cake isn’t overly rich, but it is pretty filling because it’s so dense from all of the pumpkin.

    [Reply]

    Anna Reply:

    Excellent, thanks! :) @Karly,

    [Reply]

  36. Barb September 14, 2014 @ 7:34 am (#
    36
    )

    Made this for Sunday morning breakfast, and I am wondering if I did something wrong. It is very, very dense, and not what I would consider coffee cake. Despite my love of pumpkin, if I made it again I might try reducing the amount of pumpkin. (GASP!)

    [Reply]

    Karly Reply:

    Hi @Barb,

    It doesn’t sound like you did anything wrong. As I mentioned, I was going for a very dense, almost custard like texture, similar to pumpkin pie. That’s how the recipe was supposed to turn out.

    [Reply]

  37. Cheryl Turner September 14, 2014 @ 11:11 am (#
    37
    )

    I just made this, but I doubled the crumb topping and sprinkled half of it in the middle after the cinnamon swirl. Added chopped pecans to this too. I also added pumpkin pie spice and vanilla to the cake batter. It probably didn’t need changing but the mad scientist in me takes over from time to time. And I skipped the glaze as my extra crumb topping made it plenty sweet. Really good stuff! I am trying not to go for thirds!

    [Reply]

    Karly Reply:

    @Cheryl Turner,

    Sounds wonderful!

    [Reply]

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