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This pumpkin coffee cake is loaded with as much pumpkin as possible making it dense and creamy, almost like a pie!
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Oh, you guys.
I’ve really gone and done it now.
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.
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, 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.
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.
I used this Saigon cinnamon, because it kicks regular cinnamon’s trash. Give it a try and see what I mean!
Try this one and let me know what you think!
Give my banana coffee cake a try, too!
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Cinnamon Swirled Glazed Pumpkin Coffee Cake
Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 teaspoons pumpkin spice
- 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 butter, room temperature 2 sticks
- 2 large eggs
- 30 ounces pumpkin puree 2 cans
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
Instructions
- Preheat oven to 350°F. Butter a 9×13 baking dish.
- In a large bowl, stir together the flour, pumpking spice, 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.
- To make the cinnamon swirl, add the brown sugar, butter, and cinnamon to a small saucepan over medium heat and stir constantly until melted.
- 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.
- To make the crumb topping, add flour, butter, brown sugar, and cinnamon to a medium bowl and cut together with a pastry cutter or two butter knives until you have coarse crumbs.
- Sprinkle with the crumb topping.
- Bake coffee cake until toothpick inserted in center comes out clean, about 45 minutes. Cool 30 minutes before glazing and serving.
- To make the glaze, whisk together the powdered sugar and milk or cream until smooth.
- Store leftovers in the refrigerator.
Tips & Notes:
Nutrition Information:
Want more fall treats? I have lots!
Apple Cider Cake with Apple Cider Glaze!
Sweet Potato Cookies with Browned Butter Glaze!
Cindy Kos says
This recipe was fantastic! My daughter says it’s a keeper and we will make it again. After reading the reviews I decided to only use one can of pumpkin. The cake batter was very thick and had to spread into the tin. I was afraid it wouldn’t rise when baked. It did! It was light, moist and tasted so very comforting. This is a five star recipe.
Karly says
Yay! Love to hear that! Thanks, Cindy!
Cookies4kids says
This recipe sounds terrific and hoping to combine it with my other favorite that drops dollops of a cream cheese mixture on the batter. It is swirled in and then I would add your topping. Do you think this would work ok?
Karly says
Sounds delicious! I haven’t tried it, but it would like work. 🙂
Linda Alvarado says
It was good, but definitely NOT coffee cake. It’s dense, as stated, but it needs to be renamed. Maybe pumpkin pie bars? That’s what I called them when I brought them to work. I love pumpkin, however, I think it needs some spice. Maybe add in some pumpkin spice, cinnamon, and nutmeg into the mixture for more flavor. The butter in the topping seemed to be too little so I doubled it to make sure it covered the entire pan.
Denise says
How are the donut holes round of in a muffin pan? Could I use this batter in a cake pop maker?
Karly says
Hi Denise! I’m not sure what you’re asking about the donut holes. I haven’t tried this in a cake pop maker, but it would like work.
Barbara Brown says
This is truly amazing! I can’t keep enough of it in my fridge and my neighbor is hounding me for more! I do have a question. Do you think if I omitted the streusel and baked it in a jelly roll pan, it would roll up properly? It’s so moist (yes!) I’m worried it may be too heavy. Thanks! ~ Barbara
Karly says
Hi Barbara! I’m not sure this one would make for a great cake roll…there’s so much pumpkin packed in there that it’s a bit dense. You could always try and, if it fails, turn it into a trifle. 🙂