Glazed Pumpkin Coffee Cake – pumpkin sheet cake topped with a cinnamon butter streusel and drizzled with a homemade brown sugar glaze.
Y’all didn’t know you needed this Glazed Pumpkin Coffee Cake until right now. If you aren’t convinced just yet, you definitely will be by the time you finish reading this post.
If you want more pumpkin related desserts, here are the best ones you need to add to your list!
- The Most Delicious Pumpkin Coffee Cake Cookies
- The Ultimate Pumpkin Oreo Cake
- The Most Splendid Caramel Pumpkin Sheet Cake
- The Most Original Pumpkin Oreo Cookies
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Why this should be your next recipe to bake
- Pumpkin spice cake- The pumpkin spice in this cake uses ground cinnamon, ginger, nutmeg, and cardamom.
- No decorating needed– Because this is made as a sheet cake, there is no decorating needed!
- Brown sugar glaze– The brown sugar glaze is so phenomenal that you will want to lick the bowl clean.
- The perfect dessert for any occasion-Whether this is a dessert for a special family get together, or just a week night treat, your family and friends will love this in their lives.
- Crunchy Top- The streusel top is made from butter, brown sugar, flour, and salt and adds a delicious crunch to the cake.
- Easy to make- This cake is so easy to make that it can be made by any level of baker.
Ingredients you will need
Here are some ingredients that you will need for this Glazed Pumpkin Streusel Cake that you may not have on hand. For a complete list of ingredients, check out the recipe card below.
- Canned pumpkin puree- Make sure you get the canned puree, not the canned pumpkin pie filling.
- Unsalted butter- You will need butter for the cinnamon swirl as well as for the glaze. As always, I used unsalted butter.
- Ground spices- You will need cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice.
- Light brown sugar- I like light brown sugar, but feel free to use dark brown, if that is what you have on hand.
- Eggs- I use large or extra large eggs. They need to be at room temperature, so pull them out a few hours before you start baking.
- Powdered sugar- Remember to always sift your powdered sugar to ensure you get a smooth glaze.
Step by Step- Glazed Pumpkin Coffee Cake
Here is a detailed list on how to make and bake this recipe. I used a kitchen aid with the paddle attachment.
I used a 9×13 pan, that you can find here This is one of my favorite brands.
Step 1: Combine the dry ingredients. In a medium sized bowl, combine the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.
Step 2 Beat the sugar and eggs together. In a stand mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy. About 4 minutes.
Step 3: Mix in the oil. Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.
Step 4: Add the dry ingredients to the wet ingredients. With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
Step 5: Distribute to the pan. Evenly distribute the pumpkin batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
Step 6: Add the streusel. Cover the top of the pumpkin batter with the streusel, making sure to evenly spread it across the top of the cake.
Step 7: Bake the cake. Bake for 35-38 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
Step 8: Let it cool. Let it completely cool in the cake pan before adding the glaze.
Expert Baking Tips
-Make sure that your ingredients for the cake are at room temperature. This will help your cake rise properly in the oven.
-Use cold butter for your streusel.
-Use high quality cake pans. My favorite pan for sheet cake can be found here.
FAQ
Can I make this into cupcakes?
Yes, this recipe will make 18-20 cupcakes. Reduce the baking time to 20-22 minutes.
Can this be made into a layer cake?
Yes, you can make a four layer, 6 inch cake, or a three layer, 8 inch layer cake. You will need to double the glaze recipe.
Can I make this ahead of time?
Yes, you can make the cake the day before you serve it and store it in the fridge. Pull it out a few hours before serving and add the glaze right before you serve the cake.
Storing and Freezing Glazed Pumpkin Coffee Cake
Store this Glazed Pumpkin Coffee Cake in the fridge covered in plastic wrap for up to 5 days. For best results, let the cake come to room temperature before serving and eating.
Freezing
You can freeze this for up to 6 months, if the cake is wrapped and completely airtight.
If you make this recipe, please make sure to rate and leave a review!
Here are a few more recipe that you might want to try!
- The Greatest Powder Sugar Apple Cider Donut Cake
- The Best Fall Inspired Apple Crumb Cookies
- The Most Spectacular Fall Biscoff Apple Cake
- Gooey Cinnamon Roll Caramel Cake
Recipe
Glazed Pumpkin Coffee Cake
Ingredients
For the pumpkin cake
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar packed
- 5 large eggs room temperature
- 1 cup vegetable oil
- 2 teaspoons pure vanilla
- 2 cups pumpkin purée not pumpkin pie filling
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cardamon
- 3 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
For the cinnamon topping
- 1 cup light brown sugar
- ⅔ cup all purpose flour
- 1 Tablespoon ground cinnamon
- pinch of salt
- 6 Tablespoons unsalted butter cold.
Brown Sugar Glaze
- ¼ cup unsalted butter cut into cubes
- ½ cup brown sugar packed
- 2 Tablespoons milk
- ¼ teaspoon pure vanilla extract
- ¾ cup powdered sugar
Instructions
For the cinnamon topping
- In a mixing bowl, whisk together the brown sugar, salt, cinnamon, and flour. Add the butter, and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. Set aside. This can be made ahead of time and can be stored in an air tight container for up 5 days.
For the pumpkin cake
- Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
- In a medium sized bowl, combined the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.
- In a stand sized mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy, about 4 minutes.
- Add the oil and vanilla and beat on medium until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.
- With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
- Evenly distribute the pumpkin batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
- Evenly sprinkle the cinnamon topping on top of the pumpkin cake batter.
- Bake for 35-38 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
- Let it completely cool in the cake pan. While the cake cools, make the brown sugar glaze
For the glaze
- In a small saucepan combine butter, brown sugar and milk on medium heat. Bring the mixture to a simmer, whisking frequently and cook until the sugar is dissolved, a minute or two. Remove from the heat and cool for 5 minutes.
- Add vanilla, whisking to combine. Add all of the powdered sugar whisking vigorously, until you reach your desired consistency. The glaze will start to firm up quickly so have the cake ready. Immediately drizzle the glaze over the cake. It will start to set on the cake. If the glaze is starting to set faster, you can always heat it up in the microwave.
Michelle Dowdy says
I am gathering my ingredients now to make this! The amount of spices is what drew me to this recipe and I know it is going to be delicious.
Molly Murphy says
Thank you! I hope you enjoy it! 🙂