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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!
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!
Miranda says
I always buy pie pumpkins instead of the canned stuff. How many cups of pumpkin purée would you substitute for two cans?
Karly says
You’ll need 30 ounces of pumpkin puree. I’m not sure how many cups that is.
Karen says
This sounds like just what I was looking for…and then some. 🙂
Do you use salted or UNsalted butter please. I too was wondering if anyone made it in a bundt pan. Thanks~
Karly says
I always use salted, unless otherwise stated. 🙂
Laura says
Might this work in a bundt pan?
Melissa says
I accidentally got the canned pure pumpkin. Will this work???
Karly says
Yes, 100% pumpkin is the same as pumpkin puree.
Stephanie says
I made this and it was amazingly delicious. I’m just not sure if I’m supposed to refrigerate left overs??
Karly says
It will lost a bit longer in the fridge. Because it’s so moisty, it doesn’t last more than a couple days on the counter.
Stephanie says
Thank you for replying. Yes it did last a little longer in the fridge. I just was not sure if I could leave it out on the counter too. I loved this recipe and my family did too. Thanks for sharing! ???
Stephanie says
Oops those ??? Are not supposed to be there lol.
Jodi says
I saw this the other day and knew I had to make it. Oh my heck, this is amazing!!!! I had to give half of it away or I would have eaten the entire pan. Thanks Karly!!
Karly says
Nothing wrong with eating the whole pan. 😉 Glad it was a hit!
SV M says
How great would this be in mini loaf pans for holiday treats? I’m excited to bake!
Karly says
Mini loaves would be great!
Linda King says
Just wanted you to know that I made this coffee cake this Thanksgiving instead of serving pumpkin pie. NO ONE complained. Everyone wanted the recipe and my husband couldn’t stop eating it. I made it exactly per your recipe. Nothing added , nothing omitted.
Karly says
Yay! Glad it was a hit for you! 🙂
Cheryl Turner says
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!
Karly says
@Cheryl Turner,
Sounds wonderful!
Barb says
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!)
Karly says
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.
Anna says
A couple of questions- what size pan? 8×11, maybe? And the companion questions, how many slices? 4? 😉 Or maybe 12-16.
Karly says
@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.
Anna says
Excellent, thanks! 🙂 @Karly,
Grace Emily says
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!!! 🙂
Karly says
@Grace Emily,
Haha! Glad you two enjoyed it!
Cherie says
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!!
Sandy says
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!
Karly says
@Sandy,
Thanks for stopping by! 🙂
Bonny @ Clever Hen says
I have got to try this. It looks AMAZING! I think today to the day.
Karly says
@Bonny @ Clever Hen,
Hope you love it!