Cinnamon Glazed Pumpkin Coffee Cake


Cinnamon Glazed Pumpkin Coffee Cake ~ The Plaid and Paisley Kitchen ~

It’s Pumpkin Again!!! I know you all must think that I can’t make any other type of baked good right now.  I can…. but I don’t want to!!!  I only have a few more weeks of delicious Pumpkin Baking and I am going to get as much in as I can!

This coffee cake was made for the girls at work and I can tell you that it barely lasted the day.  Not only that I have been hearing ever since then how much they loved it and will I please make it again!

I know that your family will love this just as much.  This is perfect for Brunch or a Sunday Morning Treat!

Cinnamon Glazed Pumpkin Coffee Cake ~ The Plaid and Paisley Kitchen ~

This recipe is easy to make and as you can see that it makes two coffee cakes.  One to love and one to share!  See all that gooey Cinnamon Glaze…… oh that tastes so good!

You can easily half the recipe if you only want to make one coffee cake.  But seriously why would you?  You won’t be able to get enough of that sweet crunchy sugary cinnamon strudel topping!!!

Cinnamon Glazed Pumpkin Coffee Cake ~ The Plaid and Paisley Kitchen ~

Using pumpkin always makes baked goods puff up and the texture is so smooth and moist.  I love using pumpkin in cakes not only for the flavor but for the great texture that it creates.

Well let’s face it….. by all the pumpkin posts that I have been doing I just plain ole LOVE Pumpkin!

You will love this Coffee Cake. I promise!

Cinnamon Glazed Pumpkin Coffee Cake ~ The Plaid and Paisley Kitchen ~

Cinnamon Glazed Pumpkin Coffee Cake

Cinnamon Glazed Pumpkin Coffee Cake

This is an adapted recipe from a Betty Crocker recipe


  • For the Cake:
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1 can pumpkin 15 oz
  • 3 large eggs
  • 2 1/2 cups flour
  • 2 tsp bakingPOWDER
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • For the streusel topping:
  • 1/4 cup flour
  • 3/4 cup sugar
  • 3/4 cup light brown sugar, packed
  • 1 tbsp cinnamon
  • 4 tbsp butter, melted
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 tbsp cinnamon
  • 3-4 tbs milk


  • Preheat the oven to 350°F
  • Butter your baking dish {2 9 inch pie plates}
  • In a large mixing bowl, beat the butter
  • Add the pumpkin and eggs and mix thoroughly
  • combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt
  • Mix on medium speed until combined
  • Pour the batter into the prepared pan
  • Prepare the streusel topping In a small bowl combine the flour, sugars, cinnamon, melted butter Sprinkle the streusel over the cake batter
  • Bake for 50-55 minutes or until a toothpick comes out clean
  • Cool on a wire rack for about 15 minutes
  • mix up the glaze ingredients
  • take a fork and make prick marks over the whole cake {this will allow the glaze to seep in and make the cake even moister!}
  • pour the glaze all over making sure to get it down in the fork holes
  • Cool Completely
  • Enjoy!
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Looking for some more great Pumpkin Recipes? Here a few of my best:

Pumpkin Bread with Candied Walnuts

Pumpkin Caramel Brownies

Pumpkin Pie Cookies with Brown Sugar Frosting






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One comment

  1. Tina @ Tina's Chic Corner says:

    Coffee cake is pretty much my favorite breakfast indulgence…that and crumb cake. So the crumbs on this beauty are definitely calling out to me. You won’t hear me complaining about another pumpkin recipe…love the flavor and it’s perfect this time of year. :)
    Tina @ Tina’s Chic Corner recently posted…Baked ChiliMy Profile

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