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CINNAMON PUMPKIN COFFEE CAKE

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Rate this recipe 4.5/5 (16 Votes)

Ingredients

  • Serves: 8-10
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 15 oz. pumpkin puree
  • 2 tsp vanilla
  • Filling/Topping
  • 1/2 cup butter, melted
  • 1 cup brown sugar, firmly packed
  • 2 tsp cinnamon
  • Cream Cheese Glaze
  • 2 tbsp cream cheese, softened
  • 2 tbsp milk
  • 1/4 tsp vanilla
  • 1 cup confectioners' sugar

Details

Adapted from realhousemoms.com

Preparation

Step 1

Preheat oven to 350 degrees F

grease a 10 inch spring form pan and set aside

in a medium bowl whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
in the bowl of a stand mixer cream together the butter, granulated sugar and brown sugar
add eggs one at a time
add in the pumpkin puree and the vanilla
reduce speed of the mixer and slowly add in the flour mixture until just combined
pour batter into the prepared pan and set aside

Filling/Topping
in a small bowl combine the butter, brown sugar and cinnamon
spread over the top of the cake batter carefully, like frosting
using a knife swirl it around the cake, lifting the knife up and down to get the topping into the cake batter
do not smooth out the top of the cake
place the cake into the oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean
allow to cool

Cream Cheese Glaze
once the cake is cool whisk together the cream cheese and milk until smooth
whisk in the vanilla and confectioners' sugar until smooth

Finished Cake
remove cake from the sides of the pan and place on a serving plate
drizzle the cream cheese glaze over the top of the cake and enjoy!

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