This Glazed Pumpkin Coffee Cake is jam packed with seasonal spices. Combined with the pumpkin texture and buttery brown sugar crumble, it’s both decadent and delicious. The coffee cake is drizzled with a sweet vanilla glaze.
If you have leftover pumpkin purée, you have to try this Pumpkin Coffee Cake. It’s got a tender crumb and the perfect texture.
My favourite part about this cake is the brown sugar topping. It’s made with butter, sugar and flour and sprinkled on top of the cake. As it bakes, the crumble sinks into the cake and the flavours are incredible.
Why this recipe works
Full of warm delicious spices like cinnamon and nutmeg.
Loaded with brown sugar crumble.
Perfect with coffee for breakfast.
Three delicious layers.
Drizzled in a sweet vanilla glaze.
3 Simple Steps
Step 1 – Pumpkin Coffee Cake: The base of the recipe! Filled with warm spices such as cinnamon and nutmeg, mixed together with the pumpkin purée. Don’t take my word for it, just look at that texture! So incredibly dense and rich.
Step 2 – Crumble Topping: Stuffed with brown sugar and butter, this topping is sprinkled on top of the coffee cake base and baked for over 30 minutes, allowing the crumble to really sink in and combine perfectly with the pumpkin spices.
Step 3 – Vanilla Glaze: last, but definitely not least! This sweet glaze pulls all the flavours together to give you the ultimate warm-tasting treat.
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view some of the main ingredients we’re using!
Pumpkin purée: Our main ingredient for this recipe. An absolute game changer in cakes and baked goods. Acts as a sweetener, creamy moisturizer, and adds so much incredible texture to the cake.
Oil: Completely different than using melted butter in cakes. I wouldn’t recommend substituting for butter because of the added moisture from the pumpkin. Any kind of oil works in this recipe; I recommend canola, sunflower, or vegetable.
Spices: A key portion to enhance the flavours x1000 and truly put us in the fall spirits. In this recipe we’re using cinnamon, nutmeg, and ginger.
Note: this is a great recipe for leftover pumpkin purée! The only pumpkin purée I can find is about 800ml per can, so I understand the struggles with leftovers and wanted to share with you all these recipes you can make!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
Using the right pumpkin: Make sure you’re using canned pumpkin purée, and not pumpkin pie filling.
Cooling period: The bars must cool completely for the glaze to work.
Weigh your flour: Weighing the flour to get the most accurate results. If you don’t have a scale, spoon gently into a measuring cup. Scrap any excess off, and make sure the top of the cup of flour is flat.
Other recipes to try
Glazed Pumpkin Coffee Cake
Pumpkin Cake Base
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 3/4 cups flour
- 1/3 cup butter, melted
- 1/2 cup icing sugar
- 1 tsp milk
- 1/2 tsp vanilla
- Preheat oven to 375°F
- In a bowl, whisk together eggs, oil, white sugar, pumpkin purée, vanilla, cinnamon, nutmeg, and ginger.
- Once well combined, add in flour, baking soda, and baking powder. Mix until a batter forms. I recommend using a spatula. Do not overmix.
- Transfer into an 8×8 greased and lined square pan.
- Start the brown sugar crumble. In a separate bowl, add in white sugar, brown sugar, flour, and melted butter. Mix until a crumble forms.
- Sprinkle evenly on top of the pumpkin base. Bake at 375°F for 30-33 minutes. A toothpick inserted in the middle should come out clean, that's how you know it is ready.
- While cooling, make the icing. Combine icing sugar, milk, and vanilla extract. Add more or less milk by 1/2 tsp increments until your desired consistency is reached.
- Once the bars have cooled, drizzle and enjoy!