Pumpkin Cinnamon Coffee Cake (with Pumpkin Spice Glaze)

Following my adventure with the Pumpkin Nutella Muffin beautiful deliciousness, I was fully steeped in all thing pumpkin and ready to get down to some more Fall baking!

I am a lover of all tings crumbly when it comes to baked goods. Throw in pecans and tat just doubles my bliss. Enter this glorious recipe. I have taken some liberties with the original recipe (found on Deliciously Yum!). I always double the vanilla in recipes and for this one I added in cinnamon and a baking spice mix (of course, from Penzeys…I even put this blend of theirs in my oatmeal!) in addition to the pumpkin pie spice. Also, I made a wonderful Pumpkin Spice glaze to drizzle over the top.

For the Crumble Topping (I double this recipe below because that’s how much I love crumbles in and on my coffee cake!)

  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/2 brown sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Penzey’s Baking Spice
  • 1/2 cup chopped pecans, optional

For the Cake

  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon Penzey’s Baking Spice
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour
  • 1/4 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract (I doubled to 2 teaspoons)
  • 1 1/3 cup pumpkin puree

For the Glaze

(I used Pumpkin Spice coffee creamer instead of milk…MERCY OH MY SOUL!! I will never make another glaze with plain milk again…bring on the glazes with various flavored creamers!)

  • 1 cup confectioner’s sugar
  • 2-4 tablespoons creamer (or milk)




Preheat oven to 350 degrees F. Spray a 9-inch square cake pan with nonstick spray.



Batter in the pan with crumble mixture layered in

Batter in the pan with crumble mixture layered in

  1. Start by preparing the crumble topping. Mix together butter, brown sugar, flour, pumpkin spice, and cinnamon until coarse crumbs form. Set aside.
  2.  In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, soda and flour.
  3. In the bowl of your stand mixer, cream together butter and sugars. Add eggs, one at a time, and mix until incorporated. Add milk, heavy cream, and vanilla and stir to combine. Add pumpkin puree. Slowly pour dry ingredients into the wet and stir until fully combined.
  4. Pour half the batter into the prepared baking pan. Top with half of the crumble topping and pour remaining batter on top. Sprinkle with remaining crumble mixture and pecans (if using) and place in the oven. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
  5.  In a small bowl pour the coffee creamer, or milk, over the confectioner’s sugar until it becomes the consistency you would like to drizzle over the coffee cake. Once the cake is done and has rested for 10 to 15 minutes, drizzle the glaze over the top of the cake.
  6. Let cool before cutting into slices.

Try this one…I promise, you will not be disappointed. Let me know what you think once you have served it to your family…if you choose to share!

Holy deliciousness, Batman!!!

Holy deliciousness, Batman!!!