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3.9 from 45 votes

Cinnamon Swirled Glazed Pumpkin Coffee Cake

This pumpkin coffee cake is loaded with as much pumpkin as possible making it dense and creamy, almost like a pie!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 16 servings
Calories: 440 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F. Butter a 9x13 baking dish.
  2. In a large bowl, stir together the flour, pumpking spice, baking soda, baking powder, and salt.
  3. 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.
  4. To make the cinnamon swirl, add the brown sugar, butter, and cinnamon to a small saucepan over medium heat and stir constantly until melted.
  5. 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.
  6. 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.
  7. Sprinkle with the crumb topping.
  8. Bake coffee cake until toothpick inserted in center comes out clean, about 45 minutes. Cool 30 minutes before glazing and serving.
  9. To make the glaze, whisk together the powdered sugar and milk or cream until smooth.
  10. Store leftovers in the refrigerator.

Notes

  • This recipe is NOT a traditional coffee cake. It's more of a cross between a pie and a cake with a dense, almost custard like crumb. 

Nutrition Information

Calories 440kcal (22%) Carbohydrates 66g (22%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 69mg (23%) Sodium 348mg (15%) Potassium 227mg (6%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 8840IU (177%) Vitamin C 2.2mg (2%) Calcium 75mg (8%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 440

% Daily Value*

Calories 440kcal 22%
Carbohydrates 66g 22%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 69mg 23%
Sodium 348mg 15%
Potassium 227mg 5%
Fiber 2g 8%
Sugar 42g 84%
Vitamin A 8840IU 177%
Vitamin C 2.2mg 2%
Calcium 75mg 8%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.