Autumn Pumpkin Coffee Cake Recipe -
Autumn Pumpkin Coffee Cake Recipe
  • READY IN 40 mins

Autumn Pumpkin Coffee Cake

Recipe by  

"A great spiced cake with caramelized brown sugar on top, this coffee-house style treat is perfect for the cooler months during which fresh pumpkin is in season."

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Ingredients Edit and Save

Original recipe makes 1 9-inch square cake Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with butter.
  2. Combine flour, 1/2 cup brown sugar, baking powder, 2 teaspoons cinnamon, and allspice in a bowl. Beat pumpkin puree, milk, egg, and vanilla extract in another bowl; stir into flour mixture until batter is smooth. Pour batter into prepared baking dish.
  3. Stir 3/4 cups brown sugar, butter, and 2 teaspoons cinnamon in a small bowl until just combined. Sprinkle over cake batter.
  4. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2012

Delicious, easy to make and different than other coffee cakes!

Most Helpful Critical Review
Sep 19, 2012

I don't know what to think about this cake. I made it because I like that it fit in a 9x9 pan and I didn't have to scale it down. The cake part had a nice and perfectly seasoned flavor. The only change I made was using 1/4 tsp. of pumpkin pie spice for the allspice. The texture of the cake was a just a tad rubbery and both crispy on the bottom and sides. the center pieces were good. The sugar topping was kind of odd to me though. It melts into the cake and is gooey, really sweet, and the color somewhat of chocolate. I think I would have preferred this with a crumb topping for appearance sake and it would probably be a little less sweet too.


9 Ratings

Jan 23, 2014

This cake looks pretty but is very dry. There is no oil in the recipe, so I added some but was still dry.

Dec 03, 2014

This recipe was weird. Made me think of bread pudding instead of cake. Was disappointed

Oct 29, 2012

I made this with two changes. I used white sugar in the batter and I used 2/3's cup of whole wheat flour in place of part of the white flour. The rest I did exactly as written. I baked it in a clear glass pan and it was interesting to see what the brown sugar topping would do while baking. It did bubble up and coat the sides of the cake. The cake came out well. Tastes great warm, not as great when cool. Although it is ok, I would probably not make it again, it isn't particularly special.The cake part is heavy, and the brown sugar part is very sweet.

Sep 30, 2012

This turned out really well - served it to friends who loved it too. One change I made was I used half white flour and half whole wheat flour when mixing.

Aug 20, 2015

it was terrible rubbery, way to much butter I had to spoon it off. I would never make it again, it wasn't even caky.

Oct 19, 2012

I don't know if I did anything wrong. I followed the recipe, except baked it in a 9" round spring form pan (could that have made a difference?) The cake turned out very dense and rubbery, almost tastes uncooked. I actually made 2 for my son to take to school. He said no thank you.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 232 mg
  • 9%

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

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