Autumn Pumpkin Coffee Cake

Autumn Pumpkin Coffee Cake

ally-gator 4

"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."


40 m {{adjustedServings}} servings 276 cals
Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 8 Ratings


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...

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

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