Pumpkin Coffee Cake Recipes

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SOUR CREAM-PUMPKIN COFFEE CAKE



Sour Cream-Pumpkin Coffee Cake image

When I was on treat duty for my moms' group, I baked this pumpkin coffee cake. So many people asked for the recipe, the group director wound up putting it in our newsletter. -Rachel Dodd, Avondale, Arizona

Provided by Taste of Home

Time 1h15m

Yield 15 servings.

Number Of Ingredients 19

1 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
BATTER:
1/2 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 325°. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream., Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 214mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN COFFEE CAKE



Pumpkin Coffee Cake image

Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious

Provided by carol murray

Categories     Breads

Time 1h20m

Yield 1 coffeecake, 12 serving(s)

Number Of Ingredients 20

1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup evaporated milk
1/3 cup butter
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans (or walnuts)

Steps:

  • Grease or spray the bottom of a 9x13 pan.
  • Mix together first 8 ingredients.
  • Pour 1/2 of the mixture in the 9x13 pan.
  • Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
  • Pour all of the pumpkin mixture over the batter in the 9x13 pan.
  • Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
  • Bake in a 325 degree over for 50-60 minutes.
  • Let cool completely.
  • Enjoy.

PUMPKIN COFFEE CAKE WITH A BROWN SUGAR GLAZE



Pumpkin Coffee Cake with a Brown Sugar Glaze image

Delicious fall breakfast/brunch recipe. Serve warm or at room temperature.

Provided by Morgan Hebert

Categories     Fruits and Vegetables     Vegetables     Squash

Time 49m

Yield 12

Number Of Ingredients 15

1 teaspoon butter
1 (15 ounce) can pumpkin puree
2 eggs
⅓ cup water
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 (18 ounce) package yellow cake mix
1 teaspoon baking soda
½ cup brown sugar
½ cup all-purpose flour
¼ cup butter, melted
½ cup brown sugar
¼ cup heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
  • Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
  • Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth.
  • Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 62.8 g, Cholesterol 49.7 mg, Fat 12 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 518.7 mg, Sugar 41.9 g

EASY PUMPKIN COFFEE CAKE



Easy Pumpkin Coffee Cake image

Versatile fall favorite in our house. Great with spiced coffee or chai. Tasty kid approved treat - our toddler loves slices of this cake when it's still warm from the oven. Serve warm slices of cake with vanilla ice cream or warm homemade custard sauce and whipped cream for an excellent dessert. Fabulous, no matter how you slice it!

Provided by rsarahl

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
1 (1 lb) can pumpkin
1/2 cup brown sugar
1/2 cup oil
3 eggs
1/2 cup chopped nuts
1 teaspoon pumpkin pie spice
1/2 cup sugar
1/2 cup flour
1/4 cup butter or 1/4 cup margarine, softened
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F.
  • In a large bowl or bowl of a stand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and pumpkin pie spice.
  • Blend at low speed for 1 minute if using stand mixer or until completely moistened if mixing by hand.
  • Beat 2 minutes at medium speed if using stand mixer, or whisk for 2 minutes until batter is smooth and slightly lighter in color than when you began.
  • Fold in the nuts.
  • Spread batter in a greased and floured 13x9x2-inch pan.
  • In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender until the mixture is crumbly.
  • Sprinkle crumbs evenly over batter.
  • Bake at 350°F for 40-45 minutes, until center springs back when touched lightly.

Nutrition Facts : Calories 670.2, Fat 33.2, SaturatedFat 7.8, Cholesterol 95.8, Sodium 549.8, Carbohydrate 88, Fiber 2.1, Sugar 54.7, Protein 8.1

PUMPKIN SPICE COFFEE CAKE



Pumpkin Spice Coffee Cake image

This is the best coffee cake I've ever had. The pumpkin spice gives it the perfect flavor, especially in the fall and winter seasons. Goes perfect with your morning cup of coffee. Top with icing or powdered sugar.

Provided by MrsRocha1

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

cooking spray
1 tablespoon cinnamon sugar, or as needed
1 ½ cups white sugar
¾ cup butter, at room temperature
3 eggs
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
½ cup brown sugar
2 tablespoons ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
  • Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
  • Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
  • Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
  • Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
  • Remove from the oven and let cool for 10 minutes before transferring to a plate.

Nutrition Facts : Calories 394 calories, Carbohydrate 57.1 g, Cholesterol 79.9 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 256.2 mg, Sugar 34.2 g

PUMPKIN COFFEE CAKE



Pumpkin Coffee Cake image

I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.

Provided by Taste of Home

Time 1h

Yield 16-20 servings.

Number Of Ingredients 18

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
CAKE:
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
1/2 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Steps:

  • In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

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Top Asked Questions

How do you make pumpkin pie spice coffee cake?
Pumpkin pie spice adds an autumnal flavour to this scrumptious coffee cake. Preheat oven to 350°F. Mist 9-inch springform pan with cooking spray; line bottom with parchment paper. Streusel: In bowl, stir together flour, brown sugar, granulated sugar and salt; using fork, mix in butter until moistened.
What is Pumpkin coffee cake made of?
Pumpkin coffee cake is moist, tender, filled with pumpkin spices & topped with crunchy streusel topping. It’s an easy crumb cake recipe that’s perfect for breakfast or brunch – and a delicious way to celebrate fall. Pumpkin.
What is the best recipe for pumpkin cake?
In a small bowl, mix melted butter with ¼ cup flour, brown sugar, cinnamon, and salt. Stir with a fork to combine. Spread on top of pumpkin cake layer.
Can You Use pumpkin puree for coffee cake?
This coffee cake recipe starts with canned pumpkin puree. Make sure to use pumpkin puree, not pumpkin pie mix, because you’re going to add sugar and pumpkin pie spice. Because pumpkin is so wet, this cake doesn’t need eggs or much milk or oil. In fact, the recipe only has ¼ cup oil in the whole recipe.

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