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Pumpkin Coffee Cake with Vanilla Glaze

Pumpkin Coffee Cake with Vanilla Glaze
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Pumpkin Coffee Cake with Vanilla Glaze is a moist, flavorful cake bursting with autumn spices and pumpkin puree, topped with a silky sweet vanilla glaze. Perfect for breakfast, brunch, or dessert, this easy-to-make recipe combines cozy fall flavors with a tender crumb, ideal for festive gatherings or cozy mornings.

Ingredients

Scale

For the Cake

  • 1 ¾ cups pumpkin puree
  • 2 cups all-purpose flour (or gluten-free baking blend for gluten-free)
  • 1 cup brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted (or coconut oil for dairy-free)
  • 2 large eggs (or flax/chia egg substitutes)
  • 1 tsp vanilla extract

For the Vanilla Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream (or almond milk for dairy-free)
  • ½ tsp vanilla extract

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients carefully, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Preheat your oven to 350°F (175°C) and grease or line a baking pan with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir thoroughly to evenly distribute the spices.
  3. Combine Wet Ingredients: In a separate bowl, whisk pumpkin puree, melted butter, eggs, and vanilla extract until smooth and slightly fluffy.
  4. Bring Everything Together: Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to keep the cake tender and moist.
  5. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before glazing.
  6. Prepare the Vanilla Glaze: Whisk powdered sugar with milk and vanilla extract in a small bowl until smooth and slightly runny. Adjust the milk quantity to reach your desired drizzle consistency.
  7. Glaze and Enjoy: Generously drizzle the vanilla glaze over the cooled cake. Allow glaze to set a few minutes before slicing and serving.

Notes

  • Use fresh or high-quality canned pumpkin puree for best moisture and flavor.
  • Do not overmix the batter to avoid a dense cake.
  • Check doneness by inserting a toothpick starting at 40 minutes to prevent overbaking.
  • Cool the cake completely before glazing to prevent glaze from melting off.
  • Adjust glaze thickness gradually by adding milk little by little for perfect drizzle consistency.

Nutrition

Keywords: pumpkin coffee cake, vanilla glaze, fall recipe, autumn dessert, pumpkin spice cake, gluten free coffee cake, dairy free option

Find it online: https://sophiemelody.com/pumpkin-coffee-cake-with-vanilla-glaze/