Autumn Pumpkin Coffee Cake

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.

Original recipe makes 1 9-inch square cake


1 2/3 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/2 cup pumpkin puree
1/3 cup whole milk
1 egg
2 teaspoons vanilla extract
3/4 cup brown sugar
1/2 cup butter, melted
2 teaspoons ground cinnamon

  • 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.


Calories: 276 kcal
Carbohydrates: 40.4 g
Cholesterol: 52 mg
Fat: 11.4 g
Fiber: 1.7 g
Protein: 3.7 g
Sodium: 232 mg