Pumpkin Coffee Cake with a Brown Sugar Glaze

This pumpkin coffee cake with a buttery crumb topping and a brown sugar glaze is a delicious fall treat to serve at a festive brunch.

• Preparation Time: 20 mins
• Cooking Time: 29 mins
• Total Time: 49 mins
• Calories: 372 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 tablespoon vanilla extract
• 1 teaspoon butter
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 (18 ounce) package yellow cake mix
• 0.5 cup all-purpose flour
• 0.25 cup white sugar
• 0.33333334326744 cup water
• 0.25 cup butter, melted
• 0.5 cup brown sugar
• 0.25 cup heavy whipping cream

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.

Step 3

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.

Step 4

Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.

Step 5

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.

Step 6

Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.