Pumpkin Coffee Cake with Brown Sugar Glaze: A Fall Baking Delight

Fall is the perfect time to indulge in warm, comforting flavors, and nothing embodies the season quite like pumpkin spice. This pumpkin coffee cake, topped with a luscious brown sugar glaze, is the ultimate treat for crisp autumn mornings, cozy afternoons, or even a delightful dessert. It’s moist, flavorful, and incredibly easy to make, making it a guaranteed crowd-pleaser.

## Why This Pumpkin Coffee Cake is a Must-Bake

* **Moist and Tender:** The addition of pumpkin puree ensures a super moist cake that stays fresh for days.
* **Warm Spices:** A blend of cinnamon, nutmeg, ginger, and cloves creates that classic pumpkin spice flavor we all crave.
* **Easy to Make:** This recipe uses simple ingredients and straightforward instructions, making it perfect for beginner bakers.
* **Brown Sugar Glaze:** The rich, buttery brown sugar glaze adds the perfect touch of sweetness and decadence.
* **Perfect for Fall:** This cake is the ideal centerpiece for autumn gatherings, Thanksgiving brunch, or simply enjoying with a cup of coffee on a chilly day.

## Ingredients You’ll Need

Before you start baking, gather all your ingredients to ensure a smooth and efficient process. Here’s what you’ll need for the cake and the glaze:

### For the Pumpkin Coffee Cake:

* **All-purpose flour:** 2 1/2 cups (300g)
* **Baking powder:** 1 teaspoon
* **Baking soda:** 1 teaspoon
* **Salt:** 1/2 teaspoon
* **Ground cinnamon:** 1 teaspoon
* **Ground nutmeg:** 1/2 teaspoon
* **Ground ginger:** 1/4 teaspoon
* **Ground cloves:** 1/4 teaspoon
* **Unsalted butter:** 1/2 cup (113g), softened
* **Granulated sugar:** 1 cup (200g)
* **Brown sugar:** 1/2 cup (100g), packed
* **Eggs:** 2 large
* **Pumpkin puree:** 1 cup (245g), not pumpkin pie filling
* **Vanilla extract:** 1 teaspoon
* **Buttermilk:** 1 cup (240ml) (or milk with 1 tablespoon of lemon juice or vinegar)

### For the Brown Sugar Glaze:

* **Unsalted butter:** 1/4 cup (57g)
* **Brown sugar:** 1/2 cup (100g), packed
* **Milk:** 2 tablespoons
* **Vanilla extract:** 1/2 teaspoon
* **Powdered sugar:** 1 1/2 cups (180g), sifted

## Equipment You’ll Need

* **9×13 inch baking pan:** For baking the cake.
* **Mixing bowls:** For mixing the ingredients.
* **Electric mixer:** A stand mixer or hand mixer will make the process easier.
* **Whisk:** For whisking dry ingredients.
* **Measuring cups and spoons:** For accurate measurements.
* **Rubber spatula:** For scraping down the sides of the bowl.
* **Cooling rack:** For cooling the cake after baking.

## Step-by-Step Instructions

Now, let’s get to the fun part – baking! Follow these detailed instructions for a perfect pumpkin coffee cake every time.

### Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper, leaving an overhang, for easy removal.

### Step 2: Whisk Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures that the spices are evenly distributed throughout the batter.

### Step 3: Cream Butter and Sugars

In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.

### Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

### Step 5: Incorporate Pumpkin Puree

Add the pumpkin puree to the butter and sugar mixture and mix until well combined. The batter may look slightly curdled at this point, but don’t worry, it will come together in the next step.

### Step 6: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. For example, add 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.

### Step 7: Pour Batter into Pan and Bake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Start checking for doneness around 30 minutes to avoid overbaking.

### Step 8: Cool the Cake

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.

### Step 9: Prepare the Brown Sugar Glaze

While the cake is cooling, prepare the brown sugar glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar and milk and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in the vanilla extract.

### Step 10: Add Powdered Sugar

Gradually whisk in the sifted powdered sugar until the glaze is smooth and creamy. If the glaze is too thick, add a little more milk, one teaspoon at a time, until it reaches the desired consistency. If it’s too thin, add a bit more powdered sugar.

### Step 11: Glaze the Cake

Once the cake is completely cooled, pour the brown sugar glaze over the top, allowing it to drip down the sides. You can also spread the glaze evenly with a spatula. Let the glaze set for a few minutes before slicing and serving.

## Tips for the Perfect Pumpkin Coffee Cake

* **Use room temperature ingredients:** Softened butter and room temperature eggs will cream together more easily, resulting in a smoother batter and a more tender cake.
* **Don’t overmix the batter:** Overmixing can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Use pumpkin puree, not pumpkin pie filling:** Pumpkin pie filling contains added spices and sugar, which will alter the flavor and texture of the cake.
* **Sift the powdered sugar:** Sifting the powdered sugar will prevent lumps in the glaze, resulting in a smooth and creamy texture.
* **Adjust the glaze consistency:** If the glaze is too thick, add a little more milk. If it’s too thin, add a bit more powdered sugar.
* **Add nuts:** For extra crunch and flavor, add chopped pecans or walnuts to the batter or sprinkle them on top of the glaze.
* **Make it ahead:** The cake can be made a day ahead and stored in an airtight container at room temperature. Glaze it just before serving.
* **Use parchment paper:** Lining the pan with parchment paper makes it easy to remove the cake and prevents it from sticking.

## Variations and Add-Ins

* **Chocolate chips:** Add 1 cup of chocolate chips to the batter for a chocolate pumpkin coffee cake.
* **Nuts:** Add 1/2 cup of chopped pecans or walnuts to the batter for added crunch and flavor.
* **Cream cheese swirl:** Swirl cream cheese frosting into the batter before baking for a decadent twist.
* **Spice it up:** Add a pinch of cayenne pepper to the batter for a subtle kick.
* **Maple glaze:** Replace the brown sugar glaze with a maple glaze for a different flavor profile.

## Serving Suggestions

This pumpkin coffee cake is delicious on its own, but here are a few serving suggestions to elevate your experience:

* **With coffee or tea:** The classic pairing!
* **With a dollop of whipped cream:** For extra richness and indulgence.
* **With a scoop of vanilla ice cream:** A delightful dessert option.
* **As part of a brunch spread:** A perfect addition to any fall brunch.

## Storage Instructions

* **Room temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** Freeze the cake, tightly wrapped in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before serving.

## Nutritional Information (approximate, per slice)

* **Calories:** 350-400
* **Fat:** 15-20g
* **Saturated Fat:** 8-10g
* **Cholesterol:** 50-60mg
* **Sodium:** 200-250mg
* **Carbohydrates:** 50-60g
* **Sugar:** 30-40g
* **Protein:** 3-4g

## Enjoy Your Pumpkin Coffee Cake!

This pumpkin coffee cake with brown sugar glaze is a guaranteed crowd-pleaser that’s perfect for any fall occasion. With its moist texture, warm spices, and decadent glaze, it’s sure to become a new family favorite. Happy baking!