Okay, I spoke to soon.

Pumpkin Coffee Cake I howsweeteats.com

In my defense, I made this pumpkin coffee cake waaaaay before I attempted 14 batches of chewy! pumpkin cookies. I swear.

Pumpkin Coffee Cake I howsweeteats.com

It’s the cake that made me fall in love with that brown sugar glaze.

Pumpkin Coffee Cake I howsweeteats.com

It’s the cake that lasted 12 hours in our house… scary.

Pumpkin Coffee Cake I howsweeteats.com

The recipe comes from Heather, and I bookmarked it in my Tasty Kitchen recipe box LAST YEAR. I waited forever to make it!

Pumpkin Coffee Cake I howsweeteats.com

Now for real. Done with pumpkin.

Pumpkin Coffee Cake I howsweeteats.com

Recipe –> Tasty Kitchen. Do it.

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90 Responses to “Pumpkin Coffee Cake.”

  1. #
    51
    Emily — October 16, 2011 @ 4:49 pm

    Must. Eat. Now. I made the pumpkin chocolate chip cookies this weekend, they were a hit!

    Reply

  2. #
    52
    Grandpa M — October 16, 2011 @ 6:17 pm

    hi jess

    Reply

  3. #
    53
    Jackie — October 16, 2011 @ 9:31 pm

    One of the things I love this time of year is all the wonderful pumpkin recipes to try. I can’t wait to give this delicious coffee cake a try. Thanks for sharing.

    Reply

  4. #
    54
    Jenn L @ Peas and Crayons — October 16, 2011 @ 10:20 pm

    oh. my. gosh!!!!!!

    You know you want to pumpkin it up forever!!! haha though i am starting to see in orange from it being EVERYWHERE! <3 i'm totally ok with that though! =)

    Reply

  5. #
    55
    Ann — October 16, 2011 @ 11:26 pm

    Absolutely stunning! I love pumpkin and HATE that I’m allergic to fall spices (cinnamon and allspice). You just made me fall in love with brown sugar glaze…

    Reply

  6. #
    56
    Laura — October 17, 2011 @ 12:19 am

    You’re such a bad influence! My “nesting” phase seems to only involve cooking/baking. :) Yesterday after making 31 4 ounce jars of jam and homemade boudin sausage I saw this post. You know what I did? Made it right then and there. :) It was a huge hit. Thanks for the inspiration!

    Reply

  7. #
    57
    Mariko — October 17, 2011 @ 3:35 am

    Ok, I’m heading to those chewy pumpkin cookies (I swear we share a mind because I try to make those every year) next but omg. You know you’re making me fat, right? This looks divine. And ever soo pumpkiny. I can never get tired of it.

    Reply

  8. #
    58
    Erin — October 17, 2011 @ 12:01 pm

    I won’t be upset if you make more things with pumpkin… just saying O:-).

    Reply

  9. #
    59
    Lisa — October 17, 2011 @ 1:31 pm

    I made this over the weekend and holy yum!

    Your are a delicious little genius! Well Heather is but I would have never found the recipe had you not posted it. :)

    Reply

  10. #
    60
    Elaine — October 17, 2011 @ 10:24 pm

    made this on sunday – freaking delicious. it smells like thanksgiving and i love that the glaze drips into the holes that you poke. LOVE this recipe.

    Reply

  11. #
    61
    CABarbieQue — October 18, 2011 @ 12:20 pm

    Made this on a whim last night since I happened to have pumpkin in the freezer from muffins that I had to make on a whim last week!!!! WOW…. excellent and moist and YUMMY warm. My husband couldn’t wait for it to cool down so he burned his fingers and said he didn’t care. My daughter and I waited until it wasnt moulton lava anymore… this is delicious!!!!! If you are looking for something to take to bunko or dinner at your in laws, or something just to sit and eat while you’re watchig a movie … MAKE THIS!!!!!!

    Reply

  12. #
    62
    Farrah — October 18, 2011 @ 8:57 pm

    I abslutely loooove your recipes and it’s so much more fun to make them while I read your comments because usually I am feeling the EXACT same way!! Thanksss!

    Reply

  13. #
    63
    Lora @cakeduchess — October 18, 2011 @ 10:08 pm

    Seriously am in love with this cake. Need to get the recipe asap:)

    Reply

  14. #
    64
    Jen @ My Kitchen Addiction — October 19, 2011 @ 1:14 pm

    Yum! This one looks amazing. I can never get too much pumpkin!

    Reply

  15. #
    65
    Lizzie — October 20, 2011 @ 8:30 am

    OMG! Awesome and super easy recipe! I am a pastry chef by trade and I was a bit apprehensive to use a box cake but they do come out consistently moist and crumbly that I couldn’t resist. I pretty much ate half of it and then begged my boyfriend to bring the other half to his office so I wouldn’t it the rest. Definitely going to make this one again!

    Reply

  16. #
    66
    Jennifer — October 20, 2011 @ 11:49 am

    I made this last night, OMG AMAZING!!!! Everyone must make this and not only is it amazingly delicious but so easy and quick to make.

    Reply

  17. #
    67
    Brooke — October 22, 2011 @ 8:47 am

    I made this last night for a friend’s birthday brunch today. I haven’t tried it yet but it has made my apt smell amazing! Can’t wait to see how everyone likes it :)

    Reply

  18. #
    68
    Michelle — October 22, 2011 @ 9:50 pm

    Jessica, I will try this soon. This week I baked my first pie pumpkins. I’ve often made butternut, acorn and spaghetti squash, but wanted to bake a pumpkin and use that for recipes instead of the dark brown canned stuff. The pumpkin is delicious. So good, I didn’t even save it for the baked good. Just added some butter, brown sugar, pecans, cinnamon, allspice, cloves, ginger. Delicious. Have you tried using your own pumpkin for the cake? Would love to hear if the results were different. As always, I love your recipes and constantly wonder how you stay so thin?

    Reply

  19. #
    69
    Erin — October 24, 2011 @ 7:59 am

    SWEET MERCY!!!!! That looks great!!!!!!!!

    Reply

  20. #
    70
    Kevin (Closet Cooking) — October 25, 2011 @ 10:30 pm

    I would certainly enjoy a slice of that for breakfast!

    Reply

  21. #
    71
    Sarah at Mr. Food — October 26, 2011 @ 12:52 pm

    LOVE the brown sugar glaze! I included your Pumpkin Coffee Cake recipe in a recipe round-up on the Mr. Food Blog: http://www.mrfoodblog.com/easy-pumpkin-pie-muffins/

    Reply

  22. #
    72
    Brooke & Freeland — August 21, 2012 @ 11:16 am

    Hi! Do you think this could be made the nigh before, refrigerated, and then baked in the morning? I wasnt sure if it would mess anything up! Thanks so much. Brooke

    Reply

    • Jessica — August 21st, 2012 @ 11:43 am

      I definitely would make a cake batter unless you are going to bake it immediately – you’d be better off baking the entire thing the night before and reheating in the morning!

      Reply

      • Brooke & Freeland — August 21st, 2012 @ 11:58 am

        Thanks so much for the quick response!!! youre awesome

  23. #
    73
    Bethany — November 13, 2012 @ 6:08 pm

    This cake is awesome! Has anyone tried to freeze it with success?

    Reply

  24. #
    74
    Simone — November 14, 2012 @ 3:36 pm

    Got up [way too early] to make this for breakfast. So delicious and moist. I was too impatient to melt butter on the stove for the pre-glaze topping [I'm one of those freaks who doesn't believe in microwaves] and it still turned out delicious. I can’t stop thinking about the half of pan that is sitting on my counter and the portion I brought in for my coworkers has officially been devoured.

    Reply

  25. #
    75
    Suzi Heims — April 29, 2013 @ 4:39 am

    Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee “berries”, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, India and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world.”

    Brand new blog post on our personal internet page
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    Reply

  26. #
    76
    Ross @ TheFaceBaby — October 2, 2013 @ 11:21 am

    Never apologize for anything pumpkin. Unless you stop making things outta pumpkin, in which case you should apologize for that.

    Reply

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