Prep: 20mins | Cook: 29mins | Total: 49 mins | Serving: 12 | Yield: 1 9×13-inch cake

There’s nothing better in fall than to sleep on the weekend and wake up with a cup of coffee and delicious pumpkin Coffee Cake with a Brown Sugar Glaze. My stepmother introduce this to me, she’s been baking this for a long time, and she wants to share it with me because she thinks I will love it, and she was right. I loved it the first time I had it. Who wouldn’t? It is so moist and delicious. Try this recipe for Pumpkin Coffee Cake with a Brown Sugar Glaze, and don’t forget to share this with your loved ones.


1 tsp butter

(1) (15 oz) can of pumpkin puree

(2) large eggs

⅓ cup of water

1 tbsp vanilla extract

2 tsp pumpkin pie spice

1 (18 oz) package yellow cake mix

1 tsp baking soda

For the Topping:

½ cup brown sugar

½ cup all-purpose flour

¼ cup butter, melted

For the Glaze:

½ cup brown sugar

¼ cup heavy whipping cream

¼ cup white sugar

1 tsp vanilla extract


Preheat oven 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with a tsp of butter.

Add and mix pumpkin puree, eggs, water, a tbsp of vanilla extract, and pumpkin pie spice in a large bowl. Then stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.

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

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

Add and combine 1/2 cup brown sugar, heavy cream, white sugar, and a tsp of vanilla extract in a saucepan, and then let it simmer over medium heat. Remove from heat and stir until brown sugar and white sugar dissolves, and glaze is smooth.

Use a toothpick and poke some holes all over the top of the cake, and then pour glaze evenly over cake.


Chef John’s Pumpkin Spice Snickerdoodles Recipe