Cinnamon Swirl Pumpkin Coffee Cake

If you love pumpkin (and have almost an entire shelf of it in your freezer like I do), then you must, must, must try this cake.  Every single person that ate this at my house and at church loved it, both kids and adults. picky and non-picky.  As an unexpected surprise, the density of the cake was such that it could be cut into bars and eaten by hand rather than on a plate with a spoon/fork.

Pumpkin Coffee Cake

  • 1-3/4 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 c vegetable oil
  • 1/2 c sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 6 oz pumpkin puree (about 1/2 can)
  • 1/2 c milk

Cinnamon Swirl

  • 1/2 c sugar
  • 1 Tb cinnamon
  • 1/4 c unsalted butter (1/2 a stick), melted


  • 1-1/2 c powdered sugar
  • 1 Tb milk

Preheat oven to 350.  With a whisk, mix together the flour, baking powder, salt, cinnamon and pumpkin spice.  In a separate bowl, mix the pumpkin, vegetable oil, sugar, egg, milk and vanilla.  Combine all ingredients and mix together until just combined.  Pour batter into an 8×8 cake pan.  Meanwhile, in a small bowl, add melted butter, cinnamon and sugar for the cinnamon swirl.  Drop spoonfuls of the cinnamon mixture on top of the batter.  With a knife, swirl the cinnamon sugar mixture throughout the batter.  Bake 25 to 30 minutes until a toothpick comes out clean.  To make the glaze, mix together the powdered sugar and milk.  Add more milk, if necessary, to get a very thin consistency.  When the cake has cooled some, drizzle the glaze over the top of the cake.

Note:  I went ahead and doubled the recipe so it would use a 9×13 pan.  In doing so, I used an entire can of pumpkin puree, which probably contributed to the awesome density of the cake.  Also, I used a little less sugar in each of the batter, swirl and glaze, and it still tasted sweet enough.

P.S.  One day I will start taking pictures of my food.  I’m usually in too big of a hurry to eat it and can’t be bothered with photos!


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