Cozy Fall Recipes I

Pumpkin Coffee Cake with Brown Sugar Glaze


I just made this cake and would highly recommend it. This is perfect for a cozy morning treat, brunch or a Fall party. It is  moist, has just enough pumpkin and sweetness for your palate. Delicious!

I did made an adjustment:
1. The glaze would have been too much for us so I just drizzled a little bit; you could half the amount or even less. Depending on how sweet you like it.

The Original Recipe is from Tasty Kitchen:

Prep Time 
Cook Time 
Servings 18Difficulty Easy


  • ⅓ cups Water
  • 1 can Pureed Pumpkin (15 Oz)
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 2 teaspoons Pumpkin Pie Spice
  • 1 box Yellow Cake Mix (18 Ounce Box)
  • 1 teaspoon Baking Soda
  • 1 cup Brown Sugar, Divided
  • ½ cups Flour
  • ⅓ cups Walnuts, Chopped
  • 4 Tablespoons Butter, Melted
  • ¼ cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • ¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.
In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9×13 pan with butter and pour batter into pan.
In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Happy Baking!

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