Best 2 Pumpkin Pie Coffee Cake Recipes

Searching for a delectable treat that combines the comforting flavors of pumpkin and the richness of coffee? Look no further! This article will introduce you to the delectable world of pumpkin pie coffee cake, an irresistible culinary creation that is perfect for any occasion. From simple and classic recipes to more elaborate variations, there is a pumpkin pie coffee cake recipe out there to satisfy every palate. Get ready to embark on a delightful journey filled with tantalizing aromas and unforgettable tastes as we explore the best recipes for this indulgent treat.

Let's cook with our recipes!

PUMPKIN PIE COFFEE CAKE

Pumpkin Pie Coffee Cake image

Good for pre-Black Friday shopping or for Thanksgiving morning breakfast.

Provided by lynn13

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 16

Number Of Ingredients 20

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
1 cup brown sugar
1 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup white sugar
1 cup butter, melted
1 (16 ounce) can pumpkin puree (such as Libby's®)
1 cup all-purpose flour
2 eggs
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
2 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon white sugar, or to taste
1 teaspoon ground cinnamon, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
Bake in the preheated oven until slightly done, 5 minutes.
Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 61.5 g, Cholesterol 107.5 mg, Fat 24.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 15.1 g, Sodium 634.5 mg, Sugar 36.6 g

DOUBLE DECKER PUMPKIN PIE YOGURT COFFEE CAKE

Double Decker Pumpkin Pie Yogurt Coffee Cake image

A delicious way to start off a fall day, our Double Decker Pumpkin Pie Yogurt Coffee Cake uses pumpkin-pie-flavored yogurt.

Provided by Stephanie Wise

Categories Side Dish

Time 2h25m

Yield 8

Number Of Ingredients 15

Ingredients

1 1/3 cups granulated sugar
6 eggs
1/2 cup unsalted butter, melted, slightly cooled
1 teaspoon vanilla
1 container (4 oz) Yoplait® Light pumpkin pie yogurt (from 4-pack)
2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped pecans
2/3 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
2 teaspoons vanilla
2 cups powdered sugar
1 to 2 tablespoons milk

Steps:

Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
In small bowl, stir together Streusel ingredients.
Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.

Nutrition Facts : Calories 780, Carbohydrate 125 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 95 g, TransFat 0 g

Tips:

For a smooth batter, cream together the butter and sugars until light and fluffy.
Gradually beat in the eggs one at a time, then stir in the pumpkin puree.
Sift together the flour, baking powder, baking soda, salt, and spices before adding them to the wet ingredients.
Do not overmix the batter, as this can result in a tough cake.
Pour the batter into a greased and floured 9x13 inch baking pan.
Bake the cake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
For the cream cheese frosting, beat together the cream cheese and butter until smooth.
Gradually add the powdered sugar, then stir in the vanilla extract and pumpkin pie spice.
Spread the frosting over the cooled cake and enjoy!

Conclusion:

Pumpkin Pie Coffee Cake is a delicious and easy-to-make fall treat that is perfect for any occasion. With its moist and flavorful pumpkin cake base and creamy cream cheese frosting, this cake is sure to be a hit with everyone who tries it. Whether you are looking for a special breakfast treat or a dessert to serve at your next party, Pumpkin Pie Coffee Cake is sure to be a crowd-pleaser.