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Pumpkin Coffee Cake slice

Pumpkin Coffee Cake

Course Dessert
Keyword pumpkin
Prep Time 10 minutes
Cook Time 25 minutes
cooling time 10 minutes
Total Time 35 minutes
Servings 16 slices


for the cake:

  • 1/2 c butter softened
  • 1/2 c Dixie Crystals granulated sugar
  • 1/2 c Dixie Crystals dark brown sugar lightly packed
  • 1 egg extra large
  • 1/4 c pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 c all purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

for the filling:

  • 1/2 c Dixie Crystals dark brown sugar lightly packed
  • 1/4 c pumpkin puree
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 Tbs milk

for the glaze:

  • 2/3 c Dixie Crystals powdered sugar
  • 1/4 c Torani Pumpkin Pie Sauce
  • 1 Tbs milk


  1. Preheat your oven to 350ยบ F and prepare a 1/4 sheet rimmed baking pan with cooking spray.

  2. In a large mixing bowl beat the butter and sugars until creamed. Add the egg, pumpkin puree and vanilla and beat until smooth.

  3. In a medium sized mixing bowl whisk together the flour, baking powder, cinnamon and salt.

  4. Stir the dry ingredients into the wet and combine until it just comes together.

  5. In a medium sized bowl combine the filling ingredients: brown sugar, pumpkin puree, cinnamon, vanilla and milk.

  6. Spread 2/3 of the cake batter over the 1/4 sheet baking pan and top with the filling mixture, spreading it to a 1/4" of the edge of the cake. Drop the remaining cake batter over the filling by tablespoon fulls.

  7. Bake the cake for 23-25 minutes, until a tester comes out with just a few crumbs and golden brown on top.

  8. While the cake cools mix together the powdered sugar, Torani Pumpkin Pie Sauce and milk to make the glaze. Drizzle the cake with the glaze, slice and serve.

  9. Store any remaining cake in an airtight container at room temperature for up to 3 days or cover tightly and refrigerate for up to one week.