Okay, I spoke too soon.
Full disclosure: I made this pumpkin coffee cake well before I attempted a marathon of chewy pumpkin cookies. The timing is honest—I promise this cake existed first.
This is the cake that introduced me to that irresistible brown sugar glaze; from the first bite I was hooked. The glaze balances the pumpkin and warm spices perfectly, melting into the crumb and adding deep, caramel-like sweetness.
Believe it or not, this cake lasted only twelve hours at our house—gone in half a day. That should tell you everything about how addictive it is.
The recipe comes from Heather and was saved in my Tasty Kitchen recipe box last year. I kept meaning to make it and finally did—well worth the wait.
Now, for real: I’m taking a break from pumpkin for a while. That said, if you’re still in the mood for autumn baking, this coffee cake should be at the top of your list.
Recipe available on Tasty Kitchen—definitely make it.