Pumpkin Pie Coffee Cake

Fuel up on the Thanksgiving weekend mornings with a two-layer pumpkin coffee cake for all the festive activities and shopping days.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 475 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.

Step 2

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.

Step 3

Bake in the preheated oven until slightly done, 5 minutes.

Step 4

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.

Step 5

Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.

Step 6

Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.