Pumpkin Pie Coffee Cake recipe

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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

Nutrition Info

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
servingSize: -
sodium: 634.5 mg
sugar: 36.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  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.

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

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

Recipe Yield

1 9x12-inch pan

Recipe Note

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

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