Best The Frost Is On The Pumpkin Coffee Cake Recipes

PUMPKIN COFFEE CAKE

Pumpkin Coffee Cake image

With its cinnamon swirl filling and buttery streusel topping, no one will believe that this easy Pumpkin Coffee Cake starts with a box of cake mix!

Provided by Blair Lonergan

Time 1h35m

Number Of Ingredients 15

Ingredients

1 ½ cups packed brown sugar ((light or dark will both work))
2 tablespoons ground cinnamon
1 teaspoon table salt
1 cup all-purpose flour
½ cup (1 stick) unsalted butter, melted
1 (15.25 ounce) box yellow cake mix
1 (3.4 ounce) box vanilla instant pudding mix ((the small 4-serving box))
1 cup canned pumpkin puree
½ cup vegetable oil
½ cup water
3 eggs
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
½ teaspoon nutmeg
¼ teaspoon ginger

Steps:

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.

Nutrition Facts : ServingSize 1 slice, Calories 320 kcal, Carbohydrate 50 g, Protein 3 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 356 mg, Fiber 2 g, Sugar 33 g, TransFat 1 g, UnsaturatedFat 3 g

PUMPKIN COFFEE CAKE

Pumpkin Coffee Cake image

I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.

Provided by Taste of Home

Time 1h

Yield 16-20 servings.

Number Of Ingredients 18

Ingredients

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
CAKE:
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
1/2 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Steps:

In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

FROST-ON-THE-PUMPKIN PIE

Frost-On-The-Pumpkin Pie image

Like the spices in traditional pumpkin pie? Then try this tasty twist from Tammy Covey of Huntington, Arkansas. "Most people make this cool fluffy version for the holidays, but I think it's wonderful anytime of year," she says.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup butter, melted
FILLING:
1 can (16 ounces) vanilla frosting
1 can (15 ounces) solid-pack pumpkin
1 cup sour cream
1 to 1-1/2 teaspoons ground cinnamon
1/2 to 1 teaspoon ground ginger
1/4 to 1/2 teaspoon ground cloves
1 cup whipped topping

Steps:

In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack., In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust. Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 507 calories, Fat 26g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 307mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.