Pumpkin Coffee Cake with Maple Glaze


Hey there! How was your weekend? Mine was perfectly autumn-y. It was a wonderful combination of blustery, rainy weather and radiant, colorful sunshine. Plus, hubby and I celebrated our 5 year anniversary on Saturday, which was fun. Hard to believe it’s been 5 years already! I’m sure we’ll say the same thing at 50, God willing. In honor of our anniversary, I let Justin pick which recipe I would post first this week. He totally surprised me by choosing this pumpkin coffee cake with maple glaze. Justin proclaims himself to be pumpkin-ambivalent. He reckons that he is above the pumpkin-spice-everything craze that runs rampant this time of year. But. One bite of this pumpkin coffee cake…. Actually, one taste of the spiced maple glaze that I offered while finishing the cake, and all that went out the window. I offered to send the leftovers with him to work, because this recipe makes a very generous 9×13 pan of decadent coffee cake, and he declined. Which means he plans to eat the entire 9×13 pan of pumpkin coffee cake over the upcoming week. Don’t worry, he’s training for the Philly marathon in November, he’ll burn it off. #wifebrag.

This pumpkin coffee cake fits perfectly into the autumn of my dreams. The one where I host a lovely outdoor brunch for friends and family on picnic tables under vibrantly colored trees with an expertly selected menu of cozy, seasonal fare. The centerpiece, of course, would be this coffee cake. Surprisingly light and incredibly tasty, this cake is decadent and wholesome. Sweet enough for dessert but totally acceptable for a weekend breakfast. Hey, pumpkin is a vegetable, right? While I may fall short of my fall brunch goals this season (the days are flying by! we just finally bought our mums this weekend!), this coffee cake will not disappoint. Don’t hate me for suggesting that this would be a fantastic breakfast while the whole gang is in the house come Thanksgiving.


I hope it goes without saying that this pumpkin coffee cake with maple glaze is delicious. But in addition to being delicious, it’s also fairly simple to make. There are a few steps, between making the cake batter, mixing the streusel and preparing the glaze, but nothing is very complicated and it all comes together pretty quickly. The result is so worth it. The cake itself is warmly spiced and tender. Not at all heavy or dense, as pumpkin confections can sometimes be. The classic streusel topping is what makes it coffee cake, which means you’re well within your rights to pick sweet, buttery pieces from the top of the cake as it cools. And the maple glaze… Well, that’s what makes this recipe truly worthy of a special occasion. Powdered sugar, pure maple syrup and heavy cream combine to make a divine topping for an already heavenly cake. The glaze recipe makes a generous amount, so drizzle about half over the cake once cooled and reserve the rest to drizzle (or,  um, douse) individual servings. I might give Justin a run for his money this week. I’m already planning to have a piece of this coffee cake with a cappuccino after work tomorrow.


Pumpkin Coffee Cake with Maple Glaze


For Cake:

  • 4 eggs, at room temperature
  • 1 cup white granulated sugar
  • 2/3 cup packed light brown sugar
  • 15 oz. can pumpkin puree
  • 1 tsp vanilla extract
  • 2 1/2 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp pumpkin pie spice
  • 1 tsp salt

For Streusel:

  • 1 1/2 cup all purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 stick (8 tablespoons) butter,cut into small cubes, at room temperature

For Maple Glaze:

  • 1 cup powdered sugar
  • 3 Tbsp heavy cream, plus more as necessary
  • 3 Tbsp pure maple syrup
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt


Preheat oven to 350. Spray 9×13 baking pan with cooking spray. Set aside.

In bowl of stand mixer, add eggs, sugars, pumpkin and vanilla. Mix on medium speed until combined, about 3 minutes. In medium bow, whisk together dry ingredients. With mixer on low, add dry ingredients to wet in 3 batches, allowing each to incorporate into wet ingredients before proceeding. Pour batter into prepared pan.

In medium bowl whisk together the following streusel ingredients: flour, sugar, pumpkin pie spice and salt. Add butter to bowl and incorporate into dry ingredients, using either pastry blender or fingertips. Mix until mixture resembles coarse sand and holds together when pressed but will still easily crumble. Sprinkle streusel over top of cake batter. Bake cake for 30-35 minutes, or until skewer inserted into center comes out clean. Allow cake to cool completely before adding glaze.

To prepare maple glaze, add all ingredients to medium bowl and whisk until thoroughly combined and glaze drizzles easily from whisk. Add additional cream if necessary to achieve desired consistency. Drizzle about half of the glaze over the coffee cake and reserve the rest to drizzle over individual servings. Or just go for it and put entire glaze recipe over cake.

Serves 12-16, depending on size of pieces.


Frosted Brown Sugar Cookies with Apple Cider Glaze


Well friends, we’ve made it. This has been quite the week and I think we’ve earned ourselves a cookie. Or twelve. But not just any cookie. No, no, no. We’ve earned ourselves a proper, decadent, multi-dimensional cookie. Lucky for us, I’ve got just the one. These Frosted Brown Sugar Cookies with Apple Cider Glaze are bananas (well, apple, but you get the picture.) Chewy, warmly spiced brown sugar cookies are topped with cinnamon brown sugar cream cheese frosting and finished with a caramel-like apple cider glaze. OMG, these are so stinkin’ good. Each element individually is delicious, but combined they are really something else. I am sorely disappointed that I only got to eat two. Between friends and my husband these babies were gone in a day. So set aside an hour or two this weekend, pull out your apron and your mixer and get baking. I promise you will not be sorry. frosted-brown-sugar-cookies-with-apple-cider-glaze

I love the look and taste of frosted sugar cookies, but sometimes between rolling and re-rolling the dough, cutting out the cookies, baking, cooling and meticulously frosting each one, they lose a little bit of their allure. Especially when I’m trying to fit them into an already jam-packed weekend. These brown sugar cookies solve the problem. The dough is portioned with a small dough scoop and flattened slightly with your fingers. The unadorned cookies on their own are a showstopper. They are like a cross between a snickerdoodle and a gingersnap. If you’re looking for a quick and straightforward cookie, prepare and bake the batter (or roll in sugar prior to baking) and you’re in for a treat. But if you’ve got just a bit more time and energy to make the frosting and glaze, you will be rewarded.

You don’t need me to tell you that cream cheese frosting is marvelous. But holy moly, have you ever tried brown sugar cream cheese frosting? Prior to this recipe I had not and now I am a changed woman. So, SO good. Not quite as smooth as traditional cream cheese frosting, due to the brown sugar granules, but I think that adds a fun and unique texture. Add in a little vanilla and cinnamon and I’ve found my new go-to frosting for fall baking. Of course, you could stop here with the frosted cookies and be hailed as a rockstar for the spectacular cookies you’ve put forth. But give me a few more minutes and a handful of ingredients for the glaze and I promise you a treat worthy of any fancy bakery.

The apple cider glaze is thick and caramel-y and the element that pushes these cookies over the top. Reduce a cup of apple cider with some brown sugar and cinnamon while preparing and baking the cookies. Once the liquid has reduced, fortify it with a tablespoon of butter and brighten it up with a squeeze of lemon juice. Artfully drizzle over the cookies and eat the rest with a spoon. Or drizzle over apple slices. Or…eat with a spoon.

I wish I could make you a batch of these cookies so I could show you how wonderful they are but you’ll have to trust me and bake some up yourself. You can thank me later. Happy weekend!

frosted-brown-sugar-cookies-with-apple-cider-glazeFrosted Brown Sugar Cookies with Apple Cider Glaze 



  • 1 ½ sticks (12 Tablespoons) unsalted butter, softened
  • 1 ¼ light brown sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1/8 teaspoon cloves

Brown Sugar Cream Cheese Buttercream

  • 1 stick (8 Tablespoons) unsalted butter, softened
  • 4 oz. (1/2 block) cream cheese, softened
  • 2 ½ cups powdered sugar
  • ½ cup light brown sugar
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • ½ tsp salt

Apple Cider Glaze

  • 1 cup apple cider
  • ½ cup brown sugar
  • 2 cinnamon sticks (or ½ tsp cinnamon)
  • juice of ½ lemon
  • 1 Tbsp butter


For glaze:

Bring cider and brown sugar to a boil in small saucepan. Once boiling, reduce heat and simmer for 20-30 minutes, until reduced to about 1/3 of original volume, stirring frequently. Once thickened, turn off heat and add butter and lemon juice. Set aside.

For Cookies:

Preheat oven to 375. Line 2 cookie sheets with parchment or silicone baking mats.

In bowl of stand mixer, add butter and brown sugar. Beat on medium-high speed for 3 minutes, until light and fluffy, scraping down sides of bowl as necessary. Add egg and vanilla and beat for 1 more minute.

In medium bowl, whisk together flour, baking soda, salt and spices. Add flour mixture to sugar/butter/egg in 3 batches, allowing dry ingredients to be absorbed before each batch.

Using medium cookie scoop (holding approx. 1 ½ tbsp. dough), scoop cookie dough onto cookie sheets. Wet fingers and press down lightly on each cookie to flatten top. Bake for 10-12 minutes, until edges are set and lightly brown, rotating sheets halfway through baking.

When cookies are done, allow to cool on sheets for 2-3 minutes, then remove to baking racks to cool completely. Once cool, finish with frosting and glaze as outlined below.

For Frosting:

In bowl of stand mixer, add butter, cream cheese and beat on medium speed until combined. Add powdered and brown sugars, salt, cinnamon and vanilla. Starting on low speed gradually increase speed and beat for 3-4 minutes until sugars are well incorporated.

To Assemble:

Spoon frosting generously (about 1 ½ to 2 Tbsp frosting per cookie) onto cookies and spread with offset spatula. Drizzle apple cider glaze on top as desired.

Makes 2 dozen cookies.