Pumpkin Breakfast Cake Glaze

This pumpkin breakfast cake with vanilla glaze is the kind of cozy treat that makes autumn mornings extra special. It’s perfect for Thanksgiving, Halloween, or any fall gatheringespecially when you want something soft, spiced, and not too sweet for breakfast or brunch. When my daughter was younger, she’d laugh every time we scooped out pumpkin guts for jacko'lanterns, so baking this cake together was always a fun and delicious way to use up the rest of the pumpkin puree.

I first made this during a chilly fall weekend and was amazed at how the house filled with cozy aromas. It quickly became a family favorite that everyone looks forward to.

Ingredients

• Allpurpose flour: One and threequarters cups it forms the cake’s base and balances moisture
• Baking powder: One teaspoon helps the cake rise and keeps it light
• Baking soda: Half a teaspoon adds lift and tenderness
• Salt: Half a teaspoon enhances flavors and balances sweetness
• Pumpkin pie spice: One tablespoon brings classic fall flavors with cinnamon, nutmeg, and cloves
• Unsalted butter: Half a cup softened ensures a moist crumb and rich flavor
• Brown sugar: Threequarters cup packed adds caramel notes and moisture
• Eggs: Two large eggs bind ingredients and provide structure
• Pumpkin puree: One cup pure pumpkin purée delivers natural sweetness and keeps the cake moist
• Greek yogurt: Quarter cup plain wholemilk Greek yogurt adds tang and tenderness
• Vanilla extract: One teaspoon pure vanilla extract rounds out the flavor with warmth
• Powdered sugar for glaze: Threequarters cup adds sweetness without heaviness
• Whole milk for glaze: Two tablespoons helps create a silky texture
• Vanilla extract for glaze: Half a teaspoon pure vanilla extract enhances the glaze with fragrant notes
• Selection tip: Selecting fresh spices and good quality pumpkin purée makes a noticeable difference in flavor

Instructions

Prepare the Cake Batter:

Preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius and lightly grease an 8 inch square baking pan. In a medium bowl whisk together the flour baking powder baking soda salt and pumpkin pie spice making sure the leavening agents and spices are well combined. In a large mixing bowl cream the softened butter and brown sugar until light and fluffy about two to three minutes using an electric mixer or vigorous hand beating. Beat in the eggs one at a time ensuring each is fully incorporated before adding the next. Stir in the pumpkin purée Greek yogurt and vanilla extract until the mixture is smooth and consistent. Gradually add the dry ingredients to the wet mixture folding gently until just combined avoiding over mixing to keep the cake tender.

Bake the Cake:

Pour the batter into the prepared pan smoothing the top with a spatula to ensure even baking. Bake for twentyeight to thirtytwo minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking as this dries out the cake. Allow the cake to cool in the pan for ten minutes before transferring it to a wire rack to cool completely.

Mix the Vanilla Glaze:

In a small bowl whisk together the powdered sugar whole milk and vanilla extract until smooth and pourable. If the glaze is too thick add a few drops of milk to reach a silky yet thick consistency that drizzles easily.

Finish and Serve:

When the cake has fully cooled drizzle the vanilla glaze evenly over the top allowing it to cascade down the sides naturally. Give the glaze about ten minutes to set before slicing. Serve the cake slightly warm or at room temperature for the best taste and texture.

Pumpkin purée is my favorite ingredient here because it not only brings moisture but also a wonderful natural sweetness and nostalgia of fall. I always smile when making this cake because it reminds me of baking with my daughter and the simple joy of cozy mornings together.

Storage Tips

Store the cake in an airtight container at room temperature to keep it moist for up to three days. If you want to keep it longer wrap individual slices in plastic wrap and freeze for up to one month. Apply the vanilla glaze fresh after thawing for the best appearance and flavor.

Ingredient Substitutions

Swap Greek yogurt with sour cream for a similar moisture and texture with a slight tang. Use white whole wheat flour instead of regular allpurpose for a nuttier flavor and extra fiber but expect to add a little more moisture. Mashed sweet potatoes can replace pumpkin purée for a similar texture and sweet autumn color.

Serving Suggestions

Sprinkle toasted pecans or a hint of cinnamon sugar on top for a bit of crunch and added spice aroma. This cake pairs wonderfully with a warm beverage like coffee chai tea or even a creamy vanilla latte. For dessert try it warm with a scoop of vanilla ice cream to elevate the experience.

This pumpkin breakfast cake is an easy cozy bake that tastes like autumn in every bite. Serve slightly warm with coffee for the best comfort.

Common Questions About Recipes

→ Why did my cake turn out dense instead of fluffy?

Over-mixing the batter develops too much gluten, which can create a dense texture. Mix until dry ingredients are just combined and ensure leavening agents are fresh.

→ How can I prevent the glaze from soaking into the cake?

Allow the cake to cool completely before applying the glaze. Applying it while warm causes the glaze to melt and absorb too much.

→ Can I bake this in a different pan size?

A 9-inch round pan or loaf pan can be used. Adjust baking times accordingly and check doneness with a toothpick.

→ How can I make this cake dairy-free?

Replace unsalted butter with vegan butter, use dairy-free yogurt instead of Greek yogurt, and swap milk in the glaze for a plant-based alternative.

→ What are good substitutes for pumpkin puree?

Mashed sweet potato works well, offering a similar texture and natural sweetness with a lovely autumn flavor.