Pumpkin Breakfast Cake Glaze (Printer-Friendly Version)

A tender pumpkin cake with warm spices and a smooth vanilla glaze, ideal for autumn breakfasts or brunches.

# What You'll Need:

→ Cake

01 - 1¾ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 tablespoon pumpkin pie spice
06 - ½ cup unsalted butter, softened
07 - ¾ cup packed brown sugar
08 - 2 large eggs
09 - 1 cup pure pumpkin purée
10 - ¼ cup plain whole-milk Greek yogurt
11 - 1 teaspoon pure vanilla extract

→ Glaze

12 - ¾ cup powdered sugar
13 - 2 tablespoons whole milk
14 - ½ teaspoon pure vanilla extract

# Steps to Follow:

01 - Preheat oven to 350°F and lightly grease an 8-inch square baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed.
03 - In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in pumpkin purée, Greek yogurt, and vanilla extract until smooth.
05 - Gradually fold dry ingredients into wet mixture until just combined to avoid over-mixing.
06 - Pour batter into prepared pan and smooth the surface. Bake for 28 to 32 minutes until a toothpick inserted in center comes out clean or with moist crumbs.
07 - Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency with extra milk if necessary.
09 - Drizzle glaze over cooled cake and let set for 10 minutes before slicing. Serve warm or at room temperature.

# Additional Tips:

01 - Bring all refrigerated ingredients to room temperature before mixing for a uniform texture.
02 - Avoid over-mixing the batter to prevent a dense cake.
03 - Glaze should be applied only after cake is fully cooled to prevent soaking or runniness.
04 - Cake can be stored at room temperature for 2 to 3 days or frozen unglazed for up to one month.

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