Pumpkin Coffee Cake

Patty Griffith


With the holidays around the corner, this is a great cake for entertaining. My kids love this cake so much, that when they were growing up they asked me to make this for their Birthday Cake.

pinch tips: How to Fold Ingredients





1 Hr


1/2 c
brown sugar
1/2 c
nuts, chopped
1/2 c
semi-sweet chocolate chips
1/4 tsp
1 tsp
pumpkin pie spice
2 tsp
cinnamon, divided
3 large
2 tsp
baking powder
2 tsp
baking soda
2 c
can pumpkin
2 c
1 c
3 c

Directions Step-By-Step

Combine brown sugar, nuts, chocolate chips and 1 tsp. cinnamon. Set aside. In mixer, beat the pumpkin, sugar and oil until smooth. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, baking soda and all the spices. Gradually add to the pumpkin mixture. Mix well. Heat oven to 350 degrees. Grease and flour bundt pan. Pour half of the batter into pan and sprinkle evenly over batter, half of the nut and sugar mixture. Repeat. Swirl topping into batter. Bake for 1 hour or until a knife comes out clean, when checked. Cool in pan for 15 minutes, then remove onto wire rack and cool completely. When cooled, dust with powdered sugar or glaze with any glaze you desire.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy