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Coffee Cake with Pumpkin-White Chocolate Glaze

Moriah Brooke
Cook Time:
1 hr
Prep Time:
25 mins

Chef notes

There’s no such thing as too much pumpkin during the fall season, and this cake is proof of how much we love it. This fall twist on coffee cake doubles down on the seasonal squash and features it in both the cake batter and the sweet white chocolate glaze. This cake feels like a warm hug with every bite — it’s the perfect way to start your day.

While there are two parts to this recipe — the cake and the glaze — it’s actually quite easy to whip up. Start by tackling the cake batter, which is infused with ground cinnamon and instant coffee for deep flavor (feel free to use decaf instant coffee, if you prefer) along with cream cheese and pumpkin purée for moisture. Truthfully, the cake itself is so good, you really don’t even need the glaze, but in the name of all things sweet, why not gild the lily a bit? You can make the glaze while the cake is baking by melting white chocolate, pumpkin purée, butter, powdered sugar and heavy cream together until the mixture is thick and glossy. Pour the glaze over the cake immediately after it comes out of the oven and allow it to cool and set for at least an hour.

For extra visual appeal, try sprinkling toasted pumpkin seeds, white chocolate chips or a combination of the two on top of the glaze after pouring it over the cake. The garnishes will stick to the glaze as it sets so they won’t fall off when you slice the cake. 


  • 1/2 cup whole milk
  • 2-4 tablespoons instant coffee
  • cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1/2 (15-ounce) can pureed pumpkin
Pumpkin-White Chocolate Glaze
  • 12 ounces (about 2 cups) white chocolate chips
  • 1/2 (15-ounce) can pure pumpkin purée
  • 1/4 cup unsalted butter
  • 2 cups powdered sugar
  • 1/2 cup heavy cream
Fulfilled by


For the cake:


Preheat oven to 350 F.


Place a small saucepan over low heat and add in the milk and instant coffee. Once the milk warms and begins to release steam, remove from heat and set aside.


In a large mixing bowl, mix together flour, ground cinnamon, baking powder, baking soda and salt.


Using a stand mixer with the paddle attachment or a large bowl and spoon, cream together the butter and cream cheese for 3 to 5 minutes, until soft peaks form. Add the vanilla, eggs and pureed pumpkin, and continue to mix. While mixing, slowly pour in the warm milk and coffee.


Pour the batter into a parchment-lined 9-inch baking dish and bake for 50 to 55 minutes, until golden-brown and the center is set.

For the pumpkin and white chocolate glaze:

In a large heat-proof bowl, combine all of the ingredients. Using a microwave or the double-boiler method (placing your bowl above simmering water, allowing the steam to melt the ingredients gradually), melt together the ingredients, stirring every few seconds.

To assemble:

Immediately after the cake has finished baking, pour on the icing and allow to cool for at least an hour.