Pumpkin Breakfast Cake Vanilla

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 cake during a crisp October weekend, and now it’s become a staple for cozy fall mornings in our house. The aroma fills the kitchen in the most comforting way.

Ingredients

• All purpose flour: One and threequarter cups allpurpose flour for the base of the cake make sure it is fresh for lightness
• Baking powder: One teaspoon to help the cake rise evenly
• Baking soda: Half teaspoon for a tender crumb
• Salt: Half teaspoon to enhance the spices and overall flavor
• Pumpkin pie spice: One tablespoon to bring in autumn warmth look for blends with cinnamon, nutmeg, and cloves
• Unsalted butter: Half cup softened for creaming with sugar to build the cake’s structure
• Brown sugar: Three quarters cup packed to add moistness and subtle caramel notes
• Eggs: Two large preferably at room temperature for smooth mixing
• Pumpkin puree: One cup pure for that rich, moist texture and seasonal flavor fresh or canned works well
• Greek yogurt: Quarter cup plain whole milk adds moisture and a slight tang balancing sweetness
• Vanilla extract: One teaspoon pure for depth and aroma
• Powdered sugar: Three quarters cup for the glaze to sweeten and thicken without grittiness
• Whole milk: Two tablespoons for the glaze to create the perfect pouring consistency
• Vanilla extract for glaze: Half teaspoon pure to tie the glaze flavor beautifully into the cake

Instructions

Prepare the Cake Batter:

Preheat your oven to 350 degrees Fahrenheit with a convection if available and lightly grease an 8inch square baking pan to prevent sticking while promoting even browning.

Whisk Dry Ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk these together thoroughly to distribute the leavening agents and spices so the batter rises evenly and the spice is balanced.

Cream Butter and Sugar:

Using a large mixing bowl, beat the softened butter and brown sugar together on medium speed for about two to three minutes until the mixture becomes pale and fluffy. This step is crucial as it aerates the batter for a tender and light cake.

Incorporate Wet Ingredients:

Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then add the pumpkin puree, Greek yogurt, and vanilla extract, mixing everything together until the batter is silky smooth and no streaks remain.

Fold in Dry Ingredients:

Gradually add the dry mixture to the wet ingredients in batches, folding gently with a spatula just until combined. Avoid over mixing to prevent the gluten from developing too much which can make the cake dense and tough.

Bake the Cake:

Pour the batter into the prepared pan. Smooth the surface with a spatula to ensure even baking. Place in the preheated oven and bake for 28 to 32 minutes. Test doneness by inserting a toothpick into the center it should come out clean or with only a few moist crumbs attached. Resist overbaking to keep the crumb tender.

Cool the Cake:

Allow the cake to cool in the pan for about ten minutes, then transfer carefully to a wire rack. Cooling completely before glazing is essential to prevent the glaze from melting or soaking in.

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 more milk for a silky drizzle consistency.

Finish and Serve:

Drizzle the glaze generously over the cooled cake, allowing it to drip naturally down the sides. Let it set for about ten minutes before slicing to ensure nice clean cuts. Serve slightly warm or at room temperature for the best taste and texture.

The pumpkin pie spice is my favorite part of this cake it gives the perfect cozy vibe without needing extra cinnamon or nutmeg. I remember baking this cake one chilly morning while my kids played outside in fallen leaves and feeling how magical the kitchen smelled.

Ingredient Substitutions

Greek yogurt can be swapped with sour cream for a similar moist and tangy result that keeps the crumb tender. All purpose flour can be replaced with white whole wheat flour to add a subtle nuttiness and more fiber though you may need a little extra moisture. Pumpkin puree can be swapped with mashed sweet potato which offers a natural sweetness and silky texture creating a lovely autumn palette in the cake.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to three days to keep it moist and fresh. For longer storage, freeze unglazed slices tightly wrapped in plastic wrap and placed in a freezer safe bag for up to one month. Once thawed, apply the glaze to maintain its fresh drizzle effect and avoid sogginess.

Serving Suggestions

Toast some pecans and sprinkle them on top for a delightful crunch with every bite. Dust with a light sprinkle of cinnamon sugar to enhance the spice flavor and add a slight crunch. Pair this cake with a warm chai latte or freshly brewed coffee to complement the autumnal spices perfectly.

Let the glaze set briefly before slicing and enjoy slightly warm for best flavor. It’s a simple cake that brings cozy autumn mornings to life.

Your Recipe Questions Answered

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

Over-mixing develops too much gluten, resulting in a dense texture. Mix just until dry ingredients are combined and use fresh leavening agents for best rise.

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

Apply glaze only when the cake is fully cool to prevent melting or soaking. To thicken glaze, add more powdered sugar gradually.

→ Can I bake this in a different pan size?

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

→ How can I make this dairy-free?

Use vegan butter instead of unsalted butter, replace Greek yogurt with a dairy-free alternative, and swap whole milk with plant-based milk in the glaze.

→ What substitutions work for pumpkin purée?

Mashed sweet potato can substitute pumpkin purée, offering a similar sweetness, texture, and warm color in the cake.