Pumpkin Breakfast Cake Vanilla (Ready-to-Print Version)

A soft pumpkin cake with gentle spices and a smooth vanilla glaze, ideal for warm fall breakfasts or brunches.

# What You’ll Need:

→ Cake

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 tablespoon pumpkin pie spice
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup packed brown sugar
08 - 2 large eggs
09 - 1 cup pure pumpkin purée
10 - 1/4 cup plain whole-milk Greek yogurt
11 - 1 teaspoon pure vanilla extract

→ Vanilla Glaze

12 - 3/4 cup powdered sugar
13 - 2 tablespoons whole milk
14 - 1/2 teaspoon pure vanilla extract

# Step-by-Step Guide:

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

# Handy Tips:

01 - Use room temperature eggs, butter, and Greek yogurt for a smooth, uniform batter.
02 - Avoid over-mixing to maintain a tender crumb.
03 - Glaze the cake only after it has fully cooled to prevent melting or soaking.
04 - Store moist cake at room temperature up to 3 days or freeze unglazed slices for up to one month.

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