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Pumpkin Coffee Cake

By The GreenPan Kitchen Team

Warming spices are one of our favorite parts of the fall season, and this pumpkin coffee cake is full of them!  All baked to perfection right in our frypan, you’re going to love how great this cake is without ever having to prepare a cake pan. 

Pumpkin Coffee Cake

Yields: one 10” coffee cake

Time: 20 minutes prep, 35 minutes cooking



For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup pure maple syrup
  • 1/4 cup milk


For the topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, cold, cut in ¼” cubes


For the icing:

  • 1 cup confectioners’ sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon vanilla extract



  1. Preheat the oven to 350 F.


  1. To make the cake, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl until evenly combined. In a separate large mixing bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup and milk until evenly combined. Pour the wet ingredients into the dry ingredients and use a silicone spatula to gently fold and mix all the ingredients until the cake batter just comes together. Avoid overmixing as that will result in a tough cake! Transfer the batter to a 10” GreenPan GP5 Frypan. Using the silicone spatula spread the batter evenly to the edges of the pan and smooth the top. Set the pan aside while making the topping.


  1. In a medium mixing bowl whisk together the flour, brown sugar, and cinnamon. Using your hands, a fork, or a pastry blender, work the cold butter into the dry ingredients until it resembles wet sand and will form clumps when squeezed together.


  1. Sprinkle the topping evenly over the cake batter, making sure it goes all the way to the edges, and use your hands to gently press it down into the surface. Transfer the cake to the preheated oven and bake for 30 to 35 minutes or until a toothpick comes out of the center of the cake mostly clean, with a few wet crumbs sticking to it. Transfer the cake to a wire rack and allow it to cool slightly.


  1. To make the icing, whisk all the ingredients together in a small bowl until very smooth. If the icing is a bit too thick, whisk in a little more milk. Drizzle the icing over the cake before serving.



The vanilla icing is delicious as is, but for even more fall flavors, try adding a pinch of ground cinnamon, nutmeg or even ginger to it!


We love serving this cake warm at the table right in the frypan, but feel free to let it cool completely in order to remove it from the pan, then slice and serve! 

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