Pumpkin Breakfast Cake With Vanilla Glaze

50 min | easy | vegetarian

Round pumpkin breakfast cake on a white plate, drizzled with vanilla glaze; one wedge is cut and pulled forward to show the moist orange crumb on a white wooden table.

Published Jul 30, 2025

Prep Time	Cook Time	Total Time
20 min	30 min	50 min

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Introduction

This pumpkin breakfast cake is super soft, lightly spiced, and full of cozy fall flavor in every bite.

It mixes up quickly with pantry staples, pumpkin puree, and Greek yogurt for an extra tender, moist crumb.

Drizzled with a simple vanilla glaze, it feels special enough for holiday brunch yet easy enough for a lazy weekend morning.

Round pumpkin breakfast cake on a white plate, sliced into wedges with one piece pulled forward to show the orange, tender crumb. Thick white vanilla glaze is drizzled over the top and down the sides; two lemons and a small bowl of glaze sit blurred in the background on a white wooden table.

How to Make Pumpkin Breakfast Cake With Vanilla Glaze

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Prepare the pan and oven

Preheat your oven to 350°F.
Grease an 8-inch square baking pan, or line it with parchment, leaving an overhang for easy lifting.
Combine the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Set the bowl aside so it is ready when the wet ingredients are mixed.

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Cream the butter and sugar

In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
Use a hand mixer or stand mixer on medium speed for about two to three minutes.
Add eggs, pumpkin, and flavorings

Beat in the eggs one at a time, mixing just until each egg disappears into the batter.
Add the pumpkin puree, Greek yogurt, and vanilla extract, and mix until the batter looks smooth and creamy.
Combine wet and dry ingredients

Add the dry ingredients to the wet ingredients in two batches, mixing on low speed after each addition.
Stop mixing as soon as no streaks of dry flour remain, to keep the crumb tender.
Scrape the batter into the prepared pan and smooth the top with a spatula.

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Bake the pumpkin breakfast cake

Bake the cake for 25 to 30 minutes, or until the top is set and lightly golden.
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then move it to a wire rack.
Cool the cake completely before adding the glaze so it does not melt and run off.
Mix the vanilla glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
If the glaze feels too thick, add a few extra drops of milk, mixing until you like the consistency.
If it seems too thin, whisk in a little more powdered sugar to thicken it.
Glaze and serve the cake

Place the cooled cake on a serving plate or board, keeping the wire rack underneath if desired.
Drizzle or spread the vanilla glaze over the top, letting some drip down the sides for a pretty look.
Let the glaze set for about 10 minutes, then slice the cake into squares and enjoy.

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Close-up of a thick square slice of pumpkin breakfast cake on a white plate, topped with glossy vanilla glaze dripping down the sides; blurred cake pieces sit in the background on a rustic white wooden surface.

Substitutions

Replace butter with neutral oil: Swap the softened butter for 1/2 cup neutral oil, like canola or light olive oil. The cake will bake up extra moist and keep well for another day on the counter.
Use sour cream instead of Greek yogurt: Use the same amount of full-fat sour cream in place of the Greek yogurt. The crumb stays tender and rich, with a slightly tangier flavor that pairs beautifully with the sweet glaze.
Swap in part whole wheat pastry flour: Replace up to half of the all-purpose flour with whole wheat pastry flour. You get a slightly heartier texture and gentle nuttiness, while the cake still stays soft and breakfast friendly.

Tips

Bring cold ingredients to room temperature: Let the butter, eggs, yogurt, and pumpkin sit out until they lose their chill, about 30 minutes. Room-temperature ingredients mix more smoothly, trap air better during creaming, and give you a lighter, more even crumb.
Avoid overmixing the batter: Once the dry ingredients go in, mix only until the flour disappears. Overmixing develops gluten and can make the cake tough and dense instead of soft.
Use the right pan size: This batter works best in an 8-inch square pan or similar volume pan. A larger pan will make a thinner, drier cake, while a smaller pan may require extra baking time.
Check for doneness early: Start checking the cake around 23 minutes, since ovens run differently. If the center still jiggles or the toothpick is wet, give it a few more minutes, checking often.
Glaze at the right temperature: Let the cake cool completely before glazing, so the glaze does not soak in and disappear. If your kitchen is very warm, chill the cake briefly in the fridge, then glaze and serve.

Nutrition Facts ^*

Energy	310	kcal
Protein	6	g
Total Fat	12	g
Carbohydrates	46	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?: Stick with plain pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices, which will throw off the sweetness and texture. If canned puree seems watery, blot it with paper towels before mixing.
Why did my cake turn out dense or gummy?: Dense cake usually comes from overmixing or using too much pumpkin. Measure the flour with a spoon and level method, and avoid packing it into the cup. Also check that your baking powder and baking soda are fresh, since old leaveners lose strength.
Can I bake this in a different pan?: Yes, but adjust the timing. A 9-inch round pan should bake a little faster, so start checking a few minutes early. A loaf pan will make a thicker cake and can take 40 to 50 minutes. Tent the top with foil if it browns before the center tests done.
How should I store the pumpkin breakfast cake?: Once the glaze sets, cover the cake and keep it at room temperature for up to two days. For longer storage, refrigerate slices in an airtight container for up to five days. You can warm individual pieces in the microwave for a few seconds to refresh the texture.
Can I make the glaze dairy free?: Yes, you can use your favorite non-dairy milk, like almond, oat, or soy milk. Start with slightly less milk, since some non-dairy milks are thinner, then add drops as needed. The flavor will be a little different, but the glaze will still set and shine.

Serving Suggestions

This pumpkin breakfast cake loves a strong cup of coffee, hot cider, or a spicy chai on the side.

For a bakery-style touch, sprinkle the glazed top with toasted pecans or a light dusting of cinnamon sugar.

You can also add mini chocolate chips to the batter for a dessert-worthy version that still feels cozy at brunch.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Joyce, Virginia Beach, VA: I've had this recipe saved for a while but didn't get around to making it till this fall. Boy did I kick myself for waiting! This was the best breakfast cake I've ever made. My husband wouldn't let me give any away to the neighbors! I took a few squares to work and everyone kept asking for the recipe. I'll be making this every year from here on out, most likely. : ) — 5 ★

Eunice: So glad it was a hit, Joyce!
Richard, Lexington, KY: I have made this pumpkin breakfast cake numerous times since first discovering it this fall. I followed other reviewers' suggestions and used melted coconut oil in place of the butter. I also used sour cream in place of the Greek yogurt. I add a handful of toasted pecans and a few mini chocolate chips (living for cozy fall baking this is a must!). The cake is super moist but bursting with pumpkin spice flavor and is oh so yummy. My husband, our 12 year old and our 7 y.o. LOVE this. My parents in law and siblings love it as well. If you are serving it for brunch, this won't last 9 servings, maybe 6. I highly recommend this... Great!!! 😊 — 4 ★

Eunice: Love hearing it’s become a repeat bake, Richard! Coconut oil plus sour cream is a great swap, and toasted pecans with a few mini chips sounds perfect. If you ever want a cleaner slice for brunch, chill the cake 20 to 30 minutes before glazing.