Caramel Frosted Pumpkin Pie Coffeecake

Happy Birthday to………
Today I am another year closer to being 1/2 a century old.  
I’m my mother’s age.  Not mine!  
It doesn’t seem like I should be already. 
Not once has turning another year older bothered me.
It has amazed me though.  Amazed me that I am actually that old.
Amazed me that I don’t feel any different than I did as a young girl.
This year is my first year away from my family for my birthday.  That is the part that is the hardest for me.  I guess Grumpy has a lot of work on his hands today to make up for all the love and attention I would have gotten at home.  ;o)
While your here, enjoy a piece of this yummy coffeecake with me, I made two of these and took them to work this week and they were devoured in no time.  I even heard one co-worker say that she “didn’t even breath in between bites”!  Make this if your feeling like pumpkin.  If you’ve had enough of it already, save it for another day.  It will be worth it, I promise!
Caramel Frosted Pumpkin Pie Coffeecake
1/2 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 cup canned pumpkin 
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup candied walnuts
1 cup brown sugar
1/4 cup white sugar
1 stick unsalted butter
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon karo syrup
Preheat oven to 325.  In large mixing bowl mix butter and sugar until creamy.  Mix in pumpkin, sour cream, eggs, and vanilla.  Set aside
Place dry ingredients in a mixing bowl and stir to combine.  Add flour mixture to wet mixture gradually and mix on medium speed until thoroughly combined.
Divide batter between 2-9″ round baking pans that have been coated with cooking spray.  Sprinkle each cake with 1/4 cup of candied walnuts.  Bake for 25-30 minutes or until cake is set and a toothpick comes out dry when inserted in center of cake.
When cake is done, make frosting.  Place combined sugar and butter in heavy saucepan.  Cook until sugar and butter is melted, stirring only occasionally until mixture comes to a boil.  Boil 2-3 minutes then add milk, vanilla, salt, and  karo syrup and boil another 1-2 minutes.  Mixture will begin to thicken.  Remove from heat and stir until no longer bubbly, frosting will be shiny and easy to pour.  Drizzle evenly over both coffeecakes.  Cool, cut, and enjoy!  This reminded me a lot of a pumpkin pie, but not exactly.  It was delicious though and addicting enough that I will definitely make it again!  Enjoy :)


  1. says

    Happy birthday! I think we're right around the same age, and I know exactly how you feel. I read an article once that says that even though our body ages, our mental view of ourselves don't change. The disconnect gets greater as you get older. I asked my Grandma about it (when she was alive and in her 90s) and she said she agreed with the article. She'd look in the mirror and think "why is that old lady?" I tried to think of her as her younger self after that.

    Oh, and the coffee cake looks great!

  2. says

    This coffeecake is right up my alley and I'm sure it will be made sometime very soon! Happy birthday Shelby! Our birthdays are about a week apart. Mine is Friday, the 8th. But I have four years on ya. No birthday has ever really bothered me but I dont enjoy the fif in fifty. It just sounds so old and it sounds like I'm talking about my dad, not me. LOL I'm glad you had a terrific day and this coffeecake!
    Hmmm, maybe I should make this for my birthday!

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