Cinnamon-Pumpkin Coffee Cake with Brown Sugar Glaze

"Cinnamon and Sustenance" :  That's what any "food" related blog I write should be called.  I have noticed that on my "Buen Provecho" board on Pinterest, at least over half of my pins are cinnamon related topics. I often tell people that cinnamon is to me what chocolate is to most people. I love it. I crave it. And I have a hard time disciplining myself to not eat it.

So in keeping with this love, I thought it fitting that my first food blog be my most recent, very amazing new cinnamon recipe. Okay, so I take it back... it really was a pumpkin coffee cake recipe that I found on Pinterest. But again, in keeping with my tastebud preferences, I decided to add ground cinnamon and cinnamon chips - and it was a hit! So now, it's a pumpkin recipe, revised to be a cinnamon recipe.

Happy Fall, everyone!

⅓ cups Water 
1 can Pureed Pumpkin (15 Oz)
1 bag of Hershey's cinnamon chips 
2 whole Eggs 
1 Tablespoon Vanilla Extract
1 teaspoon of ground Cinnamon 
2 teaspoons Pumpkin Pie Spice 
1 box Yellow Cake Mix (18 Ounce Box) 
1 teaspoon Baking Soda 
1 cup Brown Sugar, Divided 
½ cups Flour 
4 Tablespoons Butter, Melted 
¼ cups Granulated Sugar 
1 teaspoon Vanilla Extract 
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, Cinnamon chips, 1 teaspoon of cinnamon, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.