This Pumpkin Coffee Cake is the ultimate fall treat, blending warm spices and moist pumpkin flavor in every bite. With a tender crumb and a golden, crumbly topping, it’s the perfect balance of cozy and indulgent. Ready in just 40 minutes, it’s a quick yet impressive bake that fills your kitchen with irresistible aromas.
Each slice offers a delightful contrast of textures—soft, fluffy cake meets a buttery, cinnamon-kissed streusel. Packed with vitamin A from pumpkin and a touch of sweetness, it’s a guilt-free way to satisfy your dessert cravings. Whether for breakfast or dessert, this cake is a crowd-pleaser that feels like a hug in every bite.
Ingredients for Pumpkin Coffee Cake
- For the Cake:
- ⅓ cup water
- 15 ounces pureed pumpkin (not pumpkin pie filling)
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 (18 ounce) box yellow cake mix (just the dry mix, no additional ingredients)
- 1 teaspoon baking soda
- For the Brown Sugar Crumb Topping:
- ½ cup brown sugar
- ½ cup all-purpose flour
- 4 Tablespoons butter, melted
- For the Brown Sugar Glaze:
- ½ cup brown sugar
- ¼ cup heavy whipped cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
- Prepare the Cake Batter: In a large bowl, mix together the water, pumpkin puree, eggs, vanilla extract, and pumpkin pie spice until well combined. Add the dry cake mix and baking soda, and stir until the batter is smooth and fully incorporated.
- Pour the Batter: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Make the Crumb Topping: In a small bowl, combine the brown sugar, flour, and melted butter. Mix until crumbly. Sprinkle this mixture evenly over the cake batter (using your fingers works best for even distribution).
- Bake the Cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to avoid overbaking.
- Prepare the Glaze: While the cake is baking, make the glaze. In a small saucepan over medium heat, combine the brown sugar, heavy cream, white sugar, and vanilla extract. Bring to a simmer, stirring occasionally. Once simmering, remove from heat and whisk until the sugars are fully dissolved and the glaze is smooth.
- Glaze the Cake: Once the cake is out of the oven, immediately pour the glaze evenly over the top. Let it sit for a few minutes to set slightly.
- Serve: Serve the cake warm or at room temperature. Enjoy!
Perfect Pairings: Serving Suggestions
This Pumpkin Coffee Cake is a versatile treat that pairs beautifully with a variety of accompaniments. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For a cozy breakfast or brunch, enjoy it alongside a steaming cup of spiced chai tea or pumpkin spice latte. It’s also delightful on its own as a sweet snack any time of day!
Storing and Reviving Your Cake
To keep your Pumpkin Coffee Cake fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you’d like to enjoy it warm, simply reheat individual slices in the microwave for 10-15 seconds or in a 300°F oven for 5-7 minutes. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months—thaw at room temperature before serving.
Creative Twists: Recipe Variations
Want to mix things up? Try adding chopped pecans or walnuts to the crumb topping for a crunchy texture. For a richer flavor, swap the yellow cake mix with a spice cake mix. If you’re feeling adventurous, drizzle the finished cake with a cream cheese glaze (mix 4 oz softened cream cheese, 1 cup powdered sugar, and 2-3 tablespoons of milk) instead of the brown sugar glaze. These small tweaks can make the recipe feel brand new!
Time-Saving Tips for Busy Bakers
Short on time? Use a pre-measured spice blend for the pumpkin pie spice to skip measuring individual spices. You can also prepare the crumb topping and glaze ingredients ahead of time and store them in separate containers until you’re ready to bake. If you’re doubling the recipe, consider using two 9×13 pans or a larger baking sheet to save time and effort.
Essential Equipment for Success
To make this recipe a breeze, you’ll need a 9×13 baking pan, a mixing bowl, and a small saucepan for the glaze. A whisk or spatula will help combine the batter smoothly, while a toothpick is essential for checking doneness. For easy cleanup, line your baking pan with parchment paper or use a non-stick spray to ensure the cake releases perfectly.
Pumpkin Coffee Cake
Ingredients
Pumpkin Coffee Cake
- ⅓ cup water
- 15 ounce pureed pumpkin (not pumpkin pie filling)
- 2 eggs
- 1 Tablespoon vanilla
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix (18 ounce)
- 1 teaspoon baking soda
Brown Sugar Crumb Topping
- ½ cup brown sugar
- ½ cup all purpose flour
- 4 Tablespoons butter melted
Brown Sugar Glaze
- ½ cup brown sugar
- ¼ cup heavy whipped cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined. Pour batter into a greased 9×13 baking pan.
- In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake (I found it was easiest to use my fingers to sprinkle this on top).
- Bake for 25-30 minutes or until an inserted toothpick comes out clean.
- In a small saucepan over medium heat, add glaze ingredients (1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract). Bring to a simmer. Remove saucepan from heat and whisk until brown sugar and white sugar are dissolved and glaze is smooth.
- Pour glaze over cake. Serve cake warm or it’s delicious at room temperature as well.