This easy, warmly spiced Pumpkin Coffee Cake starts with a cake mix for a shortcut breakfast, brunch, or snack treat! No one can resist the thick layer of brown sugar, cinnamon and pecan streusel on top!
I brought this coffee cake to my friend Kristin after she had her third baby a few years ago...because what new mom doesn't LOVE a tasty breakfast that's ready and waiting after a night spent nursing?!
Kristin sent me a text message the next day that said, "BTW, that was the best coffee cake I have ever had. Really, EVER." So you don't have to take my word for it. She agrees!
Best of all, the cake is made with just TWO INGREDIENTS -- and the crumb topping comes together in minutes. It's really the easiest (and most delicious) pumpkin coffee cake recipe that you will ever taste!
How to Make Pumpkin Coffee Cake:
Remember my Two-Ingredient Pumpkin Muffins? Well those delicious little goodies continue to be very popular around here. So popular, in fact, that I wasn't sure I could improve on such a simple, tasty recipe. But you know what? I think I've done it. A thick layer of my favorite crumbly, buttery, pecan streusel? A stroke of genius!
That's right: this coffee cake only requires two ingredients: a spice cake mix and a can of pumpkin!
Just combine the dry cake mix with the pumpkin puree. Do NOT add any other ingredients called for on the box!
I like to use an electric mixer to make sure that it’s fluffy and completely combined. You can do this all by hand — it just takes a bit longer.
Spread the pumpkin coffee cake batter into a 9 x 13 inch baking dish (or in two separate round cake pans). Then it's time for the pecan streusel topping!
Again, this is super easy: just use a fork to combine white sugar, brown sugar, cinnamon, salt, nutmeg, flour, pecans, and melted butter until a crumbly mixture forms.
Sprinkle the crumb topping over the cake batter...
and your pumpkin coffee cake is ready for the oven!
The coffee cake bakes for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
COOK'S TIPS AND RECIPE VARIATIONS -- PUMPKIN COFFEE CAKE:
- This recipe yields one large 9 x 13 coffee cake or you can divide the ingredients between two smaller round cake pans. Keep one for yourself and share the other with a friend (or freeze it for later)!
- The coffee cake is freezer-friendly, so wrap any extra cake tightly with plastic wrap and foil and keep in the freezer for up to 3 months.
- This pumpkin coffee cake with cake mix originally calls for a spice cake mix. If you can't find a spice cake mix at your grocery store, you can substitute with any other flavor cake mix that sounds good. Try a yellow cake mix, a butter pecan cake mix, or even a chocolate cake mix! If you're using something other than spice cake mix, I suggest adding a generous amount of pumpkin pie spice and cinnamon to the batter.
- I make my easy pumpkin coffee cake with pecan streusel, but you can substitute chopped walnuts or chopped almonds for the pecans, if desired.
Looking for even more easy pumpkin recipes to share with friends and family this season? Try these:
- Healthy and Easy Pumpkin Soup
- 2-Ingredient Pumpkin Muffins
- Healthy Pumpkin Muffins with Applesauce
- Slow Cooker Pumpkin Chili
- Fall Harvest Salad with Pumpkin Goddess Dressing
Shortcut Pumpkin Coffee Cake
FOR THE CAKE:
- 1 (15.25 ounce) box spice cake mix
- 1 (15 ounce) can pumpkin NOT pumpkin pie filling
FOR THE PECAN STREUSEL:
- ¼ cup white sugar
- ⅓ cup brown sugar
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
- 1 ⅓ cup all purpose flour
- ¼ cup finely chopped pecans
- 1 stick (½ cup) butter, melted
- Preheat oven to 350 degrees F.
- Spray a 13-inch x 9-inch baking pan with cooking spray (or 2 round 8-inch cake pans) and set aside.
- In a large bowl, use an electric mixer to combine dry cake mix and pumpkin (no other ingredients!). Batter will be relatively thick, which is fine.
- Spread the batter into the prepared baking pan(s) and spread evenly with a spatula. Set aside.
- For streusel, use a fork or your fingers to combine white sugar, brown sugar, cinnamon, salt, nutmeg, flour, and pecans. Add melted butter and combine until crumbly. Sprinkle over batter.
- Bake for about 25-30 minutes, or until toothpick inserted in center comes out clean.
This recipe was originally posted in October, 2014. It was updated in October, 2018.