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With its cinnamon swirl filling and buttery streusel topping, no one will believe that this easy Pumpkin Coffee Cake starts with a box of cake mix! Serve the cozy fall treat with a mug of mulled cider, a cup of hot coffee, or scoop of vanilla ice cream. It’s perfect for breakfast, snack or even dessert!
Pumpkin Streusel Coffee Cake
I brought this pumpkin coffee cake to my friend Kristin after she had her third baby about 7 years ago…because what new mom doesn’t LOVE a tasty breakfast that’s ready and waiting after a sleepless night with a newborn?!
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 easy fall treat starts with a box of cake mix — 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!
Ingredients
This is a quick overview of the ingredients that you’ll need for an easy pumpkin coffee cake recipe. As always, specific measurements and complete cooking instructions are included in the printable box at the bottom of the post.
- Brown sugar: for the filling and streusel
- Cinnamon, cloves, nutmeg and ginger: warm spices that pair nicely with the pumpkin and give the cake its classic fall flavor.
- Salt: to balance the sweetness and enhance the other flavors.
- All-purpose flour: for the streusel.
- Unsalted butter: for the streusel. If using salted butter, you can decrease the salt to ½ teaspoon.
- Yellow cake mix: the base of the cake. I like Duncan Hines brand, but any similar variety will work.
- Vanilla instant pudding mix: just the dry mix — do not prepare the pudding according to the package instructions.
- Canned pumpkin puree: make sure that you use just 1 cup (not an entire can) of 100% pumpkin puree. This is different from canned pumpkin pie filling, which has added sugar and spices.
- Vegetable oil: keeps the cake moist.
- Water: to thin the batter.
- Eggs: give the cake structure.
Why add pudding to cake mix?
The gelatin component in the instant pudding mix makes the cake super moist. It’s the secret ingredient to make your cake more fluffy, too! Don’t omit the pudding, which is a key ingredient.
How to Make Pumpkin Coffee Cake
I dreamed up this delicious recipe as a perfect cross between my easy pumpkin cake and a cinnamon streusel coffee cake. It’s incredibly moist, full of warm autumn spices, and quick to pull together. With a few shortcuts, you can serve a homemade pumpkin streusel coffee cake that requires minimal effort and tastes like it’s made from scratch!
- Stir together the filling and streusel.
- Mix together the pumpkin cake batter.
- Top half of the cake batter with the brown sugar and cinnamon filling.
- Spread the remaining batter on top and finish with a layer of streusel.
- Bake the coffee cake in a 350°F oven for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pan for about 30 minutes, and then slice into squares and serve!
What to Serve with Pumpkin Spice Coffee Cake
This cake is perfect on its own with a hot cup of coffee, tea or mulled cider. For a more elaborate brunch spread, try pairing the cake with any of these other morning dishes:
- Fruit Salad or just a platter of fresh melon and berries
- Fruit Smoothies
- Southern Shrimp and Grits
- Candied Bacon
- Crustless Quiche with Spinach
- Ham and Cheese Baked Omelet
- Sausage Breakfast Casserole
- Quiche Lorraine
- Easy Frittata with Cheddar and Chives
- Tater Tot Breakfast Casserole
The decadent pumpkin coffee cake is also a great dessert option. Serve a slice with a scoop of vanilla ice cream or a dollop of whipped cream at the end of a long day!
Storage
Store the coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Wrapped tightly, the baked cake will keep in the freezer for up to 3 months.
Recipe Variations
- This recipe yields one large 9 x 13 coffee cake or you can divide the ingredients between two smaller round or square cake pans, or between two loaf pans. Keep one for yourself and share the other with a friend (or freeze it for later)!
- Use a box of spice cake mix (instead of yellow cake mix) and omit the extra seasoning.
- Add finely chopped pecans or walnuts to the streusel for some extra crunch and toasted nutty flavor.
Tips for the Best Pumpkin Coffee Cake Recipe
- Make sure that you use just 1 cup (not an entire can) of the pumpkin puree. This is 100% pure pumpkin, not the canned pumpkin pie filling.
- The total baking time will vary depending on your individual oven, as well as the type of pan that you use. Dark or nonstick pans bake the cake faster, while a glass or light-colored dish will need a bit more time. Use a toothpick inserted deep into the middle of the cake to know exactly when it’s done.
- Once cool, dust the top of the cake with powdered sugar or drizzle with vanilla glaze for a special touch.
- The moist cake gets better as it sits, so this is a nice breakfast or dessert option to prepare the day before you plan to serve it.
More Easy Pumpkin Recipes to Try
- 2-Ingredient Pumpkin Muffins
- Applesauce Pumpkin Muffins
- Pumpkin Dip
- Pumpkin Cheesecake Bars
- The Best Pumpkin Bread
Pumpkin Coffee Cake
Ingredients
FOR THE FILLING AND STREUSEL:
- 1 ½ cups packed brown sugar (light or dark will both work)
- 2 tablespoons ground cinnamon
- 1 teaspoon table salt
- 1 cup all-purpose flour
- ½ cup (1 stick) unsalted butter, melted
FOR THE CAKE:
- 1 (15.25 ounce) box yellow cake mix
- 1 (3.4 ounce) box vanilla instant pudding mix (the small 4-serving box)
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ½ cup water
- 3 eggs
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground cloves
- ½ teaspoon nutmeg
- ÂĽ teaspoon ginger
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.
MAKE THE FILLING AND STREUSEL:
- Combine brown sugar, cinnamon and salt in a large bowl. Set aside ½ cup of this brown sugar mixture for the filling. Stir the flour into the remaining brown sugar mixture. Add melted butter and mix until completely combined and no dry pockets remain. The mixture should form little clumps. Set aside while you prepare the cake.
MAKE THE CAKE:
- Beat cake mix, dry pudding mix, pumpkin, oil, water, eggs, cinnamon, cloves, nutmeg and ginger in a large bowl with an electric mixer on low speed just until moistened, scraping the sides of the bowl frequently. Beat on medium speed for 2 minutes, or until well blended.
- Pour about half of the batter into the prepared baking dish; spread in an even layer. Sprinkle the reserved brown sugar filling mixture evenly over the batter. Dollop the remaining batter evenly over the filling and spread to the edges of the pan with an offset spatula. Crumble the streusel into pea-size crumbs evenly over the top layer of batter.
BAKE THE CAKE:
- Bake the cake in the 350°F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes. Cut into squares and serve warm, or cool completely before slicing and serving.
- Cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Notes
- Make sure that you use just 1 cup (not an entire can) of the pumpkin puree. This is 100% pure pumpkin, not the canned pumpkin pie filling.
- The total baking time will vary depending on your individual oven, as well as the type of pan that you use. Dark or nonstick pans bake the cake faster, while a glass or light-colored dish will need a bit more time. Use a toothpick inserted deep into the middle of the cake to know exactly when it's done.
- Once cool, dust the top of the cake with powdered sugar or drizzle with vanilla glaze for a special touch.
- The moist cake gets better as it sits, so this is a nice breakfast or dessert option to prepare the day before you plan to serve it.
Nutrition
This recipe was originally posted in October, 2014. It was updated in October, 2021.
Wow! This is a scrumptious coffee cake, Blair! I made this today to serve with your baked ham and cheese omelet, grits, tomato slices, and a fruit salad. What a wonderful Sunday night dinner we enjoyed! I followed your instructions as written. When the cake had cooled, I microwaved some leftover canned cream cheese frosting from my fridge and drizzled it all over the top. My hubby and my 95 and 97-year-old parents raved over it! Thanks for another amazing recipe!
Sounds like the perfect meal, Mary Catherine! I love the idea of drizzling the frosting over top. What a treat! 🙂
This cake is even better than I thought it would be! I took it to a carry-in breakfast at my elementary school. People loved it, and I shared the recipe many times! I didn’t have any nutmeg or ginger on hand, so I substituted those with 1/2 tsp. pumpkin pie spice. Sooooooooooo moist and delicious!
I’m so glad that it was a hit, Lauri! Thank you for sharing the recipe!