Easy Pumpkin Coffee Cake
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Pumpkin Coffee Cake with streusel topping is the perfect excuse to have something sweet for breakfast! Enjoy a slice of this easy cake mix coffee cake on chilly mornings, or make it for holiday guests.
Pumpkin Coffee Cake
This pumpkin coffee cake recipe may start with a box mix, but it has so many flavorful additions that you’d never know the difference!
Instead, you end up with a dense and delicious pumpkin spice coffee cake with a thick sugar crumble on top.
Want another easy coffee cake to try? My blueberry almond recipe comes together in a snap, and this cranberry version is perfect for the winter holidays.
Or, make a batch of my pumpkin pie bombs — they are technically a dessert, but I won’t judge you if you have a few for breakfast instead!
Ingredient Notes and Substitutions
- Boxed Cake Mix – To get the right texture, be sure to use pound cake mix and not white or yellow mix.
- Canned Pumpkin – Pay close attention to the label — you need purée (not pie filling) for this recipe.
Pie filling has added sugar and spices that will affect both the flavor and texture of the cake mix coffee cake. - Vanilla Creamer – While I prefer ones without a lot of additives, I’ve made this pumpkin coffee cake recipe with many different brands and varieties, and they all work just fine.
- Crumble Topping – It wouldn’t be a pumpkin streusel coffee cake without the streusel!
Use a combination of granulated and brown sugar to get a crispy texture and some caramel flavor. - Nuts (optional) – Chopped walnuts or pecans can be mixed into the crumble topping if you would like.
Just be sure to place the pan in the center of the oven so the nuts don’t burn.
Tips for Making Cake Mix Coffee Cake
- Bring eggs to room temp.
This isn’t a requirement, but it can make a noticeable difference in the texture of your pumpkin coffee cake — or any baked goods!
Simply transfer them to the counter for at least 30 minutes before getting started.
- Make it extra sweet.
Try adding a handful of chocolate chips to the batter, or drizzle a simple powdered sugar glaze on top of your pumpkin streusel coffee cake.
For extra fall flavor, replace some of the milk or water in your glaze with maple syrup instead!
- Tip for easy cleanup:
Feel free to grease the baking pan if you prefer, but lining it with parchment means one less thing to wash.
Plus, you can lift the pumpkin coffee cake straight out of the pan for easier slicing too!
Pumpkin Coffee Cake Recipe FAQ
Coffee cake is always a single layer dessert that does not have any frosting.
Instead, it’s topped with a crumble or streusel topping often made from flour, sugar, butter, and cinnamon.
Cream is a bit too heavy for this pumpkin spice coffee cake, but milk or half and half turn out well.
You may also need to add a little vanilla to make up for the flavor in the creamer.
I typically use Betty Crocker mixes, but any brand should be fine as long as the flavor and package size are the same.
Storing Leftover Pumpkin Streusel Coffee Cake
Keep pumpkin coffee cake covered at room temperature and enjoy within 2 to 3 days for best results.
You can also freeze individual slices for up to 3 months. Wrap in a layer of plastic and store in a Ziploc bag, then thaw on the counter before serving.
Enjoy!
With love, from our simple kitchen to yours.
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Other Thanksgiving Recipes
Easy Pumpkin Coffee Cake
Ingredients
- 1 box pound cake mix
- 3/4 cup canned pumpkin purée
- 6 tablespoons liquid vanilla coffee creamer
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
Crumble
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup butter, melted
- 1 1/4 cups all-purpose flour
Instructions
- Preheat the oven to 350 degrees F and grease an 8 x 8 or 9 x 9 pan and set aside.
- In a large bowl or a stand mixer fitted with a whisk attachment, combine all of the cake ingredients and beat until combined. Pour batter into the prepared baking dish.
- Mix crumble ingredients together in a medium bowl until a thick crumble forms. Use fingers to evenly spread the crumble over the top of the cake batter.
- Bake 45 to 55 minutes until a toothpick comes clean from the center.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2021, updated and republished September 2023
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A great twist on the coffee cake, this was so good with a nice cup of hot coffee!
Love this recipe! I’ve used other boxed cakes other than pound cake. It’s just as good! My husband doesn’t like anything pumpkin, he really like this coffee cake! Great for breakfast with a cup of coffee or tea!
Hi Ariane,
We are so happy you both enjoyed it! Have a great day!
TSRI Team Member,
Holli
How much vanilla should I use if I want to use milk instead of creamer?
I going to substitute pumpkin creamer and add 2-3 tsp vanilla extract
I would think add same amount of milk and add 2-3 tsp vanilla
Just my suggestion