Fall’s around the corner, and I’m thinking all things “pumpkin.” With school starting, I’m also thinking all things “easy.” Remember the easy cake mix, pumpkin chocolate chip cookies that were super popular a few years ago? I decided to try something similar with this Pumpkin Coffee Cake recipe. And boy! It couldn’t have turned out better. You’re going to love it!

The simplicity of starting with a yellow cake mix and adding a can of pumpkin ensures a super moist and perfect-crumb texture to your cake. The blend of cinnamon, ginger, nutmeg, and cloves brings out the Fall flavors you expect in a pumpkin recipe. The crumb topping adds just the right amount of sweetness and another layer of texture that will have you coming back for more. The first time I made this I knew after one piece that I was going to have a hard time not eating the entire pan, so I forced myself to give some to a friend. Had to do the same thing the second time I made it. I could eat this all.day.long!

The first friend messaged me that night and said not only did her entire family love it, but her pickiest eater, who normally won’t touch anything that’s not familiar, loved the Pumpkin Coffee Cake. I already knew it was a winner, but that endorsement confirmed it.

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STEP-BY-STEP PICTURES ON How to make pumpkin coffee cake

Frequently asked questions about Pumpkin Coffee Cake

can I use a spice cake mix in place of the yellow cake mix?

Technically, yes, you can. It will affect the flavor. I have not tried it myself. Because the spice cake mix already has spices in it, you will need to adjust the amount of spices you add. I would suggest only adding 1 tsp of cinnamon and a 1/2 tsp of ginger. Another option if you don’t have a yellow cake mix, use a white or butter cake mix and use the same amount of spices as the recipe calls for.

can I use pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves?

Yes, you can. The flavor will be pretty similar. Pumpkin pie spice is a good option if you don’t have all the individual spices and don’t want to invest in them at this time. You will need to add 3 tsp of pumpkin pie spice in place of all the other spices.

can this pumpkin coffee cake be made ahead of time?

Yes. Once cooled and tightly covered, this cake will stay fresh for 2-3 days. Personally, I would keep it in the fridge for maximum freshness. The baked cake can also be frozen for up to 3 months once it has cooled and been tightly covered. Thaw the cake on your countertop a few hours before serving.

is it a problem if I use pumpkin pie mix instead of pumpkin puree?

Pumpkin pie mix includes spices and sugar. Adding it in place of pumpkin puree will add more spice and sugar to your cake. Also, a higher sugar content will affect the texture of the cake. For best results and flavor, stick with pumpkin puree.

if I don’t have brown sugar, can I use a different sugar in the crumb topping?

Yes. If you don’t have brown sugar, the second-best option is powdered sugar. Granulated white sugar can also work, but would be my last choice. If you happen to have molasses, you could use white sugar and 1/2 tsp of molasses to get a brown sugar flavor.

can you use sugar substitutes in the crumb topping?

Yes. If you choose to use a sugar substitute, use Splenda Brown Sugar Blend.

BAKER’S TOOLS

Pumpkin Coffee Cake

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

A pumpkin treat full of fall flavors that comes together super quick because it starts with a yellow cake mix. This recipe is a must-make! Your whole family will love it!

Author: Maria

Recipe type: Breakfast/Brunch/Dessert

Serves: 20-24

Ingredients

1 (15.25 oz) Yellow cake mix
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp nutmeg
¼ tsp cloves
1 (15 oz) pumpkin puree
⅓ cup milk
2 eggs
1 tsp vanilla
CRUMB TOPPING
½ cup brown sugar
½ cup + 2 Tbsp flour
1 tsp cinnamon
A pinch of salt
¼ butter softened or melted
Powder sugar for dusting (optional)

Instructions

Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray and set aside.
In a medium-size mixing bowl, combine the dry cake mix with the baking soda, cinnamon, ginger, nutmeg, and cloves. Whisk together until completely incorporated.
Add the pumpkin, eggs, milk and vanilla. Beat medium speed for 2 minutes using a hand mixer or whisk by hand for 2-3 minutes or until creamy.
Pour batter into prepared baking dish and set aside.
Make crumb topping by combining brown sugar, flour, cinnamon, and a pinch of salt in a small mixing bowl. Stir well to incorporate the cinnamon.
Add the butter and stir with a fork or use your hand to mix until crumbly. *See picture in the step-by-step collage.
Sprinkle crumb topping evenly over the cake batter.
Bake cake at 350 degrees for 30-35 minutes or until toothpick comes out clean.