Pumpkin Coffee Cake

This pumpkin coffee cake starts with a boxed pound cake mix, that is heavily doctored to make a dense and delicious pumpkin coffee cake topped with a thick brown sugar streusel crumble. It’s perfect for breakfast or dessert.

This pumpkin coffee cake is super easy and quick to prepare. It starts with a boxed pound cake mix, with a few delicious ingredients added in to make it the perfectly soft, perfectly spiced, pumpkin cake topped with the best crunchy, sweet, streusel crumb topping.

This pumpkin coffee cake is a great option for breakfast, an afternoon snack, or dessert. It’s definitely a must make all fall season long. It’s deliciously pumpkinny and pumpkin spiced, and so good for all pumpkin lovers.

The cinnamon brown sugar streusel topping is the best thing to hit the planet. I mean, there is just something about a crumble topping that makes so many things irresistible, and it’s the perfect addition to this pumpkin coffee cake! 

**This post contains affiliate links, and I may earn a small commission when you click on the links, at no additional costs to you.

Ingredients Needed to make Pumpkin Coffee Cake:

• Box Pound Cake Mix
• Pumpkin Puree
• Vanilla Coffee Creamer
• Eggs
• Pumpkin Pie Spice
• Baking Soda
• Flour
• Butter
• Brown Sugar
• Granulated Sugar
• Cinnamon
• Salt

How to make Pumpkin Coffee Cake?

1. Mix together the dry cake mix, pumpkin puree, coffee creamer, eggs, pumpkin pie spice, and baking soda in a large bowl and mix them together with a whisk (or stand mixer) until nice and smooth.
2. Pour the cake batter into a greased (or parchment lined) square baking pan. 
3. Mix together all the ingredients for the crumble topping in a medium sized bowl, until you have a nice thick crumble.
4. Then sprinkle the crumble evenly over the top of the cake batter.
5. Bake the cake until a toothpick comes out clean.

Tips for making Pumpkin Coffee Cake:

• Make sure to use pure pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin.
• This is the pound cake mix I used.
• You can make this coffee cake with your choice of coffee creamers, but I prefer ones without a lot of additives. You can also substitute half and half or whole milk
• To make the cake even easier to get out of the pan you can line the pan with parchment paper (leaving some hanging over the sides) to lift it out then cut before serving.
• The cake doesn’t need it, but you can add a icing glaze over the top if desired. Mix 1 cup powdered sugar with 1/2 tsp vanilla extract, and 2 TBS coffee creamer, or half and half.
• Cover any leftover coffee cake in an airtight container at room temperature for 2 to 3 days. Zap it in the microwave if you want to enjoy it warm.

This pumpkin coffee cake is going to be my go to breakfast all season long. It’s moist, dense, delicious, spiced, pumpkiny, sweet, and did I mention the crumble topping? It’s crunchy, sweet and so so delicious!

You’ll hardly be able to stop after one piece.

More pumpkin recipes:

• Pumpkin Bread
• Pumpkin Bars
• Pumpkin Caramel Cupcakes
• Pumpkin Crepes

Connect with Like Mother, Like Daughter

Be sure to follow us on social media, so you never miss a single post!

Facebook | Instagram | Pinterest | Email