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!
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Ingredients Needed to make Pumpkin Coffee Cake:
- Box Pound Cake Mix
- Pumpkin Puree
- Vanilla Coffee Creamer
- Pumpkin Pie Spice
- Baking Soda
- Brown Sugar
- Granulated Sugar
How to make Pumpkin Coffee Cake?
- 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.
- Pour the cake batter into a greased (or parchment lined) square baking pan.
- Mix together all the ingredients for the crumble topping in a medium sized bowl, until you have a nice thick crumble.
- Then sprinkle the crumble evenly over the top of the cake batter.
- 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:
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Pumpkin Coffee cake
For the Pumpkin Coffee Cake:
- 16 oz pound cake mix
- 3/4 cup canned pumpkin puree
- 6 TBS liquid vanilla coffee creamer (you can substitute half and half or milk)
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
For the Sugar Crumble:
- 1 1/4 cups all purpose flour
- 1/2 cup melted butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 TBS ground cinnamon
- 1/4 tsp salt
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8or 9inch square pan, and set it aside.
- In a large bowl, or the bowl of a stand mixer with a whisk attachment. Add all the ingredients for the cake, and beat them together until combined.
- Pour the batter into the prepared baking dish.
- Add all the ingredients for the crumble to a medium sized bowl, and mix them together until a thick crumble forms.
- Sprinkle the crumble evenly over the top of the cake batter.
- Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the middle comes out clean. (A few moist crumbs are okay)
- Let the cake cool completely before slicing it up and serving.