Pumpkin Coffee Cake

If you’re craving something sweet and cozy to go with your morning coffee, this Pumpkin Coffee Cake is the ultimate fall treat.

It’s tender, moist, filled with warm spices, topped with a buttery cinnamon crumb, and drizzled with a simple cinnamon glaze. 

There’s something about the combination of pumpkin, cinnamon, and brown sugar streusel that makes this pumpkin coffee cake a crowd favorite. 

This cake has all the best qualities of a classic sour cream coffee cake, but with pumpkin puree for extra moisture and a seasonal twist.

Whether you’re hosting brunch, having it as a mid-morning treat with a cup of coffee, or even as dessert with a drizzle of glaze, this cake is everything you love about fall in one pan. 

Why You’ll Love This Pumpkin Streusel Coffee Cake

• Incredibly easy - You only need a few pantry staples and a boxed yellow cake mix, which keeps the process simple and foolproof.
• Perfect texture - The moist pumpkin cake base, tender crumb, and buttery cinnamon streusel topping create the ideal balance of soft and crumbly.
• Full of fall flavor -  Pumpkin purée, warm spices, and vanilla give every bite the cozy pumpkin spice flavor that’s perfect for pumpkin season.

If you're looking for more pumpkin recipes that you can serve for breakfast or brunch, try my Pumpkin Spice Donuts, 3-Ingredient Pumpkin Muffins, Copycat Panera Pumpkin Muffins, or my Pumpkin Banana Bread.

Natalie’s Tips

• I prefer to make my coffee cakes in a metal pan or a glass baking dish. It results in more even baking.
• I line my pan with parchment paper for easy serving. Since this cake is so moist, I skip the baking spray, which can make the bottom oily. Yuck!
• When mixing the ingredients for the cake, make sure to blend those at the bottom of the bowl. I use a rubber spatula and give the batter a few big sweeping stirs to make sure I get to the bottom of the bowl. Then I use it to scrape the batter into the pan, ensuring all the ingredients are properly mixed.
• How do I know when the cake is done?  A toothpick inserted in the center should come out clean. The top of the batter should look set and the crumble lightly golden brown.
• For the glaze, measure the powdered sugar by using a spoon and level technique.

Substitutions and Variations

• Pumpkin pie spice shortcut - Instead of individual spices (cinnamon, ginger, nutmeg, cloves, and cardamom), use 2 teaspoons of pumpkin pie spice. Try my homemade version of Pumpkin Pie Spice.
• Allspice is a good substitute for cardamom if you don't have any.
• I use vegetable oil, but you can swap it out for any neutral oil like canola or avocado.
• Different glazes - Try a maple glaze instead of cinnamon for a deeper fall flavor. Mix 1 ½ cups powdered sugar, 1 teaspoon maple extract, and 1–2 tablespoons milk until smooth. Or leave out the cinnamon for a plain vanilla glaze.

Ingredients

*For specific ingredient amounts, please scroll down to the recipe card.

How To Make This Pumpkin Crumb Cake

Step 1. Prep your pan. Preheat your oven to 350℉. Line a 9” x 13” metal pan with parchment paper or spray it with baking spray. Set it aside.

Step. 2. Make the crumble. In a medium bowl, combine brown sugar and flour with a fork. Drizzle in the melted butter and combine. Set it aside.

Step 3. Mix the cake. In a large mixing bowl, combine pumpkin, eggs, water, vanilla, cinnamon, ginger, nutmeg, cloves, and cardamom with an electric mixer. Add in the cake mix and baking powder, and mix until just combined.

Step 4. Pour and bake. Pour the cake batter into the prepared pan and spread evenly. Top with the brown sugar crumble. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool completely.

Step 5. In a medium mixing bowl, whisk powdered sugar, vanilla, cinnamon, and 1-2 Tablespoons of milk until smooth. Add more milk for a thinner glaze or less for a thicker one. Drizzle over the top of the cooled cake.