Pumpkin Coffee Cake

This Pumpkin Coffee Cake is a cozy fall favorite with a moist pumpkin layer, buttery cinnamon crumb topping, and sweet cinnamon glaze. Perfect for breakfast, brunch, or a warm treat with your morning coffee.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course breakfast, brunch, dessert, snack

Cuisine American

Servings

Ingredients

For the Crumble Topping:

½ cup light brown sugar packed
½ cup all-purpose flour
¼ cup unsalted butter melted and slightly cooled

For the Cake:

1 15- ounce can pumpkin puree not pumpkin pie mix
2 large eggs
½ cup water
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
1 13.25- ounce yellow cake mix I used Betty Crocker Super Moist Yellow
½ teaspoon baking powder

For the Vanilla Glaze:

2 cups powdered sugar spoon and level
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2-4 Tablespoons milk

Instructions

Preheat your oven to 350℉. Line a 9” x 13” metal pan with parchment paper or spray it with baking spray. Set aside.
In a medium bowl, combine brown sugar and flour with a fork. Drizzle in the melted butter and combine. Set aside.
½ cup light brown sugar, ½ cup all-purpose flour, ¼ cup unsalted butter
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.
1 15- ounce can pumpkin puree, 2 large eggs, ½ cup water, 1 Tablespoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground cardamom, 1 13.25- ounce yellow cake mix, ½ teaspoon baking powder
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.
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.
2 cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, 2-4 Tablespoons milk

Notes

Storage and Freezing:

Once completely cooled, transfer to an airtight container. Store at room temperature for up to 3 days, or refrigerate for longer freshness. When chilled, let it come to room temperature before serving to maintain that soft, moist crumb.

To freeze, place the cooled cake in a freezer bag or an airtight container. You can also individually wrap pieces in plastic wrap before transferring to a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.

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