This Pumpkin Spice Coffee Cake is a simple yet delicious twist on classic coffee cake.
For the fall season, Pumpkin Spice Coffee Cake is a must-make. It’s so easy and bakes up soft and tender with a pumpkin spice-brown sugar swirl on top. Pudding mix and cake mix make it a breeze to make.
There are two things about this pumpkin coffee cake: 1) I love this recipe and 2) I think I have a coffee cake addiction.
For me, you can’t just have one coffee cake recipe, you need one (or two or three) for every season! My favorite all-year recipe is a classic coffee cake, but this pumpkin version is the one I make when the leaves start to turn and the weather turns crisp. I also love to make my chocolate pumpkin coffee cake, too.
The first time I this pumpkin spice coffee cake the kids deemed it the “perfect Thanksgiving morning treat”. Since then, I love to give this to neighbors around Thanksgiving as a “thankful for you treat”.
Recipe Tips
how to make pumpkin spice coffee cake
Preheat the oven to 350°F and grease a 9×13″ baking pan.
Mix the dry cake mix, eggs, oil, water, and dry pudding mix in a mixer for seven minutes this is key to make the pudding set.
For the swirl, mix the brown sugar, cinnamon and pumpkin pie spice in a bowl.
Pour the rest of the batter over the top and finish by sprinkling the rest of the brown sugar mixture over the top.
Use a knife to swirl the topping with the batter. You don’t want it completely mixed, just swirled.
Baked the coffee cake for 25 to 35 minutes or until the cake is set and is pulling away from the edges. Let it completely cool so it doesn’t crumble when you cut and serve it.
Recipe Highlights
- The secret ingredient that makes it so incredibly soft, tender, and moist is the vanilla pudding mix. Adding it makes the best coffee cake!
- There’s no pumpkin puree in this cake – instead, it’s flavored with pumpkin spices. Each slice tastes like fall not to mention how wonderful your kitchen will smell while it’s baking.
- Like most of my other recipes, I use cake mix for this recipe. I love not having to measure out all of the individual dry ingredients.
Pair this With…
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Simple Pumpkin Spiced Coffee Cake
Ingredients
Cake Ingredients
- 1 yellow cake mix just the mix!
- 4 eggs
- 3/4 cup canola or vegetable oil
- 3/4 water
- 3.4 ounces instant vanilla pudding
- 1 tablespoon pumpkin pie spice
Pumpkin Spiced-Cinnamon Swirl & Topping Ingredients
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350; grease 9×13 metal pan.
- Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
- Meanwhile, mix together brown sugar, cinnamon and pumpkin pie spice in a bowl.
- Once the cake is done mixing for 7 minutes, pour half of the batter in the greased 9×13 metal pan. Sprinkle 1/2 of the brown sugar mix over the cake in the pan.
- Pour the remaining batter on and sprinkle with remaining sugar. Use a knife to swirl the topping with the batter.
- Place in oven and bake 25-35 minutes or until the cake is set and is pulling away from the edges. Let it completely cool so it doesn't crumble when you cut and serve it.
I would love to try this! Such an amazing fall treat!
The cake was incredibly moist and tender, with a perfect balance of pumpkin and warm spices.
I can’t get enough of this cake, it’s just so delicious and comforting! I need to bake another batch soon!
I ate waaaaay to much of this coffee cake. Ha! Thanks!