Pumpkin Coffee Cake
Pumpkin season is here, and this pumpkin-filled coffee cake is the cozy treat your fall cravings have been waiting for.
This recipe starts with a box of spice cake mix — your shortcut to warm, spiced flavor without the fuss. But don’t let the simplicity fool you. By mixing in real pumpkin purée and adding a crumbly topping, this cake transforms into something that tastes homemade and feels just right for fall.
What makes this coffee cake extra special? The glaze. A bold drizzle made with cold coffee and instant espresso powder adds a subtle depth that complements the sweetness of the pumpkin. It’s a little unexpected, a lot delicious, and just the thing to elevate your dessert game.
This pumpkin coffee cake is the perfect balance of convenience and creativity, ideal for busy bakers who still want to impress.
Best of all, it’s easy to make and serves up beautifully — ideal for sharing (or not). Pair it with a hot cup of coffee or homemade hot chocolate with real milk, and you have a fall moment worth savoring.
Ingredients:
- 15-ounce can puréed pumpkin
- 1 box spice cake mix
- 1/4 cup butter, cold and diced
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup cold coffee
- 1 tablespoon instant espresso powder
- 3 cups powdered sugar
Method
-
Step One:
Make the cake
Heat oven to 350 F and butter an 8-by-8 baking dish. In a large bowl, mix canned pumpkin and cake mix until fully combined. Spread into prepared baking dish.
-
Step Two:
Prepare the topping
In a small bowl, cut together butter, flour, and sugar with a fork until crumbly.
-
Step Three:
Bake the cake
Sprinkle flour mixture over batter and bake 35–40 minutes until a knife inserted in the middle comes out clean. Set on a baking rack to cool.
-
Step Four:
Mix the glaze
In a small bowl, whisk together coffee, espresso powder and powdered sugar until smooth.
Drizzle over cooled cake, cut into squares and serve.