If you are like me and love all the pumpkin recipes in the Fall, then you are going to love our pumpkin coffee cake with brown sugar glaze recipe. This pumpkin coffee cake with streusel is like your traditional coffee cake recipe but 10 times better! Since this glazed pumpkin cake is made with a cake mix, it automatically makes making this recipe so much easier and gives you the best pumpkin cake recipe. Not to mention the streusel topping makes for the perfect slightly crunchy topping.
Recipe Ingredient Notes
To make our pumpkin coffee cake, you need the following ingredients:
- Water
- Pureed pumpkin (not the pie filling)
- Eggs
- Vanilla extract
- Pumpkin pie spice
- Yellow cake mix
- Baking soda
- Brown sugar
- All-purpose flour
- Butter, melted
- Heavy whipping cream
- White sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- 9×13-inch Baking Pan
- Large Mixing Bowl
- Spatula
- Non-stick Cooking Spray
- Hand or Stand Mixer
- Small Mixing Bowl
- Small Saucepan
- Whisk
How to Make Our Pumpkin Coffee Cake
- Preheat oven to 350℉.
- Then get out a large mixing bowl and combine the water, pumpkin puree, eggs, vanilla extract, and pumpkin pie spice, until it is well combined.
- Now add in the cake mix (just the dry powder) and the baking soda and continue to mix it all together until it is completely combined.
- Once the cake mix is done, pour it into a greased 9×13 inch baking pan and spread it out evenly.
- Then in a small mixing bowl, mix together the brown sugar, flour, and melted butter until all of the flour and brown sugar is mixed together and the butter has saturated it all.
- Now use your fingers to sprinkle the streusel topping evenly over top of the pumpkin cake mix.
- When that is all set, place the pan in the oven and bake the cake for 24-30 minutes or until the cake is cooked all the way through and a toothpick can come out clean when inserted into the cake.
- While the cake is baking it is time to make the brown sugar glaze by heating the brown sugar, heavy cream, white sugar, and vanilla extract together in a small saucepan.
- Whisk it all together over medium heat and then bring it to a simmer.
- Once it reaches a simmer, remove the pan from the heat and continue to whisk it all together until the sugars have dissolved and it has formed a smooth glaze.
- All that is left is to pour the brown sugar glaze over top of the warm coffee cake, and then serve it warm and enjoy!
Recipe Notes
If you aren’t a huge fan of glaze for your coffee cake you are welcome to either leave it off or try something else. For a different topping, I would suggest using the Spruce Eats vanilla icing recipe to pour over top of the pumpkin coffee cake. However, I would definitely urge you to give our brown sugar glaze a shot, it is super delicious, especially with that delicious streusel on top!
Avoid Using Pumpkin Pie Filling
Make sure that you are using the pure pumpkin puree can and not a can of the pumpkin pie filling. Not only is the consistency different then the canned pumpkin, but it also has added spices that you will not want for this recipe. I’m all about the pumpkin spice, but we do not want your coffee cake too spicy. 😉
Storage Suggestions
When the cake is done, cover the pan with its top or slice the cake and store it in an airtight container on the counter at room temperature for up to 4-5 days for the best flavor.
Enjoy More Delicious Pumpkin Cake Recipes
Some days there’s nothing we want more than a slice of cake. Check out our comprehensive list of cake recipes here.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Oreo Pumpkin Delight
- Pumpkin Bundt Cake
- Pumpkin Dump Cake
- Pumpkin Honey Bun Cake
- Pumpkin Layered Magic Cake
- Pumpkin Roll
Pumpkin Coffee Cake Recipe
Ingredients
Pumpkin Coffee Cake
- ⅓ cup water
- 15 ounce pureed pumpkin, (not pumpkin pie filling)
- 2 eggs
- 1 Tablespoon vanilla
- 2 teaspoon pumpkin pie spice
- 1 (18 ounce) box yellow cake mix
- 1 teaspoon baking soda
Brown Sugar Crumb Topping
- ½ cup brown sugar
- ½ cup all purpose flour
- 4 Tablespoons butter, melted
Brown Sugar Glaze
- ½ cup brown sugar
- ¼ cup heavy whipped cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
Equipment
Instructions
- Preheat oven to 350℉.
- In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined.
- Pour batter into a greased 9×13 baking pan.
- In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake (I found it was easiest to use my fingers to sprinkle this on top).
- Bake for 25-30 minutes or until an inserted toothpick comes out clean.
- In a small saucepan over medium heat, add glaze ingredients (1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract). Bring to a simmer. Remove saucepan from heat and whisk until brown sugar and white sugar are dissolved and glaze is smooth.
- Pour glaze over cake. Serve cake warm or it's delicious at room temperature as well.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Oh, this sounds so very Warm and Cozy… I just pinned it to my Cake Board. Thanks for sharing.
Angelina
Sounds delicious!!!
This sounds so delicious! I can’t wait to try it!!!
This looks great! I love when fall baking starts again.
I made it today, and it smells wonderful. Waiting to let it cool and bring it to our neighbor’s house for a BBQ. Will post later how delish it was!
Just made it! House smells amazing!
I made this but it was SOOO dense and mushy. What should I do different? I did let it cook a little bit longer because the toothpick came out moist. HELP
I just made this,it smells soooo good,it did take at least 12-15 mins longer for mine to bake? Cant wait to try it.
I made this a couple of weeks ago! It is easy and wonderful! I recommend it to anyone.
I just made it. Serving it tomorrow for my coffee/tea brunch. I did have a taste of it before it went in the oven and its delicious! I know it’ll taste 100x more cooked!
Thank you for the recipe. Also, is there a gluten free recipe?
Hi Julie!
We are so sorry about that! I don’t know what you could do differently. I did notice that a few of our readers said they needed to cook it for 12-15 minutes longer.
Found this on Pinterest! Made this last night to have with our Sunday morning breakfast, delicious and so easy to prepare! Next time, I am going to add toasted pecans to the topping and try to find a homemade substitute for the yellow cake mix.
This sounds amazing, but I live in SE Asia where I cannot always get boxed cake mixes, or if I find them they are outrageously expensive and I can’t justify spending the money! Have you ever made it from scratch and, if so, can you share the recipe please? Thank you so much!!!
Wonderful Pumpkin Cake and Very tasty !!
Just made this for my family to enjoy over the weekend and it turned out great! Easy recipe, tastes delicious and looks impressive when cut up into squares! I did end up cooking it a bit longer (about 35 minutes) and added some chopped pecans on top. Will definitely make this again – it would be a perfect make-ahead breakfast/snack for Thanksgiving!
I want to make this recipe for my nephew. He loves anything pumpkin.
Loved the site. Thanks for writing this. You’ve got a new fan.