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 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
- 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 Pumpkin Coffee Cake
- Preheating the oven to 350 degrees.
- 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
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Mini Pumpkin Poppers
- Oreo Pumpkin Delight
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Dump Cake
- Pumpkin Honey Bun Cake
- Pumpkin Layered Magic Cake
- Pumpkin Pie Cake
- Pumpkin Pie Cupcakes
- Pumpkin Roll
- Pumpkin Sheet Cake
Pumpkin Coffee Cake with Brown Sugar Glaze
Ingredients
Pumpkin Coffee Cake
- ⅓ cup water
- 15 ounce pureed pumpkin, (not pumpkin pie filling)
- 2 eggs
- 1 Tablespoon vanilla
- 2 teaspoons 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 degrees.
- 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.
Angelina
Thank you for the recipe. Also, is there a gluten free recipe?
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.