Pumpkin coffee cake is a delicious twist on our favorite coffee cake recipe. Canned pumpkin and pumpkin pie spice adds flavor and moisture to this tasty cake. 

This coffee cake is the perfect fall and winter treat. Serve in the morning with a caramel latte or as wonderful dessert. 

I am one of those people that love anything and everything pumpkin and fall and this moist, delicious cake screams fall.

This pumpkin coffee cake recipe is filled with fall flavors like cinnamon and pumpkin spice. A perfect dessert to serve any time of day.

Why you will love this sour cream pumpkin coffee cake

• Simple to make with the help of cake mix. 
• Perfect amount of pumpkin and fall spices.
• Sweet and easy icing that adds lots of flavor. 

Ingredient needed

Box cake mix – In these pictures and video I use yellow cake mix but I also love using butter pecan cake mix. 

Pumpkin – Be sure to use canned pure pumpkin not pumpkin pie filling. 

Pumpkin pie spice – Use store bought or you can easily make your own pumpkin pie spice at home. 

Sour cream – This adds moisture to the cake. Feel free to use full or lowfat. 

Brown sugar and cinnamon – This makes up the center of the cake. 

Powdered sugar, milk, vanilla extract – Used for a simple glaze. 

How to make pumpkin coffee cake

Scroll to the bottom for the full printable recipe, ingredients and video. 

1. Mix: Place cake mix, oil, eggs, sour cream, pumpkin, and pumpkin pie spice in a large bowl. Mix until combined. 
2. Filling: In a small bowl, mix together brown sugar and cinnamon. 
3. Bake: Spray a 9 x 13 baking pan with non-stick spray. Spread half of the batter into pan. Sprinkle brown sugar mixture over batter. Top with the remaining batter and spread over top. Bake at 350 degrees F for approximately 30 minutes. 
4. Icing: In a small bowl, mix together powdered sugar, milk and vanilla. Once cake has baked, let cool for at least 10 minutes. Spread icing over top of cake. 

Recipe tips

• Try not to over mix the batter. This helps keep the cake moist and not dry. 
• Be careful not to over bake the cake. I like to check mine after 25 minutes of baking. Once toothpick comes out clean it’s done.
• For the icing, if you prefer yours to be thicker, add a little less milk. If you would like it thinner, add a little more milk. 

How to store

Store: Cover the cake with foil and store at room temperature. You can also cut into squares and store in an airtight container. It will last 3-4 days. 

More pumpkin recipes

• Pumpkin dip – Super easy, creamy pumpkin dip. 
• Pumpkin hummus – A savory pumpkin dip, great for fall gatherings. 
• Pumpkin cheesecake – Crustless, simple to make cheesecake.
• Pumpkin cheesecake brownie bites – Rich brownies bites with a swirl of pumpkin cheesecake. 
• Pumpkin magic bars – Layers of chocolate chips, graham crackers and pumpkin. 

*** If you made this recipe, please feel free to leave a comment and star rating below.