Pumpkin Crumb Coffee Cake

 For the holidays I always like to have breakfast for my family, but I like something that I can make the night before that I can just serve on that morning since the holidays are usually hectic.  One of our family favorites for breakfast on the holidays is coffee cake and I decided to make an easy pumpkin version that would be great for Thanksgiving morning, dessert or for anytime.
My husband and I had a conversation the other day about coffee cake.  He asked me why it was called coffee cake if it had no coffee in it.  I told him that I thought it was called coffee cake because people usually ate it with their coffee.  Really coffee cake is no different than regular cake, it just gives people an excuse to eat cake for breakfast.  Any excuse to eat cake for breakfast is okay in my book.  I made this Pumpkin Crumb Coffee Cake really easy by starting out with a box cake mix.
 This Pumpkin Crumb Coffee Cake was so delicious and moist.  I think it would be the perfect breakfast or dessert for Thanksgiving and really it would be great anytime. I knew I made a hit when my son was making noises while eating it (like saying mmm as he was taking a bite).  Making noises while eating to me is always a sign of delicious food. I loved the coffee cake and proceeded to have it for breakfast throughout the week.  I really love the pumpkin pie spice in the crumb topping and thinks it gives the whole coffee cake great flavor.
This is perfect for breakfast on the holidays because it is so easy to make.  It starts out with a boxed cake mix to which you add pumpkin puree and bake.  Then you make the crumb topping and bake the cake some more.  Then you have a fantastic breakfast or dessert that you can make the night before.  This is great for breakfasts during the week or can even double as a dessert.  So here is your excuse to have cake for breakfast, I hope you enjoy it!

Pumpkin Crumb Coffee Cake

Pumpkin Crumb Coffee Cake


  • 1 box (18.25 ounces) yellow cake mix
  • 1 can (15 ounces) pure pumpkin puree
  • 1 cup (2 sticks) cold salted butter
  • 2 1/4 cups flour
  • 1 3/4 cups brown sugar
  • 1 1/2 tablespoons vanilla
  • 1 1/2 tablespoons pumpkin pie spice
  • Powdered sugar (optional)


  1. Preheat the oven to 350 degrees.
  2. Mix the yellow cake mix and the pumpkin puree together. Do not add the other ingredients listed on the back of the cake box. Pour the batter into a greased 9x13 inch pan. Bake for 15-20 minutes or until the center is just starting to set.
  3. Meanwhile, prepare the crumb topping. In a large bowl beat together the butter, flour, brown sugar, vanilla, and pumpkin pie spice until crumbly. I also used my hands to break the crumbs into smaller pieces.
  4. After removing the cake from the oven, evenly sprinkle the crumb topping on the cake. Put the cake back in the oven and bake for an additional 10-15 minutes.
  5. Let cool completely. If desired dust powdered sugar on top of the coffee cake. Cut into squares and serve. Keep stored in a covered container.


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  1. This looks wonderful! Pinned it, of course, so I can make it this weekend. Thank you!!!


  2. This looks amazing! I have some fresh pumpkin puree to use up so I’m excited to try this! Well, all your pumpkin recipes, really! So yum!