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a slice of pumpkin coffee cake up close with more cake and a pumpkin in the background
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5 from 1 vote

Easy Pumpkin Spice Coffee Cake

Enjoy waking up to this easy pumpkin spice coffee cake. Fluffy pumpkin cake filled with a cinnamon swirl and then topped with streusel and white icing on top.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 12 slices
Calories: 366kcal
Author: NicoleDurham
Cost: Recipe $3.91 / Serving $0.33


  • 1 box (15.25oz) Yellow Cake Mix ($1.00)
  • 2 teaspoon Pumpin Pie Spice ($0.20)
  • 1 teaspoon Cinnamon ($0.10)
  • cup Pumpkin Puree ($1.00)
  • ½ cup Water ($0.00)
  • ½ cup Canola Oil ($0.24)
  • 4 large Eggs ($0.32)


  • ¼ cup Sugar ($0.06)
  • 1 Tablespoon Cinnamon ($0.30)


  • 6 Tablespoons All Purpose Flour ($0.03)
  • 6 Tablespoons Brown Sugar ($0.13)
  • 1 teaspoon Cinnamon ($0.10)
  • 2 Tablespoons Shortening or butter ($0.18)


  • 1 cup Powdered Sugar ($0.23)
  • 2 Tablespoons Milk or Water ($0.02)


  • Preheat oven to 350 degrees F and grease and flour the inside of a bundt cake pan.
  • In a small bowl, mix together the cinnamon sugar for the swirl and set aside.
  • In another small bowl mix together the streusel ingredients until the size of coarse crumbs. Do not overmix or it will clump together.
  • In a large mixing bowl, whisk together the cake mix, pumpkin pie spice, cinnamon.
  • Add in the pumpkin puree, water, and eggs. Beat with an electric mixer until smooth and combined.
  • Pour half of the batter into your prepared bundt cake pan.
  • Top the batter with your cinnamon sugar swirl mixture until the batter in the bundt pan has a nice even layer of cinnamon sugar on top.
  • Add the remaining batter on top of your cinnamon mixture and spread smooth.
  • Sprinkle the streusel mixture on top of the batter, gently pressing down as needed to help it to adhere.
  • Bake in the oven for about 40 minutes or until a toothpick can be inserted and come out clean.
  • Let the cake cool for 5 minutes in the pan before gently releasing the sides of the pan with a butter knife.
  • Flip your cake onto a plate, the streusel will be on the bottom. Remove the pan from the cake and then add a plate, face down, onto the top of the cake.
  • Flip the cake over onto the second plate so that the streusel is now on top. Slide onto a wire cooling rack and let cool.
  • As the coffee cake is cooling, you can prepare the icing by mixing the powdered sugar and milk in a small bowl, adding just enough milk to get a good drizzling consistency.
  • Drizzle the icing over the top of the bundt cake.
  • Slice and serve.


Recipe Tips

Making this recipe is super easy, but I recommend mixing everything together with an electric mixer instead of doing it by hand with a whisk because it makes the batter a bit smoother and more homogenous, whereas a whisk seems to be way more work for less desirable results.
Can I make pumpkin coffee cake in a 9x13 baking dish? Yes, just make the recipe exactly as directed but swirl the cinnamon filling with a butter knife into the batter in the pan. Then top with streusel, bake, and ice the top. Bake for about 30-35 minutes or until a toothpick can be inserted and come out clean.


This cake is good for up to a week if stored properly in an airtight container at room temperature. This means you have plenty of opportunities to enjoy it throughout the week.
This cake can be frozen and still turn out deliciously. After the cake has cooled down, wrap it well in plastic wrap before adding icing. Then store in an airtight container for up to 3 months. Thaw on the counter for a few hours and top with icing before serving.


Serving: 1slice | Calories: 366kcal | Carbohydrates: 53.1g | Protein: 4.2g | Fat: 16.1g | Saturated Fat: 3.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 8.2g | Trans Fat: 16.1g | Cholesterol: 62.1mg | Sodium: 268.5mg | Potassium: 72mg | Fiber: 1.1g | Sugar: 34.7g | Vitamin A: 132.9IU | Vitamin C: 0.7mg | Calcium: 91.2mg | Iron: 0.9mg