This Pumpkin Spice Coffee Cake is packed with warm spices, pumpkin puree, and crunchy walnuts, all topped with a rich brown butter glaze.
Have you ever taken a bite of something so perfectly spiced and cozy that it instantly made you feel like wrapping up in a blanket and watching the leaves fall? That’s exactly what this Pumpkin Spice Coffee Cake does.
I remember the first time I made this—it was one of those gray, drizzly fall mornings where you just need something warm and comforting. The house smelled like cinnamon, nutmeg, and a hint of toasted walnuts, and honestly, I didn’t even care that I was still in my pajamas at noon. This cake is that good. It’s soft, perfectly moist, and just the right amount of sweet. And the brown butter glaze? Dangerously addictive.
If you love fall flavors but don’t want a complicated recipe that takes all day, this one’s for you. It’s simple, foolproof, and absolutely bursting with pumpkin spice goodness.
Why You’ll Love This Pumpkin Spice Coffee Cake Recipe?
- Easy & Fast – Starts with a boxed cake mix, so there’s no need to measure out a million different ingredients.
- Super Moist – Thanks to the pumpkin puree, this cake is soft, rich, and stays fresh for days.
- Warm Fall Spices – Every bite is packed with cozy cinnamon, nutmeg, and cloves.
- That Brown Butter Glaze Though – Adds a deep, nutty sweetness that makes this cake totally irresistible.
- Perfect Anytime – Serve it for breakfast, dessert, or a mid-afternoon coffee break (or just eat it straight from the pan, no judgment).
Ingredient Notes:
There’s nothing fancy or complicated here—just simple ingredients that come together beautifully.
- Spice Cake Mix – The secret shortcut! Already loaded with all the warm, cozy spices you want.
- Pumpkin Puree – Makes the cake ultra-moist while adding that signature fall flavor.
- Eggs & Water – Helps bind everything together for a soft, fluffy texture.
- Chopped Walnuts – Adds a little crunch and balances out the sweetness.
- Brown Butter Glaze – A simple mix of butter, vanilla, powdered sugar, and warm spices that takes this cake to the next level.
How To Make Pumpkin Spice Coffee Cake?
Step 1: Preheat & Prep
Set your oven to 350°F (175°C) and generously grease a Bundt pan. Trust me, you don’t want this cake sticking.
Step 2: Make the Batter
In a large mixing bowl, combine the spice cake mix and flour. Add the eggs and water, then mix on low speed until it looks smooth. Crank up the speed and beat for two more minutes—this gives the cake that perfectly fluffy texture.
Now, gently fold in the pumpkin puree and walnuts. Don’t overmix—you just want everything evenly combined.
Step 3: Bake Until Golden
Pour the batter into your prepared Bundt pan, smooth out the top, and pop it in the oven. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10-15 minutes, then carefully flip it onto a wire rack.
Step 4: Make the Brown Butter Glaze
Want To Save This Recipe?
This glaze is next-level delicious and super easy to make.
Melt the butter over medium heat, stirring occasionally. It’ll start foaming before turning a deep golden brown and smelling like nutty caramel (aka heaven). As soon as you see that color change, take it off the heat.
Whisk in vanilla extract, then slowly add powdered sugar, cinnamon, ginger, nutmeg, and cloves. Stir in milk a little at a time until the glaze is pourable but still thick enough to drizzle beautifully over the cake.
Step 5: Drizzle & Devour
Drizzle the warm glaze all over the cooled cake, letting it flow down the sides like a sweet, buttery waterfall. Let it set for a few minutes, then slice and enjoy!
Storage Options:
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to a week—just warm up slices before serving.
- Freezer: Wrap slices individually and freeze for up to 3 months (perfect for future pumpkin cravings).
Variations and Substitutions:
Want to mix things up? Try these fun ideas:
- No Nuts? No Problem! – Skip the walnuts, or swap them for pumpkin seeds.
- Extra Crunch – Sprinkle a cinnamon-sugar streusel on top before baking.
- Chocolate Twist – Fold in some chocolate chips for a rich, indulgent flavor.
- Cinnamon Swirl – Mix brown sugar + cinnamon and swirl it through the batter before baking.
What to Serve with Pumpkin Spice Coffee Cake?
This cake is amazing on its own, but if you’re feeling fancy, try pairing it with:
- A Hot Latte – Because pumpkin spice + coffee = best combo ever.
- Whipped Cream – A dollop of vanilla whipped cream makes it extra special.
- Maple Syrup Drizzle – A little maple syrup adds a deeper, richer sweetness.
- Vanilla Ice Cream – Warm cake + cold ice cream = absolute perfection.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure it’s pureed and well-drained so the cake isn’t too wet.
Can I make this in a regular cake pan?
Yep! A 9×13 pan works great—just keep an eye on the bake time.
What if I don’t have spice cake mix?
No worries! Use yellow cake mix and add 1 tablespoon of pumpkin spice.
The Coziest Cake You’ll Ever Bake
If fall had a flavor, it would be Pumpkin Spice Coffee Cake. It’s warm, cozy, and practically made for sweater weather. Whether you’re making it for breakfast, dessert, or an afternoon snack with coffee, this cake is guaranteed to bring a little extra autumn magic to your day.
So, are you a pumpkin spice fanatic like me? Let me know if you try this cake—I’d love to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Spice Coffee Cake
Ingredients
For the Cake:
- 1 spice cake mix e.g., Duncan Hines brand
- 6 tbsp all-purpose flour
- 3 eggs
- 1 c water
- 1 15 ounces can pumpkin puree
- 1/2 to 2/3 c chopped walnuts
For the Brown Butter Spice Glaze:
- 4 tbsp butter
- 1 1/2 c powdered sugar add a bit more to thicken if desired
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Instructions
To make the Cake:
- Preheat your oven to 350°F (175°C). Grease a Bundt pan, with non-stick spray.
- In a mixing bowl combine the spice cake mix and flour.
- Add the eggs and water to the bowl then mix on low speed until everything's well combined.
- Increase the speed to high. Continue mixing for 2 minutes.
- Gently fold in the pumpkin puree and walnuts until they are evenly distributed throughout the batter.
- Pour the batter into the Bundt pan.
- Bake for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool slightly in the pan before removing it.
For the Glaze:
- In a saucepan over medium heat melt butter until it turns amber in color and has an aroma—be cautious not to burn it.
- Remove the saucepan from the heat. Stir in vanilla extract.
- Gradually whisk in sugar, spices and milk until you achieve a smooth consistency. Adjust with sugar if desired thickness isn't reached.
- Drizzle this glaze, over the cake once it's done baking.
- Allow some time for the glaze to set slightly on top of the cake before serving each slice that captures all those wonderful fall flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
