Easy Pumpkin Coffee Cake with Pancake Mix
This Easy Pumpkin Coffee Cake with Pancake Mix is the perfect fall treat, combining all the warm spices and cozy flavors of the season in one simple recipe.
With pumpkin puree and pumpkin pie spice, it’s packed with autumnal flavor, making it a seasonal favorite for breakfast, brunch, or dessert. The best part? You can whip it up in no time using pancake mix as a shortcut, saving you from measuring out a dozen ingredients while still delivering a light, fluffy cake.
Whether you’re hosting a fall gathering or just craving something comforting, this coffee cake is sure to hit the spot! I like to enjoy a slice of coffee cake on the back porch with my morning coffee. There’s just something about cool mornings and warm coffee that go hand in hand.
Why Use Pancake Mix?
The secret ingredient and superstar of this recipe is pancake mix. While you can make this recipe from scratch, pancake mix makes it quick and easy. The prepackaged mix makes the cake light and fluffy and super convenient for busy mornings or last-minute gatherings because you’ll spend less time mixing ingredients.
Ingredients for Pumpkin Coffee Cake
Pancake Mix: Krusteaz buttermilk pancake mix is a favorite of ours but any complete pancake mix will work.
Sugar: We use raw sugar but you could substitute coconut sugar as well.
Pumpkin Pie Spice: For added pumpkin flavor
Oil: I prefer olive or avocado oil but you can use vegetable oil if you like.
Egg room temperature
Pumpkin Purée: Make sure you use 100% pure pumpkin and not pumpkin pie filling or pumpkin pie mix.
Milk
Unsalted Butter melted
Rolled Oats
Brown Sugar
Cinnamon
How to Make Pumpkin Pancake Mix Coffee Cake
In a large mixing bowl, add pancake mix, sugar, and pumpkin pie spice. Stir and set aside.
In a separate bowl, mix together your choice of oil, egg, pumpkin puree, and milk.
Pour wet ingredients into the dry mixture and combine. Pour cake batter into a 9×9 inch baking dish. Be sure to use cooking spray if necessary.
In a small bowl, combine melted butter, brown sugar, oats, and cinnamon. Pour this mixture on top of the cake mix and swirl it into the smooth batter using a butter knife.
Bake at 350°F for 30-35 minutes. Keep a close eye towards the end of the bake time making sure that the top of the cake springs back when pressed.
Variations & Mix-Ins
There are plenty of ways to customize this easy pumpkin coffee cake recipe to suit your taste!
- For added crunch, you can mix in chopped walnuts or pecans to the batter or sprinkle them on top.
- If you love a little extra sweetness, chocolate chips or cinnamon chips make a delicious addition.
- You can even swirl in a layer of cream cheese for a rich, tangy contrast to the pumpkin.
- For spice lovers, bump up the cinnamon or add a dash of nutmeg, cloves, or ginger to enhance the fall flavor!
How To Store & Reheat Coffee Cake
Storing
- Room Temperature: If you plan to enjoy it within 1-2 days, store the leftover coffee cake in an airtight container at room temperature.
- Refrigerate: For longer storage (up to 5 days), wrap the cake in plastic wrap or aluminum foil and place it in the fridge.
- Freeze: You can freeze the coffee cake by wrapping it tightly in plastic wrap and placing it in a freezer bag or freezer-safe container. It will stay fresh for up to 3 months.
Reheating
- Microwave: For individual slices, microwave for about 20-30 seconds to warm it up. Add a little butter on top if desired!
- Oven: Reheat the entire coffee cake or a few pieces by wrapping it in foil and placing it in a 300°F oven for 10-15 minutes to retain moisture and keep it soft.
- Toaster Oven: For a quick reheat, a toaster oven is perfect. Set it to 300°F and warm for 5-7 minutes for a crispier texture.
Best Recipes for Leftover Pumpkin Puree
The vision for this recipe came from a cup of leftover pumpkin puree I had in the fridge. Lots of recipes call for using only half of a can, so below I’m listing a few additional recipes you can make with leftover pumpkin puree that all make great fall breakfasts or desserts packed with fall flavors.
Pumpkin Roll
Pumpkin Spice Granola
Pumpkin Pull-Apart Bread
Pumpkin Coffee Cake with Pancake Mix
Ingredients
- 2 cups pancake mix
- 1/2 cup sugar
- 2 tsp pumpkin pie spice
- 1 1/4 cup milk
- 1/4 cup oil olive or vegetable
- 1 egg
- 1 cup pumpkin puree
- 3 Tbsp butter melted
- 3/4 cup rolled oats
- 1/3 cup brown sugar
- 1 tsp cinnamon
Instructions
- In a large mixing bowl, add pancake mix, sugar, and pumpkin pie spice. Stir and set aside.
- In a separate bowl, mix together your choice of oil, egg, pumpkin puree, and milk.
- Pour wet ingredients into the dry mixture and combine. Pour cake batter into a 9×9 inch baking dish. Be sure to use cooking spray if necessary.
- In a small bowl, combine melted butter, brown sugar, oats, and cinnamon. Pour this mixture on top of the cake mix and swirl it into the smooth batter using a butter knife.
- Bake at 350°F for 30-35 minutes. Keep a close eye towards the end of the bake time making sure that the top of the cake springs back when pressed.
