Best 8 Pumpkin Crunch Coffee Cake Recipes

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Pumpkin crunch coffee cake is a delectable dessert that combines the flavors of classic coffee cake with the rich, warm spices of pumpkin. This indulgent treat features a moist and tender cake batter swirled with a creamy pumpkin filling and topped with a crunchy streusel topping. Whether you're looking for a cozy breakfast treat or a sweet afternoon snack, this pumpkin crunch coffee cake is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CRUNCH COFFEE CAKE



Pumpkin Crunch Coffee Cake image

The best flavors of fall are represented beautifully in this easy-fix recipe. Original Bisquick mix is the base of the classic pumpkin cake, and Betty Crocker pumpkin spice cookie mix provides its crunchy top.

Provided by Brooke Lark

Categories     Side Dish

Time 35m

Yield 9

Number Of Ingredients 10

2 cups Original Bisquick™ mix
2/3 cup milk
1 egg
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
1 cup canned pumpkin pie mix (not plain pumpkin)
1/3 cup Betty Crocker™ pumpkin spice cookie mix (from 17.5-oz pouch)
1/3 cup packed brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons cold butter

Steps:

  • Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
  • In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
  • In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
  • Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN CRUNCH COFFEE CAKE



Pumpkin Crunch Coffee Cake image

We have compiled a list of our favorite pumpkin recipes. This one is sure to please! It's a twist on a traditional coffee cake.

Provided by Brittany Owens

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 12

Number Of Ingredients 13

1 cup packed brown sugar
¾ cup chopped pecans
¼ cup melted butter
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
1 cup pumpkin puree
3 eggs
½ cup water
½ cup confectioners' sugar
¼ cup milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
  • Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  • Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 55.7 g, Cholesterol 57.8 mg, Fat 14.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 338.3 mg, Sugar 39.8 g

PUMPKIN STREUSEL COFFEE CAKE



Pumpkin Streusel Coffee Cake image

A simple, spiced pumpkin cake with an irresistibly crunchy streusel topping that you'll want to make all the time, and not just because it's easy. Cut out a piece for an afternoon snack, grab a bit for a morning pick-me-up, or bring it out for a comforting chaser to a fall dinner-it'll get raves every time.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 16

Number Of Ingredients 11

1 cup Original Bisquick™ mix
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cut in pieces
1 1/2 cups Original Bisquick™ mix
2 teaspoons pumpkin pie spice
2 eggs, slightly beaten
1/2 cup granulated sugar
1/4 cup milk
2 tablespoons vegetable oil
1/2 cup canned pumpkin (not pumpkin pie mix)

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
  • In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
  • Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 14 g, TransFat 0 g

PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  • Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

PUMPKIN COFFEE CAKE



Pumpkin Coffee Cake image

Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious

Provided by carol murray

Categories     Breads

Time 1h20m

Yield 1 coffeecake, 12 serving(s)

Number Of Ingredients 20

1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup evaporated milk
1/3 cup butter
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans (or walnuts)

Steps:

  • Grease or spray the bottom of a 9x13 pan.
  • Mix together first 8 ingredients.
  • Pour 1/2 of the mixture in the 9x13 pan.
  • Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
  • Pour all of the pumpkin mixture over the batter in the 9x13 pan.
  • Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
  • Bake in a 325 degree over for 50-60 minutes.
  • Let cool completely.
  • Enjoy.

PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

Make and share this Pumpkin Crunch Cake recipe from Food.com.

Provided by slickchick

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

1 (16 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
1/2 teaspoon cinnamon
1 (18 ounce) box yellow cake mix
1 cup pecans
1/2 cup butter, melted
8 ounces cream cheese
1 cup Cool Whip
2 cups powdered sugar

Steps:

  • Preheat oven to 350.
  • Line a 9 by 13 pan with wax paper.
  • Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
  • Cool l5-20 minutes before inverting. Cool completely .
  • Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.

PUMPKIN COFFEE CAKE



Pumpkin Coffee Cake image

I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.

Provided by Taste of Home

Time 1h

Yield 16-20 servings.

Number Of Ingredients 18

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
CAKE:
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
1/2 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Steps:

  • In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

CONTEST-WINNING PUMPKIN COFFEE CAKE



Contest-Winning Pumpkin Coffee Cake image

It's tough to resist a second piece of this delightful treat with its comforting flavor. It's a breeze to throw together because it calls for pound cake mix and canned pumpkin. -Sarah Steele Moulton, Alabama

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 11

1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 large eggs, room temperature
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
TOPPING:
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

Steps:

  • In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half the pumpkin mixture into a greased 9-in. square baking pan. , In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 385 calories, Fat 18g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 366mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • For the best texture, use fresh pumpkin puree. You can make your own puree by roasting a pumpkin and then blending it until smooth.
  • If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
  • To ensure that the coffee cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
  • Allow the coffee cake to cool for at least 15 minutes before serving. This will allow the flavors to meld and the cake to set.
  • Serve the coffee cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

Pumpkin crunch coffee cake is a delicious and easy-to-make treat that is perfect for fall gatherings. With its moist pumpkin cake, crunchy streusel topping, and warm spices, this coffee cake is sure to be a hit. So next time you're looking for a special breakfast or dessert, give this recipe a try. You won't be disappointed!

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