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Spiced Pumpkin Coffee Cake Recipe With Jello Pumpkin Pudding | Thanksgiving & Fall Baking

Spiced Pumpkin Coffee Cake

This spiced pumpkin coffee cake brings cozy fall flavor to the table with a tender crumb, warm spices, and a sweet, bakery-style finish. It is the kind of cake that feels right for Thanksgiving mornings, weekend brunch, or a quiet cup of coffee at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 people

Equipment

  • 1 9x13-inch baking pan or similar baking pan
  • 1 Mixing Bowls
  • 1 Whisk
  • 1 Electric Mixer
  • 1 Measuring cups and spoons

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract alcohol-free
  • 1 package instant pumpkin pudding mix about 3.4 oz
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.25 cup milk as needed

Topping

  • 0.5 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 0.5 cup all-purpose flour
  • 0.25 cup unsalted butter melted

Instructions
 

  • Heat the oven and prepare your baking pan with grease and parchment if needed. This helps the cake release cleanly after baking.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This gives the spices an even distribution throughout the cake.
  • In another bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy. This step helps create a soft, tender texture.
  • Beat in the eggs, pumpkin puree, alcohol-free vanilla extract, pudding mix, and sour cream. Mix until smooth and well combined.
  • Add the dry ingredients to the wet mixture in batches, alternating with the milk if needed. Stir gently just until combined so the cake stays soft.
  • Mix the topping ingredients together until crumbly, then sprinkle it over the batter. Bake until the center is set and a toothpick comes out mostly clean with a few moist crumbs.
  • Let the cake cool before slicing so the texture settles and the slices hold together beautifully.

Notes

Store leftover coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. If you want to keep it longer, wrap slices well and freeze them for up to 2 months. To reheat, warm a slice in the microwave for a few seconds or in a low oven until just heated through.