Pumpkin Coffee Cake

Pumpkin added to coffee cake makes a wonderful seasonal treat. Made with Pamela’s Baking & Pancake Mix.



      For the filling
    • ¼ cup granulated sugar
    • ¼ cup light brown sugar
    • 2 teaspoons pumpkin pie spice
    • ¾ cup pecans or walnuts, chopped
    • ¼ cup pumpkin seeds, toasted
      For the batter
    • ⅔ cup butter
    • 1 cup granulated sugar
    • 2 eggs, large
    • 1 teaspoon vanilla
    • 2 cups Pamela's Baking & Pancake Mix
    • 1 cup canned pumpkin
      For the topping
    • ¼ cup pecan or walnut halves
    • ¼ cup pumpkin seeds, toasted

    Preheat oven to 350° with rack in the middle of the oven. Grease a 9-inch springform pan.

    TO TOAST THE PUMPKIN SEEDS: Spread all of the pumpkin seeds on an ungreased pan. Bake 8 to 10 minutes until seeds start to turn golden brown. Remove from oven. Divide in half, keeping 1/4 cup for the filling and 1/4 cup for the topping.

    TO MAKE THE FILLING: Stir together all filling ingredients until well mixed. Set aside.

    TO MAKE THE BATTER: In the large bowl of a stand mixer with paddle attachment, beat butter and granulated sugar together on medium speed for about 2 minutes or until smooth and creamy. Add eggs and vanilla and mix well, scraping down sides as needed. Reduce mixer to low speed and alternately add half of the Baking & Pancake Mix and half of the pumpkin, mixing just enough to incorporate each. Repeat with remaining mix and pumpkin.

    TO MAKE THE COFFEE CAKE: Spoon half the batter into prepared pan, spreading it to completely cover the bottom. Sprinkle half of the filling evenly over batter, being careful to keep filling about 1/2 inch away from the edges. Cover with remaining batter, and sprinkle remaining filling evenly over the top. To disperse the filling through the batter, insert a butter knife straight down into batter and move it up and down around the pan just to swirl the filling, not to mix it in completely. Do not smooth out the batter afterwards. Sprinkle the nuts and toasted pumpkin seeds evenly over the top.

    Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean and the cake is slightly pulling away from the sides of the pan. Remove cake from oven and while still warm, run a knife around the edges of the pan. Let cool completely and then carefully remove cake from pan to serving plate.

    NOTE: This recipe can also be made using a greased 9-inch tube pan with removable bottom, a greased 10-cup Bundt pan, or a 9-inch cake pan with bottom and sides lined with greased parchment paper.

    If you find that your coffee cake dips in the center, increase the amount of Baking & Pancake Mix by 1/4 to 1/2 cup more the next time.

    © Pamela's Products, Inc.

Customer Reviews

Based on 8 reviews

My favorite. Moist, crunchy, good flavor

Ana Buchanan

This is a great recipe; easy to make, not a lot of clean up and great success with substitutes. The cake comes out moist and full of flavor every time. The other thing I love about this recipe is you can make it any time of the year because the ingredients are well balanced.


Great recipe, moist, great flavor, and not too sweet. I did make a frosting and put it on top.


I used raspberry pie filling rather than pumpkin. Stuck with ground walnuts. Instead of pumpkin pie spice, used a combination of Cinnamon, Mace, and Nutmeg. Had to use slightly more mix, since we are in the mountains.


Everybody loves this! Gluten free or not!