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And Other Sweet And Salty Creations From Vera’s Kitchen Corner

Pumpkin Coffee Cake

Cakes and Cupcakes

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day.

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake!!! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top.

And that’s what I love the most about every coffee cake. You can devour a big fat slice of  cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.

I’ve already share a few coffee cake recipes here on my blog: Raspberry Cream Cheese Coffee Cake, Strawberry Cheesecake Coffee Cake and perfect fall dessert – Cinnamon Apple Crumb Cake.

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake!!! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top.

Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!

Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.

No matter when or where you eat it, you’re going to love this Pumpkin Coffee Cake.  The cake itself is not too sweet, but it’s very moist and flavorful. Crunchy brown sugar-cinnamon streusel topping and powdered sugar glaze sweeten the cake. When you grab a fork and dig in, you’ll have the perfect combo in every single bite.

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake!!! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top.

The recipe has a long list of ingredients and steps, but don’t let that distract you from baking. These are all simple ingredients and every step is really easy. You can’t go wrong with any of these.  When your kitchen start bursting with lovely pumpkin and spice smell you’ll forget all the effort.

If you want to make all from scratch and make your own pumpkin puree, instead using stuff from the can, you can find the recipe here.

If you love the combination of pumpkin and cream cheese, I recommend you to try my Pumpkin Cheesecake with Oreo Crust or my Pumpkin Lasagna recipe.

Here are more pumpkin desserts to enjoy in cozy fall days:

Mummy Pumpkin Cookies

Snickerdoodle Pumpkin Cookies

Wthie Chocolate Pumpkin Cups

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake!!! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top.





Pumpkin Coffee Cake

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake!!!

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Ingredients

For Crumb Topping:

¾ cup flor

1 teaspoon ground cinnamon

4 Tablespoons sugar

4 Tablespoons light or dark brown sugar

6 Tbsp. unsalted butter- cold and cut into small cubes

For Cream Cheese Filling:

8 oz. cream cheese-softened

4 Tbsp. sugar

1 teaspoon vanilla

1 egg white

For Pumpkin Cake:

1 ¾ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 egg

1 egg yolk

2/3 cup brown sugar

1/3 cup sugar

1 cup pumpkin puree

½ cup oil

½ cup plain Greek yogurt

1 ½ teaspoon vanilla

For the Glaze:

3/4 cup powdered sugar

1-2 Tablespoons cream or milk (I used cream)


Instructions

  • First make the crumbs: in a bowl stir together flour, sugar, brown sugar and cinnamon. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  • Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  • To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy. Mix in egg white and vanilla just to combine. Set aside.
  • To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  • In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
  • Add dry ingredients and mix to combine.
  • Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes (until the toothpick inserted in the center comes out clean, a few moist crumb is OK) Start checking after 45 minutes because if you bake it too long the cake will be dry.
  • After 20 minutes run a thin knife around the cake, release the ring from springform pan and take it off.
  • To make the glaze stir together powdered sugar and cream (or milk) and drizzle over the cake.
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The Best Pumpkin Coffee Cake - absolutely irresistible pumpkin cake! This pumpkin coffee cake is the perfect Fall breakfast treat!

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  1. Amazing! This cake is so good, very moist & delicious. Recipe is also very easy to follow. I substituted sour cream for the yogurt (that's what I had on hand); also I didn't have a springform pan, so I used a 9x13 pan with one layer of pumpkin batter topped with the cream cheese and then the crumb topping & baked for 40 min. Served with caramel sauce- so good!! Thanks for the recipe!
  2. Made this for a wives' dessert for 40+ women. I didn't get a single bite (!) but someone told me that several women sitting around her raved about it. Perfect fall dessert! I can't wait to bake another and keep it all to myself. ; )
    1. Pro tip: When using the 9-inch springform pan, I anticipated it being difficult to spread the cream cheese and second pumpkin batter layers, so I piped the cream cheese onto the first pumpkin batter layer and then gently spread it with a spatula until it was even; I did the same with the second layer of pumpkin batter.
  3. I made this yesterday and baked it longer than the required time as it still seemed too moist and not baked through enough. It's still seemed unbaked in the centre today when I was going to serve it. I'm really disappointed as I went to all the effort and now am dissecting the cake to eat just the edge. Wonderful looking recipe, though.

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