Pumpkin Pie Coffee Cake

Moist and rich with the best buttery crumble topping, this Pumpkin Pie Coffee Cake recipe is a cross between two classics. Add in the cream cheese layer and this becomes a favorite fall dessert!

Pumpkin Pie Coffee Cake

This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.

Pumpkin Cream Cheese Coffee Cake

 

Prior to starting The Fed Up Foodie blog, I kind of dreaded pumpkin season. I was never a huge pumpkin lover.

To me pumpkin pie was just ehhh and I never flipped a lid about pumpkin lattes.

Last year that started to change though when my cousin and I made this Layered Pumpkin Cheesecake.

It dawned on me that I don’t have to suffer through pumpkin desserts I don’t like.

I own this blog gosh darn it and I can make pumpkin desserts I actually like…

This year I was determined to come up with a pumpkin dessert that I would look forward to for Thanksgiving.

Since I love coffee cake and cream cheese pie, it was kind of a no brainer from that point on to create this Pumpkin Pie Coffee Cake.

I took a basic quick bread recipe, added pumpkin, a cheesecake layer and the crumb topping from my Apple Spice Crumb Muffins to create a dessert that I am head over heals for.

Want to know the funniest part?

My husband who LOVES pumpkin pie and doesn’t really like cheesecake literally said to me, “I will not got back to eating pumpkin pie after having this!”

Pumpkin Pie Cake

Pumpkin Cream Cheese Crumb Cake

Tips about Pumpkin Pie Coffee Cake:

  • If you are anything like me and hate using nonstick baking and cookware because of the possible health risks, then you probably have searched high and low for stainless steel bakeware also. These stainless steel springform pans are on the lighter side but they do their job and I love not worrying about the possible health risks. (affiliate)
  • Here is one of my favorite nonstick sprays to prevent sticking. (affiliate)
  • Either a 8″ or 9″ springform pan works beautifully for this Pumpkin Pie Coffee Cake recipe.
  • The secrets to a smooth cream cheese filling is 1) work with room temperature cream cheese and 2) whip the cream cheese before adding the sugar, vanilla and egg. You will notice in the video, I did not do that because basically I forgot. It is not a huge deal if you do forget to whip the cream cheese first. It will just need to be whipped longer.
  • Here are my favorite pumpkin pie spices: nutmeg, cinnamon and cloves. (affiliate)
  • This is my favorite baking and high heat oil. (affiliate)
 

More fun Coffee Cakes:

Blueberry Streusel Coffee Cake– Life, Love and Sugar

Breakfast Donut Ball Coffee Cake– I Am Baker

Lemon Coffee Cake– OMG Chocolate Desserts

Moist and rich with the best buttery crumble topping, this Pumpkin Pie Coffee Cake recipe is a cross between two classic desserts. Add in the cream cheese layer and this becomes a favorite fall dessert!

Pumpkin Pie Coffee Cake

Moist and rich with the best buttery crumble topping, this Pumpkin Pie Coffee Cake recipe is a cross between two classics. Add in the cream cheese layer and this becomes a favorite fall dessert!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cream Cheese Coffee Cake, Pumpkin Pie Coffee Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 363kcal
Author: Heather

Ingredients

For the Cake

  • 1 1/2 cups all-purpose flour *sifted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 15 oz can pumpkin
  • 1/4 cup oil
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/8 tsp ground nutmeg

For the Cream Cheese Filling

  • 8 oz cream cheese *room temp
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Crumble Topping

  • 3 tbsp granulated sugar
  • 3 tbsp brown sugar *either light or dark
  • 1/2 cup + 3 tbsp flour
  • 5 tbsp butter *melted
  • 1 tsp ground cinnamon

Instructions

  • Preheat oven to 350โ„‰ and spray a 8" or 9" springform pan with nonstick spray.
  • Sift together dry ingredients for the cake. Set aside. In a separate bowl mix together pumpkin, eggs, oil, spices and sugar. Set aside
  • In a medium sized bowl beat cream cheese. Add in egg, sugar and vanilla and beat well until there are no lumps. Set aside.
  • In a small bowl measure ingredients except butter for crumble topping. In a separate small bowl melt butter for crumble topping in microwave. Pour butter over dry crumble topping ingredients and mix with a fork or spoon just long enough until both large and small crumbles form. Be careful to not over mix. Set aside.
  • Once cream cheese and crumble topping layers are made then mix dry ingredients for cake into wet ingredients. Make sure to not over mix.
  • Pour half of cake batter into springform pan. Smooth evenly with a spatula. Add cream cheese layer and carefully smooth. Spread in last of cake layer making sure to not overwork batter so layers stay mostly separated. Gently spread crumble topping evenly on top of cake making sure to not press crumbles into cake.
  • Bake in center of oven for approximately 55-65 minutes or until cake is no longer jiggly.
  • Let cool to room temperature and then refrigerate. Tastes best cold.

Notes

*Please use as many organic ingredients as possible.*

Nutrition

Calories: 363kcal | Carbohydrates: 47g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 182mg | Potassium: 148mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5993IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!
Moist and rich with the best buttery crumble topping, this Pumpkin Pie Coffee Cake recipe is a cross between two classic desserts. Add in the cream cheese layer and this becomes a favorite fall dessert!

For other deliciously decadent Holiday desserts check out these recipes:

Creamy and decadent, this Pumpkin Cheesecake stands above the rest with a gingersnap, graham and pecan crust. Layered pumpkin and vanilla cheesecake makes this a beautiful and delicious dessert for your Holidays.Layered Pumpkin Cheesecake

Spiced Pumpkin Donuts recipe is packed with the flavors of Fall and has extra nutrition snuck in all covered in cinnamon spiked ganache. A treat that will put a smile on everyone's face.Spiced Pumpkin Donuts

Elegantly rich and bursting with flavors of creamy chocolate, citrus and cinnamon. Chocolate Orange Cinnamon Pots de Creme is a Holiday dream come true with it being easier than homemade pudding and yet extremely sophisticated.Chocolate Orange Cinnamon Pots de Creme

 

Mildly sweet, beautifully festive and bursting with the fresh flavor of citrus. Simple Orange Cranberry Fudge is a wonderful addition to your Holiday table.Simple Orange Cranberry Pistachio Fudge

Scrumptious Chocolate Peppermint Pie recipe uses essential oil, extract version available also. 3 layers, peppermint cream cheese, chocolate peppermint and peppermint whipped cream.Scrumptious Chocolate Peppermint Pie

 

 

Similar Posts

15 Comments

    1. Hi Shelly,
      This is such a good question! I haven’t actually baked this in a regular baking pan. My fear is that it will overflow a round 8 or 9″ round baking pan. You may have more success in a 13×9 inch rectangular pan. I did include an affiliate link above for a set of stainless steel springform pans from Amazon that are actually very affordable. Keep me up to date on how it turns out for you and I hope you enjoy!

    1. Great question Phil but I am not sure. You would have to do some experimentation but I promise the cake part is easier than it may look.

    1. Hi Geri,
      I apologize that I wasn’t able to respond sooner. I haven’t made the cake without the cream cheese layer but I am sure it would still be delicious without it. I just recommend keeping an eye on the baking time at around the 45-50 min marker.

  1. I made this and I don’t know if I did something wrong but it doesn’t have much flavor! I am disappointed with it. I am not sure if it is because I considered sugar and spices dry ingredients, thus they did not go in with pumpkin mix (which I though was confusing in directions), but it looks exactly like picture. No flavor!

    1. Hi Kate,
      I am sorry that you had a disappointing experience and yet understand why the cake was flavorless if the sugar, cinnamon, cloves and nutmeg were left out of the cake mixture.

    1. I apologize Miranda that this is so late. I had replied but then we had to do a reset on the site and it erased my reply. I haven’t tried it as muffins but I bet that they would be a ton of fun. I would just watch the timing.

5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating