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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!
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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!
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 350℉ 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