Pumpkin Coffee Cake
Indulge in the warmth of autumn with this delightful Pumpkin Coffee Cake. Perfect for breakfast, brunch, or an afternoon snack, this moist cake combines spiced pumpkin and a creamy filling, topped with a crunchy crumb layer. Serve it warm alongside your favorite coffee or tea, and delight your family and friends with a treat that’s sure to become a seasonal staple. The beautiful presentation and rich flavors make it ideal for cozy gatherings or quiet mornings at home.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 6 tablespoons unsalted butter (cold, cubed)
- 8 oz cream cheese (softened)
- 3 large eggs
- Sugar (various types)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crumb topping by mixing flour, sugars, cinnamon, and butter until large crumbs form; refrigerate.
- In a bowl, beat cream cheese with sugar until creamy; add egg white and vanilla.
- In another bowl, combine flour, baking powder, baking soda, salt, and spices.
- In a large bowl, mix pumpkin puree, eggs, sugars, oil, Greek yogurt, and vanilla until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Layer half of the batter in the pan, add cream cheese filling on top followed by the remaining batter. Sprinkle with crumb topping.
- Bake for 45–55 minutes or until a toothpick comes out clean; cool before glazing.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://easywithella.com/pumpkin-coffee-cake/