Pumpkin Coffee Cake

5 from 3 reviews

This pumpkin coffee cake is perfect to make this fall. It has a soft pumpkin cake, layer of cream cheese, topped with a crumb topping and a vanilla icing.

Prep Time30

Cook Time50

Chilling Time2

Total Time3 20

Servings: slices

Calories: 344kcal

Author: Stephanie Rutherford

Ingredients

Crumb Topping

3/4 cup Plus 2 Tablespoons All-purpose flour
2/3 cup Brown sugar packed light or dark
2 tsp Ground cinnamon
1/3 cup Unsalted butter melted

Cream Cheese Layer

12 oz Cream cheese room temperature
1/4 cup White granulated sugar
1 TBSP All-purpose flour
1 tsp Pure vanilla extract
1 Large egg room temperature

Pumpkin Cake

2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 tsp Ground cinnamon
1 tsp Pumpkin pie spice
1/2 tsp Ground ginger
1/4 tsp Ground nutmeg
1/2 cup Oil canola or vegetable oil
3/4 cup Brown sugar packed light or dark
1 tsp Pure vanilla extract
1/2 cup Sour cream room temperature
1 Large egg room temperature
15 oz Pumpkin Puree 1 whole can. I use Libbys

Vanilla Icing

1 cup Powdered sugar sifted
2 TBSP Milk
1 tsp Pure vanilla extract

US - Metric

Instructions

Crumb Topping

In a small bowl, mix flour, brown sugar, cinnamon, and melted butter with a fork. It should be clumpy. Place in the fridge while you make the rest.
3/4 cup Plus 2 Tablespoons All-purpose flour, 2/3 cup Brown sugar, 2 tsp Ground cinnamon, 1/3 cup Unsalted butter

Cream Cheese Layer

Preheat the oven to 350℉. Spray a 9X9-inch baking pan with baking nonstick spray. Line the bottom and 2 sides with parchment paper and spray again.
In a small bowl, using a hand mixer, beat the cream cheese and sugar for 1 minute. Add in the flour and vanilla. Mix on medium until combined.
12 oz Cream cheese, 1/4 cup White granulated sugar, 1 TBSP All-purpose flour, 1 tsp Pure vanilla extract
Add in the egg and mix on low speed until just combined. Set aside.
1 Large egg

Pumpkin Cake

In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, ginger, and nutmeg. Set aside.
2 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg
Pour the can of pumpkin on a plate and spread it evenly. Use 2 paper towels to soak up the moisture from the pumpkin. I do this three times, (so 6 paper towels). Soak up as much moisture as you can.
15 oz Pumpkin Puree
In a large bowl, add the oil, brown sugar, vanilla, sour cream, egg, and pumpkin puree. Use a whisk to mix until combined.
1/2 cup Oil, 3/4 cup Brown sugar, 1 tsp Pure vanilla extract, 1/2 cup Sour cream, 1 Large egg
Add the dry ingredients and use a baking rubber spatula to mix until combined. It will be a thicker cake batter.
Pour the cake batter into the pan. Spread into an even layer.
Lightly dollop the cream cheese batter on top of the cake batter. Spread evenly using an offset icing spatula.
Take the crumble out of the fridge, use your fingers to break up the big clumps and sprinkle evenly on top of the cream cheese layer.
Bake for 45-53 minutes. Bake until a toothpick inserted comes out clean from the pumpkin cake. There may be moist crumbs from the cheesecake part, and that is fine.
Let the cake sit in the hot pan for 20 minutes before transferring to a cooling rack. Cool completely.

Vanilla Icing

In a small bowl, add powdered sugar, milk, and vanilla. Mix until a pourable consistency. If too thick, add a tiny splash of milk. If too thin, add a little more powdered sugar.
1 cup Powdered sugar, 2 TBSP Milk, 1 tsp Pure vanilla extract
Drizzle the icing on top of the coffee cake. For best tasting results, chill the cake for at least 2 hours in the fridge. Pumpkin and cream cheese taste best when cold.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour to the cake batter.

Pull out dairy ingredients 2 hours before baking.

Nutrition