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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.
This pumpkin coffee cake is a delicious treat to start any day. Get into the fall season starting with breakfast! It is especially fun for celebrating birthdays or holidays in the fall. You can start your day in the right mood with this coffee cake and finish the day with a classic pumpkin cheesecake for dessert!
Here is why pumpkin coffee cake is so good
This coffee cake is the best of sweet breakfasts and fall desserts brought together!
- Warm spices: This coffee cake has lots of pumpkin spices in it for a strong and delicious pumpkin flavor!
- Easy breakfast: This coffee cake can be made before your special day so the morning you wake up it is already ready for that perfect morning!
- Cheesecake layer: The cream cheese layer is a perfect pairing that gives a creamy delicious flavor. It completes it the same way whipped cream completes a pumpkin pie!
Besides being delicious this coffee cake has great textures from the moist pumpkin coffee cake, through the soft cream cheese, and finished with the crunchy cinnamon crumble on top!
Tips for making pumpkin coffee cake
Here are my tips, so yours turns out like this recipe!
- Make sure to scoop the flour into your measuring cup using a spoon. If you press the measuring cup into the flour it can compact it. Compacted flour can lead to a dry cake.
- When drying the pumpkin puree be sure to soak it up with 8 full paper towels. The reason this needs to be done is to remove the extra moisture so we can pack in a lot of good pumpkin flavor without affecting the texture of the coffee cake.
- The cream cheese needs to be room temperature before use to make sure it mixes well. Cold cream cheese can cause lumps and make it difficult to fully incorporate it with the other ingredients.
How to assemble pumpkin coffee cake
First, make sure you use parchment paper on the bottom and up two sides. This will make it easy to remove the coffee cake from the pan.
The pumpkin cake batter will go in first. You will want smooth and clean layers. To get this, use an offset spatula to make it smooth and even on top.
Next will be the cream cheese layer. This layer should be placed in dollops from a spoon so that there is an even distribution. Then, when you spread it make sure to spread it all the way to the corners so the whole layer is even.
For the crumble layer, check for lumps before sprinkling it on. Sometimes while chilling it in the fridge pieces can stick together. These can be broken up with your fingers before sprinkling to avoid that issue.
After the cake is baked and cooled the vanilla icing can be drizzled on top. This gives an extra sweetness to the cake, but it can be skipped if you want.
Pumpkin Coffee Cake FAQ's
Can this be made in any other pans?
You can double this recipe for a 9X13 pan. I do not recommend using an 8X8 pan for this as the amount of batter fills a 9X9 pan it it would overflow in an 8X8.
Can I make this into muffins?
Yes you can! This will make 24 muffins. Bake for 16-20 minutes.
Can I use homemade pumpkin puree?
I do not recommend homemade pumpkin puree for this as homemade is a lot more wet than Libby's pumpkin puree. It is very difficult to match the texture with a homemade puree.
How can I store the pumpkin coffee cake?
You can store the pumpkin coffee cake in an airtight container in the fridge for up to 5 days.
You can wrap individual slices or place them in an airtight container and freeze them for up to 30 days.
For more pumpkin recipes, check out my
- Pumpkin Cream Cheese Muffins
- Starbucks Pumpkin Scones
- Pumpkin Banana Muffins
- Pumpkin Donuts
- Pumpkin Pie Cookies
Make sure to leave aSTAR REVIEWif you loved this recipe! Make sure to tag me on Instagram@stephaniesweettreats. To get more ideasfollow me on Pinterest.
📖 Recipe
Pumpkin Coffee Cake
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.
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Prep Time 30 minutes mins
Cook Time 50 minutes mins
Chilling Time 2 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 344 kcal
Ingredients
Crumb Topping
- ¾ cup Plus 2 Tablespoons All-purpose flour
- ⅔ cup Brown sugar packed light or dark
- 2 teaspoon Ground cinnamon
- ⅓ cup Unsalted butter melted
Cream Cheese Layer
- 12 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- 1 tablespoon All-purpose flour
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
Pumpkin Cake
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
- ½ cup Oil canola or vegetable oil
- ¾ cup Brown sugar packed light or dark
- 1 teaspoon Pure vanilla extract
- ½ 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 tablespoon Milk
- 1 teaspoon Pure vanilla extract
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.
¾ cup Plus 2 Tablespoons All-purpose flour, ⅔ cup Brown sugar, 2 teaspoon Ground cinnamon, ⅓ 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, ¼ cup White granulated sugar, 1 tablespoon All-purpose flour, 1 teaspoon 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 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice, ½ teaspoon Ground ginger, ¼ teaspoon 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.
½ cup Oil, ¾ cup Brown sugar, 1 teaspoon Pure vanilla extract, ½ 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 tablespoon Milk, 1 teaspoon 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 tablespoon of flour to the cake batter.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 344kcalCarbohydrates: 47gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 36mgSodium: 211mgPotassium: 144mgFiber: 2gSugar: 24gVitamin A: 4590IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Keyword cinnamon crumb topping, cream cheese layer, pumpkin cake, pumpkin coffee cake, vanilla icing
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