Introduction

This Pumpkin Coffee Cake is a deliciously moist and spiced treat perfect for cozy mornings or afternoon gatherings. With layers of creamy cheesecake filling and a crumbly cinnamon topping, it delivers comforting flavors that celebrate the season.

A round cake with three visible layers sits on a white plate over a white marbled surface; the bottom and middle layers are orange with a moist texture, and the middle has a thick white creamy layer. The top layer is a crumbly light brown streusel with an uneven texture, drizzled with white icing in a zigzag pattern. A slice is removed from the cake, showing the clean cut between layers with some crumbs and drops of icing on the plate. In the background, a blurred white plate with crumbs and a fork is visible, along with a small orange pumpkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup flour
1 teaspoon ground cinnamon
4 tablespoons sugar
4 tablespoons light or dark brown sugar
6 tablespoons unsalted butter, cold and cut into small cubes
8 oz. cream cheese, softened
4 tablespoons sugar
1 teaspoon vanilla
1 egg white
1 ¾ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 egg + 1 egg yolk
2/3 cup brown sugar
1/3 cup sugar
1 cup pumpkin puree
½ cup oil
½ cup plain Greek yogurt
1 ½ teaspoons vanilla
¾ cup powdered sugar
1-2 tablespoons cream or milk (cream recommended)

Instructions

Step 1: Make the crumb topping by stirring together ¾ cup flour, 4 tablespoons sugar, 4 tablespoons brown sugar, and 1 teaspoon cinnamon in a bowl. Add the cold cubed butter and use a fork or pastry blender to press the mixture evenly into large crumbs. Refrigerate until ready to use.
Step 2: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
Step 3: Prepare the cream cheese filling by beating the softened cream cheese with 4 tablespoons sugar until creamy. Mix in 1 egg white and 1 teaspoon vanilla just until combined. Set aside.
Step 4: Combine 1 ¾ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon cinnamon in a bowl and set aside.
Step 5: In a large bowl, mix together 1 whole egg, 1 egg yolk, 2/3 cup brown sugar, 1/3 cup sugar, 1 cup pumpkin puree, ½ cup oil, ½ cup plain Greek yogurt, and 1 ½ teaspoons vanilla until well combined.
Step 6: Add the dry ingredients to the wet mixture and stir just until combined.
Step 7: Pour half of the pumpkin batter into the prepared pan. Spoon the cream cheese filling evenly over the batter. Gently pour the remaining pumpkin batter on top and smooth the surface. Sprinkle the crumb topping over the cake.
Step 8: Bake for 45-55 minutes, until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Begin checking at 45 minutes to avoid overbaking and drying the cake.
Step 9: After baking, let the cake cool for 20 minutes. Run a thin knife around the edges, release the springform pan ring, and remove it from the cake.
Step 10: Make the glaze by stirring ¾ cup powdered sugar with 1-2 tablespoons cream or milk until smooth. Drizzle the glaze over the cooled cake before serving.

Tips & Variations

Use a 9-inch springform pan to prevent overflow; an 8-inch pan may cause spilling during baking.
For extra flavor, add chopped nuts like pecans or walnuts to the crumb topping.
Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if preferred.
Chill the crumb topping to keep the butter solid for a crisp texture after baking.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, warm individual slices gently in the microwave for 15-20 seconds. The cake can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A slice of crumb cake with three clear layers sits on a white plate with a white marbled surface in the background. The bottom layer is golden brown and dense, the middle layer is thick and white cream, and the top layer is another golden brown crumb cake layer. The top is covered with chunky, light brown crumbly streusel and decorated with thin white glaze drizzles across it. A shiny silver fork rests beside the slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option for this recipe.

What can I substitute for Greek yogurt in the batter?

You can use sour cream or plain yogurt as a substitute for Greek yogurt to maintain moisture and texture.