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Pumpkin Cream Cheese Coffee Cake with Cinnamon Crumb Topping Recipe

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★★★★★

4.9 from 104 reviews

This Pumpkin Coffee Cake is a moist, flavorful autumn treat featuring a tender pumpkin-spice cake layered with a creamy sweetened cream cheese filling, topped with a crisp cinnamon-sugar crumb topping and finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or a cozy dessert during fall.

Ingredients

Scale

Crumb Topping

  • 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

Cream Cheese Filling

  • 8 oz. cream cheese, softened
  • 4 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 egg white

Cake Batter

  • 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 extract

Glaze

  • ¾ cup powdered sugar
  • 1–2 Tablespoons cream or milk (cream recommended)

Instructions

  1. Make the Crumbs: In a bowl, stir together flour, sugar, brown sugar, and cinnamon. Add the chilled cubed butter and use a fork or pastry blender to press and combine evenly until large crumbs form. Refrigerate until ready to use.
  2. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
  3. Make Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with sugar until creamy. Mix in egg white and vanilla extract just until combined. Set aside.
  4. Mix Dry Ingredients for Cake: In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  5. Combine Wet Ingredients: In a large bowl, mix together egg, egg yolk, brown sugar, sugar, pumpkin puree, oil, Greek yogurt, and vanilla extract until evenly combined.
  6. Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Assemble and Bake: Pour half of the pumpkin cake batter into the prepared pan. Spoon the cream cheese filling evenly on top. Gently pour the remaining cake batter over the cream cheese layer and smooth the surface. Sprinkle the crumb topping over the cake. Bake for 45-55 minutes, checking after 45 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Cool and Remove Pan: After baking, let the cake cool for 20 minutes. Run a thin knife around the edges to loosen, then carefully remove the springform ring.
  9. Make and Drizzle Glaze: In a small bowl, stir together powdered sugar and cream (or milk) until smooth. Drizzle the glaze evenly over the cooled cake before serving.

Notes

  • Use a 9-inch springform pan to avoid overflow; an 8-inch pan may cause the cake to rise too much and overflow.
  • For best crumb topping texture, keep the butter cold before incorporating.
  • Check the cake at 45 minutes to prevent overbaking and drying out.
  • Use cream in the glaze for richer flavor, although milk will also work.
  • Let the cake cool before drizzling glaze to prevent melting.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Pumpkin coffee cake, pumpkin cake, cream cheese filling, crumb topping, fall dessert, autumn cake, pumpkin spice cake

Find it online: https://victoriablair.com/pumpkin-cream-cheese-coffee-cake-with-cinnamon-crumb-topping-recipe/