Pumpkin Coffee Cake
Indulge in the ultimate fall treat with this Pumpkin Coffee Cake, featuring a rich cream cheese filling and topped with crunchy brown sugar-cinnamon crumbs. Each slice is a harmonious blend of warm spices and pumpkin goodness, making it perfect for breakfast, brunch, or dessert. Pair it with your favorite coffee or tea for an elevated experience that’s sure to impress family and friends during any gathering.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ½ cups flour
- 1 cup pumpkin puree
- 8 oz cream cheese (softened)
- ¾ cup sugar (divided)
- ⅔ cup brown sugar
- 3 eggs (1 egg white, 1 egg yolk)
- ½ cup oil
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Spices: cinnamon, pumpkin pie spice, salt
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan.
- For the crumb topping, mix flour, sugars, and cinnamon; add cold butter until crumbly. Chill until needed.
- Beat cream cheese and sugar until smooth; mix in egg white and vanilla. Set aside.
- In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large bowl, whisk together eggs, sugars, pumpkin puree, oil, yogurt, and vanilla until combined.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Layer half of the batter in the pan; add cream cheese mixture; top with remaining batter and crumb topping.
- Bake for 45–55 minutes or until a toothpick comes out clean. Cool before removing from the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Find it online: https://allfoodierecipes.com/pumpkin-coffee-cake/