The Best Pumpkin Cream Cheese Coffee Cake
This autumn forward coffee cake is made with pumpkin puree, warm spices, and has a sweet cream cheese center. It makes for the best sweet breakfast or dessert, especially with a cup of coffee.
Ingredients
- 1 3/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 2/3 C. Sugar
- 1/2 C. Cooking Oil (such as avocado oil)
- 2 eggs
- 1 tsp. Vanilla extract
- 1/2 Tbsp . Cinnamon
- 1/2 tsp. Ground ginger
- 1/2 tsp. Ground cloves
- 1/2 tsp. Nutmeg
- 1 15 Oz can of pumpkin purée
Cream cheese center:
- 8 oz. Cream cheese (softened)
- 1/3 C. Sugar
- 1 tsp. Vanilla extract
- 1 egg yolk
Crumb topping:
- 1/3 C. All-purpose Flour
- 1/4 C. Brown sugar
- 1/2 Tbsp. Cinnamon
- 3 Tbsp. Unsalted Cold butter (cut into small pieces)
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- To make the crumb topping, stir the flour, brown sugar, cinnamon and pinch of salt together in a bowl. Add the cold butter and cut it into the flour mixture until it resembles coarse sand. Place in the refrigerator while you prepare the batter and cream cheese mixture.
- To make the coffee cake batter, place the all-purpose flour, salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda in a medium mixing bowl. Stir together until fully combined. Set aside.
- In a separate large mixing bowl, add the eggs and sugar. Beat together using a hand mixer for about 30 seconds. Add in the pumpkin purée, vanilla extract, and oil. Beat together until fully combined.
- Add the dry ingredients into the wet. Stir until just combined.
- To make the cream cheese center, add the cream cheese and sugar into a third mixing bowl (you can re-use the mixing bowl used for the dry ingredients to save on dishes). Beat together using a hand mixer until the cream cheese is smooth. Add the egg yolk and vanilla extract. Beat together until smooth.
- Pour 1/2-2/3 of the pumpkin batter into a greased 8-inch springform pan or 8-inch baking pan. Spread out the batter evenly. Carefully place dollops of the cream cheese mixture over the batter. Using an icing spatula or knife, gently spread out the cream cheese. Top with remaining batter, and spread out evenly.
- Sprinkle the crumb topping over the batter evenly.
- Bake for 45-55 minutes or until the batter is set. A toothpick will come out clean once done baking. Let cool and enjoy! Store leftovers in the refrigerator wrapped tightly for 3-4 days.
Video
Notes
Nutrition facts are an estimate.
Nutrition
Serving: 1sliceCalories: 465kcalCarbohydrates: 74gProtein: 9gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 85mgSodium: 306mgPotassium: 213mgFiber: 3gSugar: 32gVitamin A: 7553IUVitamin C: 2mgCalcium: 97mgIron: 3mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.