Pumpkin Coffee Cake

If you’re looking for a cozy and delightful treat to warm your heart this fall, I have just the recipe for you: Pumpkin Coffee Cake! This cake is moist, spiced, and filled with a luscious cream cheese center that makes every bite feel like a hug. It’s perfect for those crisp mornings when you want to savor a slice with your coffee or serve it at family gatherings where everyone will be clamoring for seconds. Trust me, this recipe has become a beloved staple in my kitchen, and I can’t wait for you to try it!

What makes this Pumpkin Coffee Cake so special? Well, it’s not just about the flavor; it’s about bringing people together over something delicious. Whether it’s a busy weeknight dessert or a sweet addition to your weekend brunch, this cake fits right in. Let’s dive into why you’ll love this recipe!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, you’ll whip up this cake in no time.
• Family-Friendly: Everyone from kids to adults will love the warm spices and creamy filling.
• Make-Ahead Option: Bake it a day ahead! The flavors deepen overnight, making it even tastier.
• Perfectly Moist: Thanks to pumpkin puree and Greek yogurt, each bite is soft and fluffy.
• Versatile Serving: Enjoy it as breakfast or dessert—this cake is great any time of day!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients that make this Pumpkin Coffee Cake so delightful! You’ll find that these items are likely already in your pantry, which makes preparing this treat all the easier.

For the Crumb Topping

• ¾ cup flour
• 1 teaspoon ground cinnamon
• 4 Tablespoons sugar
• 4 Tablespoons light or dark brown sugar
• 6 Tbsp. unsalted butter – cold and cut into small cubes

For the Cream Cheese Filling

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

For the Pumpkin Cake

• 1¾ 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
• 1½ teaspoons vanilla

For the Glaze

• ¾ cup powdered sugar
• 1-2 Tablespoons cream or milk (I used cream)

Variations

One of the best things about this Pumpkin Coffee Cake is how flexible it can be! Feel free to mix things up based on what you have on hand or your taste preferences.

• Add Nuts: Throw in some chopped walnuts or pecans for an added crunch.
• Spice It Up: Try adding nutmeg or ginger for an extra layer of warmth.
• Swap the Yogurt: Use applesauce instead of Greek yogurt for a lighter option.
• Chocolate Twist: Fold in mini chocolate chips for a sweet surprise!

How to Make Pumpkin Coffee Cake

Step 1: Prepare the Crumb Topping

First, we need to make those delicious crumbs! In a bowl, stir together flour, sugar, brown sugar, and cinnamon. When you add in the cold butter pieces, use a fork or pastry blender to combine everything until large crumbs form. This crumb topping adds that perfect crunch on top of your soft cake. Set it aside in the fridge while we prepare the rest.

Step 2: Preheat Your Oven

Now let’s get that oven ready! Preheat it to 350°F (175°C). While it’s warming up, grease a 9-inch springform pan and line the bottom with parchment paper. This step is important because it ensures your cake comes out easily without sticking.

Step 3: Make the Cream Cheese Filling

In a medium bowl, beat together softened cream cheese and sugar until creamy. Mixing in an egg white and vanilla adds richness to this filling. Set aside because this will be spooned between layers of our scrumptious pumpkin batter.

Step 4: Combine Your Dry Ingredients

In another bowl, toss together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. This mixture gives our cake its lovely texture and warm flavor profile.

Step 5: Mix Your Wet Ingredients

In a large bowl (the biggest one you have!), mix together egg, egg yolk, sugars (both brown and regular), pumpkin puree, oil, Greek yogurt, and vanilla until everything is well combined. This mixture creates that moist base we crave in our coffee cake.

Step 6: Combine Dry with Wet Ingredients

Now it’s time to bring our dry ingredients into play! Add them gradually into the wet mixture until just combined. Be careful not to over-mix; we want our cake fluffy!

Step 7: Layering It Up

Pour half of your pumpkin cake batter into the prepared pan. Spoon that luscious cream cheese filling over it evenly before gently pouring the remaining batter on top. Smooth out the surface carefully before sprinkling with crumb topping.

Step 8: Bake It!

Pop your creation into the oven for about 45-55 minutes. Start checking around 45 minutes by inserting a toothpick into the center; it should come out clean with just a few moist crumbs clinging on—that’s when you know it’s ready!

Step 9: Cool & Glaze

After about 20 minutes cooling down in its pan (run a knife around if needed), release your springform ring gently. To finish off this beauty, mix powdered sugar with cream (or milk) until smooth and drizzle generously over your cooled cake.

Enjoy your slice of warm Pumpkin Coffee Cake alongside your favorite hot beverage—and share with loved ones because good food is meant for sharing!

Pro Tips for Making Pumpkin Coffee Cake

Whether you’re a seasoned baker or just starting out, these tips will help ensure your Pumpkin Coffee Cake turns out perfectly every time!

• Use cold butter for crumbs: This helps create a flaky texture in the crumb topping, giving it that delightful crunch we all love.
• Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until combined for a light and fluffy texture.
• Check for doneness early: Start checking your cake at the 45-minute mark to avoid overbaking, which can dry it out. Every oven is different, and you want that perfect moist crumb!
• Let it cool before slicing: Allowing the cake to cool for at least 20 minutes makes slicing easier and helps maintain its shape.
• Store properly: Keep any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

How to Serve Pumpkin Coffee Cake

Serving your Pumpkin Coffee Cake can be as simple or elaborate as you like! Here are some ideas to elevate your presentation.

Garnishes

• Chopped nuts: Sprinkle some toasted walnuts or pecans on top of the glaze for added texture and flavor.
• Whipped cream: A dollop of homemade whipped cream on each slice adds a luscious touch that complements the spices beautifully.
• Cinnamon sprinkle: A light dusting of cinnamon over the top right before serving enhances its aromatic appeal.

Side Dishes

• Fresh fruit salad: A mix of seasonal fruits like apples, pears, and grapes adds a refreshing contrast to the rich coffee cake.
• Yogurt parfaits: Layer Greek yogurt with granola and berries for a wholesome side that pairs wonderfully with coffee cake.
• Spiced chai tea: The warm flavors of spiced chai complement the pumpkin spices in the cake perfectly, creating a cozy vibe.
• Simple green salad: A light salad with mixed greens, nuts, and vinaigrette provides a nice balance to this indulgent dessert.

With these serving ideas and pro tips, your Pumpkin Coffee Cake will not only taste great but also look stunning on the table. Happy baking!

Make Ahead and Storage

This Pumpkin Coffee Cake is perfect for meal prep! Bake it in advance, and you’ll have a delicious treat ready to go whenever you need a cozy morning or afternoon snack.

Storing Leftovers

• Store any leftover cake in an airtight container at room temperature for up to 3 days.
• If you prefer, refrigerate the cake for up to a week. Just make sure it’s well-wrapped to keep it moist.

Freezing

• To freeze, wrap slices of the cooled cake tightly in plastic wrap, then place in a freezer-safe bag.
• The cake can be frozen for up to 2 months. Just ensure you label the bags with the date!

Reheating

• To reheat, simply microwave a slice for about 15-20 seconds until warm.
• For a crispier edge, place slices in an oven preheated to 350°F for about 10 minutes.

FAQs

If you have questions about this delightful recipe, you’re not alone!

Can I use pumpkin puree from a can for Pumpkin Coffee Cake?

Absolutely! Canned pumpkin puree works perfectly and saves time. Just make sure to choose pure pumpkin puree without added spices.

What makes this Pumpkin Coffee Cake so special?

The combination of spiced pumpkin cake with cream cheese filling and crunchy crumb topping creates a delightful balance of flavors and textures that’s perfect for fall!

Can I substitute Greek yogurt in this recipe?

Yes! You can use sour cream or even plant-based yogurt if you’re looking for dairy-free options. It will still yield delicious results!

How do I know when my Pumpkin Coffee Cake is done baking?

Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. Keep an eye on it after 45 minutes of baking!

Final Thoughts

I hope you enjoy making this Pumpkin Coffee Cake as much as I do! It’s more than just dessert; it’s a warm hug on a plate that brings people together during the cozy fall months. Don’t hesitate to share your experience or variations—I’d love to hear how you make it your own. Happy baking!