Pumpkin Coffee Cake
This Pumpkin Coffee Cake features moist pumpkin-spiced cake, a rich streusel topping, and a luscious pumpkin spice cream cheese glaze, making it the perfect cozy treat for fall mornings or dessert.
Servings 8 servings
Calories 410kcal
Ingredients
Streusel Topping
- 2/3 cup all-purpose flour 76 grams
- 3 tbsp white sugar 42 grams
- 3 tbsp light brown sugar 42 grams
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon powder
- 1/3 cup unsalted butter 75 grams (room temperature)
Pumpkin Spice Filling
- 1 1/2 tbsp all-purpose flour
- 1 1/2 tbsp light brown sugar
- 1 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon powder
Cake Batter
- 1 1/2 cups pumpkin puree 1 can (15 oz)
- 1 1/2 cup all-purpose flour 191 grams
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin spice
- 1/2 cup vegetable oil 120 ml
- 1/2 cup granulated sugar 100 grams
- 1/2 cup brown sugar 110 grams
- 1 large egg
- 1/2 tbsp vanilla extract
- 1/3 cup buttermilk
Pumpkin Spice Cream Cheese Glaze
- 1/4 cup cream cheese 56 grams (room temperature)
- 1 tbsp unsalted butter 14 grams
- 1/4 cup powdered sugar 31 grams
- 1/2 tsp pumpkin spice plus more to sprinkle on top
- 1-3 tbsp milk
Instructions
Streusel Crumb
- Add the flour, granulated sugar, brown sugar, pumpkin spice, and cinnamon powder to a bowl. Add the butter in. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
- Place it in the fridge while you make the cake batter.
Pumpkin Pie Filling
- In a small bowl, mix together the flour, brown sugar, pumpkin spice, and cinnamon. Set it aside.
Cake Batter
- Pre-heat the oven to 350ºF.
- Line a 8” or 9” springform pan cake pan with parchment paper and spray it with oil. If using a 8″ pan, make sure it’s deep. Mine is 3” in height.
- Pour 1 1/2 cup of pumpkin puree in a fine mesh sieve sitting on top of a bowl. Place a folded piece of paper towel on top of the puree to absorb moisture. Then place a bowl or a small plate on top of the puree, and something heavy on top such as a can of pumpkin puree or something else heavy. Press down to strain the water out of the puree. Let the puree strain while you gather the remaining ingredients. Measure the puree out, you should have 1 cup of puree. If you have more, either continue to drain, or measure out just what you need for the recipe, which is one cup.
- In a bowl, add the flour, baking soda, baking powder, salt, and pumpkin spice. Whisk to combine. Set aside.
- In a large mixing bowl, add the vegetable oil, granulated and brown sugars, egg, vanilla, buttermilk, and 1 cup of the drained pumpkin puree. Whisk until incorporated.
- Add the dry ingredients to the bowl and mix with a spatula until incorporated. Don't over mix the batter.
Assembly
- Spread 2/3 of the batter on the bottom of the prepared pan.
- Sprinkle the Pumpkin Spice Filling on top of the batter on an even layer.
- Top with the remaining batter. Smooth it out gently.
- Sprinkle the streusel crumb all over the top of the cake, on an even layer.
Baking
- Bake the cake in pre-heated oven for about 60 minutes, but check it at 50 minutes. The cake can take longer or shorter to bake depending on your oven and what size pan you use. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.
- You will know the cake is done baking when you touch the top of the cake and doesn’t feel too jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
- Let the cake cool down before slicing.
- About Baking: if using a convection oven bake at 325ºF. Baking time will vary depending on cake pan size and on your oven. Make sure to start checking at around 50 minutes, so you don’t end up over baking the cake.
Pumpkin Spice Cream Cheese Glaze
- To make the glaze, beat the cream cheese and butter for 30 seconds using a hand mixer. Add the powdered sugar, the pumpkin spice, and mix to combine. Add 1 tbsp of milk and mix to combine. You can also use a whisk as long as you can vigorously whisk the mixture.
- Add more milk as needed to thin out the glaze. Or more powdered sugar in case it becomes too runny.
- Once the glaze is smooth, it’s ready.
- Drizzle the glaze on top of the cake before serving, once the cake has cooled down.
Storage
- Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.
- Once the cake has been stored in the fridge, it has to come to room temperature before being served.
Notes
Freezing: The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.
Baking: Time baking will depend on the size of pan you use. If you use a 9″ pan, it might cook faster, since the cake will be thinner. And if you use a 8″ cake pan, make sure it’s a deep one, to fit all the batter. Be sure to check for doneness by inserting a toothpick into the center of the cake, if it comes out clean or with just a few moist crumbs, the cake is ready. Over baking the cake may cause the cake to be dry. But not baking enough can cause it to be raw and gooey in the middle. Make sure to test with the toothpick in a few spots.
Cake pan: Line the cheesecake pan with parchment paper, and make sure to spray with oil. It helps if you cut slits around the parchment paper so you can fold the sides and tuck them in.
Nutrition
Serving: 1slice | Calories: 410kcal