This Harvest Pumpkin Cream Cheese Coffee Cake is the kind of recipe that makes the house smell like fall before you have even taken it out of the oven.
It begins with a moist, warmly spiced pumpkin cake made with oil rather than butter. A lightly sweetened cream cheese layer runs through the middle, and the entire cake is covered with thick, buttery cinnamon crumbs.
The contrast is what makes it so good. The pumpkin cake is soft, the cream cheese filling is smooth, and the crumb topping bakes into crunchy little clusters on top.
It is rich enough to serve as dessert but still perfectly acceptable with a cup of coffee in the morning. At least, that is what we are calling it.
A Cozy Fall Coffee Cake for a Smaller Household
Many coffee cake recipes are made in a 9×13-inch pan. That is wonderful when you are feeding a crowd, but with a smaller family, it can take approximately 80 years to finish the thing.
This recipe is made in a 9×9-inch pan instead. It still gives you nine generous pieces—or twelve smaller ones—without leaving an enormous cake sitting on the counter for the rest of the season.
The smaller pan also creates a nice, substantial coffee cake with distinct layers of pumpkin cake, cream cheese, and buttery crumbs.
Why You’ll Love This Pumpkin Cream Cheese Coffee Cake
- The pumpkin cake is moist and soft without being heavy.
- Oil keeps the cake moist longer than butter.
- The cream cheese filling creates a distinct creamy layer.
- The thick cinnamon crumb topping adds texture.
- It is made in a convenient 9×9-inch pan.
- It works for breakfast, brunch, an afternoon treat, or fall dessert.
- No glaze is necessary—the cake is plenty flavorful and sweet as it is.
The Secret to the Crumb Topping
This is not a dry dusting of streusel. It is a proper, buttery crumb topping made with melted butter, flour, brown sugar, and cinnamon.
A full stick of melted butter thoroughly moistens the flour and brown sugar, making the crumb mixture easy to press into substantial pieces. Those pieces hold their shape in the oven and bake into thick, buttery, crunchy crumbs.
Chilling the crumb mixture while you prepare the other layers also helps the pieces hold their shape in the oven.
Tips for Making the Best Pumpkin Coffee Cake
Use pure pumpkin puree
Be sure to use plain pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices and will change the recipe.
Use softened cream cheese
Allow the cream cheese to soften completely before mixing the filling. Cold cream cheese can leave small lumps and will be more difficult to spread over the pumpkin batter.
Add the top layer of batter in dollops
The pumpkin batter is fairly thick. Spoon the second half over the cream cheese in small dollops before gently spreading it. This makes it easier to cover the filling without pulling the layers together.
It does not need to look absolutely perfect. The crumb topping will cover the top, and it will all look lovely once it is baked.
Let the cake cool before cutting
The cream cheese layer continues to set as the coffee cake cools. Cutting it too soon can cause the center to look underdone, even when the cake has baked properly.
Serving Suggestions
Serve this pumpkin coffee cake at room temperature or slightly warm. It is lovely with coffee or tea and would make an easy addition to a fall breakfast or brunch.
It is also rich enough to serve as a simple dessert after dinner. It really does not need a glaze, frosting, whipped cream, or anything else added to it. Between the cream cheese layer and the buttery crumbs, there is already plenty going on—in the best possible way.
How to Store Pumpkin Cream Cheese Coffee Cake
Because the cake contains a cream cheese filling, cover and refrigerate any leftovers. It will keep well in the refrigerator for up to four days.
For the best texture, let an individual piece sit at room temperature briefly before serving, or warm it for a few seconds in the microwave.
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Harvest Pumpkin Cream Cheese Coffeecake
Ingredients
Method
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir with a fork until all ingredients are evenly moistened and the mixture holds together when pressed.
- Gently press together portions of the mixture with your hands, then break them apart to create a combination of small and large crumb.
- Refrigerate the crumb topping while preparing the filling and cake batter.
- Beat the softened cream cheese and sugar until smooth.
- Add the egg yolk and vanilla. Mix just until everything is thoroughly combined.Set aside.
- Preheat oven to 350℉
- Grease a 9×9 baking pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and all spices.
- In a separate bowl, whisk together the pumpkin mixture. Fold gently just until no dry streaks remain. Do not overmix.
- Spread half of cake batter in pan.
- Spoon cream cheese layer over the batter and smooth.
- Drop remaining cake batter over cream cheese layer in small spoonfulls. Carefully spread the batter over cream cheese.
- Remove the crumb mixture from refrigerator. Break it into generous pieces and spread them evenly over cake. Do not press them into the batter.
- Bake 50-60 minutes, or until the cake is set and toothpick comes out clean.
- Place the pan on a wire rack and let cool completely before cutting. The cream cheese layer will finish setting up as it cools.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Full-fat block-style cream cheese will produce the best filling.
- The full stick of melted butter creates a a rich crumb mixture that is easy to form into pieces
- Cool the cake completely before slicing so cream cheese layer sets properly.
- Store leftovers covered in the refrigerator for up to four days.
My family and I hope you enjoy this special fall treat as much as we do!
from my hearth to yours,
Becky
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