photo of a pumpkin coffee cake with crumble topping and icing on a metal cake plate with sunflower and plaid fabric |pumpkin coffee cake, fall coffee cake, iced pumpkin coffee cake by rosevine cottage girls

Pumpkin Coffee Cake

Need a delicious recipe for your fall get together- or to go with a hot cup of coffee? We have just the thing! Pumpkin coffee cake, this recipe is super moist not too sweet, and loaded with all of those pumpkin spice flavors we know and love! It would be perfect with a mug of hot coffee or tea for breakfast, after a good meal for dessert, to entertain friends or family. It is fantastic no matter how you serve it. 

Do Coffee Cakes Contain Coffee?

Rarely but sometimes they can. This does not. 

What Is The Difference Between Cake And Coffee Cake?

A normal cake is more soft and moist. It has smaller crumbs than a coffee cake. 

Why is Coffee Cake Called A Coffee Cake?

It is called coffee cake because it is usually served with coffee or tea

Can You Make Coffee Cake From Scratch?

Yes! And we are about to show you how now.

Do I have to use organic ingredients?

No, you don’t. Replace them measure for measure with regular ingredients.

Can You Make It Gluten-Free?

We have never tried it but I would give it a try. If you are going to do it for a special event, practice first. 

Do I Have To Use Cream Cheese?

No, you don’t. You can omit the cream cheese if you don’t like it. You can also use a soft chevre cheese prepared like the cream cheese or if you don’t want that just leave it plain. We really love the cream cheese in it but do what you like. That is what baking is all about. 

Pumpkin Coffee Cake Recipe

For Crumb Topping:

¾ cup organic all-purpose flour
1 Teaspoon organic ground cinnamon
4 Tablespoons raw sugar
4 Tablespoons light brown sugar
6 -Tablespoon melted grass-fed butter

For Cream Cheese Filling:

8 oz. Softened cream cheese
4 Tablespoons raw sugar
1 teaspoon organic vanilla
1 egg white

For Pumpkin Coffee Cake:

1 ¾ cups organic all-purpose flour
1 Teaspoon non-aluminum baking powder
1 Teaspoon baking soda
¼ Teaspoon Himalayan pink salt
1 Teaspoon pumpkin pie spice
1 Teaspoon organic cinnamon
A free-range egg (or regular egg)
1 egg yolk
2/3 cup light brown sugar
1/3 cup raw sugar
1 Cup organic pumpkin puree
½ Cup oil
½ Cup plain sour cream
1 ½ Teaspoon vanilla (try our recipe)
1/8 Teaspoon organic nutmeg
1/8 Teaspoon organic allspice

For the Pumpkin Coffee Cake Glaze:

3/4 cup powdered sugar
1-2 Tablespoons cream

Collage of pumpkin coffee cake, pumpkin cream cheese coffee cake, iced pumpkin coffee cake recipe by rosevine Cottage Girls

Directions:

Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and grease the sides of the pan. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, set aside. In an electric mixer, mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, sour cream, and vanilla to combine evenly. Add dry ingredients and mix to combine.

To make crumbles: Stir together flour, sugar, brown sugar, and cinnamon in a medium-size bowl. Add melted butter and stir until large crumbs form. Refrigerate until you are ready to use them

To make the filling: Place cream cheese in an electric mixer beat until creamy. Add egg white and vanilla and mix until just combined. Stick it in the refrigerator until you are ready to use it.

Pour half of the batter in the pan and smooth, spoon cream cheese filling on the top and smooth. Pour remaining pumpkin cake batter, smooth the top, sprinkle with the crumb topping and bake 45-55 minutes or until a toothpick comes out clean.

After 20 minutes run a thin knife or spatula around the cake, release the ring from the springform pan and remove it.

To make the glaze: stir together powdered sugar and cream. Drizzle over the cake.

 

Print Your Recipe Here

Pumpkin Coffee Cake

photo of a pumpkin coffee cake with crumble topping and icing on a metal cake plate with sunflower and plaid fabric |pumpkin coffee cake, fall coffee cake, iced pumpkin coffee cake by rosevine cottage girls
Cook Time 55 minutes
Total Time 55 minutes

Ingredients

  • For Crumb Topping:
  • ¾ Cup organic all-purpose flour
  • 1 Teaspoon organic ground cinnamon
  • 4 Tablespoons raw sugar
  • 4 Tablespoons light brown sugar
  • 6 - Tablespoon melted grass-fed butter
  • For Cream Cheese Filling:
  • 8 oz. Softened cream cheese
  • 4 Tablespoons raw sugar
  • 1 teaspoon organic vanilla
  • 1 egg white
  • For Pumpkin Coffee Cake:
  • 1 ¾ Cups organic all-purpose flour
  • 1 Teaspoon non-aluminum baking powder
  • 1 Teaspoon baking soda
  • ¼ Teaspoon Himalayan pink salt
  • 1 Teaspoon pumpkin pie spice
  • 1 Teaspoon organic cinnamon
  • 1 free range egg
  • 1 egg yolk
  • 2/3 Cup light brown sugar
  • 1/3 Cup raw sugar
  • 1 Cup organic pumpkin puree
  • ½ Cup oil
  • ½ Cup plain sour cream
  • 1 ½ Teaspoon vanilla (try our recipe)
  • 1/8 Teaspoon organic nutmeg
  • 1/8 Teaspoon organic allspice
  • For the Glaze:
  • 3/4 cup powdered sugar
  • 1-2 Tablespoons cream

Instructions

  1. Preheat the oven to 350 F.
  2. Grease 9-inch springform pan, line the bottom with parchment paper and grease the sides of the pan.
  3. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, set aside.
  4. In an electric mixer, mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, sour cream, and vanilla to combine evenly.
  5. Add dry ingredients and mix to combine.
  6. To make crumbles: Stir together flour, sugar, brown sugar, and cinnamon in a medium-size bowl. Add melted butter and stir until large crumbs form. Refrigerate until you are ready to use them
  7. To make the filling: Place cream cheese in an electric mixer beat until creamy. Add egg white and vanilla and mix until just combined. Stick it in the refrigerator until you are ready to use it.
  8. Pour half of the batter in the pan and smooth, spoon cream cheese filling on the top and smooth. Pour remaining pumpkin cake batter, smooth the top, sprinkle with a crumble topping, and bake 45-55 minutes or until a toothpick comes out clean.
  9. After 20 minutes run a thin knife or spatula around the cake, release the ring from the springform pan and remove it.
  10. To make the glaze: stir together powdered sugar and cream. Drizzle over the cake.

 

 

Connect with the Rosevine Cottage Girls, claim you copy, sign up for our mailing list

[yikes-mailchimp form=”2″]

Skip to Recipe
Scroll to Top