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–+ servings
Pumpkin Spice Coffee Cake

Irresistible Pumpkin Spice Coffee Cake with Creamy Filling

This Pumpkin Spice Coffee Cake is a delightful treat, combining warm spices and creamy filling for a perfect autumn dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sugar can substitute with coconut sugar
  • 1 cup Brown Sugar can replace with white sugar
  • 1 teaspoon Salt kosher or sea salt
  • 2 cups All-Purpose Flour use gluten-free blend for gluten-free version
  • 1 cup Butter can substitute with unsalted margarine
  • 2 teaspoons Pumpkin Spice can substitute with individual spices
  • 1 tablespoon Baking Powder ensure it's fresh
  • 3 Eggs or use flax eggs for vegan
  • 1 cup Sour Cream can use plain Greek yogurt
  • 1 cup Pumpkin Puree can use homemade or canned
  • 2 teaspoons Vanilla or almond extract
For the Cream Cheese Filling
  • 8 ounces Cream Cheese or vegan cream cheese
  • 1 cup Powdered Sugar can use monk fruit sweetener
For the Drizzle
  • 2 tablespoons Milk can use almond or oat milk

Equipment

  • Springform pan
  • mixing bowls
  • whisk
  • Spatula
  • Refrigerator
  • Oven

Method
 

Preparation
  1. Prepare the Crumble: In a medium bowl, mix crumble ingredients until they resemble coarse crumbs. Refrigerate for at least 30 minutes.
  2. Make Dry Mixture: In a separate bowl, whisk together all-purpose flour, salt, baking powder, and pumpkin spice.
  3. Combine Wet Ingredients: Whisk the eggs until fluffy, then blend in sugar, softened butter, sour cream, pumpkin puree, and vanilla extract until smooth.
  4. Mix Ingredients: Gradually add half of the dry mixture into the wet ingredients, blending gently. Then add the remainder and mix until just combined.
  5. Cream Cheese Filling: Beat the cream cheese with powdered sugar and egg until smooth.
  6. Layer Cake in Pan: Pour half the batter into a greased springform pan, spoon the cream cheese filling over it, and top with remaining batter and chilled crumble.
  7. Bake: Preheat your oven to 350°F (175°C) and bake for 40-45 minutes until a toothpick comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Store leftover cake wrapped in plastic for up to 4 days or freeze for up to 3 months.

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