Pumpkin Pie Coffee Cake with Cream Cheese and Crumb Topping
This tender coffee cake combines the warm spices and creamy texture of pumpkin pie with the crumbly comfort of coffee cake. A buttery crumb base holds a rich filling made with cream cheese, canned pumpkin, and classic fall spices like cinnamon and nutmeg. The reserved crumb mixture creates a delightful topping that adds texture contrast. Perfect for autumn breakfast gatherings, holiday brunches, or afternoon coffee breaks. The springform pan makes for easy removal and elegant presentation, while the combination of sour cream in the base and cream cheese in the filling ensures every bite is moist and flavorful.
Ingredients
- 2 ¼ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- ¾ cups sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cups unsalted butter, cold and cubed
- 1 large egg
- ¾ cups sour cream
- 1 teaspoon vanilla
- 8 oz cream cheese
- 2 cups pumpkin, canned
- ¼ cup sugar
- 2 large eggs
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pinch salt
Instructions
- 1
Combine flour, sugar, baking soda, baking powder, and salt in a large bowl
- 2
Cut cold cubed butter into flour mixture using fingers until mixture forms pea-sized lumps
- 3
Reserve 3/4 cup of the mixture for topping
- 4
Combine sour cream, egg, and vanilla in a separate bowl then stir into flour-butter mixture until loose dough forms
- 5
Pack dough into springform pan with even thickness on bottom and press about 1 inch up the sides
- 6
Mix cream cheese, pumpkin, eggs, sugar, and spices with hand mixer in medium bowl
- 7
Pour pumpkin mixture into coffee cake shell
- 8
Sprinkle reserved crumb mixture on top
- 9
Bake at 350°F for 55-60 minutes until center is set and browned around edges
- 10
Cool on wire rack for 10 minutes then remove from pan
Tips
Use plastic wrap on your fingers if the dough is too sticky when pressing into the pan
Make sure cream cheese is at room temperature for easier mixing and smoother filling
Test doneness by gently shaking the pan - the center should be just set but not jiggly
Good to Know
Cover and refrigerate up to 3 days
Can assemble up to 1 day ahead before baking
Best served at room temperature or slightly warm
Common Mistakes
Don't overmix the dough to avoid tough texture
Ensure butter stays cold during mixing for proper crumb formation
Don't overbake or filling will crack and become rubbery
Substitutions
Gluten-Free Swaps
may need extra binding
General Alternatives
slightly different flavor profile
FAQ
Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin, but make sure to drain excess moisture or the filling will be too wet.
What if I don't have a springform pan?
Use a regular 9-inch round cake pan lined with parchment paper, though removal will be trickier.
How long will this keep in the refrigerator?
Covered tightly, this coffee cake will stay fresh for up to 3 days in the refrigerator.