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Tender Pumpkin Coffee Cake with Cream Cheese Filling and Pecan Crumble

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A tender pumpkin coffee cake featuring a luscious cream cheese filling and a crunchy pecan crumble topping, perfect for cozy mornings or casual gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup granulated sugar (200 grams)
  • ½ cup packed brown sugar (110 grams)
  • ½ cup vegetable oil (120 ml) or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree (245 grams), canned or homemade
  • ½ cup buttermilk (120 ml) or milk + 1 teaspoon lemon juice
  • 8 ounces cream cheese (225 grams), softened
  • ⅓ cup granulated sugar (65 grams)
  • 1 large egg yolk
  • ½ teaspoon pure vanilla extract
  • ½ cup chopped pecans (60 grams)
  • ¼ cup packed brown sugar (55 grams)
  • ¼ cup all-purpose flour (30 grams)
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter (57 grams), cold and cut into small cubes

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line with parchment paper.
  2. Make the pecan crumble topping: In a medium bowl, combine chopped pecans, brown sugar, flour, and cinnamon. Add cold butter cubes and use a pastry cutter or fingers to mix until coarse crumbs form. Refrigerate while preparing batter.
  3. Mix dry ingredients for cake: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Combine wet ingredients: In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree. Add buttermilk and mix until combined.
  5. Gradually fold dry ingredients into wet mixture with a spatula, being careful not to overmix. Batter should be thick but pourable.
  6. Prepare cream cheese filling: Beat softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
  7. Layer the cake: Pour half the pumpkin batter into the prepared pan and smooth out. Spoon cream cheese filling evenly over batter, avoiding edges. Gently spread remaining batter over cream cheese layer; it won’t completely cover it.
  8. Sprinkle pecan crumble topping evenly over the top layer of batter.
  9. Bake for 45-50 minutes, starting to check at 40 minutes by inserting a toothpick into the cake (not the cream cheese). Toothpick should come out with a few moist crumbs but no wet batter.
  10. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing to allow the cream cheese filling to set.

Notes

Do not overmix the batter to keep the cake tender. Use softened cream cheese for a smooth filling. Keep butter cold for the crumble topping to achieve a crumbly texture. Rotate pan halfway through baking for even cooking. Tent with foil if cream cheese filling bubbles or browns too much. The cake can be made gluten-free or dairy-free with appropriate substitutions.

Nutrition

Keywords: pumpkin coffee cake, cream cheese filling, pecan crumble, fall dessert, easy pumpkin cake, cozy breakfast, pumpkin spice cake

Find it online: https://morselora.com/tender-pumpkin-coffee-cake-recipe-easy-homemade-cream-cheese-filling-pecan-crumble/