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Pumpkin Pie Coffee Cake

Macheesmo Recipe by
(41 reviews)
Pumpkin Pie Coffee Cake
  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 12
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Pumpkin Pie Coffee Cake

A nice soft coffee cake filled with a creamy pumpkin pie filling. Perfect for the holidays!

Ingredients

2 1/4
cups all-purpose flour
3/4
cups sugar
1/2
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
3/4
cups unsalted butter, cold and cubed
1
large egg
3/4
cups sour cream
1
teaspoon vanilla
8
ounces cream cheese (filling)
2
cups pumpkin, canned (filling)
1/4
cup sugar (filling)
2
large eggs (filling)
1
teaspoon cinnamon (filling)
1/4
teaspoon nutmeg (filling)
1
pinch salt (filling)

Directions

  • 1 Combine flour, sugar, baking soda, baking powder, and salt in a large bowl.
  • 2 Cube cold butter and then cut butter into flour mixture using fingers until it's in pea-sized lumps.
  • 3 Reserve 3/4 Cup of the mixture for a topping later.
  • 4 In a separate bowl, combine sour cream, eggs, and vanilla. Then stir that into the flour-butter mixture. Stir together until it forms a loose dough.
  • 5 Pack loose dough into a springform pan. Try to get an even thickness on the bottom and press the dough about 1 inch up the sides. If your fingers are sticking badly to the dough, use plastic wrap to help shape it.
  • 6 In a medium bowl, use a hand mixer to mix together cream cheese, pumpkin, eggs, sugar, and spices. Pour pumpkin mixture into the coffee cake shell.
  • 7 Sprinkle on reserved crumb for a topping.
  • 8 Bake coffee cake at 350°F for 55-60 minutes until center is set and it's browned around the edges.
  • 9 Remove and let cool on a wire rack for 10 minutes. Remove the cake from the springform pan and serve or let cool to room temperature and store in the fridge!
See Step By Step

Step By Step  

Pumpkin Pie Coffee Cake

As prepared by Macheesmo,

What’s better than a warm slice of coffee cake on a crisp fall day?


Seriously. Do you know the answer?

I do.

The answer is a warm slice of coffee cake that’s been filled with a creamy pumpkin pie filling. Pumpkin Pie Coffee Cake is as good, if not better, than you are thinking it might be.

The good news is that it’s also a lot easier to make than you might think.

To start the cake, just mix together all of the dry ingredients and then add your cold, cubed butter.

Cold cubed butter

Use your (clean) hands to work the butter into the flour mixture until it resembles pea-sized lumps. It should look kind of like a coarse meal.

Once this is mixed together, scoop out about ¾ of a cup so you can use it as a topping for your cake at the end.

In a separate bowl, whisk together the sour cream, eggs, and vanilla. Then add the liquid to the dry mix and stir until it’s combined. It should form kind of loose dough that will stick together if you press on it.

Loose dough

Take this loose dough and press it into your spring form pan. You don’t necessarily have to have a spring form pan for this cake to work, but it definitely adds to the “WOW” factor and makes it easier to cut and serve.

Any deep baking dish would work though.

Press the dough into an even layer on the bottom of the pan and work it about an inch up the sides of the pan. As the dough warms up a bit, it will get sticky and hard to shape. If that happens, just use some plastic wrap to help shape it.

Shaped dough

Now for the filling! This is about as easy as pumpkin pie filling gets. To start, you’ll need some delicious pumpkin!

Pumpkin filling

One note on this: Be sure to purchase 100% pumpkin. Don’t get the canned pumpkin pie filling. Once you have the real stuff, use a hand mixer to blend it with some cream cheese, a few eggs, and various spices.

Then just pour it right into your coffee cake shell!

Filling poured in

Sprinkle on the reserve crumble that you saved from earlier and bake this cake/pie thing for 55-60 minutes at 350 degrees.

When it’s done, the edges will be a golden brown and the center should be mostly set.

Pumpkin Pie Coffee Cake done

Let this cool on a wire rack for about 10 minutes. Then you should be able to pop off the spring form pan and just be left with this wonderful looking cake.

Pumpkin Pie Coffee Cake on cooking rack

Slicing into it is a real treat. It’s fun to see this nice thick layer of pumpkin custard on top of a soft and rich coffee cake.

Pumpkin Pie Coffee Cake with slice out

This will be no surprise to you, but this is really good with a cup of coffee or tea. It’s equally good with a scoop of ice cream.

Heck. You could probably get away with eating it for breakfast!

More Pumpkin Pie Recipes





Nick tries to have a piece of pumpkin pie at least once a day during the month of November, so it’s important for him to hide it in other foods! Check out his blog, Macheesmo, and his Tablespoon profile!
See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
377.6
Daily Value
Total Fat
22.4g
34%
(
Saturated Fat
13.1g
65%
)
Cholesterol
105.3mg
35%
Sodium
286.5mg
12%
Total Carbohydrate
39.4g
13%
(
Dietary Fiber
1.9g
8%
,
Sugars
19.2g
)
Protein
6.0g
Daily Value*:
Vitamin C
3.10%
3%
Calcium
7.60%
8%
Iron
11.20%
11%
*Percent Daily Values are based on a 2,000 calorie diet.
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