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Pumpkin Pie Coffeecake

  • Author: Chew Out Loud
  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 25 mins
  • Yield: 16-20 1x
  • Category: breakfast, brunch

Description

This Pumpkin Pie Coffeecake is like a pumpkin pie layered inside a spice cake. There’s no coffee cake moister or pumpkinier.


Scale

Ingredients

  • For the Streusel Topping:
  • 1/3 cup butter, cold and cut into pieces
  • 1 cup brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 cup chopped pecans or walnuts
  • For the Pumpkin Filling:
  • 1 (15oz) can pure 100% pumpkin
  • 3/4 cup sugar
  • 1/2 tsp table salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup evaporated milk
  • For the Cake:
  • 1/2 cup butter, softened but not melty
  • 2/3 cup sugar
  • 3 large eggs, room temp
  • 1 tsp pure vanilla
  • 1 cup whole plain Greek yogurt
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder

Instructions

  1. Make the Streusel ahead: Combine all streusel ingredients in a bowl and use clean fingers or a pastry cutter to work the mixture into texture of chunky damp sand. There should be bits and pieces of butter/nut chunks still present. Cover and chill until ready to use.
  2. Make the Pumpkin Filling: In a bowl, whisk together the filling ingredients until well incorporated and smooth. Set aside.
  3. Make the Cake: Grease a 9×13 baking pan and preheat oven to 325F with rack on lower middle position. Set aside. In the bowl of a stand mixer fitted with paddle attachment, cream the butter and and sugar together until light and fluffy. Add eggs one at a time, beating to combine in between. Add vanilla and beat to combine. Add yogurt and beat just until incorporated.
  4. In a separate bowl, combine all dry cake ingredients (flour, baking soda, baking powder) and whisk to combine well. Using a rubber spatula, fold dry flour mixture with the egg/yogurt mixture just until combined; don’t over mix.
  5. Spread at least half of the cake batter into prepared cake pan, smoothing out to corners evenly. Spread pumpkin filing evenly over this (will be thick; it’s ok if a little gets combined with batter. I use damp fingers if spatula is sticky.) Spread remaining cake batter over the pumpkin filling. It might be a thin layer, which is ok. Sprinkle streusel topping evenly over top of entire cake.
  6. Bake for 50-60 minutes or just until a toothpick inserted in the cake portion of the center comes out almost clean. Let cool completely before cutting.

Notes

This cake is easier to cut after its been chilled. If you have time, cover and chill before serving. We think it tastes best chilled, too 🙂