Our favorite time of the year is when the colors start changing, the weather cools down and the autumn flavors begin to shine. Now, in Houston, we don’t get much color changing or weather cooling, but we can have the autumn flavors! Since Starbucks rolled out their PSL, I guess that gives us all permission to go fall crazy even if it is still 80-90 degrees outside. We loveeeee desserts as you might already know and this fall we thought what better way to be prepared for all the fall festivities than to experiment and try a whole bunch of yummy fall dessert recipes?! We are definitely alllll about it and we can’t wait to share our recipe fails or successes with you guys. To be honest, we are not your “expert bakers”- we are definitely just mediocre baking girls that love to experiment and see what the treats turn out to be! So our first pick for our Fall Recipe Series is….. Pumpkin Cream Cheese Coffee Crumble Cake!!!! It is indulgent, scrumptious, and absolutely gives us all of the fall feels. Get ready guys, this one is a must!
our little puppy helpers are the cutest
So we basically were immediately drawn to this dessert when we were searching for one. Who doesn’t love coffee cake?! It is so moist and decadent. The perfect treat! Then you put pumpkin in it??? YES! Incredible!
The bottom layer is cake, the middle layer is cream cheese filling and the top layer is more CAKE!
I mean….. oh my gosh!
It was everything we wanted… and more! We’re so glad we made this cake and we truly enjoyed it! Every single part came out perfectly. It’s definitely great for breakfast or brunches during your fall festivities. You need to make this one, it will be a show stopper!
Ingredients
For Crumb Topping:
¾ cup flour
1 tsp ground cinnamon
4 tbsp sugar
4 tbsp light or dark brown sugar
6 tbsp unsalted butter- cold and cut into small cubes
For Cream Cheese Filling:
8 oz. cream cheese softened
4 tbsp sugar
1 tsp vanilla
1 egg white
For Pumpkin Cake:
1 ¾ cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp pumpkin pie spice
1 tsp cinnamon
1 egg
1 egg yolk
2/3 cup brown sugar
1/3 cup sugar
1 cup pumpkin puree
½ cup vegetable oil
½ cup plain Greek yogurt
1 ½ tsp vanilla
For the Glaze:
3/4 cup powdered sugar
1-2 tbsp Half and Half
Instructions
Make the crumble: In a bowl stir together flour, sugar, brown sugar and cinnamon. Add chilled cubed butter and using a fork press to combine evenly and create large crumbs. Set in the fridge until ready to use.
Preheat the oven to 350 F. Grease 9 inch pan and set aside until ready to use.
Cream cheese filling: In a medium bowl beat together softened cream cheese and sugar until creamy. Mix in egg white and vanilla just to combine. Set aside. Make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
Make the cake: Toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt, and vanilla to combine evenly.
Add dry ingredients and mix to combine.
Make the glaze: Stir together the powdered sugar and half and half until it’s unified in an icing consistency.
Assembling the cake: Pour half of the pumpkin cake batter into the pan, spoon cream cheese filling on the top center. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes (until the toothpick inserted in the center comes out clean, a few moist crumb is OK) Start checking after 40-45 minutes because if you bake it too long the cake will be dry.
After 30 minutes of cooling the cake, drizzle the glaze on top.
Then just serve and DIG IN!
We hope you enjoy this cake as much as we do! Let us know if you try it out and how you made it! If you have any more great fall recipe ideas, shoot them our way!