Pumpkin Coffee Cake

Think pumpkin bread base, a light and creamy mascarpone filling, all topped with a brown sugar and butter streusel – yeah this pumpkin coffee cake is quite possibly my perfect fall cake.

What is streusel?

Streusel is similar to the crumb topping you would find on a coffee cake but it is usually a bit thicker and slightly less crumbly. Almost like sugar cookie dough that gets crumbled on top and bakes into little crunchy crumbly bits. Streusel is simply made from flour, sugar, butter, and vanilla – of course you can add salt and/or lemon zest for a little extra flavor! I made this one with brown sugar to add a little extra warmth to the cake.

Why are coffee cakes called coffee cakes?

This concept has always been so funny to me because in Germany basically all cakes are consumed with a side of coffee. But technically the name coffee cake in the US refers to cakes that are meant to be eaten with coffee! Most people now think of them as a cake with some sort of middle butter and sugar layer and then a streusel or crumb topping.

Pumpkin Purée vs Pumpkin Pie filling

It is SO important that when you are making this cake you use, pure pumpkin purée and not pumpkin pie filling. Pumpkin pie filling has many other ingredients added into it that won’t work in this cake. Just double check the cans before you leave because they can look very similar!

Should I refrigerate this cake?

Because of the mascarpone filling, I recommend storing leftovers in an airtight container in the fridge. However, it tastes best at room temperature or a little warm so take it out of the fridge an hour before you plan to server or pop it in the microwave for 10-15 seconds.

Tips for making Pumpkin Coffee Cake

• Be sure to prep the mascarpone filling and the streusel before starting on the cake. Because this cake uses both baking soda and baking powder, you want to get it in the oven as soon as possible after baking.
• Allow the mascarpone to come to room temperature before trying to stir it together with the sugar and other ingredients, this will give you a soft consistency without having to whip air into it with a mixer.
• If you don’t have premixed pumpkin pie spice, this is a great pumpkin spice recipe to make your own!
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter. Don’t be like me and have your butter too cold, in this case, too soft is better than too firm.
• If you don’t have a 9″ springform pan, a regular 9″ metal cake pan will work too!
• This cake can be difficult to tell when it is finished baking, but if a toothpick is inserted in the center, just make sure no raw cake batter comes out with it. It should still have a wobble in the center when you take it out.
• Let the cake cool for 10 minutes before releasing the spring form so that it has a chance to set slightly.

Additional Pumpkin Recipes to try!

• Mini Pumpkin Spice Donuts
• Pumpkin Swirl Cheesecake
• Pumpkin Buchteln | Pumpkin Yeast Rolls

Ingredients for Pumpkin Coffee Cake

• Butter: Butter adds moisture and richness to this pumpkin cake base as well as the streusel.
• Sugar: White granulated sugar is used in the mascarpone layer and the cake batter. And dark brown sugar is used in the streusel.
• Salt: Salt helps balance out all of the sweetness in the cake and enhances the flavors.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the cake and the streusel.
• Pumpkin Pie Spice: This is one of the few spice combos I buy premixed because it is just so much easier but you can always make your own!
• Mascarpone: Mascarpone is used as part of the filling of this cake to make a delicious, moist and creamy center. I haven’t tested any alternatives but I believe cream cheese would work as well.
• Greek yogurt: Full Fat greek yogurt is mixed with the mascarpone layer to add a slight tang which balances out the pumpkin and lightens the mascarpone.
• All Purpose Flour: Any all purpose flour will work for this pumpkin cake! I have not yet tried any other flours with this recipe – the flour is in both the cake base as well as the crumb topping.
• Baking Powder: Baking Powder helps the cake rise so ensure that it is not expired.
• Baking Soda: Both baking powder and baking soda are needed to give this cake the right rise and texture so be sure it isn’t expired.
• Eggs: I use standard large eggs from the store.
• Pumpkin Purée: As mentioned in the FAQ section, be sure to get pumpkin purée and not pumpkin pie filling – they aren’t the same!

How to make a Pumpkin Crumb cake?

• Preheat the oven to 350 F and place a rack in the center of the oven.

Make the Streusel

• In a medium bowl whisk together the flour and brown sugar sugar. Then add in the butter and vanilla.
• Rub the butter into the dry ingredients using a fork until all of the butter has been fully mixed in.

Mascarpone Layer

• In a medium mixing bowl, add in the room temperature mascarpone along with the egg yolk, sugar, vanilla, and greek yogurt.
• Use a spoon or rubber spatula to stir together and set aside.

Assemble and Bake the Cake

• Line a 9″ springform pan with parchment paper or a baking spray with flour in it.
• In the bowl of a stand mixer, cream together the butter, sugar, salt, vanilla, and pumpkin pie spice with the paddle attachment until smooth and a little fluffy. About 2 minutes on medium speed.
• Add in the 3 eggs, scrape the sides and bottom of the bowl and mix again.
• It’s ok if the mixture looks a little split or curdled during this process.
• Finally add in the pumpkin and mix once more.
• Dump in the flour, baking soda, and baking powder and mix just briefly on low speed until fully combined.
• Pour the pumpkin cake batter into the lined springform pan. Use a rubber spatula to level out the surface of the cake.
• Dollop the mascarpone filling over the top and gently spread it out into an even layer.
• Sprinkle the streusel over the mascarpone layer.
• Place the cake into the preheated oven and bake for 35 minutes. Rotate the cake 180 degrees and bake for 35 more minutes.
• Insert a tooth pick into the center, if it comes out with cake batter on it, bake for another 5-10 minutes. The cake will still have a slight wobble when fully baked.
• Once baked, remove from the oven and leave to cool for 10 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring.
• Ideally allow the cake to cool for at least 30 more minutes before cutting into and serving.
• To serve, optionally top with a dusting powdered sugar.