This is the type of crumb cake that screams Autumn! The pumpkin flavor is subtle and not overpowering. The cream cheese adds a yummy richness and the glaze an extra zing of sweetness. It all works well together!
Pumpkin Cream Cheese Coffee Cake
Ingredients
- Crust
- 1 and 1/2 cups graham cracker crumbs
- 1 T. white sugar
- 6 T. melted butter
- Cheesecake
- 16 ounces softened cream cheese
- ½ cup + 2 tablespoons sugar
- 1 tsp. vanilla
- 2 eggs
- ½ cup + 2 tablespoons canned pumpkin puree
- ½ teaspoon cinnamon
Crumb topping
- ½ cup light brown sugar packed
- ½ cup flour
- ¼ cup quick cooking oats
- ¼ teaspoon cinnamon
- ¼ cup butter softened
- 1 tsp. vanilla
Glaze
- 1 cup confectioners sugar
- a few tsp of milk
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8 x 8 baking pan with nonstick foil.
- Combine crust ingredients and press into pan.
Cheese fiiling
- Beat cream cheese, sugar, and vanilla.
- Add eggs.
- Add pumpkin and cinnamon.
- When smooth, spread on crust.
Crumbs
- Mix all ingredients until crumbs form. Sprinkle on top.
- Bake 55-60 mins.
- Cool and chill in fridge.
Glaze
- Mix sugar with a little bit of milk. Add milk slowly until right consistency!
- Drizzle on top!
Adapted from Chelsea’s Messy Apron
Cynthia Crawley says
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