Hey you, cottage cheese lovers! We’re back with recipe number 3 in the pumpkin series –– Cottage Cheese Pumpkin Coffee Cake. Now, it’s time to level with you guys. This cake is not your everyday pumpkin treat and it’s not a “healthy” or “fitness goals” kind of cottage cheese recipe. But, we believe that life is all about balance. And us two ladies were craving a good, ol’ fashioned coffee cake for the middle of fall. This cake is cozy, decadent, and just waiting to make its debut at your next breakfast or brunch.

Why Cottage Cheese in Crumb Cake? 🤔

Now, we know what you’re thinking…cottage cheese in a coffee cake? Sounds a little out there, right? But did we steer you wrong when we added it to the pumpkin sausage pasta last week? Nope.

In this situation, cottage cheese keeps the cake incredibly moist and gives it this lovely, tender texture. It’s the secret ingredient that takes this pumpkin crumb cake from good to next level.

Stack of cottage cheese pumpkin coffee cake.

The Crumb Topping of Your Dreams 🍁

Let’s be honest—we all know that a good crumb topping is what makes coffee cake. Picture this: a thick, dense pumpkin cake topped with a generous layer of brown sugar and cinnamon crumble. Every bite has that perfect combo of cozy fall spices and buttery crunch. We like to think of this cake as the ultimate fall comfort food, perfect for pairing with a hot coffee or tea on a chilly morning. ☕️

While this recipe may seem a little similar to the pumpkin streusel muffins that we kicked the series off with, these are way different. The muffins have more of a light and healthy-ish vibe to them.

Top Tier Ways to Enjoy This Coffee Cake

After you let it cool for a minutes, we highly recommend digging into a big slice a la carte. Just to get the full effect. But, if it survives the first few hours on the kitchen counter, here’s how we’ve been digging in:

Warm and Cozy: Pop a slice in the toaster oven for a few seconds to warm it up—this brings out all the pumpkin and spice flavors, and the crumb topping tastes like it’s fresh out of the oven. So comforting!
With a Little Extra Something: If you’re feeling fancy, try adding a dollop of whipped cream or even a scoop of vanilla ice cream. Is it a little over the top? Maybe. But this whole coffee cake is over the top so we’re rolling with it.
Perfect with Coffee or Tea: This cake is made for pairing with a warm drink. Grab a mug of your favorite coffee, a chai latte, or a cozy herbal tea. The flavors just work together like magic.

The Perfect Brunch Treat

This crumb cake is all about celebrating fall in the most delicious way possible. It’s not exactly “light” or “healthy,” but life is about balance. When you want to bake something comforting and just a little bit decadent, this coffee cake is exactly what you need. It’s perfect for sharing with friends, bringing to a fall brunch, or just enjoying on an autumn day – the clear blue sky or the rainy and dreary kind – it matters not.

So, the next time you’re in the mood for something sweet and pumpkin-y, give this Cottage Cheese Pumpkin Crumb Cake a try. It’s warm, cozy, and practically begging to be enjoyed with someone you love (or just by yourself, because it’s too good not to!). Be sure to leave a comment and let us know what you think!

Cottage Cheese Pumpkin Coffee Cake

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This cottage cheese coffee cake is dense, moist, and flavored with warm pumpkin spices. Add the maple drizzle to the thick crumb topping and you have fall perfection!

Author: Cottage Cheese Recipes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 1x
Category: Breakfast
Method: Baking

Ingredients

Scale

3 cups of all-purpose flour
1 1/2 T pumpkin pie spice
1 1/2 t baking soda
1 t baking powder
1/2 t salt
3/4 c butter, softened
2 cups cane sugar
3 large eggs
1 T vanilla
1– 15 0z. can pumpkin puree
1/3 cup whipped cottage cheese
1 cup whole milk

Crumb Topping

2 cups all-purpose flour
1 1/3 cup cane sugar
1 1/2 t cinnamon
1 1/2 sticks (3/4 cup) butter, melted

Maple Glaze

3/4 cup powdered sugar
2 T milk
1 t vanilla
1/2 t cinnamon

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Instructions

Preheat oven to 350º F. Grease a 9×13 cake pan. Set aside.
For the Crumb topping- Mix together flour, sugar and cinnamon. Stir in melted butter with a fork til crumbly. Set aside.
In a medium bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar for 2 minutes or until light and fluffy. Beat in the eggs until smooth. Add in vanilla, pumpkin puree and whipped cottage cheese.
Beat in the flour mixture alternating with milk, until the batter is incorporated.
Pour batter into the baking pan. Sprinkle crumb topping in an even layer over the batter.
Bake for 50 minutes, or until a toothpick inserted comes out clean.
For the Maple Glaze- Whisk powdered sugar, maple syrup, milk, vanilla and cinnamon until smooth.
After cake has cooled a bit, drizzle with glaze.