Pumpkin Cream Cheese Crumb Cake

Soft, moist pumpkin coffee cake with a layer of cream cheese and a sugary, pumpkin spiced steusel!

Well, my friends, this has been quite a week for me. My toddler is getting three molars in right now, so we are experiencing terrible twos to the max. 

Diaper cream all over couch and both children? Check.

Almost all leaves plucked from my favorite jade plant? Check. 

Bottle of honey unscrewed and dumped on stovetop, dripping down oven onto toddler and the chair he's standing on and creating a large puddle for the baby to play in on the floor? Check.

Container of parmesan cheese dumped on the floor and swept into all the cracks between the oven and fridge? Check.

I should give him credit though, I think he was actually somehow trying to help by sweeping the parmesan cheese into every corner of the house after he spilled it.

Right now, the little punk is sleeping sweetly and innocently on my chest as I type. I have written many posts in this position, but now he's such a big boy that I'm finding it hard to reach the computer on my lap so I can type, so I'm going to have to wrap up here. 

This coffee cake is almost exactly the same as this Cream Cheese Apple Coffee Cake from 2014. You guys seemed to like that so much, I thought I would make you a pumpkin version this fall. 

This crumb cake is soft and moist with a creamy cream cheese layer. The streusel is very sugary and sweet and is loaded with spices. It's best after it has chilled in the fridge. I like to cut it in little bite sized pieces to have with my afternoon coffee. Enjoy!

Don't miss a recipe! Follow Yammie's Noshery on Facebook, Twitter, Instagram, and Pinterest or join the email list by entering your email address in the top right hand corner!