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Pumpkin Cottage Cheese Coffee Cake on a plate.
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Cottage Cheese Pumpkin Coffee Cake

This Pumpkin Coffee Cake is one of my absolute favorite treats and traditions for fall! It has all the taste and texture of a classic coffee cake but made with a pumpkin fall-inspired twist. And, of course, I had to sneak in cottage cheese, too! Blended smooth with the pumpkin, it keeps the cake incredibly soft and tender without adding any cottage cheese flavor. Plus it adds protein! I love to make this ahead of time for a protein-forward breakfast or as an afternoon sweet treat.
Course Breakfast, Dessert, Snack
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 Servings
Calories 336kcal
Author Christine McMichael

Equipment

Ingredients

Streusel

  • 1/2 cup all-purpose flour spooned and leveled
  • 1/2 cup rolled oats
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/3 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 6 Tablespoons unsalted butter melted

Pumpkin Cake

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 2 1/4 teaspoons baking powder
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 3/4 cup 4% cottage cheese I used the Good Culture 4% Organic version
  • 3/4 cup canned pure pumpkin puree
  • 1 Tablespoon vanilla extract
  • 2 large eggs at room temperature
  • 1/3 cup avocado oil

Cottage Cheese Icing

Instructions

  • Preheat the oven to 350°F and line a 8”x8” square baking pan with parchment paper, and grease with cooking spray.
  • Mix all the Streusel dry ingredients in a large mixing bowl, except for the melted butter. Add the melted butter and mix. Pinch the mixture together to form clumps. Set aside.
  • To make the cake: In a large mixing bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, salt and brown sugar.
  • In a high speed blender, combine the cottage cheese, pumpkin puree and vanilla. Blend 30-60 seconds or until smooth. Pause and scrape down as needed.
  • Pour the blended mixture over the dry ingredients and add the eggs and oil. Whisk until a smooth, very thick batter forms. Switch to a rubber spatula if it’s too thick to whisk. Don’t overmix.
  • Pour half the batter into the pan and spread into an even layer. Sprinkle with half of the streusel topping.
  • Dollop the remaining batter on top and smooth into an even layer. Sprinkle over the remaining streusel.
  • Bake for 53 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool on a wire rack for at least 1 hour.
  • Blend the icing ingredients together in a blender until smooth. Use a spoon to drizzle the icing over the fully cooled cake.

Video

Notes

  • You can also just melt about 1/4 cup white chocolate chips with 1 teaspoon coconut oil and drizzle it over the cake instead of making the icing!

Nutrition

Serving: 1Slice | Calories: 336kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 265mg | Potassium: 143mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2638IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg