Cottage Cheese Pumpkin Coffee Cake

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This spiced pumpkin cake is made with a crunchy streusel layer and maple glaze. It’s gluten-free and has less than 250 calories per serving.

Prep Time20

Cook Time55

Cooling Time1

Total Time2 15

Course: Dessert, Snacks

Cuisine: American

Keyword: cottage cheese pumpkin coffee cake

Servings: squares

1 ½ cups gluten free flour I used Bob’s Red Mill Gluten Free 1-to-1 baking flour
2 ¼ tsp baking powder
2 ½ tsp pumpkin pie spice
2 tsp cinnamon
¼ tsp salt
½ cup cane sugar
¾ cup cottage cheese
¾ cup pumpkin puree
1 tbsp vanilla extract
2 large eggs at room temperature
⅓ cup olive oil

Preheat the oven to 350F. Line an 8x8 inch square baking dish with parchment paper and grease it lightly.
Start with the streusel. In a bowl, mix the gluten free flour, oats, almond flour, salt, cane sugar, cinnamon, and pumpkin pie spice. Pour in the melted butter and pinch it together with your fingers until it forms clumps. Set it aside.
In a large bowl, whisk the gluten free flour, baking powder, pumpkin pie spice, cinnamon, salt, and cane sugar.
In another bowl, stir together the cottage cheese, pumpkin puree, vanilla, eggs, and olive oil. I don't blend the cottage cheese here. It goes in as it is.
Add the wet ingredients to the dry and mix until just combined. The batter will be very thick, so switch to a spatula if the whisk gives up.
Spread half of the batter in the baking dish and level it out. Sprinkle half of the streusel on top.
Spoon over the rest of the batter and level it out again. Finish with the remaining streusel.
Bake for about 50-55 minutes, until a toothpick in the center comes out clean.
Let it cool down for at least 1 hour inside the baking form.
Stir the Greek yogurt, milk and maple syrup together until smooth. Drizzle it over the cooled cake and slice into 16 squares.