If you’re craving a fall-inspired treat but want to stay on track with your Weight Watchers goals, this Small Batch Pumpkin Cream Coffee Cake is a perfect choice! This recipe has been lightened up to help you enjoy the delicious flavors of pumpkin without going overboard on points. It’s ideal for satisfying your sweet tooth while still keeping things healthy and portion-controlled.

Why You’ll Love This Weight Watchers Version:

  • Small Batch: Makes just enough for a few servings—no temptation to overindulge with leftover cake.
  • Lightened Ingredients: By swapping in healthier alternatives like low-fat dairy and reducing sugar, this cake is perfect for anyone following the WW program.
  • Moist & Flavorful: Packed with pumpkin, warm spices, and a creamy filling, this cake is a fall-flavored delight without all the extra calories.

Ingredients:

For the Cake:

  • 1/2 cup all-purpose flour (or use whole wheat flour for extra fiber)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt
  • 1/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup unsweetened applesauce (instead of butter for a lighter option)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons non-fat plain Greek yogurt (instead of sour cream for added protein)

For the Cream Filling:

  • 3 oz reduced-fat cream cheese, softened
  • 2 tablespoons powdered sugar (or use a sugar substitute like Stevia if preferred)
  • 1/4 teaspoon vanilla extract

For the Streusel Topping:

  • 1 tablespoon all-purpose flour
  • 1 tablespoon rolled oats
  • 1 tablespoon brown sugar (or use a sugar substitute like Stevia brown sugar blend)
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon cold unsalted butter, cubed

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a small 8-inch round cake pan or an 8×4-inch loaf pan with parchment paper.
  2. Make the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
    • In another bowl, combine the pumpkin puree, applesauce, egg, vanilla extract, and Greek yogurt. Stir until smooth.
    • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  3. Make the Cream Filling:
    • In a small bowl, beat the softened reduced-fat cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  4. Prepare the Streusel Topping:
    • In a small bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Assemble the Cake:
    • Pour half of the cake batter into the prepared pan, spreading it evenly.
    • Dollop spoonfuls of the cream cheese filling over the batter, and use a spatula or knife to gently swirl it into the cake.
    • Add the remaining cake batter on top, smoothing it out.
    • Sprinkle the streusel topping evenly over the top of the cake.
  6. Bake the Cake:
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (it may have a little cream cheese filling on it, but not wet batter).
    • Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  7. Serve: Slice the cake into 6 servings, and enjoy it warm or at room temperature.

Weight Watchers Points Breakdown:

Using Weight Watchers SmartPoints (based on 6 servings), here’s an approximate breakdown:

  • Cake batter: Approximately 2-3 points per slice
  • Cream filling: Approximately 1 point per slice
  • Streusel topping: Approximately 1 point per slice

Total SmartPoints per slice: 4-5 points (based on ingredients and portion size)

This lightened-up version gives you all the flavor of a classic pumpkin coffee cake without the added points. The combination of reduced-fat ingredients and swapping in applesauce for butter keeps the points low, while still delivering a delicious and moist cake!

Tips for Customization:

  • For lower points: You can use a sugar substitute like Stevia or Monk Fruit for the powdered and brown sugars, and opt for a non-fat yogurt.
  • Add more flavor: You can sprinkle a little cinnamon on top of the cake before baking to enhance the fall aroma.
  • Top with a dollop of light whipped cream: If you’re in the mood for extra indulgence, a light whipped cream topping (keep track of the points for the whipped cream) adds a sweet touch.

Final Thoughts:

This Weight Watchers Small Batch Pumpkin Cream Coffee Cake is the perfect fall dessert, and it’s made lighter to help you stick to your goals. Whether you’re enjoying it for breakfast with a cup of coffee or serving it as a dessert, this cake is a great way to indulge in the flavors of the season while keeping your points in check.