Preheat your oven to 325°F (163°C).

In a mixing bowl, combine ¼ cup of cold butter with 1/3 cup coconut flour and ¼ cup brown sugar alternative until it resembles coarse crumbs.

In a blender, combine 6 large eggs, 1 cup of canned pumpkin puree, and ½ cup of melted butter. Blend until smooth.

In a large mixing bowl, whisk together ¾ cup coconut flour, ½ cup brown sugar replacement, 1 tsp baking powder, ¾ tsp ground cinnamon, ½ tsp ground nutmeg, and ⅛ tsp ground ginger.

Pour the blended pumpkin mixture into the bowl with the dry ingredients and gently stir until just combined.

Grease a springform pan and pour the prepared batter evenly into the pan.

Sprinkle the crumble topping over the batter evenly.

Bake for about 32–35 minutes. Test for doneness by inserting a toothpick in the center.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a mixing bowl, combine 2 tbsp soft cream cheese, ¼ cup heavy cream, and 2 tbsp powdered sweetener. Whip until smooth.

Drizzle the cream cheese mixture over the cooled cake, slice, and serve with coffee.