Pumpkin Cream Cheese Coffee Cake

Pumpkin Cream Cheese Coffee Cake

If you love pumpkin desserts, this Pumpkin Cream Cheese Coffee Cake is about to become your new favorite fall treat. It has three irresistible layers: a moist pumpkin cake base, a creamy cheesecake layer, and a crunchy brown sugar cinnamon streusel topping.

A sweet vanilla icing drizzle finishes it off. I first made this for a family gathering, and now everyone asks for it every October. The combination of spiced pumpkin and tangy cream cheese is simply magical.

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I love serving this cake with a cup of hot coffee on a crisp autumn morning. The recipe is simple enough for a beginner baker but impressive enough for a holiday table. It is a true showstopper that tastes like fall.

If you enjoy pumpkin, cream cheese, and streusel together, you should also try the related Pumpkin Cream Cheese Muffins recipe.

Pumpkin Cheesecake Coffee Cake

This recipe is a must make for fall baking season. Pumpkin pairs beautifully with warm spices like cinnamon, nutmeg, ginger, and cloves. When you add cream cheese, the combination becomes even more irresistible.

I often bring this cake to potlucks, and it never lasts long. This cake is perfect for Thanksgiving breakfast or a weekend brunch. The layers look impressive, but the method is straightforward.

It is a recipe that brings people together. If you enjoy the pumpkin and cream cheese pairing, you might also love other desserts such as Pumpkin Cheesecake Crumb Cake, Pumpkin Bread Cheesecake, Pumpkin Swirled Cheesecakes, and Mini Pumpkin Cheesecakes With Streusel Crumb Topping.

The contrast of textures is what makes this coffee cake special. The pumpkin cake is soft and spiced, the cream cheese layer is tangy and smooth, and the streusel adds a buttery crunch. It is the kind of dessert that feels fancy but comes together without fuss.

Why You’ll Love This Pumpkin Cream Cheese Coffe Cake:

Here is why this coffee cake wins hearts:

• It brings all the fall flavors with pumpkin and seasonal spices including cinnamon, nutmeg, cloves, ginger, and allspice.
• It is quick and simple to prepare, even on a busy morning.
• The cake is ultra moist and tender.
• It makes a wonderful fall breakfast or brunch treat.
• It is topped with a brown sugar cinnamon crumb topping.
• It is finished with a sweet vanilla icing.

Every bite offers a little bit of everything: soft cake, creamy filling, and crunchy topping. It is the kind of recipe that makes you look like a star baker without much effort. The combination of pumpkin and cream cheese is a classic for a reason. It is a crowd pleaser that works for both dessert and breakfast.

How To Make Pumpkin Coffee Cake

Making this coffee cake is easier than you might think. The key is to use pumpkin puree, not pumpkin pie filling. Pumpkin puree is pure squash, while pie filling has added sugar and spices.

If you do not have all the individual spices, you can substitute pumpkin pie spice. Just use it to taste, but remember that pumpkin pie spice usually contains cinnamon, ginger, nutmeg, and cloves.

I always keep a can of puree in my pantry for last minute baking.

Start by making the streusel topping. In a small bowl, whisk together all purpose flour, light brown sugar, salt, and ground cinnamon. Add melted unsalted butter and mix with a fork until coarse crumbs form. Place the streusel in the fridge while you prepare the rest.

Next, make the cream cheese filling. Beat room temperature cream cheese with granulated sugar and vanilla extract until smooth. This takes about two minutes.

Then mix in one egg just until combined. Do not overmix, or the filling will become too loose. For the best results, make sure your cream cheese and eggs are at room temperature.

This helps the filling blend smoothly and the cake bake evenly. If you are short on time, you can soften cream cheese by placing it in a bowl of warm water for a few minutes.

For the pumpkin cake, whisk the dry ingredients in a medium bowl: flour, cinnamon, ginger, nutmeg, allspice, cloves, baking powder, and salt. In a large bowl, combine pumpkin puree, granulated sugar, light brown sugar, vegetable oil, milk, eggs, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet mixture and stir until just combined. A few small lumps are fine. Overbaking will dry out the cake, so pull it out as soon as the toothpick comes out clean.

To assemble, spread the pumpkin batter into a prepared 9 x 9 inch pan lined with parchment paper and sprayed with baking spray. Spoon dollops of the cream cheese filling on top, keeping them away from the edges.

Gently spread the cream cheese with the back of a spoon. When you dollop the cream cheese, leave a border around the edges. This prevents the filling from spilling over during baking. The streusel goes on last, covering the entire top.

Bake at 350 degrees Fahrenheit for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with aluminum foil. Let the cake cool completely before glazing.

Finally, make the glaze. Stir together powdered sugar, a dash of salt, vanilla extract, and milk. Start with 1 teaspoon of milk and add more as needed until you reach your desired consistency. Drizzle over the cooled cake.

Quick tip: Room temperature cream cheese blends smoothly. If you forgot to take it out of the fridge, cut it into small cubes and let it sit for 15 minutes before mixing.

How To Store The Cake?

Keep the cake covered at room temperature for the next day. After that, place it in the refrigerator in an airtight container for up to one week. This makes it a great make ahead breakfast or dessert.

I often bake it on Sunday and enjoy a slice with my coffee all week long. The flavors actually deepen after a day, so it is even better the next day.

Craving for More? Check These Out!

If you love seasonal treats, try these pumpkin muffins with a creamy twist.

They are a perfect companion to this coffee cake. Serve them with a cup of coffee or tea for a cozy afternoon treat.

Or check for more similar pumpkin recipes:

Here are more pumpkin recipes you might enjoy:

• Pumpkin Cheesecake Crumb Cake
• Pumpkin Roll Muffins
• Pumpkin Cheesecake with Oreo Crust

Each one is a delicious way to enjoy pumpkin season.

Ingredients

This recipe makes one 9 x 9 inch coffee cake. Use pumpkin puree, not pumpkin pie filling. Make sure to use full fat cream cheese for the richest filling.

Cinnamon Streusel Topping

• 3/4 cup all purpose flour
• 1/3 cup light brown sugar
• Dash of salt
• 1 1/4 teaspoons ground cinnamon
• 1/4 cup unsalted butter, melted

Cream Cheese Filling

• 10 ounces full fat brick style cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg

Pumpkin Cake

• 2 cups all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract

Vanilla Glaze

• 1 Tablespoon milk
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• Dash of salt

Instructions

1. Preheat and prepare the pan. Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9 inch pan with baking paper, leaving a large overhang on the sides. This overhang makes it easy to lift the cake out later. Spray with baking spray and set aside. The overhang will help you remove the cake from the pan without flipping it.
2. Make the streusel topping. In a small bowl, whisk with a fork the flour, brown sugar, salt, and cinnamon. Add melted butter and whisk with a fork until coarse crumbs form. Place in the fridge until ready to use.
3. Make the cream cheese filling. Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Add egg and mix just to combine. Set aside.
4. Make the cake batter. In a medium bowl, whisk together flour, spices, baking powder, and salt. In a large bowl, combine pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla. Mix until smooth. Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until combined.
5. Assemble the cake. Spread pumpkin cake batter in the prepared pan. Using a spoon, dollop cream cheese on top, but do not go all the way to the edges. Using the back of the spoon, gently spread the cream cheese mixture. Sprinkle the streusel crumb over the top.
6. Bake. Bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. If the top starts browning too much, tent it with aluminum foil. Every oven is different, so start checking at 45 minutes.
7. Make the glaze. Stir powdered sugar, vanilla, salt, and milk. Start with 1 teaspoon of milk and gradually add more until desired consistency is reached. Drizzle over cooled cake and serve. The glaze should be thick but pourable.
8. Store leftovers. Keep in an airtight container for up to 1 week.

Recipe details

Prep time: 15 minutes. Cook time: 55 minutes. Total time: 1 hour 15 minutes. This cake is best served slightly warm or at room temperature.

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Pumpkin Cream Cheese Coffee Cake

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Pumpkin Cream Cheese Coffee Cake If you love pumpkin desserts, this Pumpkin Cream Cheese Coffee Cake is about to become your new favorite fall treat. It has three irresistible layers: a moist pumpkin cake base, a creamy cheesecake layer, and a crunchy brown sugar cinnamon streusel topping.

• Total Time: 75 min

Ingredients

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Cinnamon Streusel Topping
3/4 cup all-purpose flour
1/3 cup light brown sugar
salt
1 1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Cream Cheese Filling
10 oz. full fat brick style cream cheese, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 egg

Pumpkin Cake
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon all-spice
1/8 teaspoon ground cloves
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup pumpkin pure, not pumpkin pie filling
1/2 cup granulated sugar
1/4 cup light brown sugar
2 eggs
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract

Vanilla Glaze
1 Tablespoon milk
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
salt

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Instructions

Main Instructions
1-Preheat the oven to 350ºF: Preheat the oven to 350ºF. Line 9 x 9-inches pan with baking paper leaving large overhand the sides, spray with baking spray and set aside.
2-To make the streusel topping: To make the streusel topping: In a small bowl, whisk with a fork flour, brown sugar, salt, and cinnamon. Then add melted butter and whisk with a fork until coarse crumbs form, and place in the fridge until ready to use.
3-To make the cream cheese filling: To make the cream cheese filling: Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Add egg and mix just to combine.
4-To make the cake batter: To make the cake batter: In a medium bowl, whisk together flour, spices, baking powder, and salt.
5-In a large bowl, combine the pumpkin: In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and mix until smooth.
6-Gradually add the dry ingredients to the: Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until combined.
7-Assembling the cake: Assembling the cake: Spread pumpkin cake batter in prepared pan. Using a spoon daloop cream cheese on top, but do not go all the way to the edges. Using the back of the spoon gently spread cream cheese mixture. Sprinkle the streusel crumb over the top and bake muffins for 45-55 minutes, or until a toothpick inserted in the middle comes out clean. If the top starts browning too much tent it with aluminum foil.
8-To make the glaze: To make the glaze: Stir powdered sugar, vanila, salt and milk. Start with 1 teaspoon of milk and gradually add more until desired consistency has reached. Drizzle over coeled cake and serve.

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• Prep Time: 15 min
• Cook Time: 55 min
• Method: bake