Pumpkin Cream Cheese Coffee Cake: A Fall Favorite

Autumn is my absolute favorite season, and nothing says fall quite like the warm, comforting flavors of pumpkin and cinnamon. Today, I’m thrilled to share with you a recipe that combines all the best things about the season: Pumpkin Cream Cheese Coffee Cake. With its moist pumpkin cake base, creamy cheesecake layer, and crunchy streusel topping, this cake is the ultimate cozy dessert that also doubles as a perfect breakfast treat!

Not only is it ridiculously delicious, but it’s also easy to make! Whether you’re hosting a fall brunch or just looking for a sweet snack to enjoy with your afternoon coffee, this coffee cake has you covered.

Let’s get baking!

Ingredients

Cinnamon Streusel Topping

• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar
• Dash of 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 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 Prep

Preheat your oven to 350°F (175°C). Line a 9 x 9-inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the cake out of the pan later. Lightly spray the paper with baking spray and set aside.

2. Make the Streusel Topping

In a small bowl, whisk together the flour, brown sugar, salt, and cinnamon. Pour in the melted butter and mix with a fork until coarse crumbs form. Set aside in the fridge while you prepare the rest of the cake.

3. Prepare the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth (about 2 minutes). Add the egg and mix just until combined. Set aside.

4. Whip Up the Pumpkin Cake Batter

In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, cloves, baking powder, and salt.

In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, milk, eggs, and vanilla extract. Mix until smooth. Slowly add the dry ingredients to the pumpkin mixture, stirring just until combined.

5. Assemble the Cake

Pour the pumpkin cake batter into your prepared pan, spreading it evenly. Spoon dollops of the cream cheese mixture on top of the pumpkin layer, making sure to leave a small border around the edges. Gently spread the cream cheese filling with the back of a spoon.

Finally, sprinkle the streusel topping over the entire cake.

6. Bake

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top of the cake starts to brown too much, tent it with a piece of aluminum foil for the remaining bake time. Once done, remove from the oven and let it cool completely.

7. Drizzle with Vanilla Glaze

In a small bowl, whisk together the powdered sugar, vanilla, salt, and milk to create the glaze. Start with 1 tablespoon of milk and add more if needed until you reach your desired consistency. Drizzle the glaze over the cooled cake.

Helpful Tips

• Room temperature ingredients: Make sure your cream cheese is at room temperature to get a smooth, lump-free filling.
• Pumpkin puree, not pie filling: Double-check your can of pumpkin! Pumpkin pie filling has added spices and sugar, which can throw off the flavor and consistency of the cake.
• Don’t overbake: Keep an eye on the cake towards the end of the bake time. Overbaking can make the cake dry, and we want that moist texture!

Substitutions and Variations

• Swap the pumpkin: If you’re not a fan of pumpkin, try using sweet potato or butternut squash puree for a twist.
• Add-ins: Feel free to toss in some chopped nuts like pecans or walnuts into the streusel for extra crunch.
• Spice it up: If you want an extra kick, sprinkle some ground cardamom into the batter!

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! You can bake this cake up to 2 days in advance. Just store it in an airtight container in the fridge, and glaze it before serving.

Can I freeze Pumpkin Cream Cheese Coffee Cake?

Yes! Wrap the unglazed cake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. Thaw it overnight in the fridge, and glaze before serving.

Can I use low-fat cream cheese?

While you can use low-fat cream cheese, the filling may not be as rich and creamy. Full-fat cream cheese gives the best texture and flavor.

Storage Instructions

Store leftover coffee cake in an airtight container in the fridge for up to 1 week. You can also freeze individual slices for a quick, sweet snack later.

More Delicious Recipes to Try

• Pumpkin Oatmeal Snack Cake

This Pumpkin Cream Cheese Coffee Cake will fill your kitchen with the most amazing aromas and make any fall day just a little bit sweeter. I hope you enjoy it as much as I do!