Pumpkin Cream Cheese Coffee Cake
This pumpkin cream cheese coffee cake is the fall bake I make when I want something that tastes special but does not take over my whole day.
It has three layers: a moist pumpkin cake, a creamy cheesecake style filling, and a brown sugar cinnamon streusel topping. A sweet vanilla icing is drizzled over the top once the cake cools.
If you enjoy pumpkin, cream cheese and streusel in the same bite, there is also a related Pumpkin Cream Cheese Muffins recipe that fans of this combination tend to love.
Jump To
- 1. Pumpkin Cream Cheese Coffee Cake
- 2. Pumpkin Cheesecake Coffee Cake
- 3. Why You’ll Love This Pumpkin Cream Cheese Coffe Cake:
- 4. How To Make Pumpkin Coffee Cake
- 5. How To Store The Cake?
- 6. Craving for More? Check These Out!
- 7. Or check for more similar pumpkin recipes:
- 8. Ingredients
- 9. Instructions
- 10. Recipe details
- 11. FAQs
- 12. Pumpkin Cream Cheese Coffee Cake
Pumpkin Cheesecake Coffee Cake
If you ask me, this is a must make for fall baking. Pumpkin and warm spices were made for each other, and this cake leans on cinnamon, nutmeg, ginger and cloves to bring that cozy flavor home.
Adding cream cheese makes the combination even better, because the tangy, smooth filling balances the sweet crumb topping and keeps every slice from tasting flat.
Pumpkin and cream cheese desserts are a whole category in my kitchen. Along with this coffee cake, I like to keep a list of similar bakes handy: Pumpkin Cheesecake Crumb Cake, Pumpkin Bread Cheesecake, Pumpkin Swirled Cheesecakes and Mini Pumpkin Cheesecakes With Streusel Crumb Topping.
They all share the same idea, warm pumpkin spice with a cool creamy layer, and they all disappear quickly at a family table.
Why You’ll Love This Pumpkin Cream Cheese Coffe Cake:
Here is what makes this cake worth your afternoon:
- It tastes like fall, thanks to pumpkin and seasonal spices such as cinnamon, nutmeg, cloves, ginger and all spice.
- It is quick and simple to prepare, even on a busy day.
- It stays ultra moist, so every slice is tender.
- It works as a fall breakfast indulgence next to a cup of coffee.
- It is piled high with a brown sugar cinnamon crumb topping.
- It is finished with a sweet vanilla icing that ties everything together.
How To Make Pumpkin Coffee Cake
Before you start, one warning matters more than any other: use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, and it will change both the texture and the flavor of the cake. Homemade puree works beautifully, and canned puree works just as well.
If your spice drawer is missing a jar or two, do not panic. You can swap the individual spices for an equal amount of pumpkin pie spice and still get that warm fall flavor.
The streusel comes together first. In a small bowl, whisk all purpose flour, light brown sugar, a dash of salt and ground cinnamon with a fork. Add the melted butter and keep whisking with the fork until coarse crumbs form. Pop the bowl in the fridge so the crumbs stay cold and hold their shape in the oven.
Next is the cream cheese layer, and it takes about two minutes. Beat room temperature cream cheese with sugar and vanilla until smooth, then add the egg and mix just until it is combined. Overmixing at this stage adds air, and air is not what you want in a creamy filling.
For the pumpkin cake batter, whisk the dry ingredients in a medium bowl: flour, spices, baking powder and salt. In a large bowl, stir the pumpkin puree, granulated sugar, brown sugar, oil, milk, eggs and vanilla until smooth. Add the dry mixture gradually and stir until everything is just combined.
To assemble, spread the pumpkin batter evenly in the prepared pan. Dollop spoonfuls of the cream cheese mixture over the top, keeping them away from the edges, then gently spread the cream cheese with the back of a spoon. Scatter the streusel crumbs over everything.
Bake at 350°F for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. If the top starts browning too much before the center is set, tent the pan loosely with aluminum foil.
Once the cake has cooled, stir together powdered sugar, a dash of salt, vanilla and milk for the glaze. Start with a small amount of milk and add more little by little until the glaze reaches the consistency you like. Drizzle it over the cake and let it set for a few minutes before slicing.
How To Store The Cake?
Keep the cake covered at room temperature for the next day, which is when it is at its softest and most fragrant. After that, move it to the refrigerator and store it in an airtight container, where it will keep for up to one week.
Bring a slice to room temperature for a few minutes before serving if you can wait that long.
Craving for More? Check These Out!
If you want a seasonal treat in a smaller package, pumpkin muffins with a creamy twist are the next thing to bake.
They give you the same pumpkin and cream cheese pairing in a handheld size, and they are just as welcome at a weekend breakfast as they are at dessert time.
Or check for more similar pumpkin recipes:
For another round of fall baking, try Pumpkin Cheesecake Crumb Cake, Pumpkin Roll Muffins, and Pumpkin Cheesecake with Oreo Crust.
Ingredients
This recipe makes one 9 x 9 inch coffee cake. It has four parts, so I like to set them up separately on the counter before I start mixing.
Cinnamon Streusel Topping
| Ingredient | Amount |
|---|---|
| All purpose flour | 3/4 cup |
| Light brown sugar | 1/3 cup |
| Salt | Dash |
| Ground cinnamon | 1 1/4 teaspoons |
| Unsalted butter, melted | 1/4 cup |
Cream Cheese Filling
| Ingredient | Amount |
|---|---|
| Full fat brick style cream cheese, room temperature | 10 oz |
| Granulated sugar | 1/3 cup |
| Vanilla extract | 1 teaspoon |
| Egg | 1 |
Pumpkin Cake
| Ingredient | Amount |
|---|---|
| All purpose flour | 2 cups |
| Ground cinnamon | 1 1/2 teaspoons |
| Ground ginger | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| All spice | 1/4 teaspoon |
| Ground cloves | 1/8 teaspoon |
| Baking powder | 1 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Pumpkin puree, not pumpkin pie filling | 1 cup |
| Granulated sugar | 1/2 cup |
| Light brown sugar | 1/4 cup |
| Eggs | 2 |
| Vegetable oil | 1/2 cup |
| Milk | 1/4 cup |
| Vanilla extract | 1 teaspoon |
Vanilla Glaze
| Ingredient | Amount |
|---|---|
| Milk | 1 Tablespoon |
| Powdered sugar | 1/2 cup |
| Vanilla extract | 1/4 teaspoon |
| Salt | Dash |
A quick note on the pumpkin: reach for pure pumpkin puree, not pumpkin pie filling, and check the label before you open the can.
If you do not have every spice on the list, use the same total amount of pumpkin pie spice instead.
Instructions
Here is the full method, step by step. Read it through once before you begin and the whole bake will feel calm and simple.
- Preheat the oven to 350°F. Line a 9 x 9 inch pan with baking paper, leaving a large overhang on the sides, spray it with baking spray, and set it aside.
- In a small bowl, whisk the flour, brown sugar, salt and cinnamon with a fork. Add the melted butter and whisk again until coarse crumbs form, then place the bowl in the fridge until you are ready to use it.
- Using a mixer, beat the softened cream cheese, sugar and vanilla until smooth, about 2 minutes. Add the egg and mix just until it is combined.
- In a medium bowl, whisk together the flour, spices, baking powder and salt.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, milk, eggs and vanilla, and mix until smooth.
- Gradually add the dry ingredients to the pumpkin mixture and whisk or stir until everything is combined.
- Spread the pumpkin batter in the prepared pan. Spoon dollops of the cream cheese mixture over the top, but do not go all the way to the edges. Gently spread the cream cheese with the back of the spoon. Sprinkle the streusel crumbs over the top and bake for 45 to 55 minutes, until a toothpick inserted in the middle comes out clean. If the top starts browning too much, tent it with aluminum foil.
- Stir the powdered sugar, vanilla, salt and milk together. Start with 1 teaspoon of milk and gradually add more until the glaze reaches the consistency you want. Drizzle it over the cooled cake and serve.
- Store leftovers in an airtight container for up to 1 week.
Let the cake cool before you glaze it, since a warm cake will melt the icing and turn it into a puddle.
One more tip from my kitchen: if the streusel starts to look dark before the center is set, lay a piece of aluminum foil over the pan without pressing it down. The crumbs stay golden and the middle keeps baking.
Recipe details
Prep time is 15 minutes, cook time is 55 minutes, and total time is 1 hour 15 minutes. That covers mixing all four parts and baking the cake in one go, so it is an easy afternoon project.
| Stage | Time |
|---|---|
| Prep | 15 minutes |
| Cook | 55 minutes |
| Total | 1 hour 15 minutes |
FAQs
How do you make pumpkin cream cheese coffee cake?
To make this cake, prepare a cinnamon streusel topping by mixing flour, brown sugar, cinnamon, and melted butter until crumbly. Then beat softened cream cheese with sugar, vanilla, and an egg for the filling. Combine pumpkin puree, sugars, oil, milk, eggs, and vanilla with the dry ingredients to form the cake batter, layer everything in a 9×9-inch pan, and bake at 350°F for 45 to 55 minutes until a toothpick comes out clean.
Can I use pumpkin pie filling instead of pumpkin puree?
No, you must use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains pre-added sugar and spices that will alter the texture and sweetness of the cake. Using solid-pack pumpkin puree ensures the right moisture level and allows you to control the spices and sugar precisely.
How should I store leftover pumpkin cream cheese coffee cake?
Store the cake covered at room temperature for the first day, then transfer it to an airtight container in the refrigerator for up to one week. Refrigeration helps keep the cream cheese layer fresh. For best texture, reheat individual slices briefly in a microwave or toaster oven to refresh the streusel topping.
What spices are used in pumpkin cream cheese coffee cake?
The recipe uses a blend of ground cinnamon, ginger, nutmeg, all-spice, and cloves. If you don't have each individual spice, you can substitute an equal amount of pumpkin pie spice. These warm spices complement the pumpkin and cream cheese, giving the cake its classic fall flavor.
Pumpkin Cream Cheese Coffee Cake
Pumpkin Cream Cheese Coffee Cake This pumpkin cream cheese coffee cake is the fall bake I make when I want something that tastes special but does not take over my whole day. It has three layers: a moist pumpkin cake, a creamy cheesecake style filling, and a brown sugar cinnamon streusel topping.
- Total Time: 75 min
Ingredients
Cinnamon Streusel Topping
3/4 cup all-purpose flour
1/3 cup light brown sugar
salt, dash
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 puree
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, dash
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-In a small bowl, whisk with a: 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-Using a mixer, beat softened cream cheese,: Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Add egg and mix just to combine.
4-In a medium bowl, whisk together flour,: 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-Spread pumpkin cake batter in prepared pan: Spread pumpkin cake batter in prepared pan. Using a spoon dallop 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-Stir powdered sugar, vanilla, salt and milk: Stir powdered sugar, vanilla, salt and milk. Start with 1 teaspoon of milk and gradually add more until desired consistency has reached. Drizzle over cooled cake and serve.
9-Store leftover in air-tight container for up: Store leftover in air-tight container for up to 1 week.
- Prep Time: 15 min
- Cook Time: 55 min
- Method: bake
