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Pumpkin Coffee Cake with Cream Cheese is a delicious fall treat that combines the warm spiced flavors of pumpkin, with a rich tangy cream cheese layer. The moist, tender cake is infused with cinnamon, nutmeg, allspice and cloves, giving it a cozy, comforting taste. A creamy cream cheese filling runs through the middle, adding a luscious contrast to the spiced cake. Topped with a buttery streusel, it offers a satisfying crunch that complements the soft texture of the cake. Perfect with a cup of coffee, this dessert is a seasonal favorite that brings the flavors of fall to every bite.
Pumpkin Coffee Cake with Cream Cheese is a cozy autumn dessert, blending spiced pumpkin cake with a rich, tangy cream cheese layer. The cake has a soft and moist texture and is topped with a delicious crumb topping for added crunch. This pumpkin coffee cake recipe is perfect for the fall season, and it will be quick family favorite.
Coffee cake is a classic American cake. Coffee cakes don't have coffee in them but, they are called a coffee cake as it traditionally served together with a cup of coffee.
For more pumpkin recipes recipes, try Pumpkin Chocolate Chip Bread, Pumpkin Cream Cheese Muffins and Pumpkin Sheet Cake.
Jump to:
- WHY THIS RECIPE WORKS
- INGREDIENT NOTES
- STEP BY STEP INSTRUCTIONS
- EXPERT BAKING TIPS
- FAQ
- HOW TO STORE
- Pumpkin Coffee Cake with Cream Cheese
WHY THIS RECIPE WORKS
- Pumpkin:The cake is full of warm pumpkin flavor.
- Cream cream filling: A cream cheese filling runs through the middle, adding a delicious contrast to the spiced cake.
- Streusel topping: The streusel topping gives a wonderful crunch to the soft cake.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour:Gives a light and airy muffin. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Dark brown sugar:The brown sugar helps add extra toffee flavor to the cake.
- Baking powder :Help leaven and rise the cake, so it has a fluffy texture.
- Salt:Helps enhance the flavor of the muffins.
- Egg:Take them out of the fridge 1-2 hours before baking, so they come to room temperature. (depending how warm your kitchen is).
- Vegetable oil:Use a flavor neutral oil, such as canola oil.
- Pumpkin puree:Use store bought or make a homemade pumpkin puree not pumpkin pie filling. See how to make a homemade pumpkin puree in the FAQ further down the blog post.
- Spice:This coffee cake is full of delicious spices. It has ground cinnamon, ground nutmeg, ground ginger, ground cloves and ground allspice. You can also replace the spices for 1 tablespoon pumpkin pie spice.
- Cream cheese:For the filling I recommend using full fat cream cheese.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Pumpkin Coffee Cake with Cream Cheese. This recipe needs an electric mixer, four bowls, a whisk and a spatula. You will also need a23 cm/9 in spring panlined withbaking paper.
The full recipe is down below in the recipe card.
STEP 1: For the cream cheese, add all of the ingredients to a bowl and mix it together until smooth and set it aside. For the crumble, add all of the ingredients to a bowl and mix it together until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
Preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a23 cm/9 inch springform panlined withparchment paperin the bottom.
STEP 2: In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, spices and salt. In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.
STEP 3: Pour the wet ingredients into the dry ingredients. Stir it all together with a rubber spatula. Make sure there is no dry flour left in the batter. Add half of the cake mixture to the prepared springform and even it out. Then add the cream cheese and gently spread it out into an even layer. You can leave the outer edge free.
STEP 4: Add the other half of the cake batter and as well spread it out into an even layer. Finally, sprinkle the crumble on top. Bake it for 50-55 minutes.
STEP 5: Let the cake cool on a wire rack. Then move the chilled cake to a serving dish. Mix the powdered sugar, water, vanilla extract and sour cream together and drizzle it over the cake.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
How do I know when it's done?
To check when they are done, insert a cake tester or a toothpick in the middle of the cake. Once it comes out clean it is done.
How do I make homemade Pumpkin Spice
Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg powder, 1 ½ teaspoon ground ginger powder, ¾ teaspoon ground cloves powder, ¾ teaspoon ground allspice powder. Store at in a cupboard in an airtight container.
How do I make homemade pumpkin puree?
Preheat the oven at 200ºC/390ºF conventional oven. Half a pumpkin e.g. a hokkaido pumpkin. Remove the seeds and place it upside down so it sits flat on the baking tray with baking paper and bake until soft, about 30-40 minutes. Then scrape out the pumpkin meat and add it to a blender or food processor. Blend until smooth. Let it cool down, then store it in an airtight container in the fridge.
HOW TO STORE
Store the Pumpkin Coffee Cake with Cream Cheese in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
Other Cake Recipes To Try
- The Best Pumpkin Cupcakes
- Tiramisu Layer Cake
- Pumpkin Cream Cheese Muffins
- Chai Spice Cheesecake
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram@juliemarieeats. To get more ideas byfollowing me on Pinterest.
Pumpkin Coffee Cake with Cream Cheese
This Pumpkin Coffee Cake with Cream Cheese is a cozy fall dessert, blending spiced pumpkin cake with a rich, tangy cream cheese layer. The cake has a soft and moist texture and is topped with a buttery crumble for added crunch.
5 fra 1 stemme
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Prep Time 45 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 477 kcal
Equipment
Ingredients
CREAM CHEESE SWIRL
- 200 g cream cheese room temperature
- 1 ½ tablespoon granulated sugar
- 1 tablespoon cornstarch
CRUMBLE
- 120 g all-purpose flour
- 100 g dark brown sugar
- 1 teaspoon ground cinnamon
- 85 g butter room temperature
PUMPKIN COFFEE CAKE
- 340 g all-purpose flour
- 200 g dark brown sugar
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 300 g canned pumpkin purée room temperature (see FAQ on how to make it homemade)
- 2 eggs room temperature
- 110 g vegetable oil
- 1 ½ teaspoon vanilla extract
GLAZE
- 60 g powdered sugar
- 1 teaspoon water
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream 14-18% to thicken the glaze
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
CREAM CHEESE SWIRL
Add all of the ingredients to a bowl and mix it together until smooth. Set it aside while preparing the crumble and cake.
200 g cream cheese, 1 ½ tablespoon granulated sugar, 1 tablespoon cornstarch
CRUMBLE
For the crumble, add all of the ingredients to a bowl and mix it together, using an electric hand mixer or a fork, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
120 g all-purpose flour, 100 g dark brown sugar, 1 teaspoon ground cinnamon, 85 g butter
PUMPKIN COFFEE CAKE
Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, spices and salt.
340 g all-purpose flour, 2 ¼ teaspoon baking powder, ½ teaspoon salt, 2 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, 200 g dark brown sugar
In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.
300 g canned pumpkin purée, 2 eggs, 110 g vegetable oil, 1 ½ teaspoon vanilla extract
Pour the wet ingredients into the dry. Stir it all together with a rubber spatula. Make sure there is no dry flour left in the batter.
Add half of the cake batter to the prepared springform and even it out. Then add the cream cheese and gently spread it out into an even layer. You can leave the outer edge free.
Add the other half of the cake batter and as well spread it out into an even layer.
Finally, add the crumble on top. Bake it for 50-55 minutes or until a cake tester or toothpick comes out clean.
Let the cake cool on a wire rack. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on the wire rack.
GLAZE
Move the chilled cake to a serving dish. Mix powdered sugar, water, vanilla extract and sour cream together and drizzle it over the cake.
60 g powdered sugar, 1 teaspoon water, ½ teaspoon vanilla extract, ½ teaspoon sour cream 14-18%
Notes
The spices can be replaced with 1 tablespoon pumpkin spice.
Nutrition
Calories: 477kcalCarbohydrates: 65gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 59mgSodium: 298mgPotassium: 165mgFiber: 2gSugar: 32gVitamin A: 4336IUVitamin C: 1mgCalcium: 104mgIron: 3mg
Keyword coffee cake, cream cheese, pumpkin
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