This is the fall baking recipe you’ve all been waiting for – Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top! Drizzle it with sweet glaze, pair it with a cup of coffee, and you’ve got the perfect start to your day!
The Best Fall Coffee Cake Recipe
And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.
I’ve already share a few coffee cake recipes here on my blog: Raspberry Cream Cheese Coffee Cake, Strawberry Cheesecake Coffee Cake and perfect fall dessert – Cinnamon Apple Crumb Cake.
Pumpkin Spice Cinnamon Coffee Cake
Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!
Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.
No matter when or where you eat it, you’re going to love this Pumpkin Coffee Cake. The cake itself is not too sweet, but it’s very moist and flavorful. Crunchy brown sugar-cinnamon streusel topping and powdered sugar glaze sweeten the cake. When you grab a fork and dig in, you’ll have the perfect combo in every single bite.
Tips On Making Pumpkin Coffee Cake
The recipe has a long list of ingredients and steps, but don’t let that distract you from baking. These are all simple ingredients and every step is really easy. You can’t go wrong with any of these. When your kitchen start bursting with lovely pumpkin and spice smell you’ll forget all the effort.
If you want to make all from scratch and make your own pumpkin puree, instead using stuff from the can, you can find the recipe here.
If you love the combination of pumpkin and cream cheese, I recommend you to try my Pumpkin Cheesecake with Oreo Crust or my Pumpkin Lasagna recipe.
More Pumpkin Desserts to Enjoy on Cozy Fall Days:
Pumpkin Bars with Cream Cheese is simple and easy dessert recipe for fall baking season. Moist and spicy pumpkin bars are delicious breakfast or snack.
For a perfect autumn breakfast or snack, try our Pumpkin Cream Cheese Muffins with a creamy filling.
Or check for more similar recipes:
Pumpkin Coffee Cake
Prep Time: 30 minutes- Cook Time: 45-55 minutes
- Total Time: 1 hour 30 minutes
Yield: 12 slices 1x
Category: Breakfast
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
This is the fall baking recipe you’ve all been waiting for – Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top! Drizzle it with sweet glaze, pair it with a cup of coffee, and you’ve got the perfect start to your day!
Ingredients
For Crumb Topping:
- ¾ cup flour
- 1 teaspoon ground cinnamon
- 4 Tablespoons sugar
- 4 Tablespoons light or dark brown sugar
- 6 Tbsp. unsalted butter- cold and cut into small cubes
Cream Cheese Filling:
- 8 oz. cream cheese-softened
- 4 Tbsp. sugar
- 1 teaspoon vanilla
- 1 egg white
For Pumpkin Cake:
- 1 ¾ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 egg + 1 egg yolk
- 2/3 cup brown sugar
- 1/3 cup sugar
- 1 cup pumpkin puree
- ½ cup oil
- ½ cup plain Greek yogurt
- 1 ½ teaspoon vanilla
Glaze:
- 3/4 cup powdered sugar
- 1–2 Tablespoons cream or milk (I used cream)
Instructions
- First make the crumbs: in a bowl stir together flour, sugar, brown sugar and cinnamon. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
- Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
- To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy. Mix in egg white and vanilla just to combine. Set aside.
- To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
- In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
- Add dry ingredients and mix to combine.
- Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes (until the toothpick inserted in the center comes out clean, a few moist crumb is OK) Start checking after 45 minutes because if you bake it too long the cake will be dry.
- After 20 minutes run a thin knife around the cake, release the ring from springform pan and take it off.
- To make the glaze stir together powdered sugar and cream (or milk) and drizzle over the cake.
73 comments
This looks amazing! I’m wondering if I could use a square pan instead of a springform pan though?
Hi Molly, you could do that.
I baked this for an hour and 45 minutes and it was still not done. Any idea where I went wrong?
Hi Jackie, I’m sorry but I don’t know what went wrong.
Jackie I had the same problem…mine never did bake all the way through. What I did end up doing was eating around the outside…..and gotta say it was amazing! I think what happened with mine was the 8 “ pan I’ll use a 9” it just might make the difference! I’m goin to try again because I know it’s amazing!
I don’t have Pumpkin Pure, can I use canned pumpkin?
Hi Marlene, it’s the same. just don’t use canned pumpkin pie filling.
This sounds great. I will definitely try to make it, I say try simply because my culinary skills are limited. I love anything pumpkin, fresh or canned. Thank you.
Thanks Dina! Happy baking!
I used the pumpkin pie filling before I read this. Any idea what the implications are??
Trying this soon! Does it make a difference in quantity if you use fresh pumpkin vs store bought canned?
Hi Amber, I used homemade pumpkin puree.
Do you have to use yogurt? I’m so sick of yogurt…is there a sub?
Hi DJ,It will be moist thanks to yogurt and you won’t even taste it in the cake. You can use buttermilk or whole milk, but I prefer to use yogurt.
Can you use almond or soy yogurt?
I haven’t tried, but think it could work.
Thank you so much for this amazing recipe I loved it and wanted something different so I really appreciate it thank
Amazing! This cake is so good, very moist & delicious. Recipe is also very easy to follow. I substituted sour cream for the yogurt (that’s what I had on hand); also I didn’t have a springform pan, so I used a 9×13 pan with one layer of pumpkin batter topped with the cream cheese and then the crumb topping & baked for 40 min. Served with caramel sauce- so good!! Thanks for the recipe!
Thanks Morgan. I’m glad you liked my recipe 🙂
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Do you have an email list, where I can get weekly recipes?
Sorry RonneeSue, I do not have mailing list.
Can’t wait to try and make this
[…] Pumpkin Cream Cheese Crumb Cake from OMG Chocolate Desserts […]
what do you mean by ‘oil’? What kind of oil are we talking about?
Hi Audrey, it’s vegetable oil.
Made this for a wives’ dessert for 40+ women. I didn’t get a single bite (!) but someone told me that several women sitting around her raved about it. Perfect fall dessert! I can’t wait to bake another and keep it all to myself. ; )
Pro tip: When using the 9-inch springform pan, I anticipated it being difficult to spread the cream cheese and second pumpkin batter layers, so I piped the cream cheese onto the first pumpkin batter layer and then gently spread it with a spatula until it was even; I did the same with the second layer of pumpkin batter.
Hi Emom1123, I’m really happy that it got good reviews. I hope you will like it too, when get a chance to taste it 😉
I could only find fatfree plain greek yogurt. Do you think this will be okay or does it need to have fat in it?
Hi Jessica, I think it would work fine,too.
I made this yesterday and baked it longer than the required time as it still seemed too moist and not baked through enough. It’s still seemed unbaked in the centre today when I was going to serve it. I’m really disappointed as I went to all the effort and now am dissecting the cake to eat just the edge. Wonderful looking recipe, though.
HI Karen, I’m really sorry to hear that. I don’t know what went wrong 🙁
Does this cake need to be stored in the refrigerator? I made it tonight for a breakfast tomorrow.
Could not find an answer as to whether the cake is to be stored in the refrigerator?
Hi Doris, store in the fridge because it has cream cheese filling.
[…] Raspberry Cream Cheese Coffee Cake, Strawberry Cheesecake Coffee Cake, Easy Cinnamon Coffee Cake, Pumpkin Coffee Cake and Cinnamon Apple Crumb […]
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[…] Pumpkin Coffee Cake – by OMG Chocolate Desserts […]
I’m wondering if the two gals that had trouble with it getting completely done could have had trouble due to altitude?? Just a thought–they may need to adjust for that–probably a little more flour??
I had the same issue with cake being extremely jiggly after 55 minutes. I added another 30 minutes (10 minute intervals) for it to be done, cake tester finally came out clean. I live closer to sea level as I am about 30 minutes away from beach. Not sure if that affects. Maybe 2 cups of flour instead of 1 3/4? I hope my friend likes it!!
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Hi,
Can I bake this in a tube pan?
I’m going to try it in a bundt pan. Did you try it in the tube pan?
Mine, too, took 1 hour and 15 minute, but is wonderfully delicious. Wiping the crumbs from my keyboard as I type… I skipped the drizzle, but can’t wait for breakfast tomorrow. What a great Fall treat! Thanks for sharing, Vera!
Thanks Elizabeth 🙂
I used sour cream instead of yogurt since that’s what I had. Everything else was done just as the recipe says. Checked it at 45 minutes and it wasn’t quite done so I left it in for 10 more minutes and it was perfect. Haven’t cut into yet, considering adding nuts to it next time! The girls at work are going to eat this up in no time!
Thanks Lauren 🙂
Hello- I’m making this for a second time! Do you have any idea how it does with freezing? I’m hoping to make ahead for Thanksgiving. Thanks!
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I feel like this blog is a sham. I’m an avid baker and I’ve made two of your recipes now, neither cooked properly. I should have known by the curb topping instructions – crumb topping is made with melted butter, not cold cubes. Also the overly intrusive advertising experience says this isn’t here for sharing recipes, it’s for advertising dollars.
[…] From: OMGChocolateDesserts […]
This cake LOOKS beautiful but the recipe is bland and boring… if I make this again I’m gonna quadruple the amount of spice and add a little salt in the crumb to help bring the flavor out. Disappointed with it ??♀️
I added salt and a little extra spice to my crumble, like you suggested, and it turned out great! Thanks for your comment.
[…] from Starbucks and white chocolate pumpkin coolers from Caribou! ?), and my favorite so far, pumpkin coffee cake with a streusel and cream cheese filling! Gotta love when recipes actually turn out as good as they look on Pinterest! […]
My family loved it and said it was one of the best things they have ever tasted. Thanks for the recipe!
Thank you so much Joylyn!
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Hi, could I make this batter a day or two ahead of time?
I am NOT an avid baker (although I do love to watch the great British bake off), and I rarely try new recipes… but I tried this one out and LOVED it. It worked perfectly (to my great surprise!)
I made sure my oven was VERY pre heated before I started (we have a wacky oven that doesn’t get hot well, and with what people were saying I was worried I’d have to bake the cake for two hours or something hahaha.) it was cooked through by 50mins.
I followed one of the commenter’s advice and piped in the cream cheese layer as well as the top. I also didn’t add all of the crumble (maybe 85-90%) but made sure as many butter chunks were on top as I could.
If you don’t have pumpkin pie spice, you can make it from scratch! Easy easy easy If you have the spices needed. (google it). I learned that from my neighbor who I borrowed the 9 inch springform pan from.
I’m the kind of person who has a history of baking chocolate chip cookies and having them melt flat into one horrible crisp in the oven—so i really believe others can do this.
It is a coffee cake, so it’s not crazy sweet, but I loved that. And I did air on the side of more spices based on some of the comments (not a crazy amount, just a little). If it’s a sham (like one commenter said) it’s a magic sham that worked well for me.
Made this yesterday and it’s GOOD!!! My family loves it too!!!
Def. use a 10″ springform. Good flavor!
Can this be made in to cupcake size?? Im guessing so, but wondering about estimated cooking time for muffins
Just baked this. The crumb topping recipe produced very little crumbs and mostly powder. I used a different recipe for the crumb topping. Overall, a good, tasty cake. I would add a bit more spice the next time for a little more flavor. It cooked for 67 minutes. If I make again, I would take it out at the 50 minute mark and cover with tin foil for another 5-10 minutes so middle gets cooked and sides and bottom don’t overcook.
I made this cake 3 times in less than 2 weeks because I wanted to perfect the baking time. 1st time was baked for 45 min and it was raw in the middle but everyone still loved it. 2nd time I baked for 50 min but kept adding 5 minutes until I had baked it for 1 hr and 15 min with the middle still being jiggly but finally I just said I’m it putting it in any longer because I was afraid the edges would get too dry(which it was a little but not horrible). So finally, I made it a 3rd time and baked it for 1 hour and it was perfect. The middle will look jiggly and you will think it’s not done but I assure you, it is. I hope this review helps because I’ve been seeing a lot of reviews of people trying to figure out why is the cake jiggly in the middle and not being baked all the way through.
I read all the reviews and suggestions. I can tell you I followed the recipe exact. I used a 9 inch spring and baked it for 45mins checked it, put it back for 15 more mins for a total of 60mins and it is PERFECTION!!!
I wish I could have attached a photo. Glad you suggested the 9 inch because it rose all the way to the top and a hair above it would have spilled over with the 8 inch. I don’t want to eat it, it looks too good. Thanks for sharing.
Thanks Kathy!
Could you use a bunt pan?