Pumpkin Cream Cheese Coffee Cake is quick and easy fall dessert recipe. It has three delicious layer: moist and flavorful pumpkin cake, creamy and smooth cheesecake layer and irresistible, crunchy, brown sugar cinnamon streusel topping finished with sweet, vanilla icing. If you like the combo of pumpkin, cream cheese and streusel crumbs, then check my Pumpkin Cream Cheese Muffins recipe, too.
Pumpkin Cheesecake Coffee Cake
Fall baking season is upon us this pumpkin recipe must be on your to-do list. Pumpkin and warm spices like cinnamon, nutmeg, ginger and cloves is perfect combo for fall comfort food. But if you ask me, the only thing better than this combo is addition of cream cheese.
Therefore, I shared so many pumpkin and cream cheese dessert recipes. You could check some of these: Pumpkin Cheesecake Crumb Cake, Pumpkin Bread Cheesecake, Pumpkin Swirled Cheesecakes or Mini Pumpkin Cheesecakes With Streusel Crumb Topping, too.
Why You’ll Love This Pumpkin Cream Cheese Coffe Cake:
- It taste like fall: pumpkin and cozy, seasonal spices (cinnamon, nutmeg, cloves, ginger, all-spice)
- Quick and simple to prepare
- Ultra moist
- A perfect fall breakfast indulgence
- Piled high with brown sugar cinnamon crumb topping
- Finished with a sweet vanilla icing
How To Make Pumpkin Coffee Cake
First, make sure to use Pumpkin pure, not pumpkin pie filling! You can use homemade or the one from the can. You can find the recipe for homemade pumpkin puree on my blog, too.
Also, about the spices, if you don’t have all spices listed in the recipe (cinnamon, nutmeg, cloves, ginger, all-spice), you can substitute with pumpkin pie spice.
Recipe ingredients and steps might seem too long, but it’s all simple ingredients, and the steps are easy to follow. Streusel crumb mixture is just the combo of all-purpose flour, light brown sugar, salt, cinnamon, and melted butter. Just whisk everything with the fork, until coarse crumbs are formed.
Cheesecake layer is mixture of room temperature cream cheese, vanilla, sugar and an egg. It’s done in two minutes.
Finally, the star of the show, pumpkin cake layer. In a medium bowl, whisk together dry ingredients: flour, spices, baking powder, and salt.
In a large bowl, combine the pumpkin puree, 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 combined.
To assemble the cake, 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.
And not forget the vanilla icing. Stir powdered sugar, dash of salt and vanilla with some milk and drizzle over the cake.
How To Store The Cake?
You can keep it covered at room temperature for the next day, then place in the fridge and keep up to one week in an air-tight container.
Craving for More? Check These Out!
Looking for a seasonal treat? Try these pumpkin muffins with a creamy twist!
Or check for more similar pumpkin recipes:
PrintPumpkin Cream Cheese Coffee Cake
Prep Time: 15 minutes- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
Category: dessert/breakfast
Method: Bake
Cuisine: American
Print Recipe
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Description
Pumpkin Cream Cheese Coffee Cake is quick and easy fall dessert recipe. It has three delicious layer: moist and flavorful pumpkin cake, creamy and smooth cheesecake layer and irresistible, crunchy, brown sugar cinnamon streusel topping finished with sweet, vanilla icing.
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 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
- dash of salt
Instructions
- 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.
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.
- 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.
To make the cake batter:
- In a medium bowl, whisk together flour, spices, baking powder, and salt.
- In a large bowl, combine the pumpkin puree, 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 combined.
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.
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.
- Store leftover in air-tight container for up to 1 week.
9 comments
Not a huge pumpkin spice fan, but this recipe has converted me!!! So delicious 😋. The cream cheese adds extra depth and a creamy finish. So glad I tried this as a “practice “. Definitely going to add to the holidays!!!!
Thanks Karyn!
One can of pumpkin puree? One can of what size?
Hi Samantha, it is 1 cup, not one can.
Happy baking!
I would like to make this recipe, and you say to use pumpkin pie spice in place of all the other spices, but how much pumpkin pie spice can you use? Looking forward to trying this recipe
So this pumpkin coffee cake sounds fabulous! I am going to tweak it to be sugar free as I am intolerant. But this sounds like it’s going to be my new favorite! Thanks for the recipe!
This was delicious 😋 Thanks for sharing this recipe!!
It is 2 eggs in the cream cheese filling, yes?
Thank you so much.
How well does this freeze? I’d like to make it in advance for my holiday goodie boxes.