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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.
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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 a 23 cm/9 in spring pan lined with baking 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 a 23 cm/9 inch springform pan lined with parchment paper in 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
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.
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.
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
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Pumpkin Coffee Cake with Cream Cheese
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%
Cristina
This recipe was delicious. I followed it to the T and it yielded such a beautifully moist cake and crumble. I served it to some guests who all had raving things to say. You nailed it again!
Donna Silvers
Is it possible for you to convert this recipe to US measurements?
Thank you
Julie Marie
There is a toggle above the ingredients list where you can change the measurements to US cups 🙂
Saskia
Delicious, just made it. Tastes like Autumn.
Bit of work since they don't sell pre-made pumpkin puree in the Netherlands, so had to make it myself. But worth it!
Julie Marie
I'm so happy you enjoyed it 😀
Angela kherroubi
Hi. It's called Pumpkin Coffee Cake, but there is no coffee in the ingredients. WHY?
Julie Marie
Coffee cakes is an classic American cake. They don't have coffee in them but it is called a coffee cake as it traditionally served together with a cup of coffee.