Sandwiched between two layers of moist pumpkin-infused cake sits a luscious cheesecake-like cream cheese filling. To top that off is a crunchy pumpkin spice streusel. This perfect for fall pumpkin cream cheese coffee cake is ideal for breakfast, brunch, or dessert (or all three!!!).
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Earlier this week I attempted to develop a recipe and it was a complete flop. I know that may come as a shock to many of you, but yes, not everything I make is amazing. 🙃
It’s all good though. Sometimes the BEST things happen as a result of failure. This coffee cake is one of those things.
As I came to the conclusion the recipe I had intended to share was just not up to snuff, I was left scrambling to figure out what else I could share with you all this week.
Thankfully, inspiration came quickly. I recalled that my eldest son had requested a pumpkin coffee cake the day before and I just happened to have all the ingredients on hand!!! Thank you, Laken!
After a little bit of research, at eight o’clock that night I whipped it together. And it turned out even better than I had imagined. I love it when everything aligns 🧡 .
If you tried my blueberry rhubarb buckle cake with cardamom streusel and are a fan of pumpkin, you are so going to love this recipe. I’m can pretty much guarantee it.
There are three distinct layers, the first of which is the cake itself. It is made with pumpkin puree and is super moist. The pumpkin flavor is subtle, but the cake is far from it.
The second layer is the ultra-creamy cream cheese filling. It is permeated with vanilla and slightly sweet, but maintains the lovely tanginess of the cream cheese. It’s reminiscent of cheesecake.
After another layer of pumpkin cake, comes the streusel. If you’re not familiar with streusel, it is a crumbly topping made with sugar, flour, and fat. For some additional flavor and because I’m all about that spice, I mixed in some pumpkin pie spice: cinnamon, nutmeg, ginger, and clove.
In combination, the three elements work together to create a harmonious and mouthwatering coffee cake deserving of ALL the attention. So cook it up, sit down with a slice and a cup of coffee (as coffee cake was intended), grab a book, and enjoy.
*** While some do, coffee cake does not have to include coffee. It gets its name from either containing coffee or being served with coffee.
So what do you need to make this cake? ( + substitutions)
- All-purpose flour: For the streusel and the cake.
- Dark brown sugar: Light brown sugar will work if that’s all you have. I prefer dark to light, because it’s richer and aids moisture retention due to the high molasses content.
- White sugar
- Cinnamon: A key component of pumpkin spice.
- Unsalted butter: You will need melted butter for the streusel and softened, room temp butter for the cake.
- Cream cheese: Full fat! Makes sure it’s softened to room temp so the filling will be nice and creamy. Trust me you don’t want any clumps. If you need to quickly soften it, leave it in the package and set it atop a warm oven.
- Powdered sugar: To sweeten the cream cheese filling.
- Vanilla extract: You could also use vanilla bean paste.
- Baking powder
- Baking soda
- Pumpkin puree: Make sure it’s not pumpkin pie filling.
- Large eggs: One full egg and one egg yolk. They should be room temperature. To quickly warm them, place them in a bowl of warm (not hot) water for about ten minutes.
- Sour cream: Once again full-fat.
- Milk: Room temperature.
How do you make pumpkin cream cheese coffee cake? ( + tips)
Begin by preheating your oven to 350 degrees. Grease a 9×13 inch baking dish and set it aside.
To make the streusel: Combine the brown sugar, white sugar, cinnamon, nutmeg, ginger, and clove in a medium bowl. Pour in the melted butter and stir with a fork until crumbles/clumps form. Place the bowl in the freezer until ready for use.
To make the cream cheese filling: In the bowl of a mixer fit with the whisk attachment, process the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until smooth and well combined. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand-up mixer fit with the paddle attachment, add the butter, pumpkin puree, brown sugar, and white sugar. Cream at medium speed for 2-3 minutes, scraping down the sides as needed. Add the eggs and vanilla extract and mix until just combined.
While mixing while adding half of the dry ingredients, followed by the sour cream, the remaining dry ingredients, and finally the milk. Mix until just combined.
Pour half of the batter into your baking dish, layer with the cream cheese filling, and the remaining batter. Lastly, top with the streusel. *If the streusel has set too much, break it apart with a fork and/or crumble it with your fingers as you top the cake.
Bake for 50 minutes to one hour or until golden brown and a toothpick inserted in the middle comes out without any raw batter. Allow to cool for at least five minutes prior to serving. Serve warm or cold.
How to store
Cover and refrigerate for up to one week.
More fall-inspired sweet treats:
- Pumpkin Cinnamon Rolls w/ Chai Spice: Ooey gooey cinnamon rolls with pumpkin-infused dough and chai spice lavishly glazed in cream cheese icing. Perfect comforting brunch or dessert for autumn.
- Vanilla Chai Donut Holes w/ Apple Cider Glaze: These warm and inviting homemade vanilla chai donut holes are perfect for fall. They are moist and cake-like on the inside and crispy on the outside with a magnificent sweet apple cider flavored glaze.
- Caramel Apple Funnel Cake: Continue eating funnel cake throughout fall with this caramel apple funnel cake. It’s fried to perfection, then topped off with spiced Granny Smith apple bits, vanilla ice cream, and delicious homemade caramel sauce.
If you make this pumpkin cream cheese coffee cake I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar, packed
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ginger powder
- 1/8 teaspoon ground clove
- 1/2 cup (1 stick) unsalted butter, melted
Cream Cheese Filling
- 3 (8 ounce) blocks cream cheese, softened
- 1 1/2 cup powdered sugar
- 1 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/3 cup unsalted butter, room temperature
- 2/3 cup dark brown sugar
- 1 cup white sugar
- 2/3 cup pumpkin puree
- 1 large egg + 1 egg yolk, room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/3 sour cream, full-fat
- 3/4 milk, room temperature
- Preheat oven to 350 degrees.
- Grease a 9x13 inch baking dish and set aside.
- To make the streusel, combine brown sugar, white sugar, cinnamon, nutmeg, ginger, and clove in a medium bowl. Pour in melted butter and stir with a fork until crumbles/clumps form. Place bowl in the freezer until ready for use.
- To make the cream cheese filling: In the bowl of a mixer fit with the whisk attachment or with a hand mixer, mix the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until smooth and well combined. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In the bowl of a stand-up mixer fitted with the paddle attachment, add the butter, brown sugar, and white sugar. Cream at medium speed for one minute, then add the pumpkin puree and cream another 2-3 minutes, scraping down the sides as needed.
- Add eggs and vanilla extract and mix until just combined.
- Continue mixing; add half of the dry ingredients, followed by the sour cream, then the remaining dry ingredients, and finally the milk. Mix until just combined.
- Pour half of the batter into your baking dish, layer with the cream cheese filling, then the remaining batter, and top with the streusel.
- Bake for 50 minutes to one hour or until golden brown and a toothpick inserted in the middle comes out without any raw batter. Allow to cool for at least five minutes prior to serving. Serve warm or cold.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 260mgCarbohydrates: 68gFiber: 1gSugar: 42gProtein: 5g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc