Pumpkin Coffee Cake with Cream Cheese
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I absolutely love making this Pumpkin Coffee Cake with Cream Cheese when I’m in the mood for something that feels like a big hug from the inside! This cake is the ultimate fall treat, combining a rich, spiced pumpkin batter with a creamy cream cheese layer and a crunchy pecan streusel topping. It’s perfect for those cozy afternoons when I’m craving comfort food and want to impress my friends at a get-together.
Why You’ll Love Pumpkin Coffee Cake with Cream Cheese
- Delicious Cream Cheese Surprise: This cake has a hidden layer of creamy, dreamy cream cheese that adds a rich, tangy twist to every bite.
- Fall Flavor Perfection: With pumpkin puree and spices like cinnamon, cloves, and nutmeg, it’s packed with that warm, cozy fall flavor we all crave.
- Crunchy Streusel Topping: The pecan streusel on top adds a delightful crunch and sweetness that perfectly complements the soft, spiced cake.
- Impressive Presentation: It looks as good as it tastes! The layers and glaze make it a showstopper at any gathering or just for a special treat at home.
- Easy to Make: Despite its impressive taste and look, this cake is surprisingly easy to put together, making it a great choice for both seasoned bakers and beginners.
Ingredients Needed To Make Pumpkin Coffee Cake with Cream Cheese
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Flour
- Baking powder
- Baking soda
- Kosher salt
- Eggs
- Granulated sugar
- Pumpkin puree
- Milk
- Unsalted butter
- Vanilla extract
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Cream cheese
- Powdered sugar
- Brown sugar
- Pecans
- Glaze ingredients (powdered sugar and milk)
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
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Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Pumpkin Coffee Cake with Cream Cheese
- Prepare the Cream Cheese Layer: Mix cream cheese, vanilla, and powdered sugar in a bowl until smooth. Set aside.
- Preheat the Oven: Heat your oven to 350°F (175°C). Spray a 9” round springform pan with nonstick spray and place it on a cookie sheet.
- Make the Cake Batter: Cream together butter and sugar until fluffy. Mix in eggs, pumpkin puree, milk and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Prepare the Streusel Topping: Mix flour, cinnamon, brown sugar, and chopped pecans in a bowl. Cut in the butter until the mixture is crumbly.
- Assemble the Cake: Pour half of the cake batter into the pan. Spread the cream cheese mixture on top. Sprinkle half of the streusel topping over the cream cheese. Pour the remaining cake batter on top, then sprinkle with the rest of the streusel.
- Bake: Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Make the Glaze: Mix powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.
- Serve: Remove the cake from the springform pan, slice, and enjoy!
Commonly Asked Questions
Can I use a different type of pan for this recipe?
You can use a different type of pan, but the baking time may vary. If you use a standard cake pan, adjust the baking time and keep an eye on it as it bakes. Just be sure the pan is properly greased or lined to prevent sticking.
What if I don’t have a springform pan?
No problem! You can use a regular round cake pan, but make sure to line the bottom with parchment paper to help with easy removal. If you use a different pan, the cake might not come out as neatly, but it will still taste delicious!
How can I tell if the pumpkin coffee cake is done?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. If the toothpick has wet batter on it, the cake needs more time to bake.
How should I store leftover pumpkin coffee cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week. Make sure to let the cake cool completely before covering it to avoid condensation.
Can I freeze this recipe?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours before serving.
How do I reheat the pumpkin coffee cake?
If you prefer to enjoy the cake warm, you can reheat individual slices in the microwave for about 15-20 seconds. For a whole cake, reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cake a day or two in advance. Just make sure to let it cool completely before storing it. You can also freeze the cake if you need to prepare it even further ahead of time.
Pumpkin Coffee Cake with Cream Cheese
Equipment
- Fork
- Measuring cups and spoons
- Toothpick for testing doneness
- nonstick baking spray
Ingredients
Cake
- 2 cups 1.1 GF Flour or all-purpose flour
- 3 tsp baking powder for GF or 2 tsp if using all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs
- ⅔ cup granulated sugar
- 1 cup pumpkin puree
- ⅓ cup milk
- 1 cup unsalted butter room temperature
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
Cream Cheese Layer
- 8 oz cream cheese room temperature
- 1 tsp vanilla extract
- 1½ cups powdered sugar
Streusel Topping
- 1 cup 1.1 GF flour or all-purpose flour
- 1½ tsp ground cinnamon
- ½ cup brown sugar
- 1 cup pecans chopped
- 8 tbsp unsalted butter room temperature
Glaze
- 1½ cups powdered sugar
- 2 tsp milk
Instructions
Prepare the Cream Cheese Layer
- In a mixing bowl, combine the cream cheese, vanilla extract, and powdered sugar. Mix until smooth and set aside.
Preheat the Oven
- Preheat your oven to 350°F (175°C). Spray a 9” round springform pan with nonstick baking spray. Place the pan on a cookie sheet to catch any potential leaks.
Make the Cake Batter
- In a large mixing bowl, cream together the butter and sugar using an electric mixer on high speed for 3 minutes until light and fluffy.
- Add the eggs, pumpkin puree, milk and vanilla extract to the butter mixture, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Prepare the Streusel Topping
- In another bowl, combine the flour, cinnamon, brown sugar, and chopped pecans. Add the room temperature butter and use a fork to mix until crumbly.
Assemble the Cake
- Pour half of the cake batter into the prepared springform pan. Spread the cream cheese mixture evenly on top.
- Sprinkle half of the streusel topping over the cream cheese layer.
- Pour the remaining cake batter over the streusel, then sprinkle the rest of the streusel topping on top.
Bake
- Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Make the Glaze
- While the cake is cooling, mix together the powdered sugar and milk until smooth. Once the cake has cooled, drizzle the glaze on top.
Serve
- Carefully remove the cake from the springform pan, slice, and enjoy!
Nutrition
This Pumpkin Coffee Cake with Cream Cheese is such a winner in my book—moist, flavorful, and topped with a delicious streusel that makes every bite amazing! I love how the cream cheese layer adds a tangy twist to the sweet pumpkin cake, and that glaze just ties everything together.
This cake is scrumptious, so flavorful. Takes a little time but SO worth it, thank you for this great recipe.
Hi,
I just made this recipe and I see that it calls for 1/3 cup of milk but I didn’t see in your directions when /where you add it….so I added it to the wet mixture.
The cake came out absolutely delicious!!!!
Yes! It is with the wet ingredients 🙂
Can packaged pumpkin pie spice be used in this recipe?
If so has anyone used it and in what quantity?
Thank you for this decadent recipe. So anxious to try!
Yes, you can: use 1 1/4 to 1 1/2 teaspoon instead of the:
1 tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground nutmeg
I’d like to double this and bake in a 13 x 9″ pan. What do you think?
you can!
This Pumpkin Coffee Cake with Cream Cheese was absolutely heavenly! The pumpkin spice flavor was perfect for fall, and the cream cheese layer added such a delicious richness. The crumb topping was crunchy and sweet, tying everything together beautifully. It was a huge hit at our brunch – thank you for such a fantastic recipe!
I made this cake for my monthly bake club with a pumpkin theme. It was delicious and very easy to make. The added cream cheese layer and streusel topping takes it over the top. Great flavors for fall!
Made this cake and my husband couldn’t stop eating it. Even asked me to make it again. Going to make it for our family Thanksgiving too.
I made this about a week ago and it was absolutely delicious!! My husband and I loved it. Today I am making your Hummingbird Cake as I have some ripe bananas to use up and I’m sure it will be just as wonderful. Thank you for sharing!