Pumpkin Coffee Cake with Cream Cheese
Pumpkin Coffee Cake with Cream Cheese is the perfect fall breakfast or dessert made with moist pumpkin cake, a rich cream cheese filling, buttery cinnamon pecan streusel, and a simple vanilla glaze. Every bite is packed with warm pumpkin spice flavor and a creamy cheesecake-like center, making it an easy coffee cake that’s perfect for cozy mornings, holiday brunches, Thanksgiving breakfast, or sharing with family and friends all season long.
As an Amazon Associate I earn from qualifying purchases.
Literally One Of My Favorite Fall Bakes
The second I see pumpkin puree hit the grocery store shelves, this coffee cake is one of the first things I bake. There’s something about pulling it out of the oven while the house smells like cinnamon and pumpkin that just feels like fall. I love that it looks like something you’d pick up from a bakery, but it’s actually simple enough to make on a Saturday morning.
That creamy layer in the middle is my favorite part, and paired with the crunchy streusel on top, it’s one of those recipes everyone sneaks a second slice of before the coffee is even finished.
Why You’ll Love Pumpkin Coffee Cake with Cream Cheese
- Moist, tender pumpkin cake filled with warm cinnamon, nutmeg, and cloves.
- Sweet cream cheese filling baked right into the center.
- Buttery cinnamon pecan streusel adds the perfect crunchy topping.
- Easy enough for weekend baking but beautiful enough for holiday entertaining.
- Perfect for breakfast, brunch, dessert, or an afternoon coffee break.
- Great make-ahead recipe for Thanksgiving, Halloween parties, and fall gatherings.
- Freezes well so you can enjoy pumpkin coffee cake long after pumpkin season.
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.
- All-Purpose Flour – Creates a soft, tender crumb. Either option works beautifully in this recipe.
- Baking Powder – Gives the cake its light, fluffy texture. Use the amount listed in the recipe depending on the flour you’re using.
- Baking Soda – Works with the pumpkin puree to help the cake rise.
- Kosher Salt – Balances the sweetness and enhances all the warm spices.
- Granulated Sugar – Sweetens the pumpkin cake without overpowering the pumpkin flavor.
- Eggs – Help bind the batter together while adding richness.
- Pumpkin Puree – The star of the recipe, adding moisture, beautiful color, and classic fall flavor. Be sure to use pumpkin puree, not pumpkin pie filling.
- Milk – Adds moisture to the batter and helps create a tender cake.
- Unsalted Butter – Gives both the cake and streusel a rich, buttery flavor.
- Vanilla Extract – Adds warmth and enhances the pumpkin and spices.
- Ground Cinnamon – The dominant fall spice that pairs perfectly with pumpkin.
- Ground Cloves – Adds depth and warmth without overpowering the cake.
- Ground Nutmeg – Completes the classic pumpkin spice flavor.
- Cream Cheese – Creates the rich, creamy filling that makes this coffee cake so special.
- Powdered Sugar – Sweetens both the cream cheese filling and the simple glaze.
- Brown Sugar – Gives the streusel its rich caramel flavor.
- Pecans – Add buttery crunch and texture to every bite.
Substitutions & Variations
- Can I substitute pumpkin pie spice? Absolutely. If you already have pumpkin pie spice on hand, replace the cinnamon, cloves, and nutmeg with about 2 teaspoons of pumpkin pie spice for an easy shortcut.
- Can I leave out the pecans? Definitely. The streusel is still delicious without nuts, or you can substitute chopped walnuts if you prefer.
- Can I use low-fat cream cheese? You can, but full-fat cream cheese creates the richest, creamiest filling and gives the best texture after baking.
- Can I skip the glaze? Of course! The coffee cake is delicious on its own, but the vanilla glaze adds the perfect finishing touch and gives it that bakery-style look.
- Can I use homemade pumpkin puree? Yes, but homemade pumpkin puree often contains more moisture than canned pumpkin puree. If using homemade, drain off any excess liquid first so the cake bakes properly.
How to Make Pumpkin Coffee Cake with Cream Cheese
- In a medium mixing bowl, beat the softened cream cheese, vanilla extract, and powdered sugar until smooth and creamy. Set the filling aside while you prepare the cake batter. Tip: Make sure your cream cheese is at room temperature so it mixes without lumps.
Preheat your oven to 325°F.
- Spray a 9-inch springform pan with nonstick baking spray and place it on a baking sheet. The baking sheet catches any butter that may seep from the springform pan while baking, making cleanup much easier.
- In a large mixing bowl, beat the softened butter and granulated sugar together for about 3 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the pumpkin puree, milk, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Avoid overmixing to keep the cake soft and tender.
- In another bowl, combine the flour, brown sugar, cinnamon, and chopped pecans.
- Add the softened butter and use a fork or pastry cutter to work everything together until coarse crumbs form. Some larger buttery pieces are perfectly fine and create the best crunchy topping after baking.
- Pour half of the pumpkin batter into the prepared springform pan and spread it into an even layer.
- Carefully spread the cream cheese filling over the batter, leaving about a ½-inch border around the edges. This helps keep the filling tucked inside the cake as it bakes.
- Sprinkle about half of the streusel over the cream cheese layer.
- Gently spread the remaining pumpkin batter over the top, then finish by sprinkling the remaining streusel evenly across the surface.
- Bake for 55 to 70 minutes, or until the center is set and a toothpick inserted into the cake portion comes out with just a few moist crumbs.
- If the top begins browning too quickly during baking, loosely tent it with aluminum foil for the remaining bake time.
- Allow the cake to cool completely in the pan before removing the springform ring.
- Whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the completely cooled cake, slice, and serve.
- It’s delicious at room temperature, but I think it’s even better with a hot cup of coffee or chai on a cool fall morning.
Why You’ll Love Banana Bread Coffee Cake
- Because of the cream cheese filling, store leftover Pumpkin Coffee Cake with Cream Cheese in an airtight container in the refrigerator for up to 5 days.
- For the best texture, let slices sit at room temperature for about 20 minutes before serving. If you prefer it warm, microwave individual slices for 10 to 15 seconds, or place them in a 300°F oven for 8 to 10 minutes until warmed through.
- This coffee cake freezes beautifully. Wrap the completely cooled cake or individual slices tightly in plastic wrap followed by aluminum foil, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving or reheating.
Pumpkin Coffee Cake with Cream Cheese
Equipment
- Fork
- Toothpick for testing doneness
- nonstick baking spray
Ingredients
Cake
- 2 cups all-purpose flour (or 1:1 gluten-free flour)
- 2 tsp if using all-purpose flour (3 teaspoons baking powder for gluten-free 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, softened
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 tsp vanilla extract
- 1½ cups powdered sugar
Streusel Topping
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- 1½ tsp ground cinnamon
- ½ cup packed brown sugar
- 1 cup chopped pecans
- 8 tbsp unsalted butter, softened
Glaze
- 1½ cups powdered sugar
- 2 tsp milk
Instructions
- In a medium bowl, beat the cream cheese, vanilla extract, and powdered sugar until smooth and creamy. Set aside.
- Preheat the oven to 325°F and spray a 9-inch springform pan with nonstick baking spray and place it on a baking sheet.
- Beat the butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs, pumpkin puree, milk, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing only until combined.
- Combine the flour, cinnamon, brown sugar, and chopped pecans.
- Add the softened butter and work everything together with a fork until coarse crumbs form.
- Spread half of the pumpkin batter into the prepared pan.
- Carefully spread the cream cheese filling over the batter, leaving a small border around the edge.
- Sprinkle half of the streusel over the cream cheese layer.
- Top with the remaining pumpkin batter, then finish with the remaining streusel.
- Bake for 55 to 70 minutes, or until a toothpick inserted into the cake comes out with only a few moist crumbs.
- Allow the cake to cool completely before removing the springform ring.
- Whisk together the powdered sugar and milk until smooth.
- Drizzle over the cooled cake. Slice and enjoy.
Notes
Optional Cream Cheese Filling
If you’d like to add a rich, creamy layer to your coffee cake, the cream cheese filling is a delicious option—but it’s completely optional.Recipe Note
Adding a cream cheese layer will change the texture of the cake. Because cream cheese adds both moisture and weight, the bottom cake layer may bake up slightly denser and more moist than a traditional coffee cake. This is completely normal and doesn’t mean the recipe didn’t turn out. The cream cheese creates a rich, cheesecake-like center that many people love, but if you prefer a lighter, fluffier coffee cake, you can simply leave the cream cheese layer out.Nutrition
Frequently Asked Questions
Yes! This coffee cake is actually one of my favorite make-ahead recipes because the flavors continue to develop as it sits. Bake the cake a day in advance, allow it to cool completely, then cover and refrigerate. Before serving, let it sit at room temperature for about 20 to 30 minutes or warm individual slices slightly if you prefer it warm.
Absolutely. Once the cake has completely cooled, wrap the entire cake or individual slices tightly in plastic wrap followed by aluminum foil. Store it in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.
A slight amount of settling is completely normal. Leaving a small border around the cream cheese layer when assembling the cake helps keep the filling centered. As the batter rises around it, the cream cheese creates that beautiful cheesecake-like layer in the middle.
Yes. A deep 9-inch round cake pan works well, but I highly recommend lining the bottom with parchment paper and greasing the pan thoroughly. The springform pan simply makes removing and serving the cake much easier.
The center should look set and no longer jiggle when the pan is gently shaken. Insert a toothpick into the cake portion rather than directly into the cream cheese filling. It should come out with a few moist crumbs but no wet batter.
Definitely! Chopped walnuts, white chocolate chips, mini chocolate chips, or even a handful of toffee bits all work well with the pumpkin and warm spices. Just avoid adding too many extras so the cake still bakes evenly.
No! Coffee cake gets its name because it’s traditionally served alongside coffee, not because coffee is one of the ingredients. This pumpkin version pairs perfectly with coffee, tea, hot apple cider, or even a pumpkin spice latte.
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!
Made it at least 4 x last year! Can’t wait to make it soon 😀
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!