The Best Pumpkin Cream Cheese Coffee Cake
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This is the best pumpkin cream cheese coffee cake to bake this fall! It moist, full of warm fall spices, and has a sweet cream cheese layer in the middle of the cake! It makes for a delicious autumn sweet breakfast or dessert when you are craving a cozy treat.
Coffee cake but with an autumn twist! This pumpkin coffee cake has all the fall vibes in each bite! The pumpkin flavor really shines through while the cozy autumn spices like cinnamon and cloves complements the pumpkin. The sweet cream cheese layer that is in the middle offers a tasty contrast and cinnamon sugar crumble topping adds texture.
If you love coffee cakes, check out my carrot coffee cake recipe and pistachio coffee cake. Both have a cream cheese center and are the perfect match with a cup of coffee!
Why you will love this pumpkin cream cheese coffee cake
Flavorful: The spiced pumpkin cake mixed with the sweet and tangy cream cheese center packs in so much flavor in each bite! It is cozy, perfectly sweetened and always a hit with the whole family.
Seasonal: October calls for pumpkin recipes! And what better way to enjoy pumpkin flavors than this spiced pumpkin coffee cake? It has everything you would want for a pumpkin dessert!
Moist: This coffee cake is so tender and moist! The canned pumpkin really brings a lot of moisture to the coffee cake as well as the cream cheese center!
Does coffee cake have coffee in the recipe?
No, coffee cake typically does not contain any coffee in the actual recipe. This is really common question I get when I share coffee cake recipes on social media, and for a good reason. Because the name has coffee in it, one would think it would be in the ingredient list. But coffee cake gets its name because it is traditionally served with coffee.
And I can can confirm, this pumpkin coffee cake recipe is pure perfection on a cool fall morning with a cup of coffee!
Ingredients needed for this coffee cake
This coffee cake has three components: the batter, cream cheese center, and cinnamon crumb topping. I have to admit this does mean a few extra steps and bowls to wash, but each step is pretty simple. And the ingredients are all pretty easy to find.
All-purpose flour: No fancy flours required! You can replace with a 1:1 ratio gluten-free flour if needed.
Salt: Enhances the flavors.
Baking powder and soda: The leavening agents in the coffee cake batter to help the cake rise.
Spices: The spices used in this pumpkin treat include cinnamon, ground ginger, cloves, and nutmeg.
Sugar: Adds the perfect touch of sweetness to the cake.
Oil: Adds moisture and prevents the coffee cake from drying out. You can use avocado oil, canola oil or vegetable oil.
Eggs: Provides structure to the pumpkin cake.
Vanilla Extract: Adds to the flavor of the batter.
Pumpkin Puree: One 15 ounce can of pumpkin puree is needed to make this coffee cake. Do NOT use pumpkin pie puree, which is often sold near the pure pumpkin puree at the grocery store. You can make your own pumpkin puree if you wish! If you make your own, you will about 1 3/4 cups of pumpkin puree.
Cream Cheese Center: The cream cheese center is made up of cream cheese, sugar, vanilla extract and egg yolk.
Crumb Topping: The crumb topping is made up of all-purpose flour, brown sugar, cinnamon, butter and a pinch of salt.
Expert Tips
- Be sure not to over mix the batter when combining the wet and dry ingredients together. Stir until just combined. Overmixing can cause the batter to become dense.
- Use a icing spatula or knife to gently spread out the layers of pumpkin batter and cream cheese. And I love to use an ice cream scoop to transfer the batter and cream cheese to the springform pan or baking pan of choice, but you can just spoon it in as well.
- I recommend a light metal 8-inch springform pan but you could use a round or square 8-inch baking pan too. Just make sure you are using a light colored metal pan as they will provide a more even and slower baking. Darker metal pans can cause the crust of the coffee cake to bake too quickly and therefore dry out the cake.
- This coffee cake is done baking when a tooth pick comes out clean when inteserted into the middle of the cake.
- I prefer to store the coffee cake wrapped tightly in foil or in an air-tight container due to the cream cheese center. The cake can be left at room temperature for the first day, but will last longer in the fridge. Just take out a slice and let it warm up on the counter or in the microwave for a few seconds before digging it!
If you give this pumpkin cream cheese coffee cake a try, let me know your thoughts in the comments below!
And tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this autumn coffee cake as much as we do!
The Best Pumpkin Cream Cheese Coffee Cake
Ingredients
- 1 3/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 2/3 C. Sugar
- 1/2 C. Cooking Oil (such as avocado oil)
- 2 eggs
- 1 tsp. Vanilla extract
- 1/2 Tbsp . Cinnamon
- 1/2 tsp. Ground ginger
- 1/2 tsp. Ground cloves
- 1/2 tsp. Nutmeg
- 1 15 Oz can of pumpkin purée
Cream cheese center:
- 8 oz. Cream cheese (softened)
- 1/3 C. Sugar
- 1 tsp. Vanilla extract
- 1 egg yolk
Crumb topping:
- 1/3 C. All-purpose Flour
- 1/4 C. Brown sugar
- 1/2 Tbsp. Cinnamon
- 3 Tbsp. Unsalted Cold butter (cut into small pieces)
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- To make the crumb topping, stir the flour, brown sugar, cinnamon and pinch of salt together in a bowl. Add the cold butter and cut it into the flour mixture until it resembles coarse sand. Place in the refrigerator while you prepare the batter and cream cheese mixture.
- To make the coffee cake batter, place the all-purpose flour, salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda in a medium mixing bowl. Stir together until fully combined. Set aside.
- In a separate large mixing bowl, add the eggs and sugar. Beat together using a hand mixer for about 30 seconds. Add in the pumpkin purée, vanilla extract, and oil. Beat together until fully combined.
- Add the dry ingredients into the wet. Stir until just combined.
- To make the cream cheese center, add the cream cheese and sugar into a third mixing bowl (you can re-use the mixing bowl used for the dry ingredients to save on dishes). Beat together using a hand mixer until the cream cheese is smooth. Add the egg yolk and vanilla extract. Beat together until smooth.
- Pour 1/2-2/3 of the pumpkin batter into a greased 8-inch springform pan or 8-inch baking pan. Spread out the batter evenly. Carefully place dollops of the cream cheese mixture over the batter. Using an icing spatula or knife, gently spread out the cream cheese. Top with remaining batter, and spread out evenly.
- Sprinkle the crumb topping over the batter evenly.
- Bake for 45-55 minutes or until the batter is set. A toothpick will come out clean once done baking. Let cool and enjoy! Store leftovers in the refrigerator wrapped tightly for 3-4 days.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
