Pumpkin Cream Cheese Coffee Cake is made with tender, spiced pumpkin cake layered with a rich, creamy cream cheese filling and topped with a buttery dark brown sugar crumb. Warm, cozy, and perfectly sweet, it’s the ultimate fall treat to pair with your morning coffee.
One of my favorite parts of fall is making all of the cozy fall food and goodies. I love warm soups and roasts and all of the apple and pumpkin desserts. This coffee cake has all the things you love in a good coffee cake, but with great pumpkin flavor. Spiced with cinnamon, ginger, allspice, clove and nutmeg, this cake goes amazingly well with a cup of coffee or tea.
For an easier and quicker bake, you could leave out the cream cheese layer and just do the cake and crumb like a traditional coffee cake. I love that little bit of creaminess in the middle though. I used a 9 inch springform pan for easy removal since this a fairly deep cake, but you can bake in a 9×13 or other pan if you like, just make sure to use a toothpick to check for doneness and adjust the time according to the pan you pick. Check out my family’s regular favorite coffee cake recipe here.
Pumpkin Cream Cheese Coffee Cake
Ingredients
For the cake:
- 2 1/2 cups AP flour
- 1 cup packed dark brown sugar
- 2 1/4 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 1/4 cups pumpkin puree
- 2 large eggs room temp
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
For the cream cheese:
- 1 8oz block cream cheese room temp
- 2 tbsp sugar
- 2 tbsp cream
- 1 tsp vanilla
For the crumble:
- 1 cup AP flour
- 1/2 cup dark brown sugar
- 1/2 tsp cinnamon
- 6 tbsp butter room temp
For the glaze:
- 1 cup powdered sugar
- 1 tbsp sour cream
- 1 tsp vanilla
- water as needed to thin
Instructions
- Preheat the oven to 350 and spray your baking container with bakers joy or grease and flour it. If you are using a container which will make removing cake difficult you can line with parchment.
- In a large bowl, whisk together the flour, brown sugar, baking powder, spices and salt. In another bowl whisk together the pumpkin, eggs, oil and vanilla. Add the wet ingredients to the bowl of dry and fold together until just combined.
- In another bowl, beat the cream cheese, sugar, cream and vanilla until smooth.
- To make the crumble, whisk the flour, sugar cinnamon well and then cut the butter into pieces and work it into the mixture with your hands until it forms clumps. Set aside. To make the glaze, mix the ingredients and thin with water until you have a thick glaze that will drizzle over the cake.
- Pour half the cake batter into your pan and spread evenly with an offset spatula. Add the cream cheese in dollops all over the base and gently spread it around. It can be swirled in a little so it doesn't have to be perfectly spread.
- Top with the rest of the batter and smooth the top. Crumble the topping over the cake evenly. Bake for 25 minutes, then rotate the pan 180 degrees. Bake another 20-25 minutes, until a toothpick comes out clean of batter in the center. Don't over bake. Remove from oven cool completely before drizzling the glaze over the top. Cut into pieces and serve. You can freeze this cake whole or in pieces.