I just made a Pumpkin Cream Cheese Coffee Cake that somehow looks like it belongs in a bakery and I’m not telling you why yet, so keep scrolling.

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I’m obsessed with this Pumpkin Cream Cheese Coffee Cake because the tang of cream cheese cuts through the rich pumpkin and makes every slice ridiculous. I love the way pumpkin puree keeps it dense but tender, like a cake that actually tastes like fall and not like a spice packet.

And the streusel crunch? Yes please.

It’s my go-to for Pumpkin Brunch Recipes when I want people to show up early and stop pretending they’re not hungry. But mostly I like the mess of crumbs and glaze on my shirt.

Worth every spoonful. No fuss.

Just delicious. Every single bite.

Ingredients

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All purpose flour — backbone, it gives cake structure.
Baking powder — helps it rise light.
Baking soda — reacts, gives lift.
Salt — balances sweetness, sharpens flavors.
Ground cinnamon — warm spice, cozy vibe.
Ground ginger — a little bite, warmth.
Ground nutmeg — subtle, nutty warmth.
Ground cloves — tiny punch of spice.
Granulated sugar — sweetness and tender crumb.
Light brown sugar — adds molasses-y depth.
Large eggs — structure and richness, they bind.
Pumpkin puree — moistness, autumny flavor.
Vegetable oil — keeps it moist and soft.
Sour cream — tangy moisture, makes it tender.
Vanilla extract — sweet roundness, little perfume.
Cream cheese — creamy tangy center, lush.
Sugar for filling — sweetens the creaminess.
Egg for filling — sets the cream cheese.
Vanilla for filling — smooth, rounds out tang.
Brown sugar streusel — caramel-y crunch on top.
Flour for streusel — gives streusel some structure.
Cinnamon for streusel — more warm spice, yum.
Cold butter — makes chunky, flaky streusel.
Chopped nuts — optional crunch and toasty notes.
Powdered sugar — smooth sweet glaze base.
Milk for glaze — thins glaze to drizzle.
Vanilla for glaze — little flavor lift.

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, room temp

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

1/2 cup sour cream

1 teaspoon vanilla extract

8 ounces cream cheese, softened

1/3 cup granulated sugar for the cream cheese filling

1 large egg for the cream cheese filling

1 teaspoon vanilla for the filling

3/4 cup packed brown sugar for the streusel

1 cup all purpose flour for the streusel

1 teaspoon ground cinnamon for the streusel

6 tablespoons cold unsalted butter, cubed for the streusel

1/2 cup chopped pecans or walnuts, optional

1 cup powdered sugar for the glaze

1 to 2 tablespoons milk for the glaze

1/2 teaspoon vanilla for the glaze

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch pan or line with parchment; whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves in a bowl and set aside.

2. Make the streusel by combining 3/4 cup packed brown sugar, 1 cup all purpose flour, 1 teaspoon ground cinnamon and 1/2 cup chopped pecans or walnuts if using; cut in 6 tablespoons cold unsalted butter with a pastry cutter or two forks until mixture looks like coarse crumbs; refrigerate so it stays crumbly.

3. Beat 8 ounces softened cream cheese with 1/3 cup granulated sugar, 1 large egg and 1 teaspoon vanilla until smooth and slightly fluffy; scrape down bowl and chill while you make the cake batter.

4. In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until light and a bit ribbon like, then add 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/2 cup sour cream and 1 teaspoon vanilla; mix until just combined.

5. Fold the dry flour and spice mixture from step 1 into the wet pumpkin mixture gently; do not overmix, stop when no streaks of flour remain.

6. Spread about two thirds of the batter evenly into the prepared pan, you’ll have a thicker top layer so press it gently to make an even surface.

7. Dollop the cream cheese filling over the batter in spoonfuls and use a knife or spatula to lightly swirl it into the top third of the batter, leaving some visible swirls.

8. Sprinkle the chilled streusel evenly over the top; if you like extra crunch press some streusel slightly into the batter so it sticks while baking.

9. Bake 35 to 45 minutes, rotating the pan halfway, until a toothpick in the cake portion comes out with moist crumbs but no wet batter and the streusel is golden; tent with foil in the last 5 minutes if it browns too fast. Cool in pan on a wire rack about 20 minutes.

10. Make the glaze by whisking 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla until smooth; drizzle over warm cooled cake, slice and serve.

Equipment Needed

1. 9×13 inch baking pan (or parchment to line it)
2. Mixing bowls (one large, one medium, one small)
3. Measuring cups and spoons
4. Electric hand mixer or stand mixer (or a sturdy whisk)
5. Whisk and rubber spatula
6. Pastry cutter or two forks (for streusel)
7. Knife or offset spatula for swirling and spreading
8. Wire cooling rack
9. Small bowl and spoon for glazing

FAQ

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

A: No, dont use pumpkin pie filling. It has added spices and sugar that will throw off the flavor and texture. Use plain pumpkin puree only.

Q: My cream cheese filling is runny, what went wrong?

A: Most likely the cream cheese wasnt fully softened or you added the egg before it was smooth. Beat the cream cheese until totally lump free, then add sugar, egg and vanilla. Chill the batter for 10 minutes if it still seems too loose.

Q: Can I swap the oil for melted butter or applesauce?

A: Yes. Melted butter gives a richer flavor, use the same amount. Applesauce will reduce fat and change texture, replace half the oil first to see how you like it.

Q: How do I know the cake is done without overbaking?

A: Insert a toothpick into the pumpkin layer, not into the cream cheese. It should come out with a few moist crumbs but not wet batter. If the cream cheese area is jiggly, bake 5 to 10 more minutes and check again.

Q: Can I make this ahead and freeze it?

A: Yes. Cool completely, wrap tightly and freeze up to 2 months. Thaw in the fridge overnight, then bring to room temp before glazing. You can also freeze unglazed slices and glaze after thawing.

Q: Any tips for a crunchy streusel and not soggy?

A: Keep the butter cold and rub it into the dry ingredients quickly so you get coarse crumbs. Press the streusel on top but dont pack it hard. Bake on the middle rack and avoid covering the cake while it cools so the streusel stays crisp.

Pumpkin Cream Cheese Coffee Cake Recipe Substitutions and Variations

All purpose flour
- Whole wheat pastry flour — use 1:1 for a nuttier flavor and slightly denser crumb; works best if you don’t overmix.
- Gluten free 1:1 baking blend — swap cup for cup, but add 1/4 tsp xanthan gum if your blend lacks it to help structure.
- White whole wheat flour — use 1:1; keeps lighter color than regular whole wheat but adds more fiber.
- Oat flour — replace up to half the AP flour with oat flour for tenderness; if using all oat flour, expect a crumbly cake and add an extra egg or 1 tbsp more oil.
Vegetable oil
- Canola oil — 1:1 swap, neutral flavor and same moisture.
- Melted coconut oil — use 1:1; gives a slight coconut note and may firm up when chilled.
- Light olive oil — 1:1, use only a mild or light variety so the flavor doesn’t compete.
- Unsweetened applesauce — replace up to half the oil with applesauce to cut fat; cake will be moister and a touch denser.
Sour cream
- Greek yogurt — plain, full fat, 1:1 swap; same tang and texture, sometimes a bit thicker so stir it smooth first.
- Buttermilk — use 3/4 cup buttermilk for every 1/2 cup sour cream and reduce other liquid slightly; adds extra tang.
- Plain yogurt — 1:1 works fine, choose whole-milk for best richness.
- Crème fraîche — 1:1, richer and creamier, gives a luxurious crumb.
Cream cheese (for filling)
- Neufchâtel cheese — lower fat cream cheese, use 1:1; slightly softer but tastes the same.
- Mascarpone — use 1:1 for a richer, silkier filling; cut back a bit on added sugar if you want less sweetness.
- Ricotta (well drained) — use 1:1 but blend smooth before mixing with sugar and egg; filling will be lighter and grainier in texture.
- Silken tofu — blend until very smooth and use 1:1 for a dairy-free option; add a touch more sugar and vanilla to mimic the cream cheese tang.

Pro Tips

1. Chill the streusel and cream cheese filling first. Cold butter in the streusel gives big crunchy crumbs, and a slightly chilled cream cheese keeps it from melting into the batter too fast so you get nicer swirls. Don’t skip the fridge step, even for 10 minutes.

2. Don’t overmix the batter. Fold until the flour streaks disappear, then stop. Overmixing makes the cake dense and tough, and you want it light. If you see a few tiny streaks that’ll finish while it bakes, it’s fine.

3. Use room temp eggs and sour cream. They blend faster and give a smoother batter so you won’t overwork it trying to get lumps out. If you forget to take them out, set eggs in warm water for 5 minutes to speed it up.

4. Watch the bake time and rotate the pan. Ovens vary a lot, so start checking at 30 minutes. If the streusel is browning fast, tent with foil for the last part of baking so you don’t end up with burnt crumbs and underdone center.

Pumpkin Cream Cheese Coffee Cake Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made a Pumpkin Cream Cheese Coffee Cake that somehow looks like it belongs in a bakery and I'm not telling you why yet, so keep scrolling.

Servings

servings

Calories

609

kcal

Equipment: 1. 9×13 inch baking pan (or parchment to line it)
2. Mixing bowls (one large, one medium, one small)
3. Measuring cups and spoons
4. Electric hand mixer or stand mixer (or a sturdy whisk)
5. Whisk and rubber spatula
6. Pastry cutter or two forks (for streusel)
7. Knife or offset spatula for swirling and spreading
8. Wire cooling rack
9. Small bowl and spoon for glazing

Ingredients

2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/3 cup granulated sugar for the cream cheese filling
1 large egg for the cream cheese filling
1 teaspoon vanilla for the filling
3/4 cup packed brown sugar for the streusel
1 cup all purpose flour for the streusel
1 teaspoon ground cinnamon for the streusel
6 tablespoons cold unsalted butter, cubed for the streusel
1/2 cup chopped pecans or walnuts, optional
1 cup powdered sugar for the glaze
1 to 2 tablespoons milk for the glaze
1/2 teaspoon vanilla for the glaze

Directions

Preheat oven to 350°F and grease a 9×13 inch pan or line with parchment; whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves in a bowl and set aside.
Make the streusel by combining 3/4 cup packed brown sugar, 1 cup all purpose flour, 1 teaspoon ground cinnamon and 1/2 cup chopped pecans or walnuts if using; cut in 6 tablespoons cold unsalted butter with a pastry cutter or two forks until mixture looks like coarse crumbs; refrigerate so it stays crumbly.
Beat 8 ounces softened cream cheese with 1/3 cup granulated sugar, 1 large egg and 1 teaspoon vanilla until smooth and slightly fluffy; scrape down bowl and chill while you make the cake batter.
In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until light and a bit ribbon like, then add 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/2 cup sour cream and 1 teaspoon vanilla; mix until just combined.
Fold the dry flour and spice mixture from step 1 into the wet pumpkin mixture gently; do not overmix, stop when no streaks of flour remain.
Spread about two thirds of the batter evenly into the prepared pan, you'll have a thicker top layer so press it gently to make an even surface.
Dollop the cream cheese filling over the batter in spoonfuls and use a knife or spatula to lightly swirl it into the top third of the batter, leaving some visible swirls.
Sprinkle the chilled streusel evenly over the top; if you like extra crunch press some streusel slightly into the batter so it sticks while baking.
Bake 35 to 45 minutes, rotating the pan halfway, until a toothpick in the cake portion comes out with moist crumbs but no wet batter and the streusel is golden; tent with foil in the last 5 minutes if it browns too fast. Cool in pan on a wire rack about 20 minutes.
Make the glaze by whisking 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla until smooth; drizzle over warm cooled cake, slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.