Decadent Pumpkin Coffee Cake with Cream Cheese Swirl and Buttery Streusel Topping
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Embrace the cozy flavors of autumn with this incredible Pumpkin Coffee Cake with Cream Cheese. This delightful fall treat perfectly blends the warm, inviting spices of pumpkin with a rich, tangy cream cheese layer, creating a dessert that’s both comforting and utterly indulgent. Each slice features a moist and tender pumpkin cake, generously infused with a classic blend of cinnamon, nutmeg, allspice, and cloves, delivering that quintessential fall taste. Swirled through the middle is a luscious cream cheese filling, adding a creamy contrast that elevates the spiced cake to new heights. Topped with a generous crumble of buttery streusel, it provides a satisfying crunch that beautifully complements the cake’s soft texture. Whether served warm with your morning coffee or as an after-dinner dessert, this seasonal favorite captures the very essence of autumn in every single bite, making it a must-have for your fall baking list.
There’s something uniquely magical about pumpkin in the fall. The aroma of baking pumpkin spice fills the home, promising warmth and comfort. This pumpkin coffee cake recipe delivers exactly that – a truly cozy autumn dessert that’s quick to become a family favorite. The soft and moist texture of the pumpkin cake is perfectly balanced by the rich, slightly tart cream cheese layer, while the delectable crumb topping adds an irresistible crunch. It’s the ideal treat to share during harvest festivals, Thanksgiving gatherings, or simply to enjoy a quiet afternoon with a hot beverage. It’s also important to note that despite its name, traditional “coffee cakes” don’t actually contain coffee; they are simply designed to be served alongside a cup of coffee, making them a perfect companion for your morning or afternoon brew.
Looking for more delightful pumpkin recipes to celebrate the season? You might also enjoy our Pumpkin Chocolate Chip Bread, fluffy Pumpkin Cream Cheese Muffins, and the impressive Pumpkin Sheet Cake.
WHY YOU’LL LOVE THIS PUMPKIN COFFEE CAKE RECIPE
- Rich Pumpkin Flavor: This coffee cake truly shines with its deep, authentic pumpkin flavor. Each bite is packed with the warm, earthy notes of pumpkin puree, perfectly complemented by a harmonious blend of fall spices. It’s not just a hint of pumpkin; it’s a full, satisfying embrace of the season.
- Creamy Cream Cheese Swirl: A signature element of this recipe is the luscious cream cheese filling generously swirled through the center of the cake. This tangy, sweet layer provides a delightful contrast to the spiced pumpkin cake, adding a rich moisture and an irresistible creamy texture that makes every forkful extraordinary.
- Irresistible Streusel Topping: No coffee cake is complete without a fantastic streusel, and ours doesn’t disappoint. A buttery, crumbly streusel topping creates a wonderful textural crunch that beautifully complements the soft, moist cake and creamy filling. It’s the perfect finishing touch, adding an extra layer of flavor and indulgence.
- Perfectly Moist Texture: The combination of pumpkin puree and vegetable oil in the batter ensures an incredibly moist and tender crumb that stays fresh for days. This cake is never dry, offering a delightful melt-in-your-mouth experience.
- Visually Stunning: With its beautiful golden-brown streusel, the contrasting cream cheese swirl peeking through, and a delicate glaze, this coffee cake is as appealing to the eye as it is to the palate. It’s a showstopper perfect for any fall gathering.
ESSENTIAL INGREDIENTS FOR PUMPKIN COFFEE CAKE
Achieving the perfect Pumpkin Coffee Cake with Cream Cheese starts with using the right ingredients. Here are some of the key components for this recipe, along with important notes to ensure your success. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this post.
- All-Purpose Flour: The foundation of our cake, all-purpose flour provides a light and airy structure. For the best results in baking, I recommend using an all-purpose flour with a protein content between 10-11%. This ensures a tender crumb without making the cake too dense.
- Dark Brown Sugar: This is a crucial ingredient for both the cake and the streusel topping. Dark brown sugar not only adds sweetness but also contributes a rich, molasses-like, toffee flavor and moisture, enhancing the overall depth of taste in the cake.
- Baking Powder: As a leavening agent, baking powder is essential for giving the cake its beautiful rise and fluffy texture. Ensure your baking powder is fresh for optimal results.
- Salt: A pinch of salt is vital in any baking recipe. It doesn’t just add salinity; it enhances and balances all the other flavors, making the pumpkin and spices truly pop.
- Eggs: Eggs act as a binder and add richness to the cake. It’s highly recommended to take your eggs out of the fridge 1-2 hours before baking, allowing them to reach room temperature. Room temperature eggs emulsify better with other ingredients, leading to a smoother, more uniform batter and a finer cake crumb.
- Vegetable Oil: For a moist and tender cake, a flavor-neutral oil such as canola oil or vegetable oil is ideal. Oil helps create a consistently moist texture that stays fresh longer than butter-based cakes.
- Pumpkin Puree: This is the star of our cake! Make sure to use pure pumpkin puree, whether store-bought or homemade. It is crucial to use not pumpkin pie filling, as pie filling contains added sugars and spices that will alter the flavor profile of this recipe. For instructions on how to make your own homemade pumpkin puree, check the FAQ section further down in this blog post.
- Warm Spices: This coffee cake is bursting with warm, inviting spices. Our blend includes ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice. These spices are what give the cake its signature cozy fall flavor. As a convenient alternative, you can also replace this entire spice blend with 1 tablespoon of pumpkin pie spice.
- Cream Cheese: For the decadent cream cheese filling, I highly recommend using full-fat cream cheese. It provides the best richness, tang, and creamy texture for that perfect swirl. Ensure it’s softened to room temperature for a smooth, lump-free filling.
BAKING YOUR PUMPKIN COFFEE CAKE: A STEP-BY-STEP GUIDE
Creating this delightful Pumpkin Coffee Cake with Cream Cheese is a rewarding experience. This recipe requires some basic kitchen tools: an electric mixer (handheld or stand mixer), four mixing bowls, a whisk, and a rubber spatula. You will also need a 23 cm (9-inch) springform pan, which should be lined with baking paper at the bottom for easy removal. Remember, the goal is to enjoy the process and the delicious outcome!
For the complete, detailed recipe with all measurements, please refer to the recipe card located further down below on this page.
STEP 1: Prepare the Cream Cheese Swirl and Streusel Topping.
First, let’s get the delicious cream cheese swirl ready. In a medium bowl, combine the softened cream cheese, granulated sugar, and cornstarch. Using your electric mixer or a whisk, mix these ingredients together until the mixture is completely smooth and free of any lumps. Set this bowl aside. Next, prepare the buttery streusel topping. In a separate bowl, add the all-purpose flour, dark brown sugar, ground cinnamon, and room temperature butter. Using your fingertips, a fork, or a pastry blender, work the ingredients together until a crumbly texture forms and no dry flour remains. This ensures a perfectly crunchy topping. Once both components are prepared, set them aside while you work on the cake batter.
Before proceeding with the cake batter, preheat your oven to 175ºC (350ºF) for a conventional oven. Take your 23 cm (9-inch) springform pan and line the bottom with a circle of parchment paper. This will help prevent sticking and make it easier to release the cake after baking.
STEP 2: Combine Dry and Wet Ingredients for the Pumpkin Cake.
In a large mixing bowl, whisk together all the dry ingredients for the pumpkin coffee cake: the all-purpose flour, dark brown sugar, baking powder, salt, ground cinnamon, ground allspice, ground nutmeg, ground ginger, and ground cloves. Make sure these are thoroughly combined to ensure even distribution of leavening and spices. In a separate, medium-sized mixing bowl, combine all the wet ingredients: the pumpkin puree, room temperature eggs, vegetable oil, and vanilla extract. Use a hand whisk to gently whisk these together until they are well combined and smooth.
STEP 3: Assemble the Cake Layers.
Carefully pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a rubber spatula, gently fold and stir the ingredients together until just combined. Be careful not to overmix the batter, as this can lead to a tough cake. Mix until there are no pockets of dry flour visible in the batter. Now, transfer half of the prepared pumpkin cake batter into your lined springform pan and spread it out evenly across the bottom. Next, take your cream cheese swirl mixture and dollop it over the first layer of cake batter. Gently spread the cream cheese out into an even layer, leaving about a 1-inch border around the outer edge if you prefer to prevent it from seeping too much into the sides during baking.
STEP 4: Top with Remaining Batter and Streusel, Then Bake.
Carefully spoon the remaining half of the pumpkin cake batter over the cream cheese layer, gently spreading it out to cover the filling. Try to do this as evenly as possible to ensure the cream cheese remains encased within the cake. Finally, generously sprinkle the prepared crumble topping evenly over the entire surface of the cake batter. This will bake into a beautiful golden, crunchy layer. Place the springform pan into your preheated oven and bake for approximately 50-55 minutes. The cake is done when a wooden skewer or toothpick inserted into the center (avoiding the cream cheese swirl) comes out clean or with a few moist crumbs attached.
STEP 5: Cool and Glaze the Coffee Cake.
Once baked, carefully remove the pumpkin coffee cake from the oven and place it on a wire rack to cool. After about 10-15 minutes of cooling, gently run a thin knife around the edge of the cake inside the springform pan. This helps release the cake from the pan sides as it cools and contracts, preventing sticking. Allow the cake to cool completely on the wire rack before glazing; applying glaze to a warm cake will cause it to melt and absorb rather than form a distinct layer. While the cake cools, prepare the simple glaze by whisking together the powdered sugar, water, vanilla extract, and sour cream in a small bowl until smooth. Once the cake is fully chilled, carefully transfer it to a serving dish, then generously drizzle the prepared glaze over the top. Slice and serve!
EXPERT BAKING TIPS FOR THE BEST COFFEE CAKE
To ensure your Pumpkin Coffee Cake turns out perfectly every time, keep these expert baking tips in mind:
- Utilize a Kitchen Scale for Precision: Baking is often more science than art, and precision is key. My recipes default to grams for ingredient measurements, and for good reason. Using a digital kitchen scale is the most accurate way to measure out your ingredients, especially flour. This eliminates inconsistencies that can arise from volumetric cup measurements, ensuring consistent results and a perfect cake every single time.
- Avoid Overmixing Your Batter: Once you’ve combined your wet and dry ingredients, mix them until *just* combined. Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake rather than a tender, moist one. I always finish with a gentle fold using a rubber spatula to ensure everything from the bottom of the mixing bowl is incorporated without overworking the batter.
- Choose the Right Baking Pan: Light vs. Dark: For optimal baking results, I highly recommend using an aluminum baking pan that is light in color. These pans reflect heat, allowing your cake to bake more gently and evenly, which results in a softer, moister crumb and a lighter crust. If you use a dark-colored baking pan, it will absorb more heat, potentially leading to a darker, harder crust and a drier cake. Always grease your pan and line the bottom with baking paper for easy release.
- Room Temperature Ingredients are Key: As mentioned for eggs and cream cheese, bringing all your cold ingredients (like pumpkin puree and butter for the streusel) to room temperature ensures they emulsify smoothly into the batter. This creates a homogeneous mixture, preventing lumps and resulting in a cake with a consistently fine crumb.
- Don’t Rush the Cooling Process: It can be tempting to cut into a warm cake, but for coffee cakes, especially those with a cream cheese swirl, patience is a virtue. Allowing the cake to cool completely on a wire rack ensures the cream cheese layer sets properly and the cake structure is firm enough to slice neatly. A warm cake can crumble or result in a messy filling.
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN COFFEE CAKE
To accurately check if your cake is done, insert a cake tester or a thin wooden toothpick into the very middle of the cake, making sure to avoid the cream cheese swirl. If it comes out clean or with only a few moist crumbs attached, your cake is ready. If it’s still wet, continue baking for a few more minutes and test again.
Creating your own pumpkin pie spice is simple and allows you to adjust the flavors to your preference. To make a standard blend, mix together 2 tablespoons of ground cinnamon, 1 ½ teaspoons of ground nutmeg powder, 1 ½ teaspoons of ground ginger powder, ¾ teaspoon of ground cloves powder, and ¾ teaspoon of ground allspice powder. Store this mixture in an airtight container in a cool, dark cupboard to maintain its potency and freshness.
Making your own pumpkin puree is straightforward! Begin by preheating your oven to 200ºC (390ºF) for a conventional oven. Take a small pumpkin (like a Hokkaido or sugar pumpkin), cut it in half, and scoop out all the seeds and fibrous strands. Place the pumpkin halves cut-side down on a baking tray lined with parchment paper. Roast until the pumpkin is fork-tender, which usually takes about 30-40 minutes depending on its size. Once cool enough to handle, scrape out the soft pumpkin meat and transfer it to a blender or food processor. Blend until you achieve a smooth, uniform puree. Allow it to cool completely before storing it in an airtight container in the refrigerator for up to a week, or freeze for longer storage. Homemade puree can sometimes be slightly thinner than canned, so if it seems too watery, you can gently simmer it on the stovetop to reduce excess moisture.
While baking thrives on precision, some substitutions can work. For the spices, 1 tablespoon of pre-made pumpkin pie spice can replace the individual spices. For the oil, any neutral-flavored oil like sunflower or grapeseed oil will work. However, for the best texture and flavor, it’s always recommended to stick to the recipe as closely as possible, especially for flour, sugar, and leavening agents.
A 9-inch springform pan is ideal for this recipe due to its depth and ease of removing delicate cakes. If you don’t have one, a 9×13 inch (23×33 cm) rectangular baking dish can work, but the cake will be thinner and may bake faster. Adjust baking time accordingly, checking for doneness starting at 35-40 minutes. Ensure to grease and flour the pan well, or line with parchment paper with an overhang for easy lifting.
STORAGE TIPS FOR YOUR PUMPKIN COFFEE CAKE
To keep your delicious Pumpkin Coffee Cake with Cream Cheese fresh and flavorful, proper storage is key. Due to the cream cheese filling, it’s best to store this cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator. It will stay fresh for up to 3-4 days. For optimal taste and texture, allow slices to come to room temperature for about 15-20 minutes before serving. You can also freeze individual slices, well-wrapped, for up to 2-3 months. Thaw frozen slices overnight in the refrigerator or at room temperature for a few hours before enjoying.
More Delicious Cake Recipes to Try
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- Chocolate Coffee Pie – Silky Chocolate Coffee Pastry Cream and Whipped Mascarpone Cream
If you loved this recipe, please make sure to leave a STAR REVIEW! I’d also love to see your creations, so make sure to tag me on Instagram @juliemarieeats. To get more delicious ideas and inspiration, be sure to follow me on Pinterest.
Pumpkin Coffee Cake with Cream Cheese
Pin Recipe
Equipment
- 23 cm / 9-inch springform pan
- Electric mixer (handheld or stand)
- 4 large mixing bowls
- Whisk
- Rubber spatula
- Parchment paper
Ingredients
CREAM CHEESE SWIRL
- 200 g cream cheese full-fat, room temperature
- 1 ½ tablespoon granulated sugar
- 1 tablespoon cornstarch
CRUMBLE TOPPING
- 120 g all-purpose flour
- 100 g dark brown sugar
- 1 teaspoon ground cinnamon
- 85 g unsalted butter room temperature, cubed
PUMPKIN COFFEE CAKE
- 340 g all-purpose flour
- 200 g dark brown sugar
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 300 g canned pumpkin purée pure pumpkin, not pie filling, room temperature (see FAQ on how to make it homemade)
- 2 large eggs room temperature
- 110 g vegetable oil or other neutral-flavored oil
- 1 ½ teaspoon vanilla extract
SIMPLE GLAZE (OPTIONAL)
- 60 g powdered sugar
- 1 teaspoon water
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream 14-18% to thicken the glaze slightly, optional
For precise baking results, especially in sensitive recipes, weighing your ingredients with a digital kitchen scale (in grams) is highly recommended. US customary cup measurements are provided as a rough estimate and can introduce inaccuracies. Baking truly is both an art and a science, often requiring precision and accuracy.
Instructions
PREPARE CREAM CHEESE SWIRL
- In a medium bowl, combine the room temperature cream cheese, granulated sugar, and cornstarch. Mix with an electric mixer or whisk until completely smooth and lump-free. Set aside.200 g cream cheese, 1 ½ tablespoon granulated sugar, 1 tablespoon cornstarch
PREPARE CRUMBLE TOPPING
- In a separate bowl, add the all-purpose flour, dark brown sugar, ground cinnamon, and cubed room temperature butter. Use an electric hand mixer, a fork, or your fingertips to combine the ingredients until a crumbly texture forms and there is no dry flour left. Set aside.120 g all-purpose flour, 100 g dark brown sugar, 1 teaspoon ground cinnamon, 85 g butter
BAKE THE PUMPKIN COFFEE CAKE
- Preheat your oven to 175ºC (350ºF) for a conventional oven. Prepare a 23 cm (9-inch) springform pan by lining the bottom with parchment paper.
- In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, salt, ground cinnamon, ground allspice, ground nutmeg, ground ginger, and ground cloves until well combined.340 g all-purpose flour, 2 ¼ teaspoon baking powder, ½ teaspoon salt, 2 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, 200 g dark brown sugar
- In another mixing bowl, combine the pumpkin purée, eggs, vegetable oil, and vanilla extract. Whisk thoroughly until the wet ingredients are smooth and fully incorporated.300 g canned pumpkin purée, 2 eggs, 110 g vegetable oil, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined and no dry pockets of flour remain. Be careful not to overmix.
- Spread half of the cake batter evenly into the prepared springform pan. Then, dollop the cream cheese mixture over this layer and gently spread it out, leaving a small border around the edges if desired.
- Carefully spoon the remaining half of the cake batter over the cream cheese layer, gently spreading it to cover the filling completely.
- Finally, sprinkle the prepared crumble topping evenly over the top of the cake. Bake for 50-55 minutes, or until a cake tester or toothpick inserted into the cake (avoiding the cream cheese layer) comes out clean.
- Allow the cake to cool on a wire rack for 10-15 minutes. Then, gently run a thin knife along the inner edge of the springform pan to loosen the cake. Release the springform ring and let the cake cool completely on the wire rack before glazing.
ADD GLAZE
- Once the cake is completely chilled, carefully transfer it to a serving dish. In a small bowl, whisk together the powdered sugar, water, vanilla extract, and sour cream until smooth. Drizzle the glaze generously over the cooled cake. Slice and serve!60 g powdered sugar, 1 teaspoon water, ½ teaspoon vanilla extract, ½ teaspoon sour cream 14-18%