Pumpkin Cream Cheese Coffee Cake with Streusel is the ultimate fall recipe. This pumpkin spiced cake is great for holidays, breakfast, brunch, or dessert!
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Who’s ready for pumpkin recipes?? It officially feels like fall around here with the cooler weather, kids back in school, and pumpkin everything popping up everywhere you look. So, I couldn’t resist making my own contribution with my first pumpkin recipe of the season! And goodness, it’s a really, really tasty one!
Once I got the idea in my head to make a pumpkin coffee cake, I couldn’t stop thinking about it. And the longer I thought about it, the more indulgent it became.
Pumpkin coffee cake sounds great, I should make one!
With a thick layer of crumbly streusel on top!
And a layer of pumpkin cheesecake in the middle!
Oh! And a drizzle of glaze on top!
See what I mean? I’m not mad about it though. This turned out to be one of my all time favorite pumpkin recipes! It would make an awesome Thanksgiving or Christmas breakfast. Or brunch! Or dessert!
Whenever you make it, I hope you enjoy it as much as we did!
Theresa H. Wessman!! says
Cannot wait to try both the Pumpkin Cheesecake recipe and the salted Cho. Chip Walnut Cookies!! They sound delicious!!
Isobel says
If I don’t have 10 inch pan, what other option for this recipe?
Stephanie Brubaker says
Hi Isobel! You could also make this in a 13×9″ pan. Instead of layering the way it says in the recipe, add all pumpkin cake to the pan, then cheesecake layer, then the topping. Does that make sense? Hope you enjoy!
ilvia says
what could I use instead of the bananas?
Stephanie Brubaker says
You could just use extra pumpkin! Enjoy 🙂
Linda says
Hi Stefanie can’t wait to try the pumpkin cheesecake recipe. Question: can I use pumpkin pie filling or 100% pumpkin in a can? Thanks ahead of time
Stephanie Brubaker says
Use the 100% pumpkin purée. Hope you enjoy!