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!
Pumpkin Cream Cheese Coffee Cake with Streusel
Ingredients
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 3 tbsp pumpkin puree
Streusel
- 1/2 cup all purpose flour
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 5 tbsp cold butter cubed
Cake
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 2 cup all purpose flour
Drizzle
- 1/2 cup powdered sugar
- 2 tsp milk
Instructions
Cream Cheese Layer
- In a mixing bowl, beat the cream cheese and sugar until light and creamy.
- Mix in the pumpkin puree. Set aside.
Streusel
- In a small bowl add all streusel ingredients and cut with a fork until crumbs about the size of a pea form. Chill until ready to use.
Cake
- Preheat oven to 350
- Whisk together the dry ingredients in a bowl (flour, baking soda, baking powder, salt, and spices). Set aside.
- In a mixing bowl, add sugars, pumpkin, milk, and vanilla and mix well.
- Slowly add the dry ingredients to the wet, and mix until combined.
- Grease a 10" square baking dish and pour in 2/3 of the cake batter.
- Carefully add cream cheese filling by dropping small spoonfuls over the cake batter and gently spread it out evenly.
- Cover with remaining cake batter, and top with streusel topping.
- Bake at 350 for 45 minutes or until a tester inserted into the center of the cake comes out mostly clean.
Drizzle
- Whisk together the sugar and milk until it is a glue like consistency. Add more sugar to thicken or more milk to thin it out more, if needed. Drizzle over cooled cake.
Originally published onSep 10, 2017
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!
ilvia says
what could I use instead of the bananas?
Stephanie Brubaker says
You could just use extra pumpkin! Enjoy 🙂
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!
Theresa H. Wessman!! says
Cannot wait to try both the Pumpkin Cheesecake recipe and the salted Cho. Chip Walnut Cookies!! They sound delicious!!