Pumpkin Cream Cheese Coffee Cake with Streusel
Pumpkin Cream Cheese Coffee Cake with Streusel is the ultimate fall recipe. This pumpkin spiced cake is great for holidays, breakfast, brunch, or dessert!
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.