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Pumpkin Coffee Cake

Pumpkin Coffee Cake with a layer of cream cheese filling and crispy streusel topping.

Pumpkin Coffee Cake with cream cheese and streusel topping! | Kitchen Gidget

Last stop on the Pumpkin Train! I’m finishing off my fall pumpkin series with this Pumpkin Coffee Cake. This one would be great for visiting Thanksgiving guests! It has cream cheese inside so you know it has to be good. I recently had sliced cream cheese on a burger out here in Japan and realized that cream cheese is a lot like bacon – it makes everything better!

Pumpkin Coffee Cake layered with cream cheese and a streusel topping! | Kitchen Gidget

But back to pumpkin. This cake has a great texture that’s not as dense as pumpkin bars or pumpkin bread. It’s then layered with a tangy cream cheese filling, which I could practically eat by the spoonful. Top that all off with a crispy, crumbly streusel and you have a cake just begging for a cup of coffee. Or a glass of milk. Or just straight out of the pan while simultaneously taking pictures because it’s too good to wait any longer. 🙂

Pumpkin Coffee Cake with cream cheese and streusel topping! | Kitchen Gidget


Pumpkin Coffee Cake

Pumpkin Coffee Cake with cream cheese and streusel topping! | Kitchen Gidget

Pumpkin Cream Cheese Coffee Cake

Yield: 12
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Pumpkin coffee cake with a layer of tangy cream cheese filling and buttery streusel topping.


[b]For the topping:[/b]

  • 1/4 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 tablespoons cold butter

[b]For the filling:[/b]

  • 12 ounces of cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg

[b]For the cake:[/b]

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup canned pumpkin puree
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • Pinch ground cloves



  1. In a small bowl, combine all ingredients for streusel topping, cutting in butter until thoroughly incorporated. Set aside.


  1. In a mixer, beat cream cheese, sugar, vanilla and egg until well combined. Set aside and clean bowl.


  1. Preheat oven to 350°F. Grease a 9x9 square baking pan with 2-inch high sides.
  2. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
  3. In a mixer, cream butter and sugar until light and fluffy. About 3-5 minutes. Add eggs one at a time, beating well after each addition. Mix in pumpkin, sour cream and vanilla. Stir in dry ingredients until thoroughly combined.
  4. Spread half the batter into prepared pan. Top with cream cheese filling. Spread remaining batter over filling in a smooth layer. Swirl layers a few times with a butter knife. Sprinkle with streusel topping and bake for 45-55 minutes, or until a wooden pick comes out clean.

Did you make this recipe?

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Cake batter inspired by Yup

Be sure to check out these other recipes on the “Pumpkin Train!”

Pumpkin Oreo Delight: aka No-bake Layered Pudding Dessert Lasagna | Kitchen Gidget

Pumpkin Oreo Dessert

Curry Pumpkin Dip warmly spiced with garlic, ginger and allspice. Take this to your next fall gathering! | Kitchen Gidget

Curried Pumpkin Dip

Pumpkin Coffee Cake layered with cream cheese and crispy streusel topping! | Kitchen Gidget


Tuesday 17th of November 2015

That cream cheese center is calling my name!


Tuesday 17th of November 2015

Thanks for stopping by and commenting!! I just finished off the leftovers and was thinking to myself, dang, this cake really IS good! :D

Ana | Espresso My Kitchen

Tuesday 17th of November 2015

This looks yummy! Cream cheese makes everything better :-)

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