Pumpkin Coffee Cake

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

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!

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

Pumpkin Cream Cheese Coffee Cake

kitchengidget.com

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

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Bread & Muffins

Cuisine American

Servings 12

Calories 422 kcal

Ingredients

  

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For the topping:

• ¼ cup sugar
• ¼ cup flour
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 3 tablespoons cold butter

For the filling:

• 12 ounces cream cheese softened
• ⅓ cup sugar
• 1 teaspoon vanilla extract
• 1 egg

For the cake:

• ½ cup butter softened
• 1 cup sugar
• 2 large eggs
• ¾ cup canned pumpkin puree
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon grated nutmeg
• Pinch ground cloves

Instructions

 

Topping:

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

Filling:

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

Cake:

• Preheat oven to 350°F. Grease a 9x9 square baking pan with 2-inch high sides.
• In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
• 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.
• 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.

Nutrition

Calories: 422kcalCarbohydrates: 48gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 103mgSodium: 416mgPotassium: 128mgFiber: 1gSugar: 28gVitamin A: 3207IUVitamin C: 1mgCalcium: 75mgIron: 2mg

Keyword baked goods, breakfast, dessert, fall, pumpkin

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