Description
Pumpkin Cream Cheese Coffee Cake is a warm and comforting fall dessert featuring spiced pumpkin cake swirled with rich cream cheese and topped with a buttery crumble. Perfect for cozy mornings, holiday gatherings, or as an indulgent treat with coffee or tea.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Topping:
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a mixing bowl, beat softened cream cheese and 1/3 cup granulated sugar until smooth. Add 1 egg and 1 tsp vanilla extract; mix until fully combined. Set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth. Gradually add the dry ingredients, mixing until just combined.
- Pour half of the pumpkin batter into the prepared dish and spread evenly. Spoon the cream cheese filling over the batter and swirl gently with a knife. Top with the remaining batter and spread carefully.
- To make the topping, combine brown sugar, flour, cinnamon, and melted butter in a small bowl until crumbly. Sprinkle evenly over the cake batter.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the baking dish on a wire rack.
Notes
- You can add chocolate chips, chopped nuts, or dried cranberries to the batter for extra flavor and texture.
- To make this gluten-free, use a 1:1 gluten-free flour substitute.
- For a dairy-free version, use plant-based cream cheese and milk substitutes.
- Do not overmix the batter to keep the cake tender and fluffy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin coffee cake, cream cheese swirl, fall dessert, crumb topping, easy coffee cake, pumpkin recipe