If you’re searching for that perfect blend of cozy autumn flavors and irresistible creamy texture, look no further than this Cream Cheese Pumpkin Coffee Cake. It’s a delightful symphony of spiced pumpkin batter, luscious cream cheese filling, and a crunchy pecan streusel topping that creates pure magic from the very first bite. This cake turns an ordinary coffee break into a heartwarming experience, making it a go-to for gatherings with friends or a special treat just for yourself.

Cream Cheese Pumpkin Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients come together simply but thoughtfully, each playing a vital role in creating the perfect balance of flavor, texture, and color in this Cream Cheese Pumpkin Coffee Cake. From warm spices to the richness of cream cheese and buttery pecans, everything enhances the final masterpiece.

Cold butter (total 8 tablespoons): Shredded cold butter adds a tender, flaky texture both in the cake and the streusel topping.

All-purpose flour (1 5/6 cups total): The base for both the cake and streusel, providing structure and a soft crumb.
Brown sugar (1/3 cup): Adds a deep, molasses note and moisture to the streusel.

Granulated sugar (1 1/12 cups total): Sweetens the cake and cream cheese filling perfectly without overpowering.
Chopped pecans (1/3 cup): Bring delightful crunch and nutty flavor to the topping.

Salt (1/4 teaspoon, adjustable): Enhances all flavors, particularly in the streusel.
Cream cheese (1 8-ounce bar, softened): The star of the filling, delivering a smooth, tangy creaminess.
Eggs (2 large total): Bind the filling and cake batter while adding moisture.

Vanilla extract (1 teaspoon): Gives a subtle sweetness and depth to the cream cheese layer.
Baking powder (1/2 teaspoon) and baking soda (1/4 teaspoon): Leaven the pumpkin cake for a tender rise.
Ground cinnamon, nutmeg, and cloves: Classic warming spices that infuse the cake with irresistible aroma and seasonal flavor.

Sour cream (1/2 cup): Adds richness and keeps the pumpkin cake moist.
Pure pumpkin (1 cup): Provides that iconic pumpkin taste and beautiful orange color that makes this coffee cake so inviting.

How to Make Cream Cheese Pumpkin Coffee Cake

Step 1: Prepare the Pecan Streusel

Start by mixing the cold shredded butter, flour, brown sugar, chopped pecans, and salt in a small bowl. Use your hands or a pastry cutter to combine everything until crumbly, like coarse sand. This streusel topping will add a crave-worthy crunch and nutty sweetness that wonderfully contrasts the soft layers beneath.

Step 2: Whip Up the Cream Cheese Filling

In another bowl, beat the softened cream cheese, granulated sugar, one egg, and vanilla extract until smooth and creamy. This luscious layer is what sets the Cream Cheese Pumpkin Coffee Cake apart, offering a tangy surprise that cuts through the warmly spiced pumpkin batter.

Step 3: Make the Pumpkin Cake Batter

In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and cold shredded butter until crumbly with a wooden spoon. Then add the remaining egg, sour cream, and pumpkin puree, beating until thick and just combined – it’s okay if you still spot little chunks of butter, as these melt during baking to create tenderness.

Step 4: Assemble the Cake

Grease an 8×8-inch baking dish and spread two-thirds of the pumpkin cake batter evenly on the bottom. Carefully spoon the cream cheese mixture on top, trying to keep it from touching the edges so it stays beautifully layered. Next, dollop the remaining pumpkin batter over the cream cheese layer and gently spread it out—don’t worry if it doesn’t cover everything perfectly. Finally, sprinkle the streusel topping all over for that irresistible crunch.

Step 5: Bake to Perfection

Bake in a preheated 350°F oven for 38 to 45 minutes, until a toothpick inserted near the center comes out with moist crumbs but no raw batter. Let the cake cool before slicing into either 9 large or 12 smaller squares, perfect for sharing or savoring over several cozy mornings.

How to Serve Cream Cheese Pumpkin Coffee Cake

Garnishes

Top your slices with a light dusting of powdered sugar or a drizzle of maple glaze to add a pretty, sweet touch. A few chopped pecans sprinkled on top amplify the crunch and complement the streusel beautifully.

Side Dishes

Pair your Cream Cheese Pumpkin Coffee Cake with a hot cup of coffee, chai tea, or warm apple cider to match the spice profile. Fresh whipped cream or a scoop of vanilla ice cream also turns this treat into an indulgent dessert.

Creative Ways to Present

Serve your coffee cake in individual ramekins for a charming presentation, or make mini versions using muffin tins for a perfect party snack. Layering a slice with a smear of cream cheese frosting brings an extra layer of decadence for special occasions.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Cream Cheese Pumpkin Coffee Cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to a week, which also helps maintain its moist texture.

Freezing

This coffee cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to three months and thaw overnight in the fridge before serving.

Reheating

To enjoy warm slices, reheat in the microwave for about 20 seconds or in a low oven (around 300°F) for 10–15 minutes. This brings back the soft crumb and melty cream cheese layer that makes this cake so comforting.

FAQs

Can I substitute walnuts for pecans in the streusel?

Absolutely! Walnuts are a fantastic swap and add a slightly earthier taste that’s just as delightful as pecans in the streusel topping.

Can I use canned pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin puree, not pumpkin pie filling, because the filling already contains spices and sweeteners which will alter the flavor and texture of the cake.

What’s the best type of cream cheese to use?

Full-fat, real cream cheese works best for achieving that smooth, rich filling texture. Avoid low-fat or whipped varieties as they may affect consistency and flavor.

Can I double the recipe for a larger crowd?

Yes, you can double the ingredients and bake in a 9×13-inch pan, just keep an eye on the baking time—it will likely need an extra 8 to 10 minutes in the oven.

Is this coffee cake suitable for freezing after baking?

Definitely. Cream Cheese Pumpkin Coffee Cake freezes well and retains its flavor and texture when wrapped properly and thawed slowly. It’s a great make-ahead dessert or breakfast.

Final Thoughts

This Cream Cheese Pumpkin Coffee Cake is one of those rare recipes that feels like a warm hug in dessert form. Whether you bake it for a special occasion or a quiet moment of self-care, it’s sure to become a beloved favorite. I hope you enjoy making and sharing it as much as I do!

Cream Cheese Pumpkin Coffee Cake Recipe

★★★★★

5.3 from 11 reviews

Author: Lila
Total Time: 1 hour
Yield: 9 to 12 servings 1x

Diet: Vegetarian

Print Recipe

Description

This Cream Cheese Pumpkin Coffee Cake combines moist pumpkin spice cake with a rich cream cheese filling and a crunchy pecan streusel topping, making it the perfect autumn treat for breakfasts, brunches, or dessert.

Instructions

Preheat and Prepare Pan: Heat oven to 350°F and spray an 8×8-inch baking dish with cooking spray. Set aside.
Make the Streusel: In a small bowl, combine the cold shredded butter, flour, brown sugar, chopped pecans, and salt. Use a pastry cutter or your hands to mix until crumbly. Set aside.

Make the Cream Cheese Filling: In a bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract with a mixer until smooth and well combined.
Make the Pumpkin Cake Batter: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and shredded cold butter. Stir with a wooden spoon to combine. Add the egg, sour cream, and pure pumpkin, then beat with a handheld mixer until a thick batter forms. Small chunks of butter remaining are okay.
Assemble the Coffee Cake: Pour two-thirds of the pumpkin batter evenly into the prepared pan. Carefully pour the cream cheese mixture over the batter, keeping it away from the edges if possible. Drop spoonfuls of the remaining pumpkin batter over the cream cheese layer and spread gently; some cream cheese might show through, which is fine. Evenly sprinkle the streusel topping over everything.

Bake: Bake for 38 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Cool and Serve: Allow the cake to cool slightly before cutting. Cut into 12 small squares for smaller servings, or 9 larger squares as desired.

Notes

If using unsalted butter, increase salt in streusel to 1/2 teaspoon to balance flavor.

The recipe easily doubles and can be baked in a 9×13-inch pan; increase baking time by 8-10 minutes and check doneness with a toothpick.
For best texture and flavor, use full-fat, real cream cheese and sour cream.
Walnuts can be substituted for pecans in the streusel topping if preferred.

This cake pairs perfectly with coffee or a hot spiced beverage.

Prep Time: 20 minutes
Cook Time: 40 minutes

Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece (if cut into 12 pieces)
Calories: 310 kcal
Sugar: 22 g

Sodium: 180 mg
Fat: 19 g
Saturated Fat: 9 g

Unsaturated Fat: 8 g
Trans Fat: 0.2 g
Carbohydrates: 32 g

Fiber: 2 g
Protein: 5 g
Cholesterol: 60 mg

Keywords: pumpkin coffee cake, cream cheese filling, pecan streusel, autumn dessert, fall baking, pumpkin spice cake