The Ultimate Pumpkin Coffee Cake with Cream Cheese Streusel: Your New Favorite Fall Recipe

Welcome to the quintessential taste of autumn! This Pumpkin Coffee Cake with Cream Cheese Streusel isn’t just a dessert; it’s a celebration of fall flavors. Imagine a wonderfully moist and fluffy pumpkin cake, generously layered with a tangy, smooth cheesecake topping, and crowned with a perfectly crumbly streusel. Every bite is an exquisite blend of warm spices, rich pumpkin, and creamy sweetness. Whether enjoyed with your morning coffee, as a delightful brunch centerpiece, or a comforting afternoon treat, this spiced breakfast cake is destined to become a seasonal classic in your home.

About This Decadent Fall Coffee Cake

There’s a special kind of magic that happens when the crisp air of autumn rolls in, and the scent of pumpkin and spices fills the kitchen. This Pumpkin Coffee Cake is the embodiment of that magic. It’s truly the kind of versatile bake you can enjoy at any time of day – a hearty breakfast to kickstart a chilly morning, a delightful addition to a celebratory brunch, a comforting companion for an afternoon tea or coffee break, or even a surprisingly satisfying dessert after dinner.

While I appreciate a classic coffee cake, for me, nothing quite rivals the seasonal joy of a pumpkin rendition. The warmth of pumpkin combined with aromatic spices creates a comforting embrace that perfectly matches the cozy vibes of fall. This recipe takes that beloved pumpkin coffee cake experience and elevates it to an entirely new level with a luxurious cheesecake layer. Initially, I experimented with placing the cheesecake swirl in the middle of the cake, but I found its distinct flavor and texture got a bit lost within the cake batter, disrupting the overall consistency.

Moving the cheesecake layer to the top, nestled just beneath the streusel, proved to be a revelation! The creamy, slightly tangy cheesecake topping now perfectly complements the moist pumpkin cake and provides a delightful contrast to the crunchy, buttery streusel. This innovative layering creates an incredible trifecta of textures and flavors that will undoubtedly leave a lasting impression. With its captivating layers, this coffee cake is truly a treat that will become a staple in your fall baking repertoire. It’s a guaranteed crowd-pleaser that encapsulates the essence of the season, making it ideal for holiday gatherings. Plus, you can easily prepare it a couple of days in advance, making it a fantastic option for festive breakfasts the day after Halloween, or a delicious centerpiece for your Thanksgiving spread. Be sure to save this recipe for those special autumn moments!

Essential Ingredients for Your Pumpkin Coffee Cake

Crafting this delicious pumpkin coffee cake requires a thoughtful selection of fresh, high-quality ingredients. Here’s a breakdown of what you’ll need and some helpful tips for each component:

• All-Purpose Flour: This forms the foundational structure of our cake and streusel. For those with dietary restrictions, a good quality 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill) can be a fantastic substitute without compromising taste or texture.
• Warming Spices: The heart of any pumpkin-flavored bake! You’ll need a generous amount of pumpkin pie spice for that signature fall aroma, along with ground cinnamon for both the cake and the streusel. Don’t forget a pinch of kosher salt; it enhances all the other flavors and balances the sweetness.
• Leavening Agents: Both baking powder and baking soda are crucial for giving our cake its light, airy, and fluffy texture. Ensure they are fresh for optimal lift.
• Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your recipe. If you only have salted butter on hand, remember to omit the kosher salt specified in the cake batter ingredients to avoid an overly salty flavor. Make sure your butter is at room temperature for the cake batter and softened for the streusel – this is key for proper mixing and a smooth consistency.
• Sugars: This recipe utilizes a trifecta of sugars to achieve perfect sweetness and moisture. Granulated white sugar provides structure and crispness, light brown sugar contributes a deep, molasses-like flavor and added moisture to the cake and streusel, and powdered (confectioners) sugar is essential for creating that smooth, drizzly glaze.
• Large Eggs: Eggs act as binders and add richness to both the cake and the cheesecake layer. Always use large eggs for consistent results unless otherwise specified in a recipe.
• Pumpkin Puree: The star of the show! Whether you opt for homemade pumpkin puree or canned, always double-check that you are using 100% pure pumpkin, not pumpkin pie filling. Pie filling contains added sugars and spices that will alter the flavor profile of your cake.
• Sour Cream: This ingredient is vital for adding incredible moisture and a tender crumb to the pumpkin cake. It also provides a slight tang that beautifully complements the sweetness. For the best results, use full-fat sour cream. Plain Greek yogurt can be a suitable substitute if you prefer, offering a similar tang and creaminess.
• Vanilla Extract: A splash of high-quality vanilla extract elevates all the other flavors. I highly recommend using Nielsen Massey’s Madagascar Bourbon Pure Vanilla Extract for its exceptional depth and aroma.
• Cream Cheese: The base for our decadent cheesecake topping! Both full-fat and low-fat cream cheese blocks work well in this recipe, but full-fat will provide a richer, creamier texture. Ensure it’s softened to room temperature for a smooth, lump-free mixture.
• Milk: A few tablespoons of any kind of milk will suffice for thinning out the powdered sugar into a pourable glaze. Dairy or non-dairy options work equally well here.

Must-Have Baking Equipment

Having the right tools on hand can make all the difference in achieving baking success. For this Pumpkin Coffee Cake, here are the essential pieces of equipment you’ll need:

• Stand Mixer or Electric Hand Mixer: A stand mixer with a paddle attachment will make quick work of creaming butter and sugar and mixing the batter and cheesecake layer. If you don’t have a stand mixer, a powerful electric hand mixer used with your largest metal mixing bowls will also work perfectly.
• Large Mixing Bowls: You’ll need at least two, preferably three, medium to large mixing bowls for preparing the dry ingredients, the cake batter, the cheesecake layer, and the streusel. Stainless steel bowls are great for their durability and ease of cleaning.
• Rubber Spatula: Essential for scraping down the sides of the bowl during mixing. This ensures all ingredients are thoroughly incorporated and prevents any unmixed pockets of flour or sugar.
• 9-inch Springform Pan: This type of pan is ideal for cakes with multiple layers or delicate toppings, as the removable sides make for easy serving and a beautiful presentation. I’ve also successfully tested this recipe in a 10-inch springform pan; while it works, the cake layers will be slightly thinner than pictured, so adjust your baking time slightly if using a larger pan.
• Whisk: A good old-fashioned whisk is indispensable for combining dry ingredients and, most importantly, for achieving a smooth, lump-free glaze.
• Measuring Cups and Spoons: Accurate measurements are crucial in baking, so make sure you have a complete set of both.
• Wire Rack: A cooling rack allows air to circulate around the cake, preventing it from becoming soggy on the bottom and ensuring even cooling.

How to Bake the Perfect Pumpkin Coffee Cake

Prepare the Moist Pumpkin Cake Batter

Begin by ensuring your oven is preheated to 350°F (175°C) and your 9-inch springform pan is thoroughly greased with cooking spray. In a medium bowl, whisk together all your dry ingredients for the cake: the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Set this mixture aside.

In the bowl of your stand mixer, fitted with a paddle attachment (or a large bowl with an electric hand mixer), combine the softened unsalted butter with both granulated white sugar and packed light brown sugar. Beat this mixture on medium-high speed for about 2 minutes, until it’s light, pale, and wonderfully fluffy. This creaming process is crucial for a tender cake! Next, reduce the speed to low and gradually beat in the large eggs one at a time, followed by the pumpkin puree, sour cream, and vanilla extract. Mix until everything is just combined. Remember to pause and scrape down the sides of the bowl with your spatula to ensure all ingredients are evenly incorporated.

Finally, gradually add the dry ingredient mixture to the wet ingredients. Beat on low speed until just combined. Be careful not to overmix; overmixing can lead to a tough cake. Pour this fragrant batter evenly into your prepared springform pan and set it aside while you prepare the next layers.

Craft the Creamy Cheesecake Layer

For the decadent cheesecake topping, it’s best to clean out your mixing bowl and paddle attachment from the cake batter step to avoid any cross-contamination of flavors or textures. Add the softened cream cheese and granulated sugar to the clean bowl. Beat on medium speed until the mixture is completely smooth and free of any lumps. Then, crack in the large egg and continue to beat until it is fully incorporated, again making sure to scrape down the sides of the bowl as needed to achieve a uniform consistency. This creamy, slightly tangy mixture is now ready to be spread over the pumpkin cake batter.

Mix the Irresistible Streusel Topping

In a separate medium bowl, combine the melted unsalted butter, all-purpose flour, light brown sugar, and ground cinnamon for the streusel crumb topping. Use a fork or your fingertips to stir and gently rub the ingredients together until a coarse, crumbly mixture forms. The key is to achieve distinct clumps of streusel that will bake up into a delightful, crunchy topping. Once achieved, this streusel is ready to be sprinkled over the cheesecake layer.

Bake to Golden Perfection

Now it’s time to assemble and bake! Carefully spread the prepared cream cheese mixture evenly over the pumpkin cake batter in the springform pan. Then, generously sprinkle the streusel topping over the cheesecake layer, ensuring it’s distributed in an even layer across the entire surface. Place the assembled cake into your preheated oven.

Bake for approximately 35 to 45 minutes. The baking time can vary depending on your oven, so keep an eye on it. The cake is done when a wooden toothpick inserted into the center comes out clean, indicating no wet batter. The top should be golden brown and the streusel nicely crisp. Once baked, carefully transfer the springform pan from the oven to a wire rack to cool completely to room temperature. This cooling step is important for the cake to set properly and for the cheesecake layer to firm up.

Whip Up the Sweet Vanilla Glaze

While your magnificent pumpkin coffee cake is cooling, prepare the simple yet delicious vanilla glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth and has a drizzly consistency. If it’s too thick, add a tiny bit more milk, a few drops at a time. If it’s too thin, add a little more powdered sugar until you reach your desired consistency.

Once the cake has completely cooled to room temperature, generously drizzle the vanilla glaze over the streusel topping. Allow the glaze a few minutes to set before slicing and serving. This ensures a clean slice and prevents the glaze from melting and running off the sides. Enjoy your freshly baked Pumpkin Coffee Cake with Cream Cheese Streusel!

Expert Tips for a Flawless Pumpkin Coffee Cake

Achieving the perfect Pumpkin Coffee Cake is all about a few key details. Here are some expert tips to ensure your cake turns out moist, flavorful, and absolutely irresistible every time:

• Room Temperature Ingredients: This is a golden rule in baking, especially for cakes and batters. Ensure your butter, eggs, and cream cheese are all at room temperature. This allows them to cream together smoothly, creating an emulsified batter that traps air and results in a lighter, fluffier cake texture. Cold ingredients can lead to a lumpy batter and a denser crumb.
• Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough and chewy cake rather than a tender one. A few lumps of flour are actually preferable to an overmixed, smooth batter.
• Perfect Your Streusel: For the best streusel texture, ensure your melted butter is fully incorporated into the dry ingredients but don’t overwork it. You want distinct crumbs, not a paste. If your streusel seems too wet, add a touch more flour; if too dry, add a few drops of melted butter.
• Add Chopped Nuts for Extra Crunch: If you’re a fan of added texture and nutty flavor, consider incorporating chopped pecans or walnuts. You can either mix them into the streusel topping for an extra crunch or gently fold them into the cake batter before pouring it into the pan. This adds another layer of complexity to each bite.
• Cool the Cake Completely Before Drizzling: Patience is a virtue when it comes to the glaze! It’s incredibly tempting to drizzle the glaze on a warm cake, but resist the urge. Allowing the cake to cool completely to room temperature ensures that the glaze will set beautifully, creating an even, opaque layer. If you drizzle it on a warm cake, the glaze will melt and be absorbed, making it messy and less appealing visually.
• Warm Up Leftovers for a Fresh Taste: If you’re enjoying a slice the next day or beyond, a quick warm-up can bring it back to its freshly baked glory. Simply pop an individual slice into the microwave for 20 to 30 seconds. This gently warms the cake, softens the cream cheese layer, and melts the glaze just enough to make it taste fresh from the oven.

Craving more sweet pumpkin recipes for fall? Explore these delightful options: Pumpkin Spice Cheesecake Mousse | Pumpkin Cream Cheese Streusel Muffins | Pumpkin Banana Bread with Nutella Swirl | Pumpkin Spice Latte Ice Cream

Do You Need to Refrigerate Pumpkin Coffee Cake?

Yes, absolutely! Due to the presence of the cream cheese topping, it is essential to refrigerate this pumpkin coffee cake. Cream cheese is a dairy product that requires refrigeration to maintain its freshness, texture, and to prevent spoilage. Storing the cake in the refrigerator will keep it at its best quality for 3 to 5 days. Make sure it’s stored in an airtight container or tightly wrapped in foil to prevent it from drying out or absorbing other odors from your fridge.

Does Traditional Coffee Cake Contain Coffee?

Surprisingly, no! This is a common misconception. Despite its name, traditional coffee cake, including this delicious pumpkin version, typically does not contain any actual coffee in its ingredients. The “coffee” in coffee cake refers to the beverage it is meant to be served alongside. It’s designed to be a delightful accompaniment to your morning or afternoon cup of coffee, tea, or any other favorite hot drink. Think of it as a perfect pairing for your coffee break, not a cake flavored with coffee. So, if you’re not a coffee drinker, rest assured, you’ll still love this cake!

Searching for more breakfast inspiration? Don’t miss out on my extensive collection of breakfast recipes!

Serving Suggestions: What to Pair with Pumpkin Coffee Cake

This Pumpkin Coffee Cake with Cream Cheese Streusel is a star on its own, but it truly shines when thoughtfully paired with complementary beverages and other breakfast or brunch items. Here are some fantastic ideas to elevate your dining experience:

• The Obvious Choice: COFFEE! As its name suggests, this cake is practically begging to be served with your favorite coffee. Whether it’s a simple black coffee, a creamy latte, or a robust espresso, the rich notes of coffee beautifully complement the sweet and spiced flavors of the cake. For a cold morning, consider a cozy Matcha Latte or an adventurous Chili Caramel Macchiato. On a crisp autumn afternoon, a refreshing Maple Sweet Cream Cold Brew offers a delightful contrast.
• Tea Lovers Rejoice: If coffee isn’t your preference, a warm cup of black tea, a spiced chai latte, or even a soothing herbal tea will also make a wonderful pairing.
• Hearty Breakfast Meats: Balance the sweetness of the cake with savory breakfast meats. Crispy bacon, flavorful sausages (pork or chicken), or even a robust ham can create a well-rounded breakfast spread.
• Egg Preparations: Eggs are a breakfast staple that go well with almost anything. Serve your coffee cake alongside fluffy scrambled eggs, perfectly fried over-easy eggs, or delicate poached eggs. You can even make incredibly easy poached eggs using your Instant Pot!
• Savory Hash Skillets: For a more substantial brunch, a savory hash skillet provides a fantastic savory counterpoint. This Southwestern Ham Hash would be a particularly delicious option, offering a mix of potatoes, ham, and spices that contrasts beautifully with the sweet cake.
• Seasonal Fruit: A side of fresh, seasonal fruit like apple slices, pear wedges, or a berry medley can add a refreshing, light element to your plate.
• Other Pumpkin Delights: If you’re completely obsessed with pumpkin (and who isn’t during fall?), pair your coffee cake with other pumpkin-themed treats. These Pumpkin Cheesecake Cookies would be a fantastic addition to any fall dessert platter!

Storage Guidelines for Freshness

To ensure your Pumpkin Coffee Cake with Cream Cheese Streusel remains as fresh and delicious as possible, proper storage is key:

• Cool Completely: Before attempting to store, it is crucial that the cake cools completely to room temperature. Storing a warm cake will create condensation, leading to a soggy texture and potentially encouraging bacterial growth.
• Airtight Container or Foil: Once cooled, gently wrap the entire cake (if still in the pan) or individual slices tightly with plastic wrap, followed by a layer of aluminum foil. Alternatively, place slices in an airtight container. This protects the cake from drying out and absorbing odors from the refrigerator.
• Refrigeration is a Must: As mentioned, due to the cream cheese layer, this cake must be stored in the refrigerator. It will maintain its best quality for 3 to 5 days when properly stored.
• Freezing for Longer Storage: If you want to extend its shelf life even further, this coffee cake freezes beautifully! Wrap individual slices or the entire cooled cake (after removing from the springform pan) tightly in plastic wrap, then an additional layer of aluminum foil. Place in a freezer-safe bag or container. It can be frozen for up to 1-2 months. To thaw, simply transfer to the refrigerator overnight, or warm individual slices directly from frozen in the microwave.

Finally, if you fall in love with this Pumpkin Coffee Cake with Cream Cheese Streusel recipe as much as I do, please consider leaving a star rating on the recipe card below and/or sharing your thoughts in the comments! Your feedback truly brightens my day, and I make every effort to respond to each and every comment. If you have any questions while baking, feel free to drop them below as well.

Don’t forget to tag me on Instagram, Facebook, or Pinterest if you recreate this recipe! It’s an absolute joy to see these dishes come to life in your kitchens – those photos mean the world to me. For the latest recipes and news delivered straight to your inbox, sign up for my newsletter!

Pumpkin Coffee Cake with Cream Cheese Streusel Recipe Card

Moist and fluffy, this cake is a must-make for any fall morning!

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

5 from 46 votes

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Equipment

• Measuring Spoons
• Measuring Cups
• Stainless Steel Mixing Bowls
• French Wire Whisk
• KitchenAid 7-Quart Pro Line Stand Mixer
• KitchenAid Stand Mixer
• Nordic Ware Springform Pan

Ingredients

coffee cake

• 2 cups all-purpose flour
• 1 Tbsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1/2 cup 1 stick unsalted butter, room temp
• 1/2 cup granulated white sugar
• 1/2 cup packed light brown sugar
• 2 eggs
• 1 cup pumpkin purée canned or homemade
• 1/2 cup sour cream
• 1 1/2 tsp vanilla extract

cheesecake topping

• 1 8-oz. block cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg

streusel

• 1/2 cup unsalted butter melted
• 1 1/4 cup all purpose flour
• 1 cup light brown sugar
• 1/2 tsp ground cinnamon

drizzle

• 1 cup powdered sugar
• 2 to 3 Tbsp milk
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350˚F. Grease a 9-inch springform pan with cooking spray. Set aside.
• In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
• To make the batter, add butter and sugars for the cake to the bowl of a stand mixer fitted with a paddle attachment. Beat until the mixture is fluffy on high speed, about 2 minutes. Beat in eggs, pumpkin puree, sour cream, and vanilla, until well-combined.
• Add the dry ingredient mixture and beat until just combined. Pour the batter in the prepared pan and set aside.
• To make the cheesecake topping, add cream cheese and sugar to the bowl of the stand mixer (be sure to clean it out after you finish the batter!). Beat until smooth, then add the egg, beating until incorporated. Spread the cheesecake topping on top of the batter and set aside.
• To make the streusel, add melted butter, flour, sugar, and cinnamon to a small bowl. Stir until the mixture is crumbly. Sprinkle over the cake in the pan in an even layer.
• Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool.
• While cake is cooling, whisk together drizzle ingredients.
• When cake has cooled, drizzle with icing and serve.

Notes

Recipe adapted from Gimme Some Oven

Cuisine: Fall

Category: Breakfast