This Pumpkin Spice Coffee Cake is a delicious treat that looks fancy but is surprisingly easy to make!
With a tender, pumpkin-flavored base, a creamy center, and a buttery streusel topping, it’s always a hit with family and friends.
Perfect for autumn gatherings or anytime you want a cozy slice of indulgence.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup pumpkin purée
- 2 large eggs
- ¼ cup milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the cream cheese layer:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 1 tsp vanilla extract
For the crumb topping:
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup cold butter, cubed
- 1 tsp cinnamon
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
Step 2: In a large bowl, beat together butter and sugar until light and fluffy.
Add eggs, pumpkin purée, milk, and vanilla extract, mixing well.
Step 3: In another bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
Gradually combine the dry mixture with the wet ingredients until smooth.
Step 4: For the cream cheese layer, beat cream cheese, sugar, egg, and vanilla extract in a medium bowl until smooth.
Step 5: Pour half of the pumpkin batter into the prepared baking pan.
Gently spread the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
Step 6: In a small bowl, use a fork to combine brown sugar, flour, cold butter, and cinnamon until it forms coarse crumbs.
Sprinkle evenly over the top of the cake.
Step 7: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan before slicing. Serve with coffee or tea for a delightful treat!
Tips
Ensure the cream cheese is fully softened to prevent lumps in the filling.
For an extra crunch, add chopped pecans or walnuts to the crumb topping.
Swap pumpkin pie spice for a combination of cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions (FAQs)
1. Can I use a different pan size?
A 9×13-inch pan can be used, but the cake layers will be thinner, and the baking time may need to be adjusted.
Start checking at 35 minutes.
2. Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
3. What’s the best way to soften cream cheese?
Leave it at room temperature for about 30 minutes, or microwave it in 10-second intervals until softened but not melted.
4. Can I make this cake ahead of time?
Absolutely! Bake the cake a day in advance and store it in the fridge. It tastes even better the next day.
5. How can I make this recipe vegan?
Replace eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg), use a dairy-free cream cheese, and substitute plant-based butter and milk.
Pumpkin Spice Coffee Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter softened
- 1 cup pumpkin purée
- 2 large eggs
- ¼ cup milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the cream cheese layer:
- 8 oz cream cheese softened
- ¼ cup sugar
- 1 large egg
- 1 tsp vanilla extract
For the crumb topping:
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup cold butter cubed
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a large bowl, beat together butter and sugar until light and fluffy. Add eggs, pumpkin purée, milk, and vanilla extract, mixing well.
- In another bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually combine the dry mixture with the wet ingredients until smooth.
- For the cream cheese layer, beat cream cheese, sugar, egg, and vanilla extract in a medium bowl until smooth.
- Pour half of the pumpkin batter into the prepared baking pan. Gently spread the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
- In a small bowl, use a fork to combine brown sugar, flour, cold butter, and cinnamon until it forms coarse crumbs. Sprinkle evenly over the top of the cake.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before slicing. Serve with coffee or tea for a delightful treat!
