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Pumpkin cream cheese coffee cake

Harvest Pumpkin Cream Cheese Coffeecake

A moist, warmly spiced pumpkin coffee cake layered with sweet cream cheese and finished with a thick, buttery crumb topping.
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Prep Time 25 minutes
Servings: 9 large servings
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the crumb topping
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter, melted
For the cream cheese filling
  • 8 ounces full-fat cream cheese. softened
  • 1/4 cup sugar
  • 1 large egg yolk
  • 1 tsp vanilla
For the Pumpkin Coffee Cake Batter
  • 11/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 11/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch of ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup oil
  • 1/2 cup packed, brown sugar
  • 1/4 cup sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla

Method
 

Prepare the crumb topping
  1. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
  2. Pour in the melted butter and stir with a fork until all ingredients are evenly moistened and the mixture holds together when pressed.
  3. Gently press together portions of the mixture with your hands, then break them apart to create a combination of small and large crumb.
  4. Refrigerate the crumb topping while preparing the filling and cake batter.
Prepare the cream cheese filling
  1. Beat the softened cream cheese and sugar until smooth.
  2. Add the egg yolk and vanilla. Mix just until everything is thoroughly combined.
    Set aside.
Prepare the pumpkin cake batter
  1. Preheat oven to 350℉
  2. Grease a 9x9 baking pan.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and all spices.
  4. In a separate bowl, whisk together the pumpkin mixture. Fold gently just until no dry streaks remain. Do not overmix.
Assemble and bake
  1. Spread half of cake batter in pan.
  2. Spoon cream cheese layer over the batter and smooth.
  3. Drop remaining cake batter over cream cheese layer in small spoonfulls. Carefully spread the batter over cream cheese.
  4. Remove the crumb mixture from refrigerator. Break it into generous pieces and spread them evenly over cake. Do not press them into the batter.
  5. Bake 50-60 minutes, or until the cake is set and toothpick comes out clean.
  6. Place the pan on a wire rack and let cool completely before cutting. The cream cheese layer will finish setting up as it cools.

Notes

Recipe Notes
  • Use pure pumpkin puree, not pumpkin pie filling.
  • Full-fat block-style cream cheese will produce the best filling.
  • The full stick of melted butter creates a a rich crumb mixture that is easy to form into pieces
  • Cool the cake completely before slicing so cream cheese layer sets properly.
  • Store leftovers covered in the refrigerator for up to four days.