Delicious Pumpkin Coffee Cake with Cream Cheese: Perfect Fall Recipe

I absolutely love making this Pumpkin Coffee Cake with Cream Cheese when I’m in the mood for something that feels like a big hug from the inside! This cake is the ultimate fall treat, combining a rich, spiced pumpkin batter with a creamy cream cheese layer and a crunchy pecan streusel topping. It’s perfect for those cozy afternoons when I’m craving comfort food and want to impress my friends at a get-together.

Delicious Pumpkin Coffee Cake with Cream Cheese: Perfect Fall RecipePhoto byThe Salty Cooker

Why You’ll Love Pumpkin Coffee Cake with Cream Cheese

• Delicious Cream Cheese Surprise: This cake has a hidden layer of creamy, dreamy cream cheese that adds a rich, tangy twist to every bite.
• Fall Flavor Perfection: With pumpkin puree and spices like cinnamon, cloves, and nutmeg, it’s packed with that warm, cozy fall flavor we all crave.
• Crunchy Streusel Topping: The pecan streusel on top adds a delightful crunch and sweetness that perfectly complements the soft, spiced cake.
• Impressive Presentation: It looks as good as it tastes! The layers and glaze make it a showstopper at any gathering or just for a special treat at home.
• Easy to Make: Despite its impressive taste and look, this cake is surprisingly easy to put together, making it a great choice for both seasoned bakers and beginners.

Delicious Pumpkin Coffee Cake with Cream Cheese: Perfect Fall RecipePhoto byThe Salty Cooker

Cake

• 2 cups 11.1 GF Flour or all purpose flour
• 4 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 large eggs
• ⅔ cup granulated sugar
• 1 cup pumpkin puree
• ⅓ cup milk
• 1 cup unsalted butter room temperature
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg

Cream Cheese Layer

• 8 oz cream cheese room temperature
• 1 tsp vanilla extract
• 1½ cups powdered sugar

Streusel Topping

• 1 cup 1.1 GF flour or all purpose flour
• 1½ tsp ground cinnamon
• ½ cup brown sugar
• 1 cup pecans chopped
• 8 tbsp unsalted butter room temperature

Glaze

• 1½ cups powdered sugar
• 2 tsp milk

Instructions

Prepare the Cream Cheese Layer

• In a mixing bowl, combine the cream cheese, vanilla extract, and powdered sugar. Mix until smooth and set aside.

Preheat the Oven

• Preheat your oven to 350°F (175°C). Spray a 9” round springform pan with nonstick baking spray. Place the pan on a cookie sheet to catch any potential leaks.

Make the Cake Batter

• In a large mixing bowl, cream together the butter and sugar using an electric mixer on high speed for 3 minutes until light and fluffy.
• Add the eggs, pumpkin puree, and vanilla extract to the butter mixture, and mix until well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.

Prepare the Streusel Topping

• In another bowl, combine the flour, cinnamon, brown sugar, and chopped pecans. Add the room temperature butter and use a fork to mix until crumbly.

Assemble the Cake

• Pour half of the cake batter into the prepared springform pan. Spread the cream cheese mixture evenly on top.
• Sprinkle half of the streusel topping over the cream cheese layer.
• Pour the remaining cake batter over the streusel, then sprinkle the rest of the streusel topping on top.

Bake

• Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely in the pan.

Make the Glaze

• While the cake is cooling, mix together the powdered sugar and milk until smooth. Once the cake has cooled, drizzle the glaze on top.

Serve

• Carefully remove the cake from the springform pan, slice, and enjoy!