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Pumpkin Cream Cheese Coffee Cake

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Pumpkin Cream Cheese Coffee Cake might be just about the most perfect way to start the day. I can’t think of anything better than eating cake for breakfast…perks of an adult! If you like that pumpkin flavoring, this is the recipe for you! Make certain to check out my other great easy pumpkin recipes for even more fun fall treats.

Be ready – the added streusel on top is addictive! I could easily just eat a bowl of that too without any sort of guilt at all.

I love finding great breakfast recipes that also pair as dessert. This goes perfectly with a nice hot tea or cup of coffee as well.

Pumpkin Cream Cheese Coffee Cake

Since this recipe actually uses pumpkin puree, the pumpkin flavor and taste are really strong and delicious. Some people wait all year for their pumpkin desserts and treats but I say splurge and enjoy them anytime that you want!

My boys love this recipe because it’s moist and the pumpkin pie spice makes them feel as though they’re having pie for breakfast as well. I love the cream cheese filling with the texture of this simple coffee cake also!

How do you know when it’s done baking in the oven?

A toothpick inserted is going to be your best bet. If it comes out clean, it’s ready to be pulled from the oven. If there is still cake batter on it, you know that it’s going to need a tad bit more time baking.

Specialty Ingredients:

The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store.  I wanted you to be able to see exactly which things we are using.

Reminder, not all ingredients in the Fall Coffee Cake Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for

Shop My Kitchen:

The following farm decor can be found on Etsy. Simply click the image that interests you – yes, they do contain affiliate links.

Must Have Resources:

When making pumpkin coffee cake recipe at home, you really need to have the following Amazon affiliate tools on hand.

Top Shelf Elements Cake Carrier for Up to 10 inch x 4 1/2 inch Cake. Two Sided Fashionable Coral Pink Base Doubles as Five Section Serving TrayReed & Barton Lyndon 2pc Dessert Set, 0.8 LB, MetallicHomeries Acrylic Cake Stand with Dome Cover (6 in 1) Multi-Functional Serving Platter and Cake Plate - Use as Cake Holder, Salad Bowl, Platter, Punch Bowl, Desert Platter, Nachos & Salsa Plate,XINLIYA Set of 6 Pieces Metal Cake Stands Round Cake Stands Square Candy Fruite Display Plate Cupcake Serving Tower Wedding Brithday Party Celebration Home Decoration,Antique Gold

 

Make it a Meal:

Now is the time to start meal planning! I get so many questions from people about what I think about meal planning – and I think it’s the best! There is nothing overwhelming about it because once you start, you’ll find out that it’s actually meant to make your days less stressful!

Main Dish: Italian Hamburger Soup

Vegetable Side: Grilled Veggies

Starch Side: Pan Fried Potatoes

Refreshing Drink: Cotton Candy Mocktail

Best Cake Recipes:

Once you make this Pumpkin Coffee CakeRecipe, you’re going to want even more of that cake flavor! I’ve gathered up some of my favorite cake dishes that I think you’re all going to love and enjoy! Each recipe is unique and so good!

Start off your day with these Cake Mix Cinnamon Rolls!

Here are 5 Ways to make Box Cake Mix Better so that all of your cakes moving forward will be awesome!

The flavor of this Peach Upside Down Cake is simply amazing!

Don’t miss out on this Dark Chocolate Granola Apple Mug Cake!

One bite of this Jello Poke Cake and you’re going to be hooked!

Needing a change? Read these Ways to Make a Vanilla Cake Interesting!

Use your bread machine to make these Bread Machine Pound Cake Recipes!

Is coffee cake supposed to be served warm?

I’ll eat it hot or cold so you decide what you like! If you want to heat it up, a few seconds in the microwave are all you’re going to need.

More Pumpkin Recipes:

Pumpkin Cream Cheese Coffee Cake

Pumpkin Cream Cheese Coffee Cake

This recipe for coffee cake is fast and easy to make!

Ingredients

Coffee Cake Ingredients

  • 1 cup of room temp butter
  • 1 1/4 cup of granulated sugar
  • 1 1/2 cup of pumpkin puree
  • 1 tsp vanilla 
  • 3 room temp eggs
  • 4 cups of flour 
  • 1 1/4 tsp baking soda 
  • 1 1/4 tsp baking powder 
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tspground cloves

Cream Cheese Filling Ingredients

  • 8 ounces of softened cream cheese
  • 1/2 cup of granulated sugar
  • 1 tsp vanilla

Instructions

Start by preheating the oven to 350 degrees.

Cream together the sugar and butter. Add in the vanilla, pumpkin puree, and eggs and mix.

Mix in the baking soda, flour, and spices. Set the bowl aside.

Grab a new bowl and mix the cream cheese, 1/2 cup of sugar, and vanilla.

Spray a bundt pan with non stick spray and put half the cake batter into the pan. Pat down along the middle to make a dent and then add in the cream cheese filling.

Pour the rest of the batter on top and press down and spread out evenly.

Bake for 50-55 minutes. Top with cream cheese frosting or glaze.

Preheat oven to 350 degrees. 
Cream the butter with granulated sugar. Add in pumpkin puree, vanilla, and eggs and mix until smooth. 
Mix in flour, baking soda, baking powder, and spices. Set aside.
In a medium-size bowl, mix the cream cheese, ½ cup granulated sugar, and vanilla extract until smooth.
Prepare a standard-size bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling. Add in the cream cheese filling.
Add the remaining batter to the pan and press down, spreading out evenly over the cream cheese filling. 
Bake in 350-degree oven for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Top with a vanilla or cream cheese frosting or glaze. 

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 528Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 110mgSodium: 410mgCarbohydrates: 68gFiber: 2gSugar: 31gProtein: 8g

Did you make this recipe?

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Are you going to eat this simple coffee cake recipe for breakfast or as a dessert? (or both?!)

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