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Slices of pumpkin Bundt cake drizzled with icing and dusted with powdered sugar are on a plate. A glass jug filled with milk is in the background, alongside the remaining pumpkin cream cheese coffee cake on a white serving dish.
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Pumpkin Cream Cheese Coffee Cake

This recipe for coffee cake is fast and easy to make!
Course Dessert
Cuisine American
Method Oven
Main Ingredient Grains
Calories 528kcal
Author Kelli Miller

Ingredients

Coffee Cake Ingredients

  • 1 Cup(s) of room temp butter
  • 1 ¼ Cup(s) of granulated sugar
  • 1 ½ Cup(s) of pumpkin puree
  • 1 tsp vanilla
  • 3 room temp eggs
  • 4 Cup(s) of flour
  • 1 ¼ tsp baking soda
  • 1 ¼ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tspground cloves

Cream Cheese Filling Ingredients

  • 8 ounces of softened cream cheese
  • ½ Cup(s) 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. 

Nutrition

Serving: 1g | Calories: 528kcal | Carbohydrates: 68g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 410mg | Fiber: 2g | Sugar: 31g
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