Who’s ready for another delicious pumpkin-flavored fall recipe? One of the most fun things about baking with pumpkin is that it complements so many other fall flavors. Pumpkin and cinnamon, pumpkin and cream cheese, pumpkin and gingerbread—you really can’t go wrong! With that in mind, I came up with this delicious Pumpkin Cream Cheese Coffee Cake. It combines some of my very favorite flavors and textures: a tender, moist pumpkin cake topped with a velvety smooth cheesecake layer and a buttery, crisp cinnamon pecan streusel. It’s simple and straightforward to make, and comes out of the oven smelling divine!
I used my trusty old stand mixer to whip up the batter, but you could easily mix it in a bowl with a spatula. Be careful not to overmix the batter or else the finished cake will be too dense. I’ve found that grating the cold butter into the batter helps create a light and tender cake. It may sound weird, but it totally works! The addition of sour cream and pumpkin to the batter makes it super moist, too. The cake would definitely be great on its own, but I decided to go a little crazy and add a delicious cream cheese layer and a buttery streusel on top. Go big or go home, right?
Once the pumpkin batter is mixed, you’ll spread about two-thirds of the batter into the baking dish. Next, you’ll whisk together a quick and simple cream cheese filling and pour it over the pumpkin batter. After that, you’ll top the cream cheese layer with dollops of the pumpkin batter, then sprinkle with the cinnamon pecan streusel. Finally, you’ll bake the cake until it’s golden brown on top. The cream cheese layer firms up and turns into a delicious cheesecake-like confection, while the streusel gets perfectly crisp and delicious. I really can’t decide which layer I like more—they’re each so delicious on their own. Together, though, they’re totally amazing!
With so many fantastic fall flavors, this Pumpkin Cream Cheese Coffee Cake is the perfect recipe to share at any fall gathering. It’s fantastic for a quiet evening with friends or for an easy weekend breakfast, and it tastes absolutely heavenly with a warm cup of cocoa on a cold night! This coffee cake was a huge hit with my whole family, so I’ll definitely make it again and again.