Pumpkin Cream Cheese Coffee Cake - Kraft Recipes Top
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Pumpkin Cream Cheese Coffee Cake

Prep Time
Total Time

12 servings

Fall in love with our Pumpkin Cream Cheese Coffee Cake. The streusel topping on this Pumpkin Cream Cheese Coffee Cake is a topping you'll crumble for.

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What You Need

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Make It

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  • Preheat the oven to 350 degrees F. Grease a 9 x 9 baking dish and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves. Add the grated butter and toss to combine. Add the egg, sour cream, and pumpkin, and mix until just combined. Spread 2/3 of the batter in the prepared pan.
  • In a small bowl, whisk together the cream cheese, egg, vanilla, and sugar. Pour the mixture over the batter. Add the remaining dough by spoonfuls on top of the cream cheese mixture.
  • To make the streusel mixture, mix the flour, brown sugar, salt, and pecans in a small bowl. Cut in the butter using two knives or a pastry blender, until the streusel starts to clump together. Sprinkle the streusel over the top of the top of the batter.
  • Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10-15 minutes before serving.

Special Equipment Needed

Size Wise

This creamy pumpkin coffeecake dessert makes a great treat to share with friends and family at your next brunch.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 350
Total fat 19g
Saturated fat 10g
Cholesterol 80mg
Sodium 280mg
Carbohydrate 41g
Dietary fiber 1g
Sugars 26g
Protein 5g
% Daily Value
Vitamin A 50 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Salty topping I really liked this recipe except for one thing. Salt. There is no salt in the recipe except for the 1/2 tsp. in the topping. The cake is too bland, and the topping is too salty. I would suggest putting1/4 tsp salt in the cake, and 1/4 tsp in the topping,or maybe just put all of the salt in the cake. I have been baking over 50 years and have never added salt to a streusel topping before.
Date published: 2017-10-23
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