This pumpkin coffee cake is perfect to make this fall. It has a soft pumpkin cake, layer of cream cheese, topped with a crumb topping and a vanilla icing.

Close up of a slice of pumpkin coffee cake.

This pumpkin coffee cake is a delicious treat to start any day. Get into the fall season starting with breakfast! It is especially fun for celebrating birthdays or holidays in the fall. You can start your day in the right mood with this coffee cake and finish the day with a classic pumpkin cheesecake for dessert!
I have tips and tricks and process photos to easily help you make this recipe!

Top view of cake slice on its side.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to scoop the flour into your measuring cup using a spoon. If you press the measuring cup into the flour it can compact it. Compacted flour can lead to a dry cake.
  • Tip 2: When drying the pumpkin puree be sure to soak it up with 8 full paper towels. The reason this needs to be done is to remove the extra moisture so we can pack in a lot of good pumpkin flavor without affecting the texture of the coffee cake.
  • Tip 3: The cream cheese needs to be room temperature before use to make sure it mixes well. Cold cream cheese can cause lumps and make it difficult to fully incorporate it with the other ingredients.
Pumpkin cake batter in a bowl.
The cake batter will be pretty thick.
Cream cheese batter in a bowl.
Make the cream cheese layer first.
Cinnamon crumble in a bowl.
The cinnamon crumble needs time to set in the fridge.
Cake batter in the pan.
Spread the pumpkin batter into an even layer.
Cream cheese batter in the pan.
Dollop the cream cheese evenly and then spread it evenly.
Cinnamon crumble in the pan.
Top with the cinnamon crumble.
Stack of two pumpkin coffee cake slices.

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For more coffee cake recipes, try my chocolate chip coffee cake and banana coffee cake.

Top view of two slices of cake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Close up of a slice of pumpkin coffee cake.
5 from 3 reviews

Pumpkin Coffee Cake

Stephanie Rutherford
This pumpkin coffee cake is perfect to make this fall. It has a soft pumpkin cake, layer of cream cheese, topped with a crumb topping and a vanilla icing.
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Prep Time: 30 minutes
Cook Time: 50 minutes
Chilling Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 16 slices

Ingredients
 
 

Crumb Topping

  • 3/4 cup Plus 2 Tablespoons All-purpose flour
  • 2/3 cup Brown sugar, packed light or dark
  • 2 tsp Ground cinnamon
  • 1/3 cup Unsalted butter, melted

Cream Cheese Layer

  • 12 oz Cream cheese, room temperature
  • 1/4 cup White granulated sugar
  • 1 TBSP All-purpose flour
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature

Pumpkin Cake

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 cup Oil, canola or vegetable oil
  • 3/4 cup Brown sugar, packed light or dark
  • 1 tsp Pure vanilla extract
  • 1/2 cup Sour cream, room temperature
  • 1 Large egg, room temperature
  • 15 oz Pumpkin Puree, 1 whole can. I use Libbys

Vanilla Icing

  • 1 cup Powdered sugar, sifted
  • 2 TBSP Milk
  • 1 tsp Pure vanilla extract

Instructions
 

Crumb Topping

  • In a small bowl, mix flour, brown sugar, cinnamon, and melted butter with a fork. It should be clumpy. Place in the fridge while you make the rest.
    3/4 cup Plus 2 Tablespoons All-purpose flour, 2/3 cup Brown sugar, 2 tsp Ground cinnamon, 1/3 cup Unsalted butter

Cream Cheese Layer

  • Preheat the oven to 350℉. Spray a 9X9-inch baking pan with baking nonstick spray. Line the bottom and 2 sides with parchment paper and spray again.
  • In a small bowl, using a hand mixer, beat the cream cheese and sugar for 1 minute. Add in the flour and vanilla. Mix on medium until combined.
    12 oz Cream cheese, 1/4 cup White granulated sugar, 1 TBSP All-purpose flour, 1 tsp Pure vanilla extract
  • Add in the egg and mix on low speed until just combined. Set aside.
    1 Large egg

Pumpkin Cake

  • In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, ginger, and nutmeg. Set aside.
    2 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg
  • Pour the can of pumpkin on a plate and spread it evenly. Use 2 paper towels to soak up the moisture from the pumpkin. I do this three times, (so 6 paper towels). Soak up as much moisture as you can.
    15 oz Pumpkin Puree
  • In a large bowl, add the oil, brown sugar, vanilla, sour cream, egg, and pumpkin puree. Use a whisk to mix until combined.
    1/2 cup Oil, 3/4 cup Brown sugar, 1 tsp Pure vanilla extract, 1/2 cup Sour cream, 1 Large egg
  • Add the dry ingredients and use a baking rubber spatula to mix until combined. It will be a thicker cake batter.
  • Pour the cake batter into the pan. Spread into an even layer.
  • Lightly dollop the cream cheese batter on top of the cake batter. Spread evenly using an offset icing spatula.
  • Take the crumble out of the fridge, use your fingers to break up the big clumps and sprinkle evenly on top of the cream cheese layer.
  • Bake for 45-53 minutes. Bake until a toothpick inserted comes out clean from the pumpkin cake. There may be moist crumbs from the cheesecake part, and that is fine.
  • Let the cake sit in the hot pan for 20 minutes before transferring to a cooling rack. Cool completely.

Vanilla Icing

  • In a small bowl, add powdered sugar, milk, and vanilla. Mix until a pourable consistency. If too thick, add a tiny splash of milk. If too thin, add a little more powdered sugar.
    1 cup Powdered sugar, 2 TBSP Milk, 1 tsp Pure vanilla extract
  • Drizzle the icing on top of the coffee cake. For best tasting results, chill the cake for at least 2 hours in the fridge. Pumpkin and cream cheese taste best when cold.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour to the cake batter.
Pull out dairy ingredients 2 hours before baking.
Calories: 344kcal, Carbohydrates: 47g, Protein: 4g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 211mg, Potassium: 144mg, Fiber: 2g, Sugar: 24g, Vitamin A: 4590IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg
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