Pumpkin Cream Cheese Coffee Cake Recipe

Swirled with a layer of delicious cream cheese filling and topped with a delightful streusel crumb topping, this spicy, moist, pumpkin cream cheese coffee cake recipe is the perfect pairing with your favorite fall coffee or tea.

I’m pretty sure my love of coffee cake knows no bounds, along with my love of fall. So that’s why I combined the two in this delicious coffee cake. No need to mention my love of cheese cake and streusel topping. This coffee cake has it all.

Ingredients you will need for this pumpkin cream cheese coffee cake recipe:

• 2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp ground cloves
• 1/4 tsp ground all-spice
• 1/4 tsp ground nutmeg (I like to use freshly grated but it’s not necessary)
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup light brown sugar, packed
• 1 egg
• 1/4 cup avocado oil
• 1 cup canned pumpkin puree
• 1/2 cup plain yogurt, full fat
• About 2 cups cream cheese filling (recipe here)
• About 2 cups streusel crumb topping (recipe here)

Method for making this pumpkin cream cheese coffee cake recipe:

• 1.) Preheat the oven to 350° and grease a 10 inch round cake pan or 8×8 inch square cake pan.
• 2.) In a mixing bowl whisk the flour, baking powder, spices and salt together. Set aside.
• 3.) In the bowl of stand mixer mix the light brown sugar, egg, oil, pumpkin puree and yogurt until well combined.
• 4.) With the mixer on low gradually add the flour and spice mixture, scraping down the sides of the bowl periodically, until all the ingredients are combined.
• 5.) Pour half of the batter into the prepared cake pan. Spoon 2 cups of the cream cheese filling onto the pumpkin batter. Carefully spread out, covering the first pumpkin batter layer. Put the rest of the pumpkin batter on top of the cream cheese layer and spread out evenly. Optional: You can swirl the cream cheese mixture and pumpkin batter together using a skewer or a knife for a swirled effect.
• 6.) Top with about 2 cups of streusel topping.
• 7.) Bake in the preheated oven for 50-60 minutes until a skewer or toothpick comes out clean.
• 8.) Let cool in the pan on wire rack. Enjoy!

Notes:

• When you insert the skewer or toothpick to check if the cake is done keep in mind that a few sticky crumbs are ok. The cream cheese layer can still be a little moist and make it look like the batter is still a little wet when it’s actually done. Pulling the coffee cake out when it’s still a tiny bit moist is a good thing since it will continue to cook a little bit when removed from the oven.
• I personally only use freshly ground nutmeg for my recipes. It is far superior to pre-ground nutmeg, in my humble opinion. You can usually find whole nutmeg in the spice section of the grocery store. I use a microplane grater.
• You can use any kind of vegetable oil in place of the avocado oil, my personal preference is avocado oil.

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