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Home » Recipe Index » Breakfast » Pumpkin Coffee Cake with Cream Cheese Topping

Pumpkin Coffee Cake with Cream Cheese Topping

September 2, 2019 by Kara Cook 9 Comments

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Pumpkin Coffee Cake with Cream Cheese Topping . . . with a creamy topping and a sprinkling of crunchy nuts and coconut, this coffee cake is always a hit!

Nothing starts the day off better than a tasty breakfast! When the weather starts to get a little chilly, I love warming up the house with recipes like this coffee cake, cinnamon raisin biscuits, and apple snickerdoodle muffins. Yum!

Pumpkin Coffee Cake with a cream cheese topping on a plate

The past few days have been full of surprises. Not the kind of surprises where a long lost friend jumps out of a cake at your birthday party. The other kind. My husband found out that his company is shutting down the Utah office, so now he and all his co-workers are looking for a new job.

Not exactly the news you want three weeks before Christmas. But we are very optimistic; he already has a few interviews lined up. We’re very hopeful that he’ll find something before the new year. Second up, early Saturday morning someone slid off the road, sent our mailbox flying, and crashed into our tree. Fun times.

Traditionally at our house, bad news comes in packages of three. So I’m considering wrapping the kids in bubble wrap before they head to school. Haha! Enough gloomy talk, onto the recipe for today. Thinking about it sure cheers me up. 😉

Pumpkin Cream Cheese Coffee Cake with streusel topping

It’s Always Pumpkin Season

I know, it’s December. Fall is over. But that doesn’t mean pumpkin baking time is over yet. At least not at our house. OK, to be honest, I bake with pumpkin even in the middle of July. Because we just love pumpkin! I am always on the lookout for new pumpkin recipes.

I found this pumpkin coffee cake recipe  in one of my Taste of Home cookbooks. It is heavenly! I’m not saying it’s the most healthy breakfast I’ve ever served, but I did use part whole wheat, so that counts for something right?

The pumpkin makes it nice and moist, and it has a perfect cinnamon flavor. Then it is topped off with a yummy cream cheese layer. A coconut cinnamon streusel on top gives it an amazing flavor and crunch. We thought it was absolutely spectacular! 

How to make Pumpkin Coffee Cake with Cream Cheese Topping

Ingredients needed for this coffee cake:

  • cream cheese (I used light cream cheese)
  • eggs
  • sugar
  • canned pumpkin
  • vegetable oil
  • vanilla extract
  • flour (I used half all purpose and half whole wheat)
  • cinnamon
  • baking soda
  • salt
  • coconut
  • pecans or walnuts (we like pecans)

For filling–beat cream cheese, sugar, and egg in a small bowl till smooth. Set aside.

For batter–In a large bowl, beat sugar, eggs, pumpkin, oil, and vanilla till smooth. Stir in dry ingredients just till combined. Spread into a greased 9×13″ baking dish. Pour filling over the top and smooth out. Swirl with a knife. Combine topping ingredients and sprinkle evenly over the top.

Bake at 350° for about 35-40 minutes or till toothpick comes out clean.

Can I use all white flour instead of wheat flour?

Yes, it works just fine to use all purpose flour instead of half white, half wheat. You don’t need to make any other adjustments to the recipe.

Can I make pumpkin coffee cake ahead of time?

Yes, you can make this coffee cake the night before. Let it cool completely, then cover it with plastic wrap. You can store it in the refrigerator, but it’s best to let it come to room temperature before serving. I usually just store it on the counter.

The topping does tend to soften a bit as it sits, so we like it best the same day, but it’s still very tasty after 2-3 days.

slice of pumpkin cream cheese cake

Here are a few more pumpkin recipes you might like.
favorite pumpkin recipesCinnamon Swirl Pumpkin Bread/White Chocolate Pumpkin Scones/Pumpkin Pancakes

HERE ARE A FEW MORE COFFEE CAKE RECIPES:

  • Cinnamon Crumb Apple Coffee Cake
  • Blueberry Crumb Coffee Cake
  • Cherry Coffee Cake
  • Orange Walnut Coffee Cake
  • Coconut Chocolate Chip Coffee Cake

This coffee cake is a perfect fall recipe, but it’s too tasty to only make it then. Feel free to enjoy it all year round, I promise I won’t judge. 🙂

cream cheese pumpkin coffee cake recipe collage

Pumpkin Coffee Cake Recipe

Yield: 12 servings

Pumpkin Cream Cheese Coffee Cake

This Pumpkin Cream Cheese Coffee Cake is perfect for fall brunch, breakfast, or even dessert!

Pumpkin coffee cake with a cream cheese layer and nutty coconut topping.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • FILLING:
  • 8 oz light cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
  • BATTER:
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/4 cups canned pumpkin
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla
  • 1 1/4 cups all purpose flour
  • 1 cup freshly ground whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • TOPPING:
  • 3/4 cup coconut
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13" pan with non stick cooking spray, set aside.

CREAM CHEESE FILLING:

  1. Beat cream cheese, sugar, and egg in a small bowl till smooth. Set aside.

COFFEE CAKE:

  1. In a large bowl, beat sugar, eggs, pumpkin puree, oil, and vanilla till smooth.
  2. Whisk together flour, cinnamon, baking soda, and salt in a small bowl. Add to wet ingredients and stir gently just till combined.
  3. Spread coffee cake batter into prepared pan. Pour filling over the top and smooth out. Swirl with a knife.
  4. Combine topping ingredients and sprinkle evenly over the top.
  5. Bake at 350° for about 35-40 minutes or till toothpick inserted in the center comes out clean.

Notes

You can use all white flour if you prefer.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 339Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 57mgSodium: 289mgCarbohydrates: 53gFiber: 2gSugar: 34gProtein: 6g
© Kara

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Filed Under: Breakfast, Recipe Index Tagged With: coconut, cream cheese, pecans, pumpkin

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Reader Interactions

Comments

  1. Allison Bennett

    September 9, 2020 at 6:01 pm

    Should you refrigerate leftovers?

    Reply
    • Kara Cook

      September 17, 2020 at 9:33 pm

      I’ve never refrigerated it, but you certainly could, especially if your room temperature is warm.

      Reply
  2. bettyW

    April 1, 2012 at 7:11 pm

    This Easter cake looks great! This year I’m taking a breather and getting my Easter Dessert from http://www.crumbcakecreations.com. They offer many different types of cakes, my favorite being pumpkin. My kids enjoyed the cake so much at our last family gathering, I wouldn’t think about NOT having another new jersey style crumb cake around for Easter! Jennifer does an incredible job baking and her cakes are definitely worth trying! You nor your family will be disappointed!

    Reply
  3. Robert

    December 8, 2011 at 5:49 am

    Sorry for ur hubby & co-worker lose there jobs so close to the Christmas holiday’s..its so sadness. I myself been without work since July I know how its feel not having a job.I’d been baking alot with my free time and checking for special recipes and this caught my eye it looks soo delicious and make it for morning breakfast and call my sisters..my sisters they been baking for years i learn from them now its my time to show what i can do myself!! lol I look forward to this baking and share it with my sisters..thanks for a deliciouso recipe!!

    Reply
  4. Paula

    December 6, 2011 at 8:02 pm

    I’m sorry to hear about your husband’s company and the fact that he is now looking for work. It can be so worrisome, especially during this holiday period but try to remain positive and know that all things have a tendency of working out as they should. Best wishes to you and your family and especially to your husband for some successful interviews.

    Your cake looks delicious.

    Reply
  5. Melinda

    December 5, 2011 at 7:10 pm

    That looks so yummy! Sorry to hear about Wes’s job. I bet with his skill set and the industry he is in though, he will find a job pretty quick. We’ll be praying for you. 🙂

    Reply
  6. Heidi N

    December 5, 2011 at 10:09 am

    Mmmm… that makes my mouth water. Maybe I’ll make a late breakfast treat or after school snack after I squeeze in some exercise to catch up on my wellness challenge after a week of slacking and sickness. I’m sorry to hear about Wes’s job. Life is so unpredictable. When things are going well, I’m always wondering what next big challenge is going to be thrown our way. I just watched the Mormon.org video last night by Elder Nelson and loved the reminder that we can feel peace in the midst of turbulence with the hope that the gospel brings.

    Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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