Pumpkin Cream Cheese Coffee Cake


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Cinnamon Streusel Topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup light brown sugar
  • dash of salt
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter-melted

Cream Cheese Filling:

  • 10 oz. full fat brick style cream cheese- room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Pumpkin Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon all-spice
  • 1/8 teaspoon ground cloves
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin pure ( not pumpkin pie filling!!!)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Vanilla Glaze:

  • 1 Tablespoon milk
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • dash of salt


  1. Preheat the oven to 350ºF. Line 9 x 9-inches pan with baking paper leaving large overhand the sides, spray with baking spray and set aside.

To make the streusel topping:

  1. In a small bowl, whisk with a fork flour, brown sugar, salt, and cinnamon. Then add melted butter and whisk with a fork until coarse crumbs form, and place in the fridge until ready to use.
  2. To make the cream cheese filling:
  3. Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Add egg and mix just to combine.

To make the cake batter:

  1. In a medium bowl, whisk together flour, spices, baking powder, and salt.
  2. In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and mix until smooth.
  3. Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until combined.

Assembling the cake:

  1. Spread pumpkin cake batter in prepared pan. Using a spoon daloop cream cheese on top, but do not go all the way to the edges. Using the back of the spoon gently spread cream cheese mixture. Sprinkle the streusel crumb over the top and bake muffins for 45-55 minutes, or until a toothpick inserted in the middle comes out clean. If the top starts browning too much tent it with aluminum foil.

To make the glaze:

  1. Stir powdered sugar, vanila, salt and milk. Start with 1 teaspoon of milk and gradually add more until desired consistency has reached. Drizzle over coeled cake and serve.
  2. Store leftover in air-tight container for up to 1 week.


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