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–+ servings
Pumpkin Coffee Cake

Delectable Pumpkin Coffee Cake with Creamy Surprise Filling

This Moist Pumpkin Coffee Cake features a luscious cream cheese filling, making it a perfect autumn treat to enjoy with your coffee.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree fresh or canned, avoid pumpkin pie filling
  • 2 cups All-Purpose Flour can substitute with gluten-free blend
  • 1 cup Granulated Sugar brown sugar can enhance flavor
  • 1 cup Sour Cream/Yogurt can swap with buttermilk
  • 2 large Eggs essential for structure
  • 1 tsp Baking Powder ensure fresh
  • 1 tsp Baking Soda ensure fresh
  • 1 tsp Spices (Cinnamon, Nutmeg) for flavor
  • 1/2 cup Vegetable Oil can replace with melted butter
  • 1 tsp Vanilla Extract enhances sweetness
For the Cream Cheese Filling
  • 8 oz Cream Cheese softened for easy mixing
  • 1/4 cup Granulated Sugar balance is key
  • 1 large Egg helps bind filling
For the Topping
  • 1/4 cup Brown Sugar for streusel topping
  • 1/4 cup All-Purpose Flour provides structure for crumble
  • 1 tsp Cinnamon adds warmth

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9-inch springform pan.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine pumpkin puree, sour cream, sugar, and eggs; whisk until blended, then add oil and vanilla.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Beat cream cheese with sugar until smooth, then add egg and mix until creamy.
  6. Layer half the pumpkin batter in the pan, add cream cheese filling, and then top with remaining pumpkin batter.
  7. Mix brown sugar, flour, and cinnamon for topping, then sprinkle over the cake batter.
  8. Bake for 45-55 minutes; check doneness with toothpick.
  9. Cool in the pan for 15-20 minutes before gently removing and slicing.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze for up to 3 months.

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