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Pumpkin Cream Cheese Coffee Cake

A delightful hybrid between a coffee cake and cheesecake, perfect for any occasion with its spiced pumpkin flavor and creamy swirl.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 230
Ingredients Method Notes

Ingredients
  

For the cream cheese filling
  • 8 oz cream cheese, softened
  • 1/4 cup sugar For mixing with cream cheese
For the pumpkin batter
  • 1 cup pumpkin puree
  • 1/2 cup sugar Remaining sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs Can substitute with unsweetened applesauce or flax egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a mixing bowl, beat the softened cream cheese with 1/4 cup of sugar until smooth. Set this aside.
  3. In another bowl, combine the pumpkin puree, remaining sugars (1/4 cup sugar and 1/2 cup brown sugar), vegetable oil, eggs, and vanilla extract. Mix until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
Layering and Baking
  1. Pour half of the pumpkin batter into the greased baking dish. Spread the cream cheese mixture evenly over this layer, and then top with the remaining pumpkin batter.
  2. Place in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the dish before serving. You can enjoy it warm or at room temperature.

Notes

This cake can be stored in an airtight container in the refrigerator for about 3-4 days. For longer storage, freeze for up to 3 months—slice first and wrap each slice individually. Thaw in the fridge overnight or microwave for 15-20 seconds.