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Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Spice Coffee Cake is the ultimate cozy fall dessert, blending warm spices, rich pumpkin, and a buttery pound cake base. A creamy pumpkin cheesecake swirl adds indulgence, while a crumbly cinnamon streusel and maple glaze bring the perfect balance of sweetness and texture. Whether enjoyed as a breakfast treat, afternoon snack, or holiday centerpiece, this cake is guaranteed to be a seasonal favorite.

Ingredients

Pumpkin Spice Coffee Cake Batter

  • 1 1/2 cups all-purpose flour

  • 1 cup sugar

  • 3/4 cup whole milk or buttermilk

  • 1/2 cup unsalted butter, softened

  • 2 large eggs

  • 1 tbsp pumpkin spice blend

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • 1/4 tsp salt

Streusel Topping

  • 1 cup all-purpose flour

  • 1/4 cup dark brown sugar

  • 1/4 cup melted unsalted butter, at room temperature

  • 1/2 tsp ground cinnamon

  • 1/4 tsp salt

Pumpkin Cheesecake Filling

  • 8 oz cream cheese, softened

  • 1/4 cup pumpkin purée

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

Maple Glaze

 

  • 1/2 cup powdered sugar

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1 tsp milk

Instructions

Prepare the Streusel Topping

  1. In a bowl, mix flour, brown sugar, melted butter, cinnamon, and salt until small to medium-sized crumbles form.

  2. If large clumps form, break them up. Set aside.

Make the Maple Glaze

  1. In a small bowl, whisk together powdered sugar, maple syrup, vanilla extract, and milk until smooth. Set aside.

Prepare the Pumpkin Cheesecake Filling

  1. In a separate bowl, mix cream cheese, pumpkin purée, powdered sugar, and vanilla extract until smooth. Set aside.

Make the Coffee Cake Batter

  1. Preheat oven to 350°F (175°C). Grease and line a 9×6-inch loaf pan with parchment paper.

  2. In a large bowl, cream together butter and sugar until fully incorporated.

  3. Add in buttermilk (or whole milk) and vanilla extract, mixing well.

  4. Whisk in the eggs until combined.

  5. Gently fold in flour, pumpkin spice blend, baking powder, and salt until smooth.

Assemble & Bake

  1. Pour half the batter into the prepared loaf pan.

  2. Swirl in the pumpkin cheesecake filling over the batter.

  3. Top with the remaining batter, smoothing it out.

  4. Make a light line down the center for even air circulation.

  5. Sprinkle streusel topping evenly over the batter.

  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with loose crumbs (not wet batter).

  7. Let the cake cool completely before removing from the pan.

Finish with Maple Glaze & Serve

 

  1. Drizzle the maple glaze over the cooled cake.

  2. Slice and enjoy!

Notes

  • To check doneness: Insert a toothpick into the center. If it comes out with wet batter, bake for an additional 5-10 minutes.

  • For extra moisture: Use buttermilk instead of whole milk.

  • Store leftovers in an airtight container at room temperature for up to 3 days.

 

 

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 35g
  • Sodium: 250mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0 g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 85mg

Find it online: https://cooktune.com/pumpkin-spice-coffee-cake/