As the cooler weather rolls in, there’s no better way to embrace the season than with a comforting slice of Pumpkin Spice Coffee Cake. This cake combines all the warm, spiced flavors of fall with a rich pumpkin cheesecake filling, a crunchy streusel topping, and a sweet maple glaze. Perfect for breakfast, an afternoon treat, or even dessert, this coffee cake is sure to become a favorite.

Why You’re Going to Love This Recipe

• Warm, Spiced Flavor: The blend of pumpkin and spice delivers a warm embrace with each bite.
• Creamy Pumpkin Cheesecake Swirl: Adds a luscious, creamy texture that contrasts beautifully with the cake’s crumb.
• Crumbly Streusel Topping: Provides a delightful crunch and sweet, buttery finish.
• Maple Glaze Drizzle: Adds a rich, sweet touch to complete the flavor profile.

Ingredients

Pumpkin Spice Coffee Cake Batter:

• All-purpose flour
• Sugar
• Whole milk or buttermilk
• Unsalted butter
• Eggs
• Pumpkin spice blend
• Vanilla extract
• Baking powder
• Salt

Streusel Topping:

• Flour
• Dark brown sugar
• Unsalted butter
• Ground cinnamon
• Salt

Pumpkin Cheesecake Filling:

• Cream cheese
• Pumpkin purée
• Powdered sugar
• Vanilla extract

Maple Glaze:

• Powdered sugar
• Maple syrup
• Vanilla extract
• Milk

Directions

1. Prepare the Streusel Topping: Combine all ingredients until small to medium-sized clumps form. Break up any large clumps and mix until well combined.
2. Make the Maple Glaze: Mix all ingredients until smooth and set aside.
3. Prepare the Pumpkin Cheesecake Filling: Mix all ingredients until smooth and set aside.
4. Prepare the Cake Batter: Preheat the oven to 350°F. Cream together softened butter and sugar in a large bowl until fully incorporated. Mix in the milk (or buttermilk) and vanilla extract. Whisk in the eggs until combined, then fold in the flour, pumpkin spice blend, baking powder, and salt until smooth.
5. Assemble the Cake: Pour half of the batter into a parchment-lined 9×6 loaf pan. Swirl in the pumpkin cheesecake filling, then top with the remaining batter. Smooth out the batter and create a line down the center for air circulation. Sprinkle the streusel topping evenly over the batter.
6. Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with loose crumbs. If there’s wet batter, return to the oven for an additional 5-10 minutes.
7. Cool and Glaze: Allow the cake to cool completely before removing it from the pan. Drizzle with the maple glaze, slice, and enjoy!

Storage Suggestions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps for up to a week in the fridge.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Embrace the flavors of fall with this Pumpkin Spice Coffee Cake, a delightful blend of spice, creaminess, and sweetness in every bite. Enjoy this seasonal treat as a comforting dessert or a festive addition to your holiday table!

Related Recipes:

•   Biscuits & Gravy Breakfast Bake
•   PB&J Breakfast Bake
•   Lemon Pound Cake

Cozy up with a slice of this Pumpkin Spice Coffee Cake and let its rich, warm flavors brighten your day!

Print

Pumpkin Spice Coffee Cake

There’s nothing like the warm embrace of fall wrapped in a slice of Pumpkin Spice Pound Cake. This dessert brings together the rich, comforting flavors of pumpkin and spices with a buttery pound cake base, layered with a creamy pumpkin cheesecake swirl. Finished with a crumbly streusel topping and a luscious maple glaze, each bite is a perfect balance of sweet, spiced, and decadent. Whether it’s a cozy afternoon treat or the star of your holiday table, this cake will become a seasonal favorite.

Course Breakfast, Dessert

Cuisine American

Keyword cheesecake, coffee cake, pumpkin spice

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 6 Servings

Author kingcooks

Equipment

• 1 9×6 loaf pan

Ingredients

Pumpkin Spice Coffee Cake Batter

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ¾ cup whole milk or buttermilk
• ½ cup unsalted butter softened
• 2 large eggs
• 1 tbsp pumpkin spice blend
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Streusel Topping

• 1 cup flour
• ¼ cup dark brown sugar
• ¼ cup melted unsalted butter at room temperature
• ½ tsp ground cinnamon
• ¼ tsp salt

Pumpkin Cheesecake Filling

• 8 oz cream cheese softened
• ¼ cup pumpkin purée
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Maple Glaze

• ½ cup powdered sugar
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp milk

Instructions

Streusel Topping

• In a bowl, mix all ingredients under “Streusel Topping” until small to medium-sized clumps form. If large clumps form, break them up and continue mixing until well combined.

Maple Glaze

• In a small bowl, mix all ingredients listed under “Maple Glaze” until smooth. Set aside.

Pumpkin Cheesecake Filling

• In a bowl, mix together all ingredients under “Pumpkin Cheesecake Filling” until smooth. Set aside.

Pumpkin Spice Coffee Cake Batter

• Preheat the oven to 350°F. In a large bowl, cream together softened butter and sugar until fully incorporated. Add in the buttermilk (or whole milk) and vanilla, and mix again.
• Whisk in the eggs until combined, then fold in the flour, pumpkin spice blend, baking powder, and salt until smooth.
• Pour half the batter into a parchment-lined 9×6 loaf pan and swirl in the pumpkin cheesecake filling. Top with the remaining batter, smooth it out, and make a line down the center for air circulation. Finish with a layer of the streusel topping.
• Bake for 50-60 minutes, or until fully cooked. Remove from the oven and let cool completely.
• Once cooled, remove from the pan and top with the maple glaze. Slice and enjoy!

Notes

Tip: Pierce the center with a toothpick to check if it’s done. You want to see loose crumbs. If there’s wet batter, return to the oven for an additional 5-10 minutes.