Description

This Pumpkin–Cream Cheese Coffee Cake is a moist and flavorful dessert perfect for fall gatherings or cozy mornings. Featuring a spiced pumpkin batter layered with a creamy sweetened cream cheese filling and topped with a buttery pecan crumb, it combines classic autumn flavors with a rich, tender crumb. Finished with a drizzle of caramel sauce, this cake offers a delightful balance of sweet and spice, making it an irresistible treat for pumpkin lovers.

Ingredients

For the Cake:

Cooking spray, for greasing
2 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons pumpkin pie spices
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (15-ounce) can pumpkin puree

For the Cream Cheese Filling:

1 (8-ounce) block cream cheese, softened
1/4 cup granulated sugar
1 large egg

For the Crumb Topping:

4 tablespoons melted butter
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup chopped pecans

For Serving:

Caramel sauce, for drizzling (optional)

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Instructions

Make cake: Preheat the oven to 350°F (175°C). Grease an 8 or 9-inch springform pan with cooking spray to prevent sticking. In a medium bowl, whisk together the all-purpose flour, kosher salt, pumpkin pie spices, baking powder, and baking soda until well combined.
Prepare batter: In a large bowl, use a hand mixer to beat the softened butter with both granulated and brown sugars until the mixture is smooth and fully combined. Add the eggs one at a time along with the vanilla extract, beating after each addition until evenly incorporated. Beat in the pumpkin puree until the batter is uniform. Gradually add the dry ingredients to the wet mixture, beating just until the flour mixture is blended; avoid overmixing to keep the cake tender.
Make cream cheese filling: In a separate medium bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the egg and continue beating until fully incorporated and smooth.
Make crumb topping: In another medium bowl, stir together the melted butter and packed brown sugar until combined. Add the flour and chopped pecans, then mix until the mixture resembles coarse sand, forming crumb clusters for a crunchy topping.
Assemble the cake: Spread half of the pumpkin batter evenly into the prepared springform pan, smoothing the surface with a spatula. Carefully pour and evenly spread the cream cheese filling over the batter layer. Top the cream cheese with the remaining pumpkin batter, smoothing it out gently. Finally, sprinkle the crumb topping evenly over the top, pressing slightly to create large, chunky clumps.
Bake: Place the pan in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. Avoid overbaking to maintain moistness.
Cool and serve: Allow the coffee cake to cool completely in the pan on a wire rack before removing the springform ring. Serve slices drizzled with caramel sauce if desired to add a luscious finish.

Notes

Be sure to use full-fat cream cheese for the richest filling and best texture.
Allow the cake to cool completely before serving to let the filling set properly.
You can substitute the pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves if preferred.
Use chopped pecans or walnuts for the crumb topping depending on your preference.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This coffee cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.