Pumpkin Spice Coffee Cake

Pumpkin spice coffee cake is the perfect autumn-inspired treat, combining warm spices, a creamy pumpkin cheesecake filling, and a buttery streusel topping, all finished with a sweet maple glaze. It’s moist, flavorful, and ideal for breakfast, brunch, or as a cozy dessert alongside a hot cup of coffee or tea.

Why You’ll Love This Recipe

This coffee cake is more than just a seasonal bake—it’s a layered masterpiece. The soft pumpkin spice batter pairs beautifully with the tangy cheesecake filling, while the crunchy streusel adds texture and the maple glaze ties it all together with sweetness. It’s festive, indulgent, and guaranteed to impress guests or satisfy your own fall cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Make the streusel topping: Mix flour, brown sugar, butter, cinnamon, and salt in a bowl until crumbly. Break up large clumps if needed. Set aside.
2. Prepare the glaze: In a small bowl, whisk powdered sugar, maple syrup, vanilla, and milk until smooth. Set aside.
3. Prepare the cheesecake filling: Beat cream cheese, pumpkin purée, powdered sugar, and vanilla until smooth. Set aside.
4. Make the cake batter: Preheat oven to 350°F. Cream butter and sugar until fluffy. Mix in milk (or buttermilk) and vanilla. Whisk in eggs. Gently fold in flour, pumpkin spice, baking powder, and salt until just combined.
5. Assemble the cake: Pour half of the batter into a parchment-lined 9×6 loaf pan. Spread cheesecake filling over the batter. Top with remaining batter and smooth out. Run a line down the center to help with even baking. Sprinkle evenly with streusel topping.
6. Bake: Bake for 50–60 minutes, until a toothpick comes out clean. Let cool completely in the pan.
7. Glaze and serve: Once cooled, drizzle with maple glaze, slice, and enjoy.

Servings and timing

This recipe makes about 8–10 slices. Preparation takes 20 minutes, baking takes 50–60 minutes, and cooling/glazing adds another 20–30 minutes. Total time is about 1 hour 30 minutes.

Variations

• Add chopped pecans or walnuts to the streusel for extra crunch.
• Swap pumpkin spice with chai spice for a slightly different flavor profile.
• Use a bundt pan instead of a loaf pan for a festive presentation.
• Add a swirl of caramel sauce along with the cheesecake filling for extra indulgence.
• Substitute maple glaze with a simple cream cheese glaze for tangier flavor.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap slices individually in plastic wrap and store in a freezer bag for up to 2 months. Reheat slices in the microwave for 15–20 seconds or enjoy cold.

FAQs

Can I make this coffee cake without the cheesecake filling?

Yes, simply skip that layer for a more classic pumpkin spice coffee cake.

What if I don’t have pumpkin spice blend?

You can make your own with cinnamon, nutmeg, ginger, and cloves.

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling is sweetened and spiced—stick to pure pumpkin purée.

How do I know when the cake is done?

A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Can I double this recipe?

Yes, bake in a 9×13-inch pan and adjust baking time to about 45–50 minutes.

Can I make the streusel topping ahead of time?

Yes, refrigerate it for up to 2 days before using.

What type of cream cheese works best?

Full-fat block cream cheese works best for a creamy filling.

Can I skip the glaze?

Yes, the cake is delicious without it, but the glaze adds sweetness and presentation.

How can I keep the streusel crunchy?

Bake the cake fully and avoid covering it tightly while still warm, which can create steam.

Is this cake good for breakfast?

Yes, coffee cake is traditionally enjoyed as a breakfast or brunch treat.

Conclusion

Pumpkin spice coffee cake is a warm, cozy bake that captures the flavors of fall in every slice. With its layers of tender cake, creamy cheesecake, crunchy streusel, and sweet maple glaze, it’s an irresistible treat for any occasion. Whether served for brunch, dessert, or with your morning coffee, this cake is sure to become a seasonal favorite.

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