Pumpkin Coffee Cake

5 from 1 vote

Warm, spiced, and perfectly sweet, this Pumpkin Coffee Cake With Cream Cheese Swirl features a delicious pumpkin coffee cake, cream cheese swirl, and buttery pecan streusel topping. A must-try fall recipe the entire family will love!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Keyword: breakfast, coffee cake, pumpkin

Servings: slices

Calories: 285kcal

Ingredients

Pumpkin Coffee Cake:

2 cups all-purpose flour
1 cup brown sugar, packed divided
1/2 cup melted coconut oil or vegetable oil
1/3 cup milk
3 large eggs
1 cup 100% pure pumpkin
1 teaspoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
4 ounces cream cheese room temperature

Pecan Streusel Topping:

1/2 cup brown sugar packed
1/2 cup all purpose flour
1/2 cup chopped pecans
1/4 cup butter melted
2 teaspoons ground cinnamon

Instructions

Preheat the oven to 350 F. Line a 8x8 (or 9x9) with parchment paper.

For the coffee cake:

In a large bowl just combine the flour, ¾ cup brown sugar, baking powder, salt, pumpkin pie spice, and cinnamon.
In another mixing bowl mix the oil, milk, eggs, and canned pumpkin together.
Combine the wet and dry ingredients together, mix until well combined and no clumps remain.
In a small bowl combine the cream cheese and remaining ¼ cup brown sugar together, mix until smooth

To make the streusel:

Add all streusel ingredients together in a small bowl, mix well, mixture should be crumbly.

To assemble coffee cake:

Spread half of the coffee cake batter in the parchment paper lined pan.
Take the cream cheese mixture and drop by the tablespoon around in the batter, use a fork to gently swirl cream cheese into batter.
Sprinkle ⅔ cup of the streusel mix over the cream cheese and batter. Pour remaining batter over top and spread evenly.
Sprinkle the remaining streusel over the top.
Bake for 40-45 minutes. Let cool for at least 30 minutes before slicing.

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