Pumpkin Coffee Cake with Cream Cheese Filling – Easy Homemade Recipe
A quick and easy pumpkin coffee cake with cream cheese – perfect for a little indulgence.
Pumpkin Coffee Cake with Cream Cheese Filling
Course: DessertCuisine: InternationalDifficulty: Easy12
servings20
minutes40
minutes320
kcal1
hourWhen it rains outside, the world seems to slow down.
The sound of raindrops on the window, the aroma of freshly ground coffee, and the craving for something sweet and comforting make you look for those little treats that warm the soul. And who says you have to spend hours in the kitchen? The idea is to enjoy your free time while creating something delicious in under an hour.
For these cozy moments, coffee cake is the perfect companion. It’s not necessarily a cake with coffee, but a soft, flavorful dessert usually served alongside coffee or tea. It can be topped with crunchy crumbles or caramel and comes in a variety of flavors – from apples and pumpkin to chocolate or cinnamon.
For me, this kind of dessert is pure indulgence, especially when it comes together quickly. The smell of baked pumpkin and cinnamon awakens the senses and makes you want to run to the kitchen, gather the ingredients at hand, and see what happens. In this case, the result was a wonderful cake…
And because a rainy day deserves a special treat, let’s dive into my Pumpkin Coffee Cake with Cream Cheese – easy to make and guaranteed to fill your home with incredible aromas.
You can also find this recipe on Chef Adrian Hădean’s blog, along with many others I prepared during my internship.
Ingredients:
For the Pumpkin Batter
250 g pumpkin purée (roasted and well-drained)120 ml sunflower oil or canola oil
150 g brown sugar + 100 g granulated sugar
2 large eggs (at room temperature)
200 g all-purpose flour
½ tsp baking soda, ½ tsp salt, ½ tsp ground ginger
¼ tsp ground nutmeg (optional)
For the Cream Cheese Filling
225 g cream cheese (Philadelphia or similar, chilled)50 g powdered sugar
1 medium egg
1 tsp cornstarch (helps prevent the filling from running)
1 tsp vanilla extract
For the Crumble (Streusel)
75 g all-purpose flour50 g brown sugar
50 g cold butter, cut into small cubes
½ tsp ground cinnamon
Optional for serving: salted caramel sauce
Preparation method:
- Imagine three irresistible layers: a light and fluffy pumpkin cake, a silky cream cheese filling, and a crisp, buttery streusel on top. Finish it off with a drizzle of salted caramel, and you’ve got the ultimate cozy dessert to enjoy with your coffee or tea.
- Making the Pumpkin Batter
To save time, I relied on my trusty kitchen mixer. In its bowl, I added the roasted pumpkin, eggs, both sugars, and the oil. I mixed everything until it formed a smooth, creamy batter. - Next, I transferred the batter into a larger bowl and added the rest of the dry ingredients – but make sure they’re sifted first! I gently folded them in with a spatula and set the mixture aside.
- Cream Cheese Filling
Place all the ingredients in a single bowl and whisk until smooth and creamy. I added the cornstarch at the end to ensure the filling bakes perfectly. Simple! - Crumble (Streusel)
Place all the ingredients in a food processor and pulse briefly, just enough so the butter doesn’t melt. The result should be a crumbly texture with no traces of dry flour. Alternatively, you can quickly rub the mixture together with your fingertips. - Assembly
Prepare a 20×30 cm rectangular pan (or a 24–26 cm round pan) lined with parchment paper. Pour in about three-quarters of the pumpkin batter first, then add the cream cheese filling and smooth it out. Pour the remaining pumpkin batter on top, and finally, sprinkle the crumble evenly over everything. - Baking
Place the pan in a preheated oven at 180°C (350°F) and bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean, with no traces of raw batter. - Serving
Let the cake cool completely, then cut it into squares. For serving, drizzle with salted caramel and sprinkle a few flakes of sea salt – the sweet-and-salty contrast is simply divine.
- Tips & Tricks
About the pumpkin purée: The best results are achieved with roasted pumpkin that has been well-drained. If it’s too watery, let it sit in a fine sieve for a few hours, and it will be perfect for the batter.
Storing the cake: Keep it in the fridge in an airtight container, and it will stay soft and flavorful for 4–5 days.
No time for caramel? It’s just as delicious on its own – sprinkle a little powdered sugar on top.
Spices: Cinnamon and nutmeg are a must, but for something special, add a pinch of ground cloves for a cozy autumn twist.
Freezing: The cake freezes very well (without the caramel). Cut it into portions, and it can be kept in the freezer for 1–2 months. - Final Thoughts
This pumpkin coffee cake with cream cheese is a dessert that’s sure to win you over. Fragrant, lightly crisp, and full of autumn spices, it’s the perfect companion for gloomy days.
Whether you enjoy it alongside a cup of coffee or share it with loved ones, I promise each slice will bring a smile and a little warmth.
I hope you give this recipe a try and let me know in the comments how it turned out – I can’t wait to see your creations!
