Pumpkin Spice Coffee Cake with Cream Cheese Filling

How to Make Pumpkin Spice Coffee Cake

Start with Coffee Cake Crumble.

First start by making the delicious pumpkin spice crumble because it will have to chill in the fridge for a bit. All you need to do is add the crumble ingredients to a bowl and mix with a for or with your hands until it reaches a crumb texture. 

It may seem like a lot of crumble and that’s because it is. When have you ever had a coffee cake that holds back on the crumble? It’s what makes a bakery-style coffee cake irresistible!

Whip up the Coffee Cake Batter.

The best part about this recipe is that you don’t need any heavy equipment. Just a whisk or spoon and several bowls for mixing.

First, add your dry ingredients – flour, salt, baking powder, baking soda and pumpkin spice- to a medium bowl and whisk to combine.

Using a separate bowl for your wet ingredients, start by lightly whisk eggs. Add sugar, softened butter, sour cream, pumpkin puree and vanilla. Mix everything together until combined.

Lastly, pour in 1/2 of your spiced flour mixture and mix until blended before adding the last half of the flour mixture.

Make cream cheese filling.

Unless you want an intense arm workout, we recommend you either use a stand mixer or an electric hand mixer for this step!!

In a stand mixer with whisk attachment, add softened cream cheese, egg, flour and sugar. If you don’t have a stand mixer, a hand mixer will work perfectly. Whisk all your ingredients together and set aside.

Layer the coffee cake!

We recommend using a springform pan. This will make removal from the pan super easy! Start by buttering and lining the bottom of the springform pan with parchment paper. 

First add half of the cake batter to the bottom of the cake pan and spread in an even layer along the bottom of the pan. Next pour your cream cheese filling over the top and spread in an even layer. Add the remains half the batter on top of the cream cheese and spread in an even layer on the top. Lastly, top with your crumble. You can be extra generous with the crumble!! The more crumble, the better the coffee cake. 😉

Can you freeze coffee cake?

Yes you can! If you don’t plan on eating the whole coffee cake in a week or want to save some for later, you can freeze the cake for up to 3 months.

If you plan on eating the cake within 3-4 days, it should be okay to keep in the fridge without drying out too much.

How to freeze coffee cake…

Allow the cake to cool completely before storing. Start by slicing the cake into individual portions and wrap each peeve in plastic wrap. Next put the wrapped cake slices into a freezer safe storage bag for freezing. 

Best way to reheat frozen coffee cake?

Preheat oven to 350°F. Remove the plastic wrap from a slice of cake and wrap in aluminum foil. Aluminum foil is the best way to keep moisture in the cake and prevent it from drying out. Place on baking sheet and heat for 8-10 minutes until warm to the touch. Remove and enjoy. 

We also don’t recommend reheating in the microwave because it will likely mess up the crumb of the cake and structure of the crumble.

Tips for making pumpkin coffee cake

• Use pumpkin puree. Make sure you are using 100% pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has extra additives and sweeteners that will affect the taste of your loaf.
• Mix in sour cream to the batter. Sour cream is our secret ingredient for most muffins, quick breads and sometimes cakes because it gives the bread such a delicious texture.
• Test doneness with a fork or toothpick. Testing for doneness correctly is important to make sure your bread loaf is cooked through. Poke a toothpick in the center of the loaf with a fork or tooth pick. If it comes out clean, your loaf is done. If you remove the fork and there is still batter, it needs more time to cook. Pop it in the oven for 5-10 more minutes at a time until it comes out clean.
• Use a spring-form pan for easy removal! If you don’t have a spring form pan, you may have to assemble a parchment paper sling to remove the cake from the pan.