Pumpkin Cream Cheese Coffee Cake {National Coffee Cake Day}

April 7th is National Coffee Cake Day! Let’s Celebrate it with a delicious Pumpkin Cream Cheese Coffee Cake recipe!

When I think of coffee cake, my mind always drifts off to this magical place with cream cheese filled danishes, sweet pastries, and of course, a nice cup of coffee.

This coffee cake is, in my opinion, the best combination of them all. It has spices, pumpkin, nuts, sugar, icing, and the best part….a cream cheese filling.

It’s always best served with a hot cup of coffee. And if you’re a coffee snob like me, I enjoy a french pressed cup of coffee…with a little cream, please!

What’s your favorite kind of coffee cake?


Pumpkin Cream Cheese Coffee Cake

adapted from Williams Sonoma and Erza Pound Cake

Ingredients (streusel)

  • 1/3 cup (40 grams) unbleached all purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 6 teaspoon cold unsalted butter, cubed
  • 1 cup chopped pecans, lightly toasted

Ingredients (cake)

  • 1 cup unbleached all purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup pumpkin pureé
  • 1/2 cup non-fat plain Greek yogurt

Ingredients (cream cheese layer)

  • 1 package (8 ounces) 1/3 fat cream cheese
  • 1/4 cup sugar
  • 1 egg

Ingredients (glaze)

  • 1/2-1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F. See note at bottom.
  2. Spray a 9 inch springform pan with floured cooking spray.
  3. Assemble the streudel by cutting in the butter to the remaining ingredients using a pastry cutter. Set aside.
  4. Combine the flours, baking powder, baking soda, cinnamon, ginger, and nutmeg in a bowl. Set aside. (dry ingredients)
  5. In another bowl, using either your stand mixer or a hand mixer, beat the butter and brown sugar until blended.
  6. Beat in the eggs, one at a time.
  7. With a spatula, stir in the pumpkin and yogurt.
  8. Stir in the dry ingredients that you set aside earlier.
  9. Spoon half of the batter into the prepared pan.
  10. Sprinkle on half of the struedel.
  11. Spoon the remaining batter on top.
  12. In a separate bowl, beat the cream cheese layer ingredients together.
  13. Pour the cream cheese mixture on the top, spreading evenly.
  14. Sprinkle the remaining strudel on top.
  15. Bake for about 60 minutes, or until a cake tester comes out clean.
  16. Allow to cool on a cooling rack.
  17. Take the sides off of your springform pan.
  18. Beat the glaze ingredients together and drizzle over the cooled cake.
  19. Serve it up with a cup of coffee!

Note: If you want a less gooey center, put your oven down to 300-325°F and bake for longer.

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About ChocolateAndCarrots

Caroline is a wife, new mom, food blogger, recipe developer and photographer from South Carolina. She is OCD about having the kitchen sink clean, a major chocoholic, and loves modern, simple styles. Caroline runs chocolate & carrots where she primarily focuses on healthier baking. She also has a mom blog called crackers & carrots where she documents everything pregnancy and baby. Connect with her: Facebook, Pinterest, Google+ and Instagram!

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