How to Make the Perfect Pumpkin Cream Cheese Coffee Cake

A Pumpkin Cream Cheese Coffee Cake is the perfect combination of warm autumn spices, creamy richness, and a moist, tender texture. Whether you enjoy it as a breakfast treat, an afternoon snack, or paired with a steaming cup of coffee, this cake delivers a delicious balance of flavors that will leave you craving more.

In this guide, we’ll break down how to make a Pumpkin Coffee Cake with Cream Cheese, provide expert tips for achieving the perfect texture, and even explore how to make pumpkin cream for coffee. Backed by research from Specialty Coffee Association (SCA), Coffee Quality Institute (CQI), World Coffee Research, and Barista Hustle, this guide ensures you create a coffee cake that’s moist, flavorful, and bakery-worthy.

Why You’ll Love Pumpkin Cream Cheese Coffee Cake

✔ Moist & Tender Texture – Thanks to pumpkin puree and a rich cream cheese filling.
✔ Perfectly Balanced Spices – Warm notes of cinnamon, nutmeg, and cloves create a cozy fall flavor.
✔ Pairs Beautifully with Coffee – A soft cake base with a buttery streusel topping complements the boldness of espresso or a smooth pour-over coffee.
✔ Easy to Make – Simple steps with foolproof baking techniques ensure a perfect cake every time.

Pumpkin Cream Cheese Coffee Cake Recipe – Step-by-Step

Ingredients

For the Cake Base:

• 2 cups (250g) all-purpose flour

• 1 cup (200g) granulated sugar

• 1/2 cup (120ml) vegetable oil

• 1 cup (225g) pumpkin puree (not pumpkin pie filling)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon cloves

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened

• 1/4 cup (50g) granulated sugar

• 1 egg

• 1/2 teaspoon vanilla extract

For the Streusel Topping:

• 1/2 cup (100g) brown sugar

• 1/2 cup (60g) all-purpose flour

• 1/4 cup (60g) unsalted butter, melted

• 1 teaspoon cinnamon.

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.

2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.

3. In another bowl, mix sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.

4. Gradually combine the wet and dry ingredients, stirring until just combined. Avoid overmixing.

Step 2: Make the Cream Cheese Filling

1. In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.

2. Set aside for layering in the cake.

Step 3: Prepare the Streusel Topping

1. In a small bowl, mix brown sugar, flour, cinnamon, and melted butter until crumbly.

Step 4: Assemble the Cake

1. Pour half of the pumpkin batter into the prepared baking pan.

2. Spread the cream cheese filling evenly over the batter.

3. Add the remaining pumpkin batter on top.

4. Sprinkle the streusel topping evenly across the cake.

Step 5: Bake the Cake

1. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

2. Let the cake cool completely before slicing and serving.

How to Make Pumpkin Cream for Coffee

A Pumpkin Cream for Coffee adds a smooth, spiced, and slightly sweet finish to your favorite brew. It’s perfect for making a homemade pumpkin spice latte without artificial syrups.

Ingredients:

• 1/2 cup (120ml) heavy cream

• 1/4 cup (60ml) milk (or oat milk for a dairy-free version)

• 2 tablespoons (30g) pumpkin puree

• 2 tablespoons (30g) maple syrup or brown sugar

• 1/2 teaspoon pumpkin pie spice

• 1/2 teaspoon vanilla extract

Instructions:

1. In a small saucepan, heat the pumpkin puree, maple syrup, and pumpkin pie spice over low heat, stirring constantly.

2. Once warm, add the heavy cream, milk, and vanilla extract. Stir and heat until just warm, not boiling.

3. Use a milk frother or whisk to create a creamy, foamy texture.

4. Pour over freshly brewed coffee or espresso and enjoy.

Expert Tips for the Best Pumpkin Cream Cheese Coffee Cake

✔ Use high-quality pumpkin puree – Fresh pumpkin puree works best, but canned is a great alternative.
✔ Room temperature ingredients – Ensure eggs and cream cheese are at room temperature for even mixing.
✔ Chill before slicing – Cooling the cake prevents the cream cheese filling from being too soft.
✔ Pair with the right coffee – This cake pairs beautifully with a rich, bold coffee like Fine Robusta – Krong Năng.

Frequently Asked Questions

Why is my pumpkin coffee cake dry?

❌ Cause: Overbaking or too much flour.
✅ Solution: Bake until a toothpick comes out with a few crumbs, not completely clean.

Can I make this cake ahead of time?

✅ Yes! Store at room temperature for 1 day, in the refrigerator for 3-4 days, or freeze for up to 2 months.

Can I use pumpkin pie filling instead of puree?

❌ No. Pumpkin pie filling contains extra sugar and spices, which will alter the balance of the cake. Always use pure pumpkin puree.

How do I prevent the cream cheese filling from sinking?

✅ Ensure the cake batter is thick enough to support the filling. Spread the cream cheese layer evenly and avoid swirling.

Take Your Pumpkin Coffee Cake to the Next Level with Bazan Coffee

A Pumpkin Cream Cheese Coffee Cake is even better when paired with the right coffee. The perfect brew balances sweetness, warmth, and spice, enhancing the flavors of the cake.

The New Revolution: Fine Robusta from Vietnam

Vietnamese Fine Robusta is quickly becoming the go-to choice for specialty coffee, offering a naturally sweet, low-acid espresso with deep caramelization perfect for pairing with pumpkin and cream cheese flavors.

• Grown at 650m in Krong Năng, Đắk Lắk, Vietnam

• 72-hour natural anaerobic fermentation process

• Taste Notes: Durian, honey, caramel

• Smooth body with rich crema and natural sweetness

This bold yet balanced coffee enhances the depth of pumpkin spice desserts and lattes.

Not Just Robusta The Best of Both Worlds

For a balanced, smooth coffee experience, Special Vietnam Blend combines high-altitude Arabica and Fine Robusta, offering ripe fruit, pineapple, caramel, and a light floral aroma.

If you prefer a refined, complex espresso, Specialty Arabica – Cầu Đất is a must-try. Grown at 1,550m in Cầu Đất, Đà Lạt, this fully washed Arabica delivers bell pepper, spices, and caramel notes, making it perfect for a smooth, sophisticated pairing with baked goods.

Which Coffee Complements Pumpkin Cream Cheese Coffee Cake?

• Want a bold, caramelized coffee with low acidity? → Fine Robusta – Krong Năng

• Looking for a smooth, well-balanced coffee with fruity complexity? → Special Vietnam Blend

• Prefer a refined espresso with bell pepper, spices, and caramel depth? → Specialty Arabica – Cầu Đất

Your perfect Pumpkin Cream Cheese Coffee Cake experience starts with the best coffee. Shop Bazan Coffee’s Finest Espresso Blends Now and elevate your coffee moments.