Pumpkin Cream Cheese Coffee Cake with Browned Butter Cinnamon Streusel
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If I could put fall on a plate, this would be it. You need this pumpkin coffee cake in your life. It’s soft, perfectly pumpkin spiced, filled with a layer of vanilla cream cheese, then topped with thick, crunchy, insanely good browned butter cinnamon streusel. This is by far one of my favorite recipes I’ve ever made. It is SO good.
This pumpkin coffee cake recipe hits every fall note perfectly. It’s cozy, just the right amount of sweet, and full of traditional pumpkin spice flavor. The browned butter adds amazing flavor to the thick, classic streusel, and the cream cheese layer gives every bite a rich, tangy balance. This coffee cake is similar to Starbucks Pumpkin Cream Cheese Muffins, but in my opinion, so much BETTER.
Serve it for brunch, bake it for a fall gathering, or just make it because you deserve to enjoy something THIS good.
Why You’ll Love This Pumpkin Coffee Cake
- Fall in a bite – full of that cozy pumpkin spice flavor.
- That streusel topping – made with browned butter for out-of-this-world flavor.
- Cream cheese layer – In my opinion, you can’t have anything pumpkin flavored without cream cheese.
- Perfect for brunch, dessert, or as a mid-day treat.
- Freezer-friendly and make-ahead approved.
It’s everything you love about pumpkin bread and cheesecake… combined into one cake that feels and tastes like fall.
Let’s Talk Ingredients
Every great pumpkin coffee cake comes down to a few simple ingredients that just work. This one’s got all the cozy fall staples — pumpkin, warm spices, cream cheese, and, the real star here, browned butter. Here’s what makes this recipe so special:
Pumpkin Pureé – Make sure you don’t use pumpkin pie filling! We need plain canned pumpkin. It gives the cake its soft, velvety texture and beautiful pumpkin color.
Pumpkin Spice + Cinnamon – The soul of this recipe. The mix of cinnamon, nutmeg, cloves, and ginger gives the cake that “first crisp morning of fall” vibe. A little extra pumpkin spice in the streusel takes it over the top.
Browned Butter – The secret behind the browned butter cinnamon streusel. Browning the butter adds this nutty, caramel-y flavor that regular melted butter just can’t touch. It’s the difference between “yum” and “what is that?”
Cream Cheese – Duh. That creamy layer in the middle turns this from a simple coffee cake into something truly awesome. It’s smooth, tangy, and balances all the warm sweetness from the pumpkin and spices.
Brown Sugar – Brown sugar adds warmth and richness to both the cake and the streusel topping.
Flour – Regular all-purpose flour keeps things simple. No fancy blends here. It gives the cake structure while still staying tender and soft.
The Streusel Magic – And then, of course, there’s the streusel. That browned butter cinnamon pumpkin spice streusel. When you hear that, you know it’s going to be good. It’s a thick, crunchy topping similar to what you find on New York Coffee cake. If you’re someone who picks the crumb off every muffin top first (guilty), this part is for you.
How to Make Pumpkin Cream Cheese Coffee Cake
This recipe has a few layers, but it’s simple once you break it down.
Step 1 – Brown the Butter for the Streusel
In a small saucepan, melt the butter over medium heat. It’ll start to foam and bubble — keep stirring until you see little golden brown specks forming on the bottom and it smells nutty and caramel-like. Remove from heat and pour into a bowl to cool in the fridge.
Step 2 – Make the Cream Cheese Filling
In a stand mixer with a paddle attachment, or bowl and a hand mixer to beat the cream cheese and sugar until there are no lumps and it looks fluffy. Add the egg and vanilla and keep mixing until the filling is smooth and creamy.
Step 3 – Make the Pumpkin Cake Batter
In a separate medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In the stand mixer or a separate bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs, one at a time, mixing after each addition. Then mix in the pumpkin purée and vanilla extract until smooth. Don’t over mix. Add the dry ingredients to the wet ingredients and mix gently just until combined.
Step 4 – Make the Streusel
In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt.
Pour the cooled browned butter over the dry ingredients and mix with a fork until it forms crumbly clumps. Set aside.
Step 5 – Assemble
Line an 8×8-inch baking pan with parchment paper. (I LOVE these simple parchment baking liners.) Spread half of the pumpkin batter into the bottom of the pan. Add the cream cheese filling and spread evenly over the top, then carefully spoon the remaining pumpkin batter over the cream cheese layer. Use an offset spatula or the back of a spoon to spread it evenly.
Sprinkle the browned butter streusel evenly over the top.
Step 6 – Bake
Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean (some cream cheese on the toothpick is fine).
Let the cake cool completely before slicing. This will ensure the cream cheese sets and makes it easier to cut cleanly.
Pumpkin Coffee Cake Recipe
Pumpkin Cream Cheese Coffee Cake With Browned Butter Cinnamon Streusel
Equipment
Ingredients
Cream Cheese Filling
- 8 oz cream cheese softened or room temperature
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Pumpkin Cake
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin spice seasoning
- 1 cup pumpkin puree *not pumpkin pie filling
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup salted butter melted
Streusel
- 1¼ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 tsp pumpkin spice seasoning
- ¼ teaspoon salt
- ½ cup salted butter browned (melted) and cooled
Instructions
- Preheat the oven to 350° F. Line an 8-inch square baking pan with parchment paper.
- Brown the butter for the streusel topping. Add the butter to a small saucepan. Over medium-low heat, continually stir until the butter fully melts and starts to foam and turn brown. Remove from heat immediately, and put it in a separate bowl in the fridge to cool.
- For the Cream Cheese Filling: In a stand mixer, whip the softened cream cheese and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until light, clump-free, and fluffy.
- For the Cake: Stir the flour, baking powder, baking soda, salt, and pumpkin spice in a large bowl until combined. In another bowl, whisk together the pumpkin puree, granulated sugar, melted butter, eggs, and vanilla until incorporated. Pour the wet ingredients into the dry ingredients and stir just until incorporated.
- Make the Streusel: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Pour the cooled browned butter over the dry ingredients and mix with a fork until it forms large crumbly clumps.
- Assemble: Pour half of the cake batter into the prepared pan and smooth into an even layer. Top with the cream cheese filling. Dollop the remaining cake batter over the layer of cheesecake filling. Using the back of a spoon, gently smooth the top layer of cake batter over the filling. Sprinkle the streusel topping on top to evenly cover all of the batter. Press down very gently on the streusel to barely stick it into the batter underneath.
- Bake for 40-45 minutes, until set and there is still a slight jiggle in the center. Allow the cake to cool completely before slicing.
Notes
- Browned Butter: This step can be skipped and replaced with butter melted in the microwave. I highly recommend browning it, though!
- Store: Store cake slices in an airtight container in the refrigerator for up to one week. Bring the cake slices back to room temperature before eating for the best flavor results.
- Freeze: Slice and wrap tightly in plastic wrap. Freeze up to 3 months. Thaw at room temperature and warm slightly before serving.
Serving Suggestions
- Serve warm or at room temperature.
- Drizzle with maple or vanilla glaze for an extra treat.
- Serve with a latte, chai, or hot apple cider for maximum fall vibes.
- For dessert, add a scoop of vanilla ice cream or a dollop of whipped cream.
No, because pumpkin pie filling already has sugar and spices added. I suggest using pure pumpkin purée for this recipe.
Melt the butter in a light-colored pan so you can see when it starts to foam and turn golden brown. Stir constantly to prevent burning, then remove from heat and cool before using. Cooling the butter will keep it from melting the sugar in the streusel, so those delicious clumps can form.
Yes! Bake, cool completely, then store covered in the fridge. Warm before serving.
Yes! Use a 1:1 gluten-free flour substitute.
The top should look golden and the streusel will feel crisp. A toothpick should come out mostly clean (a little cream cheese is okay). The sides will look browned, but there will still be a little jiggle in the middle.
Absolutely. Bake in a 9×13-inch pan for 50–60 minutes.
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