Pumpkin Cream Cheese Coffee Cake With Browned Butter Cinnamon Streusel
This pumpkin cream cheese coffee cake is the ultimate fall baking recipe. It's soft, pumpkin-spiced, and layered with a vanilla cream cheese center. Topped with a browned butter cinnamon streusel that’s buttery and perfectly crisp. Serve it with coffee on a cool fall morning or bring it to your next fall gathering. This pumpkin coffee cake always disappears fast!
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.
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