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Pumpkin Cream Cheese Coffee Cake with Streusel

Pumpkin cream cheese coffee cake is baked in a 9x13-inch dish with a smooth cream cheese layer and a buttery oat streusel topping. Pumpkin pie spice flavors the tender cake, while the filling creates a creamy center in every slice.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling 1 hour
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Make the streusel
  • 0.75 cup rolled oats old-fashioned
  • 0.5 cup brown sugar packed, light
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
Make the filling
  • 1 package (8 oz) cream cheese softened
  • 0.33 cup powdered sugar
  • 1 tbsp sour cream
  • 1 tsp lemon juice
Make the cake
  • 2.25 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp salt table
  • 1 cup sugar granulated
  • 2 eggs large
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.5 cup oil neutral
  • 0.25 cup milk whole
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the streusel
  1. Stir the oats, brown sugar, and cinnamon together in a small bowl.
  2. Mix in the melted butter until clumps form.
  3. Refrigerate the streusel while you prepare the cake.
Make the filling
  1. Beat the cream cheese, powdered sugar, sour cream, and lemon juice in a medium bowl until smooth.
Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together in a medium bowl.
  4. Whisk the granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla together in a large bowl until smooth.
  5. Add the flour mixture to the pumpkin mixture and stir just until no dry flour remains.
Assemble and bake
  1. Spread half of the batter in the prepared dish.
  2. Spread the cream cheese filling over the batter.
  3. Dollop the remaining batter over the filling and gently spread it into an even layer.
  4. Sprinkle the streusel evenly over the top.
  5. Bake for 45–55 minutes, until the cake is set and a toothpick inserted into a cake portion comes out with a few moist crumbs.
  6. Cool in the dish for at least 1 hour before cutting and serving.

Notes

For clean slices, chill the cake before cutting. Refrigerate covered for up to 4 days; freeze individual slices for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.