Combines pumpkin cake and cheesecake in one dessert
Warm fall spices create cozy flavor
Rich cream cheese layer adds creamy texture
Buttery crumb topping provides the perfect crunch
Ideal for breakfast, brunch, or dessert
Great make-ahead recipe for gatherings
Moist and tender cake texture
Pairs perfectly with coffee or tea
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pumpkin cake:
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Pumpkin pie spice
Brown sugar
Granulated sugar
Eggs
Pumpkin puree
Vegetable oil
Vanilla extract
For the cheesecake filling:
Cream cheese
Granulated sugar
Egg
Vanilla extract
For the crumb topping:
All-purpose flour
Brown sugar
Ground cinnamon
Butter
Directions
Preheat the oven to 350°F (175°C). Grease and line a 9-inch square baking pan or springform pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, pumpkin puree, oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
In another bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
To make the crumb topping, combine flour, brown sugar, cinnamon, and melted butter until crumbly.
Spread half of the pumpkin batter into the prepared pan.
Spoon the cheesecake filling evenly over the batter.
Carefully spread the remaining pumpkin batter on top.
Sprinkle the crumb topping evenly across the surface.
Bake for 45–55 minutes, or until the cake is set and a toothpick inserted into the cake portion comes out mostly clean.
Cool the cake completely before slicing and serving.
Servings and timing
Servings: 10–12 slices
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Variations
Add chopped pecans or walnuts to the crumb topping
Drizzle caramel sauce over the finished cake
Use maple extract for a deeper fall flavor
Add chocolate chips to the pumpkin batter
Replace pumpkin pie spice with extra cinnamon and cloves
Top with cream cheese glaze for added sweetness
Make it extra festive with candied pecans
Storage/Reheating
Store Pumpkin Cheesecake Coffee Cake covered in the refrigerator for up to 5 days.
To freeze, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
For reheating, microwave slices for 15–20 seconds or warm gently in the oven before serving.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Avoid using pumpkin pie filling.
Do I need to refrigerate the cake?
Yes, because of the cheesecake layer, the cake should be stored in the refrigerator.
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day after the flavors develop.
Why is my crumb topping melting?
The butter may have been too warm. The topping should remain crumbly before baking.
Can I freeze Pumpkin Cheesecake Coffee Cake?
Yes, it freezes very well when wrapped tightly.
What pan works best for this recipe?
A 9-inch square pan or springform pan works best.
Can I add nuts?
Absolutely. Pecans or walnuts pair wonderfully with pumpkin spice flavors.
How do I know when the cake is done?
The center should be mostly set, and a toothpick inserted into the cake layer should come out mostly clean.
Can I use homemade pumpkin puree?
Yes, as long as it is thick and not overly watery.
What should I serve with this cake?
It pairs perfectly with coffee, tea, whipped cream, or vanilla ice cream.
Conclusion
Pumpkin Cheesecake Coffee Cake is the ultimate fall dessert with layers of moist pumpkin cake, creamy cheesecake filling, and buttery cinnamon crumble. Perfect for cozy mornings, holiday celebrations, or sharing with family and friends, this cake delivers comforting seasonal flavor in every delicious slice.
Pumpkin Cheesecake Coffee Cake is a moist and cozy fall dessert layered with spiced pumpkin cake, creamy cheesecake filling, and buttery cinnamon crumb topping. Perfect for breakfast, brunch, holidays, or dessert with coffee or tea.
Ingredients
For the Pumpkin Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
For the Cheesecake Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Crumb Topping:
3/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
5 tablespoons melted butter
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch square baking pan or springform pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.
In a large bowl, whisk brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
Gradually stir dry ingredients into wet ingredients until just combined.
In another bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
For the crumb topping, mix flour, brown sugar, cinnamon, and melted butter until crumbly.
Spread half of the pumpkin batter into the prepared pan.
Spoon cheesecake filling evenly over the batter.
Carefully spread remaining pumpkin batter on top.
Sprinkle crumb topping evenly over the surface.
Bake for 45–55 minutes, or until the center is mostly set and a toothpick inserted into the cake portion comes out mostly clean.
Cool completely before slicing and serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Let the cake cool fully before slicing to help the cheesecake layer set properly. Refrigerate leftovers because of the cream cheese filling.
