This Pumpkin Cream Cheese Maple Coffee Cake brings together everything you want in a cozy fall bake: tender pumpkin cake, warm spices, creamy cheesecake-like filling, and a buttery maple streusel. Pumpkin puree keeps the cake moist while cinnamon, ginger, nutmeg, and cloves create a fragrant blend of seasonal spice.
The cream cheese layer adds a rich, tangy contrast to the sweet pumpkin cake, while maple syrup and brown sugar give the streusel a warm caramel-like flavor. It is a beautiful choice for a fall breakfast or brunch, but it is indulgent enough to serve as dessert.
Instructions:
- Preheat the oven to 350°F. Grease a 9-inch springform pan or deep 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk together the melted butter and brown sugar. Add the eggs, pumpkin puree, maple syrup, vanilla extract, and milk. Whisk until smooth.
- Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Do not overmix.
- To make the cream cheese filling, beat the softened cream cheese and granulated sugar until smooth. Add the egg and vanilla extract and beat until fully combined.
- For the streusel, combine the flour, oats, brown sugar, and cinnamon in a small bowl. Stir in the melted butter and maple syrup until the mixture becomes crumbly.
- Spread about half of the pumpkin batter into the prepared pan. Carefully spread the cream cheese filling over the batter, leaving a small border around the edges.
- Spoon the remaining pumpkin batter over the cream cheese layer and gently spread it into an even layer.
- Sprinkle the maple streusel evenly over the top.
- Bake for 48 to 55 minutes, or until the center is set and a toothpick inserted into the pumpkin cake portion comes out with a few moist crumbs.
- Allow the coffee cake to cool in the pan for at least 30 minutes before slicing and serving.
Cook’s Note:
Make sure the cream cheese is fully softened before preparing the filling so it spreads smoothly without disturbing the pumpkin batter. Let the cake cool before slicing so the cream cheese layer has time to set. For the cleanest slices, refrigerate the cooled cake for about 30 minutes before cutting.
This recipe uses sugar to:
This recipe uses brown sugar to add rich, caramel-like sweetness to the pumpkin cake and maple streusel while helping keep the cake moist. Granulated sugar sweetens the cream cheese filling without adding additional molasses flavor, allowing its tangy flavor to balance the pumpkin and maple.
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