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Bakery style (but so much better), Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake. Tender pumpkin cake make with double the amount of pumpkin and swirled with cream cheese and a sweet buttery cinnamon sugar swirl. Serve this for brunch or dessert from now through Thanksgiving. A wonderful pumpkin cream cheese coffee cake for autumn days.
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Crazy that this is the last week of October. Just a week from today everyone will have forgotten all about Halloween and moved into serious holiday mode. The Thanksgiving craze will begin, and let’s be honest, the Christmas craze has already started.
I’m excited, but feeling like it’s going to once again go so fast. Just like it does every single year. I know so many of you are looking forward to celebrating this season, so my biggest goal is to share recipes that are first – delicious, yet simple to prepare. And of course, recipes that are very, very fitting of the season.
This means easy dinners for nights full of crazy holiday prep, end-of-year school work, and life in general. Holiday recipes that are delicious and simple to prepare. Along with cozy cocktails, and, of course, lots of sweet treats to celebrate!
The details
I wanted this pumpkin coffee cake recipe to be a little more special than all of the others out there. So I used my spiced pumpkin butter, not just pumpkin purèe. You’ve heard me repeat this over and over, but I think using pumpkin butter is key when baking with pumpkin. Pumpkin butter is more reduced down than pumpkin purèe and contains less moisture.
You can use my homemade pumpkin butter. Or pick some up at Trader Joe’s, Whole Foods, Amazon, or your local grocery store. Trader Joe’s or Whole Foods usually have the best options.
Next, make the cinnamon swirl.
It’s kind of the same mix that I use when I make “cinnamon crunch”, similar to a streusel topping. Brown sugar, flour, cinnamon, and melted butter. Mix together and that’s it.
For the batter, it too is quick. In a mixing bowl, just whisk the wet ingredients: pumpkin butter, pumpkin, coconut oil, maple, eggs, and vanilla with the dry ingredients: flour, baking powder, baking soda, pumpkin spice, and salt.
I used maple syrup as the sweetener. I love the warming flavor it adds to baked goods this time of year. The coconut oil keeps the bread doughy, and a touch of pumpkin pie spice adds in all the cozy flavors.
Layer the batter with cream cheese, then finish each layer with the cinnamon swirl crumbs and a dusting of cinnamon sugar. If you don’t love cream cheese, you can omit it, but I think it works well with the fall flavors.
I let this cool a little then either serve or wrap it up to serve whenever we need a slice! It’s really so perfect for baking over the next few weeks ahead. It would be a lovely hostess gift or care package for friends or family!
Plus, your kitchen will smell incredible as this is baking. Reason enough to make it.
Looking for other pumpkin recipes? Here are a few ideas:
6 Ingredient Spiced Pumpkin Butter
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake
Chai Pumpkin Cake with Maple Browned Butter Frosting
Pumpkin Butter Chocolate Chip Cookies
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Lastly, if you make this Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake
Ingredients
Cinnamon Swirl
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/4 cup cinnamon sugar, (recipe in notes)
- 4 tablespoons salted butter, melted
Pumpkin Cake Batter
- 1 cup pumpkin butter
- 1 cup canned pumpkin puree , (not pumpkin pie filling)
- 3/4 cup melted coconut oil
- 1/2 cup maple syrup
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 4 ounces cream cheese, melted
Instructions
- 1. Preheat the oven to 350° F. Line a (9×9 inch) square pan or bundt cake pan with parchment paper. 2. To make the cinnamon swirl. In a bowl, combine the brown sugar, flour, and cinnamon. Pour over the butter and mix until you have clumps. 3. To make the batter. In a large bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined. Pour half the batter into the prepared pan. 4. Spoon or drizzle teaspoon size amounts of the cream cheese over the batter. Sprinkle half of the cinnamon swirl mix over the cream cheese, then sprinkle with 2 tablespoons of cinnamon sugar. Evenly spoon the remaining batter overtop. it's OK if all the cream cheese is not all covered. 5. take the remaining cinnamon swirl mix and sprinkle over the top of the cake, then sprinkle with cinnamon sugar. 6. Bake for 55-65 minutes, or until the center is just set. Let cool 10 minutes. Serve the cake slightly warm or at room temperature.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi,
I’m a bit confused on the cinnamon sugar. In the ingredients for cinnamon swirl it says 1/4 cup cinnamon sugar but in the directions it doesn’t mention adding in cinnamon sugar for the cinnamon swirl section?
Hi Haley,
The cinnamon sugar is used in step 4 and step 5. I hope this helps! Please let me know if you have any other questions! xT
This looks so good! I have a quick question. Where do you get your measuring cups from? I saw the reel for this on Instagram and I really liked the measuring cups! Abigail
Hi Abigail,
Thanks so much!! Sorry, I am not sure which specific measuring cups you are thinking of….I have a lot!! But, you can find links to all of my favorite kitchen things here: https://www.halfbakedharvest.com/shop/
Please let me know if you have any other questions! xx
Can I omit the pumpkin butter and if so what can I replace it with?
Hi Hannah,
So sorry, you are going to need the pumpkin butter for this recipe:) Please let me know if you give this a try, I hope it turns out well for you! xT
Made it today and i came out soo good!! Will definitely be making it again for the holidays!!
Hey Nadia,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
Would William Sonoma’s pecan pumpkin butter would work? I always have a few jars of it around in the fall, it’s amazing.
Hey Francine,
Sure, I don’t see why not! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
girl. hold up. you have created the most perfect fall dessert to ever exist
Hey Liv,
Lol thanks so much!! So glad you enjoyed the recipe:) xT
This looks amazing! Want to make for our pumpkin party. Could I sub apple butter instead of pumpkin? Thanks!
Hi Joanna,
It’s going to change the flavor profile of this cake, but yes it will work for you! Please let me know if you have any other questions! xx
Can this be made ahead of thanksgiving and put in freezer? Thanks
Hi Alissa,
Totally, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
I thought that this looked amazing! However, I noted that ingredients like Pumpkin Spice, canned Pumpkin Purée are not available in Australia. What sort of pumpkins do you use? We have Butternut (moist and sweet), or Jap or Kent or Blue (tougher skin, drier and less sweet flesh). What would I use for the purée (remembering the some are more watery when cooked)? Pumpkin Spice? What is that?
Debbie, you can get pumpkin puree at Coles and possibly Aldi.
Hi Debbie,
Thanks so much! Unfortunately, it’s really hard for me to say without ever actually working with some of those pumpkins. We also have butternut squash, so if that is similar to ours I wouldn’t use that for this recipe. Pumpkin spice is made with a blend of cinnamon, nutmeg, cloves, and ginger. Here are some other recipes you might enjoy:
https://www.halfbakedharvest.com/cinnamon-streusel-coffee-coffee-cake/
https://www.halfbakedharvest.com/cinnamon-swirl-blueberry-coffee-cake-muffins/
https://www.halfbakedharvest.com/apple-crumble-coffee-cake/
I hope this helps! xT
Thanks Tieghan. Sorry to be a pest again – but Pumpkin Butter??? Can anyone help?
You can make it homemade:
https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
Instant sugar cravings and thank you very much for doing this. 🙂
I hope you love the recipe!!
Can the recipe work with real pumpkin and not the canned stuff?
Hi Leah,
You could try it, my only concern is that it might have more moisture than canned pumpkin, giving you different results. I hope this recipe turns out well for you, please let me know if you give it a try! xT
This looks incredible! Do you know if Almond Flour would work?
Hi Marissa,
I would recommend using a gluten free flour blend like Bob’s Red Mill. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
I have cooked up a sugar pumpkin in the instant pot before, and when I do, I drain it out for a good long while (couple hours??) in a coffee filter-lined strainer. — I find otherwise it’s pretty watery. With this step, it should work out fine! (Just another follower of her blog–not an expert or anything, but…this should work for you!)
Laurie
Same exact recipe as Cream Cheese Swirled Cinnamon Pumpkin Butter Bread — with an enhanced filling. Yum!!
Thanks so much Amy!!
This looks delicious!!! Just the way I want to start off my Halloween week! Unfortunately I have a ton of trouble finding apple butter or pumpkin butter in my area. What would be a good substitute for the pumpkin butter in this recipe? Thanks!
Hi Janet,
Sorry, but you will need to use the pumpkin butter for this recipe. You can follow my recipe here:
https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
Please let me know if you have any other questions! xx
Janet–The pumpkin butter recipe is a snap to whip up and SO good–just wanted to cheer you on with this great option!
Laurie
Could I use coconut sugar instead for the crumble?
Hi Sierra,
I’ve honestly never tried that, I think brown sugar will give you the best results, but you could certainly give it a try! I hope you love this recipe!! xT
This looks amazing, as usual. I love a yummy pumpkin loaf. Is there a good substitute for the coconut oil? I can’t wait to try it.
I’m going to use butter instead of coconut oil.
I was going to substitute butter for the coconut oil. You already need half a stick for the crumble, you can just use another stick and a half for the batter. That means you need two sticks of butter to make the whole cake.
Oil in a cake adds more moisture and yields a better crumb than butter, due to the volume loss from milk solids. She writes these recipes and tests them for a reason. But you do you, boo!
This looks amazing, Tieghan! And I totally agree about pumpkin butter – it’s a game changer. Can’t wait to make this over the weekend to snack on before the pumpkin patch!
I hope you love the recipe Lindsay!!
Hi Tara,
An equal amount of melted butter or another neutral oil will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx 🎃
Do I measure the coconut oil in its solid or liquid state? Thank you!
Hi Amanda,
You will want to measure the coconut oil as a liquid. Please let me know if you have any other questions, I hope this recipe turns out well for you! xT