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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 cake for autumn days.
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 cake 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”. Brown sugar, flour, cinnamon, and melted butter. Mix together and that’s it.
For the batter, it too is quick. Just mix the wet ingredients: pumpkin butter, pumpkin, coconut oil, maple, eggs, and vanilla with the dry: 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 mix 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
Servings: 12
Calories Per Serving: 412 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Cinnamon Sugar: Mix 1/2 cup granulated sugar with 1 tablespoon cinnamon and a pinch of sea salt.
To Make Gluten Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: Keep covered in the fridge.
i haven’t made this yet but i am, if you double the ingredients, can this be made in a 9×13 pan? any suggestions for making this into a 9×13 would be awesome. thanks. take care
Hi Dawn,
Sure, that should work well for you! Please let me know if you give this recipe a try, I hope it turns out well for you! xTieghan
Really delicious! I made this gluten free using the same amount of King Arthur’s cup for cup, and it turned out great! The cake has a really nice texture, not too dense, but still sturdy whilst being very moist and fluffy.
I didn’t have maple syrup so I subbed the same amount of dark brown sugar and I actually really appreciated the mild sweetness this cake has, it’s not too over the top.
I was wondering if anyone had any insight on storing portions of this in the freezer though?
Hey Isa,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Thanks for sharing what worked well for you! You could totally freeze this! xx
This is so delicious!!! I made your homemade pumpkin butter too.
I’m wondering if you have other recipes that I can use the pumpkin butter in? Thanks for all your yummy recipes and great content! Keep them coming!
Awe thanks so much Cassie!! Here are some other recipes you might enjoy:
https://www.halfbakedharvest.com/pumpkin-butter-chocolate-chip-cookies/
https://www.halfbakedharvest.com/pumpkin-butter-rugelach-cookies/
https://www.halfbakedharvest.com/pumpkin-oatmeal-chocolate-chip-cookies/
Please let me know if you have any other questions! xT
Excited to try this recipe! I noticed it says 9×9 pan, could it be done in a 9×13? I can try to figure out the ratios but if you have any idea, that would be awesome!
Hey Stephanie,
Yes, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hi, I made this recipe with Bobs 1-1 gluten free flour and it didn’t work. It was quite a bit of work. Too bad🫤
Thank you for alerting us that it didn’t work. Sorry! I have to be gluten free, and it’s nice to have someone go ahead of me. I wonder why it didn’t work.
Hi Debra,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. xT
These were so insanely delicious. The only “mistake” I made was I probably didn’t melt the cream cheese enough because I ended up with chunks but it was still a treat!
Hey Kevin,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! xx
We all loved this recipe!! Kept in refrigerator and I loved it cold!!
Hey Joan,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! xx
This is crazy delicous!! Added pecans. Wow, so moist and tender.
Hey there,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
hi, does the “cinnamon sugar” get added in the cinnamon swirl mix right away, or is it saved for the sprinkling?
Hi Alesha,
The cinnamon sugar is used in step 4 and step 5. I hope this recipe turns out well for you, please let me know if you give it a try! xT
Made this for friends who asked for a coffee cake and was told I could open a bakery based on this recipe alone! Hah! I also used your Pumpkin butter recipe for this and it was aces. Will be making this again before Fall is over!
Hey Cas,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
I made this along with your pumpkin butter recipe. Both are so good and perfect for Fall. My parents said the coffee cake was like eating a piece of pumpkin pie – my mom just raved about how good it was. And, my husband loved the pumpkin butter – I know I’ll be make it again.
Hey Terry,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
What can I use instead of coconut oil? I
Hi Alexandra,
Any other neutral oil will work well for you! Please let me know if you give this recipe a try, I hope it turns out well for you! xT
Delicious! I used a jar of Trader Joe’s pumpkin butter. Although it was a bit short of 1 cup, it worked welll in the recipe. Used 8 oz cream cheese (as called for in the Instagram post). This bakes tall and is impressive when it comes out of the oven. Everyone loved it and I will definitely make it again!
Hey Tess,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
This is in the oven as we speak. I had to punt a bit on ingredients because this was Emergency Coffee Cafe™: I subbed in sour cream for the cream cheese and used chai spice in place of the pumpkin spice.
It’s in a bundt pan, too, so I’ll be checking on it a lot for the correct bake time…
All that said, I have no doubt it’s going to be absolutely delicious! Thanks for another fun recipe (and one that uses up the spiced pumpkin butter I made for your cookies the other night), Tieghan!
Hey Paige,
Perfect!! Thanks so much for trying this recipe out, I hope it’s delish!! Hope you’re off to a great Friday! xx
Thanks Lou – I will give it a go!
I made this coffee cake this afternoon, and tonight my house still has that pumpkin, cinnamon, maple syrup and vanilla scent! This will undoubtedly be a fall tradition for my family. Fabulous.
Hi Linda,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx