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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.
Amazing recipe!!
Hi Clark,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Have you ever added chocolate chips to this recipe?
Hey Sage,
I haven’t, but you totally could! Please let me know if you have any other questions, I hope you love this recipe! xx
I made this with 1to1 gluten free flour and it was delicious. Turned out perfect!
Hey Connie,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Delicious cake! I substituted canola oil and brown sugar for the coconut oil and maple syrup. Will make this again for sure.
Hey Brett,
Amazing!! Thanks so much for making this cake and sharing what worked well for you! I love to hear that it was enjoyed! xT
Made this today and it didn’t disappoint!! Also made your pumpkin butter for the first time and it was delicious. Needless to say, the house smelled amazing! Thanks for another great recipe 🙂
Hey Samantha,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
I baked this in a 13×9 pan and couldn’t imagine it in a 9×9, it was plenty thick. I also used an 8 oz block of cream cheese. Next time I would 1.5 the crumble mixture. I only baked it 30 minutes and it was more than done! Very yummy!
Hey Ashley,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Sooo moist! I actually didn’t end up using all of my cinnamon swirl or cinnamon sugar because I was scared that it was going to be too sweet. Usually I cut the sugar from a lot of the recipes because they end up too sweet, but this recipe didn’t have that problem! If I added the remaining cinnamon swirl and cinnamon sugar it would have just been fine. Thank you for an amazing recipe!
Hey Kayla,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
Made this last night and it was delicious! Super moist and the flavor and flavor combos are perfection! Just so good!
One note, I’m sure everyone’s oven is different but I checked mine after 45 min and it was done. If I had left it in longer, it would have been over baked.
Hey Ashley,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
Hoping to make this on Sunday. What size can of pumpkin puree did you use?
Hey Laurel,
For this recipe, you are just using 1 CUP of puree, not a can:) Please let me know if you have any other questions! xT
Haven’t eaten it yet because it just came out of the oven, but I had to make a couple of changes. First, I couldn’t get it to fit in a 9×9 pan, I don’t know what I did wrong but it was overflowing. So I had to transfer to a 13×9 pan (which was a little messy but not awful, it slid out pretty easily. Second, and maybe it was because the pan was bigger, it only took 40 minutes in the oven and even at that point it might be a little overdone. I should have checked at 30 minutes. Other than that it smells heavenly! Can’t wait to eat it on this blustery day.
Hey Melissa,
Thanks so much for making this recipe! Sorry to hear you had to transfer it, but I hope it’s delish! xT
I am so excited to make this. Question, if I use a bunt pan, will that take away from a crunchy/crisp top of the cake from adding the remaining cinnamon swirl mix over the top of the cake, then sprinkle with cinnamon sugar? It seems like that would end up being on the bottom when I flip it over and may not stay crunchy? Thank you!
I made this in a bundt pan this morning! I had the same question as you so I ended up sprinkling some of the topping at the bottom of the Bundt pan hoping it would make a nice top layer! It didn’t look amazing but it did give us that crunch on the top!
Thanks so much for sharing Micah!!
Hey Jenney,
If using a bundt pan, just layer the streusel on first so that when the cake is done it will be on the top:) I hope you love this recipe, please let me know if you give it a try! xx
Hello! Is the maple syrup also used for proper consistency/balance or can an equal amount of brown sugar be used in place instead? Also, would streusel work here or do you think the crunch topping is better suited? Thank you in advance. I’m making this for two very opinionated (but very loved) elderly neighbors. 🙂
Hey Stephanie,
Sure, you could use brown sugar in place of the maple syrup. The cinnamon swirl is very similar to a streusel:) I hope you love the recipe! xT
could I use a very mild olive oil instead of the coconut oil? I don’t use coconut oil because of its bad fats.
Hey Marilla,
Sure, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Can you make this with GF flour??
Hi Sharon,
Yes, that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xT
Could you use 1 1/2 cup pumpkin purée if you forgot the pumpkin butter (and don’t have apple cider to make your recipe)? I know you say the pumpkin is too much moisture sometimes so maybe a half cup more will help?
Hi Diana,
You could give it a try! Please let me know if the recipe turns out well for you, I hope it’s delish! xT
I do not have pumpkin butter either, is there another substitute suggestion?
Hi Alli,
You could use my recipe to make it:) The pumpkin butter is key for this recipe! Please let me know if you give it a try! xT
Loved the pumpkin butter and the cinnamon parts throughout!! I think if I make this again, I will add more of the cinnamon, pumpkin pie spice, and salt to the batter to get more of a kick of flavor. I also would do ~6T of cream cheese, because I really loved what the cream cheese had to offer.
Thanks for the unique recipe!
Hey Kaitlyn,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)