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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 used this recipe to make pumpkin cinnamon crumb topped muffins because I don’t have a 9×9 inch pan. I didn’t include the cream cheese filling, but the muffins were delicious! I would definitely make them again. Thanks!
Hey Sharon,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
Generally a great cake but I also had the same “trouble” as a lot of the other readers. The coffee cake was definitely quite dense and the cream cheese didn’t really shine through. Tiegan- any idea how to make this coffee cake come out a little less dense? I’d love to give it another try!
Hey Mon,
Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear you didn’t love it! Unfortunately, it really is a dense cake, you could try adding more baking powder and soda to see if that helps. Also, be careful not to over-mix the batter. I hope this helps! xx
Very lovely coffee cake that is dense, but still moist. I baked this the night before Thanksgiving with a Pecan Pumpkin Butter that I was gifted. It was a total crowd pleaser in the morning alongside a latte. I used room temperature cream cheese, but it didn’t spread throughout the cake as much as I would have liked. When I make this again, I will warm it up enough to get the drizzle! Also the ratio of crumb for this recipe is spot-on for a generous portion in the middle and on the top.
Hi Lindsay,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
This recipe sounded like such an amazing idea. I made the pumpkin butter and did everything as directed. What the the end results were was a very dense, somewhat dry and flavorless bread like “cake”. I could barely even get any of the hints of cream cheese out of it either. It was such a time consuming recipe for such an disappointing return. I am not sure what there would be to even do to “do it better”. Sometimes recipes are just that, a nice sounding idea, but they just don’t equal a good recipe.
Hi Sarah,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try! Let me know if there is anything that I can help with! xx
Help! I made this 48 hours before I plan to eat it for thanksgiving and I’m wondering how I should store if for maximum freshness. Thanks, I have a feeling it’s going to be really good.
Hi Carly,
You can keep this recipe in an airtight container on the counter. Thanks for giving the recipe a try! Happy Thanksgiving! xx
Question, why is it called a coffee cake but there is no coffee ingredient. I am confused by this lol Excited to make the day before thanksgiving!
Hi Stevie,
Coffee cake is a sweet cake intended to be eaten with coffee or tea:) Please let me know if you have any other questions! xx
Not really sure where I should put this but will you ever consider a paid subscription without ads? I would be willing to pay for access if I didn’t have to have deal with all the pop up ads and the slow response time because there are so many graphics between your beautiful pictures and the annoying ads. Or maybe we could have to sit through a certain number of ads to gain uninterrupted access. Love your content but I often walk away so frustrated. I would really like to prepare a recipe from digital content (thus saving trees) but I can’t deal with the moving around of everything as ads continually load. So I print everything out and then throw it away when I am done. Considering I have many recipes of yours I make multiple times it’s a great waste of paper.
if you hit ‘print recipe’ it will export the PDF to a different page and you don’t have to worry about ads.
Can I make this up the night before and keep in fridge to bake in the morning?
Hey Bria,
Sure, but you will want to bring it back to room temp before baking. Please let me know if you have any other questions, I hope this turns out well for you! xx
You put this exact recipe in two loaf pans, called it bread and got a whole other post out of it.
Does it matter? She’s giving you a free recipe, she can post it as many times as she’d like…
Hi Tieghan,
Any tips for lining a Bundt pan with parchment paper? Can I grease & flour instead? Or perhaps use a regular round tube pan?
Thank you!
Hey Maurelda,
Sure, flour and grease will work so will a tube pan! I hope you love this recipe, please let me know if you give it a try! xT
I made this for Thanksgiving(tmrw!) as a practice run for my son’s birthday in December. I used a traditional Bundt pan liberally coated with baking spray with flour. After reading some of the comments about density, I also sifted my dry ingredients together and baked for maximum recommended time. It looks good & I will add comments after serving tomorrow. The batter tasted good!(I know the risks—only a small taste😀)
Thanks for trying the recipe! I hope it’s delish! Happy Thanksgiving! xx
This was a complex recipe (I had to make the pumpkin butter from scratch before making the actual recipe), for something that just wasn’t that good. The cake portion was too dense and bland, and the cream cheese needed… something. There also wasn’t enough streusel. I think I’ll try this method again, but with my easy, tried and true pumpkin bread recipe, will add to the cream cheese filling to make it taste better and double the amount of streusel. This was just a disappointing recipe. Also, as many have commented, the recipe is just too large for a 9X9 pan – I had to throw out batter, unfortunately.
Hi Susan,
Thanks for giving this recipe a try and sharing your feedback! So sorry to hear that it was not enjoyed! Please let me know if there is anything that I can help with! xT
I’ve made it twice and I dont know what I did wrong. It’s not coming out “cake like” Its very dense and doughy. I’ve let it cook longer and its not helping 🙁
Hey Lucy,
Thanks for giving this recipe a try, so sorry you are having issues! Is there anything you are adjusting in the recipe? What kind of pan are you using for baking? Please let me know how I can help! xT
Delicious! I used avocado oil instead of coconut oil and Trader Joe’s Pumpkin Spread instead of Pumpkin Butter and it turned out really good. I also used a slightly larger pan (about 8 x 11) as the 9 x 9 seemed too small. It had great flavor, moisture/texture and not too sweet.
Hey Mindy,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Made this for my Bible study and it was phenomenal. I put it in a 9×13 and baked for 30 minutes. So delicious. Not overly sweet, really moist and pumpkin-ey. Perfection!
Hey Marilyn,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
Absolutely delicious. Had to share your site with all my friends. Made a rookie mistake – made the apple butter the day before and refrigerated it. Poured the apple butter on the melted coconut oil and the oil hardened up immediately! Had to warm them both up before I finished.
Hey Brenda,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
What did you need apple butter for? I read this recipe three times and don’t see apple butter