Pumpkin Coffee Cake with Cream Cheese and Pecan Streusel
A delicious layer of pumpkin cake topped with cheesecake, pecan streusel, and an optional vanilla glaze.
Servings: 8
Ingredients
PUMPKIN CAKE
- 1.5 cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon pumpkin spice seasoning (see notes)
- 4 tablespoon salted cold butter, shredded
- ¾ cup granulated sugar
- 1 large egg
- ½ cup sour cream
- 1 cup pumpkin puree
CHEESECAKE FILLING
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅛ teaspoon nutmeg powder
PECAN STREUSEL
- ⅓ cup all purpose flour
- ¼ cup graham cracker crumbs
- ⅓ cup brown sugar
- ⅓ cup chopped pecans
- ¼ teaspoon salt
- 4 tablespoon salted cold butter, shredded
- ¼ teaspoon cinnamon powder
TOPPINGS
- 2 tablespoon granulated sugar
VANILLA GLAZE (optional)
- ⅓ cup powdered sugar
- 2 tablespoon whole milk
- ¼ teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees.
- Grease 13"x9" pan and set it aside.
PUMPKIN CAKE
- In a large bowl, using a silicone spatula or your hand, mix together the all purpose flour, baking soda, baking powder, pumpkin spice seasoning, and shredded butter. Set it aside.
- In another bowl, mix the egg, sour cream, and pumpkin puree. Beat until the batter is mixed and thick.
- Combine the two bowls into one and mix it together.
- Set it aside.
CHEESECAKE FILLING
- Combine the cream cheese, vanilla extract, cinnamon powder, egg, and sugar together until smooth. Feel free to use a mixer, whisk or hand blender.
- Set it aside.
STREUSAL
- Combine all of the streusel ingredients together and mix it with your hands until its fully combined. The end result will be crumbles.
- Set it aside.
VANILLA GLAZE (optional)
- Combine the heavy whipping cream, sugar, and vanilla extract together until smooth.
- Set it aside.
ASSEMBLE THE CAKE
- Pour ⅔ of the pumpkin cake batter into the greased pan and spread it out evenly.
- Pour all of the cream cheese mixture on top of the pumpkin batter. Spread it out evenly, but avoid getting too close to the edges.
- Pour the remained ⅓ of the pumpkin cake batter on top of the cream cheese mixture. Take a fork and gently spread it the best you can to prevent clumps of batter on top of the cream cheese. It is okay if the cream cheese is not fully covered.
- Spread the streusal mixture over the cheesecake evenly.
- Take some granulated sugar and sprinkle it over the streusal.
- Bake for about 40-45 minutes in the oven. You can test if it is done by inserting a wooden toothpick into the center of the cake and it comes out with only streusel crumbs.
- Once done, pull it out of the oven and pour the vanilla glaze over the cake (this is optional).
- Cut into 12 squares and serve with a hot cup of coffee or cold glass of milk.
Notes
- If you love cheesecake, then I recommend making 1.5 portion of the cream cheese filling.
- If you do not have pumpkin spice seasoning try using this mix instead (1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves)
- The cake can be refrigerated for up to a week.
- Want to make it easier on yourself? Mix together boxed white cake mix with its packaged ingredients, add pumpkin spice, and 1 cup of pumpkin puree for the cake mix.