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    Home » Recipes

    Published: Mar 25, 2016 by Bridget · This post may contain affiliate links · 7 Comments

    Cinnamon Pumpkin Coffee Cake

    Yeah . . . it might be spring where you are, but that's no excuse to turn your back on this luscious cinnamon pumpkin coffee cake!

    This cake! The cream cheese layer is so good I just want to grab a spoon and go to town! Don't wait for fall -- pumpkin's good year-round! | The Recipe Wench

    Yes.  Luscious.  I said it because it's true!  I wouldn't lie.

    The cream cheese layer is definitely my favorite part.  Definitely.  Or maybe it's the pumpkin pie spice?  Or streusel topping?

    Whatever, folks. This works!

    This cake! The cream cheese layer is so good I just want to grab a spoon and go to town! Don't wait for fall -- pumpkin's good year-round! | The Recipe Wench

    Thankfully Jeff works with a happy crowd of people who are enthusiastic about sampling baked goods.

    I did, however, keep a few pieces back home.  You know, for emergency sweet cravings!

    Enjoy! - The Recipe Wench

    Cinnamon Pumpkin Coffee Cake

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    Cinnamon Pumpkin Coffee Cake
    Serves 28
    Prep time 15 minutes
    Cook time 40 minutes
    Total time 55 minutes
    Meal type Dessert
    Cinnamon pumpkin coffee cake is extra special with a cream cheese layer and streusel topping. Can't find cinnamon chips? No worries -- chocolate chips can easily be used instead!

    Ingredients

    Cake

    • 2 Cups whole wheat flour (you can substitute all purpose if you like)
    • 1 Tablespoon pumpkin pie spice
    • 2-3 Teaspoons cinnamon (use if you are substituting chocolate chips for the cinnamon chips)
    • 2 Teaspoons baking soda
    • ½ Teaspoon salt
    • 1- 15 ounce can pumpkin
    • 1-½ Cups sugar
    • ½ Cup sour cream
    • ¼ Cup vegetable oil
    • 3 eggs
    • 1 Cup cinnamon chips (Can't find cinnamon chips? You can absolutely substitute chocolate chips!)

    Cream Cheese Layer

    • 1- 8 ounce package cream cheese (softened)
    • ¼ Cup sugar
    • 1 Teaspoon vanilla extract

    Streusel Topping

    • ½ Cup whole wheat flour (you can substitute all purpose if you prefer)
    • ¼ Cup sugar
    • ¼ Cup butter, cold

    Note

    This coffee cake has a nice, rich, moist texture thanks to the cream cheese layer.  A 9x13 pan will yield nearly 29 portions at 2x2.  This is a great cake to take to an office gathering or potluck!

    Enjoy! - The Recipe Wench

    Directions

    Pre-heat oven
    Step 1
    Pre-heat oven to 350ºF.
    Spray 9x13 pan with cooking spray.
    Prepare Cake Batter
    Step 2
    In medium bowl, combine flour, pumpkin pie spice, baking soda, salt and cinnamon (if using).
    Set aside.

    In large bowl, mix together pumpkin, sugar, oil, sour cream until well combined.
    Add eggs, one at a time, mixing well after each addition.

    Add flour mixture to pumpkin mixture and stir until well combined.
    Stir in cinnamon chips (or chocolate chips, if using).

    Using a spatula, spread cake batter into prepared pan and set aside while preparing the cream cheese layer.
    Prepare Cream Cheese Layer
    Step 3
    Mix cream cheese, sugar and vanilla until smooth.

    Spread thin layer over cake batter. (It's okay if you miss spots -- this cake is delicious even without the cream cheese!)

    Set aside while you quickly prepare streusel topping
    Prepare Streusel Topping and Bake!
    Step 4
    In small bowl, mix together flour, sugar and cold butter using your finger tips. Topping will be crumbly.

    Sprinkle evenly over cake and bake in pre-heated oven for approximately 40 minutes or until wooden toothpick inserted in center comes out clean.

    This cake! The cream cheese layer is so good I just want to grab a spoon and go to town! Don't wait for fall -- pumpkin's good year-round! | The Recipe Wench

    Be sure to share!

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    Reader Interactions

    Comments

    1. Caren Maniaci says

      September 03, 2017 at 5:14 pm

      Is it best served cold?
      Reply
      • Bridget says

        September 03, 2017 at 5:23 pm

        I prefer it at room temp, but it's also good straight out of the fridge!
        Reply
    2. Martina says

      October 04, 2016 at 7:47 pm

      This recipe sounds so delicious! Do you bake the cream cheese with the rest of the cake? Looking forward to giving this a try!
      Reply
      • Bridget says

        October 06, 2016 at 4:57 am

        Yes, Martina! You first pour the cake mixture into the baking pan. Then you top with the cream cheese mixture. And you finish it all with the streusel topping. Let me know how it goes!
        Reply

    Trackbacks

    1. Crazy Good Pumpkin Recipes | Domestically Creative says:
      August 27, 2020 at 3:04 pm
      […]  Cinnamon Pumpkin Coffee Cake | The Recipe Wench […]
      Reply
    2. 28 Fun Fall Projects You Can Make #DIY #Fall #Recipes says:
      August 14, 2020 at 12:50 am
      […] The Recipe Wench-Cinnamon Pumpkin Coffee Cake from The Recipe Wench […]
      Reply
    3. Fall Round Up - Finding Your Joy in the Journey says:
      September 1, 2016 at 11:05 pm
      […] mouth is watering just looking at this Pumpkin Cinnamon Coffee cake from The Recipe Wench. I want to go make it right now and hide in my room and eat it so I don’t have to […]
      Reply

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    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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