Pumpkin Coffee Cake

Level of Difficulty: Easy

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  • 2 cups of flour
  • 1 tsp of salt
  • 1 can (15 oz) of pumpkin puree
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • 1 stick (113 g) of butter
  • 1/3 cup of sugar
  • 1/3 cup of brown sugar
  • 2 eggs
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon

Mix all the ingredients in a large bowl.

Cheese Filling

  • 1 cream cheese (8 oz or 225 g)
  • 1/4 cup of sugar
  • 1 egg

Beat the cheese and sugar together until smooth. Then, add the egg and mix again.


  • 3/4 cup of flour
  • 1 stick of butter softened
  • 1/2 cup of brown sugar
  • 1 tsp of cinnamon
  • 1/4 tsp of salt

Mix all the ingredients with a wooden spoon or your hands until it all stick together

Grease the bottom and sides of 9 in (23 cm) spring form.

Pour a third of the batter. On top of it pour the cheese filling. Then pour the rest of the batter.

Sprinkle the topping.

Bake at 350 F (180 C) for about an hour.


This is another great pumpkin recipe that I got from Delish. I altered it slightly by adding cinnamon instead of pumpkin spice and the topping is one I used for a pumpkin bread I made last year.

The cheese filling is the cherry on top for this cake. It puts a great twist on this fall recipe and makes it unique compared to other pumpkin recipes.


Other fall recipes

Pumpkin Cheesecake: https://thesweetworldsite.wordpress.com/2019/09/26/pumpkin-cheesecake/

Apple Cakehttps://thesweetworldsite.wordpress.com/2018/11/08/polish-apple-cake-szarlotka/

Pumpkin Bread: https://thesweetworldsite.wordpress.com/2018/10/22/pumpkin-bread/

Apple Cobbler: https://thesweetworldsite.wordpress.com/2018/09/24/apple-cobbler/

Pumpkin Cake: https://thesweetworldsite.wordpress.com/2017/11/26/pumpkin-cake/

8 Comments Add yours

  1. This sounds so good! I love pumpkin everything this time of year!

    Liked by 1 person

    1. Me too! I love all the pumpkin recipes


  2. Perfect for the season. In fact, your idea of using cinnamon instead of pumpkin spice carries its appeal throughout the year.

    The crumb topping is inspired, for several reasons. Primarily, its crunch contrasts perfectly with the silkiness waiting beneath. Plus, cinnamon tastes so good with pumpkin and with cream cheese. Both together? Wow!

    Better hope you never open your bakery; otherwise, you’ll be baking forever. There’s just no way you’ll be able to keep up with the demand!


    1. Thank you! Yes, I will never get out of the kitchen at that point

      Liked by 1 person

  3. BS says:

    Oooooh! Maybe I can make this without getting it horribly wrong?? Looks delicious.

    Liked by 1 person

    1. You can definitely make it and it will turn out great! Let me know how it goes 🙂


  4. Looks amazing! I’ll have to try this one!

    Liked by 1 person

    1. Let me know how it turn out!


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