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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 just made this for my family for Thanksgiving. Desserts can be super-difficult because they don’t eat dairy, gluten or sugar. I subbed gluten free-flour, vegan cream cheese, vegan butter, and coconut sugar, and this cake was still beyond amazing! My whole family loved it! Thank you for another fantastic recipe!
Hey Allison,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
Hi Tiegan!
This one is baking in the oven right now for tomorrow and it smells glorious! Thanks for sharing all your fun and food with us. ❤️
Thanks so much for making this recipe, Maren!! Happy Thanksgiving! xT
Hi! Love your recipes and excited to make this one.
How might I make it for a 9×13 pan?
Thanks!
Hi Dawn,
I would just slightly reduce your bake time:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
One of the best recipes I’ve tried–the whole family loved it. The crunchy swirl on top makes the dish! I made my own cinnamon sugar but I chose to buy ready-made pumpkin butter to cut down on some of the steps. I also used about half the maple syrup. Will make again!
Thanks so much Kaci!! I love to hear that this coffee cake was enjoyed and appreciate you making it! xx
This is an excellent pumpkin-spice-cream cheese cake. It does take more than 30 minutes to make. You have to make the pumpkin butter, the cinnamon swirl, the cinnamon sugar, melt the cream cheese, make the batter then layer the elements. It is worth it but it does take a little more time to make. I have made it twice in the past week and everyone loves it!
Thank you so much for the feedback Ann! I really appreciate it! xT
20/10. This recipe smelled SOOOOOOOOO good we could NOT wait to take it out of the oven. It was so insanely good and my heart burst with pride after we took our first bite! The pumpkin butter is key ***take the time to make it***
The pumpkin was surprisingly subtle and the cinnamon sugar crumble was the star. As always, thank you for making me look better than I really am. #hbhforlife
Thank you so much for giving this recipe a try! Hope you’re having a great Halloween weekend! 🙂 xT
Can you tell me if this be prepared muffin style?
Hi there! Yes, this should work fine as muffins! I would just adjust the baking time 🙂 xT
I made this recipe as is, including the hbh pumpkin butter, and absolutely loved it! It is a dense cake like others mentioned- I personally loved this about it. This will be my go recipe when craving something pumpkiny. Do you think this will freeze well?
Thank you Tieghan, for all of your work and recipes! They’re so often crowd pleasers and I often get asked to send the recipes around!
So glad you’re loving this cake Heather! I haven’t ever frozen this before, but I think that should work well! xT
This is so delicious! How do I get the topping to crunch up again, like it was right after baking?
I’m so excited to make this! I want to bake it the night before and then serve it in the morning for a quick breakfast with friends. How would you recommend reheating it?
Hi there! I would just slice and then reheat in the microwave! xT
I’m wanting to make this recipe in a bundt pan. Would you put some of the cinnamon swirl in the bundt pan before any of the batter?
Hi there! Yes, that would turn out great! xT
Hello:) I don’t have any maple syrup on hand, what can I use in place of it?
Thanks!
Honey or sugar! xT
Can I use something other than coconut oil? Thanks!
Hi Victoria,
Sure, butter or another neutral oil will also work well for you! Let me know if you give this recipe a try, I hope it’s delish! xT
Hi Tieghan!
I also don’t have any coconut oil. Would you recommend the same measurements of butter or canola oil as a substitute- 3/4 cup of melted butter? Excited to try this!
Hi there! Yes, you could either use canola oil or melted butter! 🙂
Hi, I love coffee cake and would love to try this recipe. Unfortunately, I can’t find the pumpkin butter. Can I just leave it out?
Hey Marily,
So sorry, for this recipe you’re going to need the pumpkin butter. Here is my homemade recipe:
https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
Please let me know if you have any other questions! xT
SO yummy! This was the first coffee cake I’ve ever made and it hit the spot! And the homemade pumpkin butter was so incredibly easy and worth it. Will definitely be making this again! Like a few others have mentioned, there was some extra batter. So knowing this ahead of time, I made sure to save some cream cheese and cinnamon topping and made a few extra muffins!
Hey Ashley,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT