A delicious Pumpkin Coffee Cake with a cream cheese filling that is topped with a crunchy pecan streusel crumble . This recipe screams Fall to me in every way possible! Pair it with a hot cup of pumpkin spiced coffee, ginger chai , or a cold glass of whole milk. Sharing can be optional, just saying.
Pumpkin Coffee Cake with Cheesecake and Pecan Streusel
When my love for pumpkin cheesecake went haywire a few years ago, this dessert came together. A mix of vanilla, cinnamon, brown sugar, pure pumpkin puree, and a cheese cake batter became best friends in this recipe to make it the ultimate Fall Dessert . Did I mention, there is crumb topping? No joke, when baking this dessert, your home will smell like love and pumpkin pie all mixed together.
How this dessert came about
I have been seeing nothing but pumpkin desserts at the grocery store lately and fall is screaming at me loud and clear this year! I couldn’t decide what to purchase between a cheesecake, streusel coffee cake, or a pumpkin roll. So my daughters and I decided to make them all together in one dessert. As a family, we turned it into a math assignment and quality time in one . Aside from that, they got to learn choices are limited sometimes. You see, the girls obviously picked chocolate to be in this dessert but they didn’t win that battle. However, they settled with a vanilla glaze after I explained what a “glazed donut” was made of. Hey folks, it worked and that’s all that matters.
My family and I hope you enjoy this Pumpkin Coffee Cake with Cream Cheese and Pecan Streusel Dessert as much as we do. As always, we would love to hear your thoughts! Feel free to reach out and let us know via Instagram, Facebook, or simply send us an email.
Now, Let’s Answer Some Common Questions
Where can I buy Pumpkin Puree?
Almost all grocery stores in the United States sell pumpkin puree in a can throughout the year. So this Pumpkin Coffee Cake can be made all year long if you wished (and why wouldn’t you wish that?). However, if you want to try fresh pumpkin puree then by all means go for it!
How to make Pumpkin Puree at home
You can steam a peeled pumpkin that has been chunked into small cubes. Cook it until it is tender enough to puree. Then place the pumpkin in a blender and puree until smooth. I recommend running the puree through a fine mesh before using it. This will assure the large pieces or strands of pumpkin guts get filtered out.
How do you soften cream cheese fast?
I leave it out at room temperature for 2 hours but I understand spur of the moment baking and having zero chill. Yours truly has the same issue. You can also use a kitchen mixer or hand blender to get it softened quicker, but even then leaving it out for at least 30 minutes is recommended.
Pumpkin Spice Seasoning Recipe
I purchase Pumpkin Spice Seasoning form Trader Joes every year it is in season. Be sure to grab 1-2 bottles when they have it so you can make delicious recipes all year around. If you don’t have a chance to go to the store to purchase Pumpkin Spice Seasoning, then use this simple recipe of mixed ground spices.
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Let’s Get Cooking!
Ingredients Needed for Pumpkin Coffee Cake
PUMPKIN CAKE
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 ½ teaspoon pumpkin spice seasoning (see notes)
- 4 tablespoons salted cold butter, shredded
- 1 large egg
- ½ cup sour cream (full-fat)
- 1 cup pumpkin puree
Want to make it easier? Mix together boxed white cake mix with its packaged ingredients, add pumpkin spice, and 1 cup of pumpkin puree .
CHEESECAKE FILLING
- 8oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅛ teaspoon nutmeg
PECAN STREUSEL
- ⅓ cup all purpose flour
- 4 tablespoons salted cold butter, shredded
- ⅓ cup brown sugar
- ⅓ cup chopped pecans
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
TOPPING INGREDIENTS
- 2 tablespoon granulated sugar
VANILLA GLAZE
- ⅓ cup powered sugar
- 1 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
Instructions for Pumpkin Coffee Cake
Combine the dry ingredients for the Pumpkin Coffee Cake in a bowl and add the shredded butter to the ingredients. Mix it well with either a spatula or your hand (recommended). I like to combine it all with my hands and mix it well. Mix the wet ingredients together in a bowl and beat it well. Then combine it with the dry ingredients. Set it aside
Make the Cream Cheese filling by combining all of the ingredients listed. Beat it well until it is smooth in consistency. I use a hand blender.
The streusel will require your hands to mix since it has many different textures. Use your hand to crumble and mix the contents together until it is well combined. The end result will be well mixed crumbs.
Assembling the Cake
- Layer ⅔ of pumpkin cake batter in a pre-greased rectangle pan. I used a 9x13 pan but feel free to pick something similar.
- Then spread the Cheesecake filling on top of the pumpkin cake batter and spread it evenly. Try to avoid the edges of the pan the best you can.
- Pour the remainder of the pumpkin batter over the cream cheese. It’s okay if it does not fully cover the cream cheese. Spread it the best you can using a fork so the clumps thinned out.
- Sprinkle the streusel on top.
- Take about 2 tablespoons of sugar and sprinkle it on top of the streusel.
- Bake the dessert at 350 degrees for about 40-45 minutes
- Once baked, pour the optional glaze over the streusel and cut it into small squares.
- ENJOY!
- This Pumpkin Coffee Cake can be refrigerated for up to a week in the refrigerated.
- Reheat in the microwave, covered, for a minute or two.
Recipe for Pumpkin Coffee Cake with Cheesecake
📖 Recipe
Pumpkin Coffee Cake with Cream Cheese and Pecan Streusel
Ingredients1x2x3x
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.
I hope you all have a wonderful Fall Season and enjoy everything Pumpkin Spice related! Let me know how you like this recipe! I love hearing from you.
Pumpkin Coffee Cake with Cream Cheese and Pecan Streusel
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.
Recipe Courtesy of The Curry Mommy
This no-cooking required Gujarati Chili Garlic Chutney Recipe is also known as Lahsun ki Chutney. The everyday Indian condiment can be paired with eggs, vaghareli kichdi , vada pav, dosa, or aloo tikki chaat .
Eat like my ancestors and pair the spicy condiment with roasted papad and roti. Then pair it with my Chai Recipe .
- Garlic Chutney Ingredients
- Garlic Chutney Preparations
- Pair it with…
- Equipment
- More Gujarati Recipes
- Recipe FAQ
- Other Delicious Condiment Recipes
- 📖 Recipe
- 💬 Community
Garlic Chutney Ingredients
- fresh garlic (lahsun) - I highly recommend fresh garlic for this recipe. It will give you a very vibrant flavor. Try using purple garlic for a more intense flavor or elephant garlic for a more subtle elephant garlic chutney.
- red chili powder - There are many different kinds of red chili powders out there. I prefer one that gives off a more vibrant color. If the option comes up, I like to purchase it from India. Otherwise, I use the spicy version of what is available at the Indian Grocery Store.
See the recipe card below for a full ingredient list.
Garlic Chutney Preparations
Peel fresh garlic and then either crush or blend it using a chutney machine, blender, mortar and pestle, or a garlic crusher. The garlic does not need to be pureed. Instead, it should look shredded.
Then add red chili powder, fresh-cut cilantro, salt, and a hefty serving of oil. I sometimes add green onions to the mix to brighten the flavors.
Mix together and enjoy!
Pair it with…
The possibilities are really endless. We prefer to use this Gujarati garlic chutney with pav bhaji or dosa for extra flavor but it really pairs with many many things.
- 00 Flour Pizza
- Chaat such as Aloo Tikki Chaat
- Sandwiches/Wraps using Hariyali Jeera Chicken - A Quick 10 Minute Recipe
- Kichu/Papdi no Lout
- Bhajiya/Pakora
- On top of pasta for extra flavor
- Spread on top of hummus
- Eggs no matter how they are made
- Dokhla/Khaman
Equipment
Garlic Crusher, Mortar and Pestle, Chutney Machine, or Blender is needed for this recipe. For ease and less clean-up, I highly recommend a garlic crusher to make this Gujrati garlic chutney. If using elephant garlic, be sure to cut it to allow it to fit in the garlic crusher.
More Gujarati Recipes
- Sev Usal Recipe
- Indian Salad Recipe with Greens
- Khatta Poodla - Savory Rice Flour Pancakes
- Puran Poli Recipe (Gujarati Vedmi/Vermi)
Yes, you can! Use a good cooking salt to make this easy spicy garlic chutney and homemade chili oil. Either iodized salt or sea salt will be a great compliment to the recipe.
Honestly, whatever you have in your kitchen! In my experience, a knife that is darted will work better than a smooth edge but just have a sharp knife and it will work great!
I recommend using regular white garlic. However, if you prefer a less potent flavor then elephant garlic can be substituted to make elephant garlic chutney.
Other Delicious Condiment Recipes
- Lemon Herb Tahini Sauce
- Momo Chutney Recipe
- How to Make Bread Dipping Oil with Fresh Herbs
- Gujarati Tindora Recipe for Athanu
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
Next, consider a follow on social media @ Instagram , Pinterest , YouTube , and F acebook . Don’t forget to tag me when you try one of my recipes!
📖 Recipe
Chili Garlic Chutney Recipe - Lahsun ki Chutney
Ingredients1x2x3x
- ▢ 1 large garlic bulb of cloves, peeled (about ¼ cup when crushed)
- ▢ ¼ cup oil (peanut or a good tasting olive oil)
- ▢ 5 strands cilantro, chopped finely
- ▢ 1 green onion, chopped finely (optional)
- ▢ 1 thai chili pepper (optional-see notes)
- ▢ red chili powder
- ▢ salt (a generous amount)
Instructions
Blender or Chutney Machine Instructions
- Add the peeled garlic in a blender and pulse until the garlic has been shredded well, but not pureed. I prefer small shreds/chunks in my garlic chutney.
- Empty the garlic and thai pepper into a glass container.
- Add chopped cilantro, red chili powder, salt, oil, and chopped green onions to the bowl.
- Mix it well and enjoy!
Garlic Crusher Instructions
- Crush the garlic using a garlic crusher and place it in a glass bowl.
- Add chopped cilantro, salt, green onion, and red chili powder to crushed garlic.
- Top it with a generous amount of oil and mix well.
Notes
- Want it spicier? Add a Thai chili pepper to the chutney. I recommend adding 1 Thai chili pepper per bulb of garlic.
- Extra salt is recommended.
- Pair it with kichu/kichoo/papdi no lot, dhokla, eggs, or pasta dishes such as spaghetti, lasagna, or eggplant parmesan. See the post for more recommendations
- It stores great in an airtight glass container and can last at least 1-2 weeks in the refrigerator.
