Okay friends, get ready for the most incredible cream cheese frosted pumpkin coffee cake you’ve ever tasted! I’m seriously obsessed with how the tangy cream cheese frosting pairs with the warm, spiced pumpkin cake. Every time I make this for brunch, people literally beg for the recipe! It’s like having the coziest fall morning wrapped up in one perfect slice.
Why This Recipe Is Pure Magic
- Ultra-moist pumpkin cake (no dry coffee cake here!)
- That cream cheese frosting though…
- Perfect balance of warm fall spices
- Make-ahead friendly for stress-free entertaining
- Guaranteed to make your house smell amazing
What You’ll Need
For the Pumpkin Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs, room temperature
- 1½ cups pumpkin puree (not pie filling!)
- ½ cup sour cream
- 2 teaspoons vanilla extract
For the Dream Cream Cheese Frosting:
- 8 oz cream cheese, softened (full-fat is best!)
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Let’s Bake Some Magic!
The Cake:
- Preheat your oven to 350°F. Grease a 9×13 pan and line with parchment (game changer for easy serving!)
- Mix your dry ingredients in a bowl:
- Flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt Set aside!
- In your mixer bowl (or grab your hand mixer):
- Beat butter and sugar until super fluffy (3-4 minutes – this is so important!)
- Add eggs one at a time, beating well after each
- Mix in pumpkin puree, sour cream, and vanilla until smooth
- Gradually mix in dry ingredients just until combined (don’t overmix – we want it tender!)
- Spread in your prepared pan (I use an offset spatula for perfectly smooth tops)
- Bake for 35-40 minutes, until a toothpick comes out clean
That Amazing Cream Cheese Frosting:
- Beat softened cream cheese and butter until super smooth (no lumps allowed!)
- Gradually mix in powdered sugar
- Add vanilla and salt
- Beat until fluffy and spreadable (about 2-3 minutes)
The Final Touch:
- Let cake cool COMPLETELY before frosting (I know it’s hard to wait!)
- Spread that heavenly frosting all over
- Sprinkle with cinnamon if you’re feeling fancy!
My Top Tips for Success
- Room temperature ingredients are non-negotiable for the smoothest cake and frosting
- Don’t open the oven door while baking (I know it’s tempting!)
- Make sure your cream cheese is super soft for lump-free frosting
- Let the cake cool completely – warm cake + frosting = mess!
Make-Ahead Magic
- Cake can be made a day ahead – wrap well and store at room temp
- Frosting can be made ahead and refrigerated overnight
- Once frosted, keep refrigerated for up to 5 days
- Unfrosted cake freezes beautifully for up to 3 months
Fun Variations to Try
- Add chopped pecans to the batter
- Swirl in some caramel sauce before baking
- Add a teaspoon of cinnamon to the frosting
- Top with candied pecans for crunch
Pro Tips for the Perfect Slice
- Use a warm knife for clean cuts
- Clean your knife between slices
- Refrigerate for 30 minutes before serving for the neatest slices
You guys, this cream cheese frosted pumpkin coffee cake is seriously my go-to fall recipe! It’s perfect for brunches, holidays, or just because you need something amazing in your life (which is always, right?). The cream cheese frosting takes it from delicious to absolutely irresistible!
