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Creamy Pumpkin Streusel Coffee Cakes

pumpkin streusel mini cakes on marble
pumpkin cakes on a sheet pan.

After making my Creamy Jammy Coffee Cakes for quite some time, I decided to experiment with pumpkin for fall-themed miniature cakes. These little streusel cakes are made with the base of my Pumpkin Bars; they bake up moist and flavorful, and pair beautifully with the cream cheese and pecan streusel.

I definitely love that combination, as I have a much loved recipe for Pumpkin Cream Cheese Muffins with Streusel, too. I must admit I do prefer them in this larger form: there is a significant cream cheese layer, and the streusel stays put much better.

pumpkin cream cheese coffee cakes

I use 4 inch [5 cm] springform pans to make these mini cakes, so they bake up with perfect edges, and release easily. They’re the perfect individual serving.

You can also this recipe in a 9×13 inch pan if you’d like, it works great just as written. However, I’m always up for a more substantial cream cheese layer as you see in the photo below this paragraph. So for the filling I used 12 oz [340 g] cream cheese and 1/3 cup [65 g] granulated sugar, along with the 1 large egg. You’ll see the full notes for baking in this size of pan in the recipe card.

slice of pumpkin cream cheese coffee cake on white plate

How to Know When Your Mini Cakes are Done Baking

The only tricky part about these cakes is knowing when they are done; the cream cheese layer stays wet throughout baking. Stick a wooden skewer into the cakes all the way to the pumpkin base to check on the cake layer – if there is still wet pumpkin batter on the skewer, it will need to bake longer.

How to Store

Creamy Pumpkin Streusel Coffee Cakes can be store in plastic wrap or an airtight container in the refrigerator for up to two days. Before serving, I like to gently warm the cakes (a few seconds in the microwave works great), just until the cream cheese filling is not longer cold.

mini pumpkin cakes on a sheet pan
mini pumpkin cakes on a plate with gold fork
cream cheese pumpkin coffee cakes

More Pumpkin Recipes:

pumpkin streusel mini cakes on marble

Cream Cheese Pumpkin Coffee Cakes with Streusel

Servings: 8 (4-inch) cakes
Prep Time: 40 minutes
Cook Time: 30 minutes
These little streusel cakes are made with the base of my Pumpkin Bars; they bake up moist and flavorful, and pair beautifully with the cream cheese and pecan streusel.
Sarah Kieffer
4.94 from 16 votes
Print Pin Rate


Pecan Streusel

  • ¾ cup [180 g] toasted pecans
  • ¾ cup [107 g] all-purpose flour
  • 1/3 cup [65 g] granulated sugar
  • 1/3 cup [65 g] light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 tablespoons [70 g] unsalted butter, melted

Pumpkin Cake

  • 2 cups [284 g] all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • Pinch cloves
  • 15 ounces [425 g] unsweetened pumpkin puree
  • 4 large eggs, at room temperature
  • 1 cup [240 g] vegetable or canola oil
  • ¾ cup [150 g] granulated sugar
  • ¾ cup [150 g] brown sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • 8 oz [227 g] cream cheese at room temperature
  • ¼ cup [50 g] granulated sugar
  • 1 large egg at room temperature


For the streusel

  • In the bowl of a food processor, combine the pecans, flour, both sugars, cinnamon, and salt. Pulse a few times until combined and the pecans are broken down, 5 or 6 pulses. Pour the melted butter over the top and pulse again until the butter is incorporated, 3 or 4 more pulses.

For the cake

  • Adjust an oven rack to the middle position and preheat the oven to 350F [180C]. Grease eight or nine 4 in [10 cm] springform pans or cake pans, and line the bottom with parchment (if using 4 inch cake pans, or if you'd like to make it in a 9×13 pan, see note). Place the pans on a large sheet pan.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves.
  • In the bowl of a stand mixer fitted with a paddle, mix together the pumpkin, eggs, canola oil, sugars, maple syrup, and vanilla until combined. Add the dry ingredients and mix on low until completely combined, making sure to check for any flour pockets in the batter. If needed, whisk the batter to get rid of any lumps; about 30 seconds.
  • Divide the batter evenly between the prepared pans (see note), using an offset spatula or the back of a spoon to smooth the top.

For the filling

  • In the stand mixer bowl in which you just mixed the cake batter, beat together the cream cheese and granulated sugar on low speed until smooth and creamy. Add the egg and mix until incorporated, scraping down the sides as needed.

To Assemble

  • Divide the cream cheese mixture among the pans and smooth the tops with an offset spatula or the back of a spoon, getting as close to the edges as you can (the cream cheese filling will not want to spread beautifully, but it's okay if it gets into the pumpkin batter somewhat.) Divide the streusel between the cakes and sprinkle evenly over the tops.
  • Place the cakes on the sheet pan into the oven and bake the cakes until a wooden skewer or toothpick inserted into the center comes out with no pumpkin cake crumbs (see note), 26 to 40 minutes (less time if making 9, more time if making 8). Transfer the pan to a wire rack and let the cakes cool until barely warm or at room temperature.
  • Remove the cakes from their pans and serve. Alternately, the cakes can be covered in plastic wrap after cooling and stored in the refrigerator for up to 2 days. Warm just slightly before serving.


*The only thing tricky about these cakes is making sure they are done; the cream cheese filling will still be a little wet throughout baking (and that is okay). Stick a skewer down far enough into the cake to make sure the pumpkin cake comes out with no crumbs. 
*You can make 8 or 9 cakes; I usually make 8. If making 8 the cakes will bake up a little taller.  I haven’t ever had them leak out of the pans, but they do puff up quite a bit over the top of the pan when just making 8, so make sure you have at least 2 in [5 cm] sides (they will fall a bit as they cool). Making 9 distributes the batter a little better, and the cakes will bake a little faster, but you won’t have as much cream cheese filling per cake. You could increase the cream cheese to 10 oz [283 g] if you want a more substantial filling (you can keep the sugar and egg the same measurements).  
*I prefer springform pans over the cake pans – the edges bake up smooth and neat. It is also easier to release the cakes from them. 
*To make in a 9×13 inch pan, recipe works as written. But for a more substantial cream cheese layer as this photo shows, use 12 oz [340 g] cream cheese and 1/3 cup [65 g] granulated sugar, along with the 1 large egg. Bake 40 to 50 minutes.
slice of pumpkin cream cheese coffee cake on white plate
  • Reply
    Saturday, November 4, 2023 at 9:07 am

    5 stars
    This turned out fantastic in a 9×13 pan. I decreased the granulated sugar in the cake to 100g and kept the sugar in the cream cheese to 50g, even though I used the recommended scaling up to 340g of cream cheese. None of this needs to be made in a stand mixer — it’s simple to mix by hand and you aren’t creaming any butter and sugar. Make sure the cream cheese is not cold — a bit of time in the microwave helps.

  • Reply
    Tuesday, October 24, 2023 at 11:04 pm

    5 stars
    what a wonderful use of pumpkin! love the individual serving sizes too, thank you

  • Reply
    Tami Johnson
    Tuesday, October 3, 2023 at 10:24 am

    5 stars
    Great recipe, be careful if you increase the recipe for more quantity, only volume, not weights are changed.

    • Reply
      Sarah Kieffer
      Tuesday, October 3, 2023 at 12:18 pm

      Yes, unfortunately the code behind the doubling button does not take into account anything that is outside the original measurement. I wish there was a fix for it!

  • Reply
    Monday, September 25, 2023 at 1:49 pm

    4 stars
    I spaced out and accidentally tried to use an 8×8 pan, then had to ladle out some of the filling into an 8×4 bread pan. In case anyone is wondering, this pan size combo works! ?????

    Not quite a bold enough pumpkin flavor for me, but it’s tasty and I loved the cream cheese layer. I’ll increase the spices for next time and add a smidgen more butter to the crumble – mine was a bit dry, which could have been the fault of my measuring.

  • Reply
    Sunday, September 24, 2023 at 8:51 pm

    5 stars
    Seconded re: 9×13 inch pan! I think mine baked for ~40 min total at 350 and it was SO so so so good!

  • Reply
    Mike Sr
    Wednesday, September 20, 2023 at 9:21 am

    I have a bunch of 3″ x 3″ removable bottom cake pans I will try out for these. Hopefully they will work out.

  • Reply
    Sunday, September 17, 2023 at 8:11 am

    5 stars
    Made this recipe last night to bring to a friends. I used a 9×13 glass pan because that’s all that was available to use. Baked it for about 45 minutes and it turned out very well! Got great reviews.

    • Reply
      Sarah Kieffer
      Sunday, September 17, 2023 at 9:40 am

      Yay, thanks for the notes on the 9×13 inch pan! Glad you all enjoyed it.

4.94 from 16 votes (10 ratings without comment)

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