Pumpkin Latte Coffee Cake

Warm spices blended with earthy pumpkin make this coffee cake perfect for an autumn brunch. When purchasing canned pumpkin for this recipe, be sure to buy pure canned pumpkin puree, not pumpkin pie filling.

Pumpkin Latte Coffee Cake
Photo: Kritsada Panichgul
Prep Time:
30 mins
Bake Time:
45 mins
Cool Time:
45 mins
Total Time:
30 mins


  • 5 eggs

  • 2 teaspoon instant espresso coffee powder or instant coffee granules

  • 1 8 ounce package cream cheese, softened

  • cup sugar

  • 2 tablespoon all-purpose flour

  • 1 teaspoon vanilla

  • 3 cup all-purpose flour

  • 2 teaspoon baking powder

  • 1 teaspoon pumpkin pie spice

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup butter, softened

  • 1 ½ cup sugar

  • cup canned pumpkin

  • 1 cup buttermilk or sour milk*

  • 1 recipe Streusel

  • 1 recipe Coffee Drizzle


  • ½ cup packed brown sugar

  • cup rolled oats

  • ¼ cup all-purpose flour

  • ½ teaspoon pumpkin pie spice

  • ¼ cup butter, cold

Coffee Drizzle

  • 1 ¼ cup powdered sugar

  • 1 teaspoon light-colored corn syrup

  • 1 tablespoon cooled Espresso or strong-brewed coffee


  1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together two of the eggs and the espresso powder; set aside. In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy. Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth. Beat in egg-espresso mixture; set aside.

  2. In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.

  3. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds; gradually add the 1-1/2 cups sugar, beating until fluffy. Add the remaining three eggs, one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined. Spread half of the batter in the prepared baking pan. Spoon half of the cream cheese mixture by small spoonfuls on top of the batter. Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble. Sprinkle with Coffee Streusel.

  4. Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 45 minutes. Spoon Coffee Drizzle over coffee cake in a lacy pattern. Cool completely on wire rack.



  1. In a medium bowl combine brown sugar, rolled oats, flour, and pumpkin pie spice. Using a pastry blender, cut in butter until crumbly.

Coffee Drizzle

Coffee Drizzle:

  1. In a small bowl stir together powdered sugar and corn syrup. Stir in enough cooled espresso or strong-brewed coffee (1 to 2 tablespoons) to make drizzling consistency.

Prepare as directed. Cool baked cake completely but do not spoon Coffee Drizzle over coffee cake. Wrap in foil; overwrap in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. To serve, top with Coffee Drizzle.

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts (per serving)

574 Calories
21g Fat
89g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 574
% Daily Value *
Total Fat 21g 27%
Saturated Fat 12g 60%
Cholesterol 140mg 47%
Sodium 408mg 18%
Total Carbohydrate 89g 32%
Total Sugars 58g
Protein 9g
Vitamin C 0.6mg 3%
Calcium 131.3mg 10%
Iron 2.7mg 15%
Potassium 199mg 4%
Folate, total 80.6mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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