Recipes & Cooking Breakfast & Brunch Breakfast Bread & Pastry Coffee Cake Pumpkin Latte Coffee Cake Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 11, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Kritsada Panichgul Prep Time: 30 mins Bake Time: 45 mins Cool Time: 45 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 5 eggs 2 teaspoon instant espresso coffee powder or instant coffee granules 1 8 ounce package cream cheese, softened ⅔ 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 ⅔ cup canned pumpkin 1 cup buttermilk or sour milk* 1 recipe Streusel 1 recipe Coffee Drizzle Streusel ½ cup packed brown sugar ⅓ 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 Directions 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. In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside. 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. 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. Streusel Streusel: 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: 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. Rate It Print Nutrition Facts (per serving) 574 Calories 21g Fat 89g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 18% Vitamin C 0.6mg 1% 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.