This Chocolate Pumpkin Cream Cheese Swirled Coffee Cake is gorgeous yet very simple. It is a perfect breakfast or even dessert.

This coffee cake recipe is made with chocolate, pumpkin, and cream cheese – swirled together to make the best coffee cake ever.

a slice of coffee cake being lifted from the pan.

Cream cheese coffee cake swirled with chocolate, and pumpkin is a must-make for the fall and holiday season. I love making coffee cake, as it is one of our family favorites.

While I don’t think that you can really ever top the Best Ever Coffee Cake recipe, this Chocolate Pumpkin Cream Cheese Swirled Coffee Cake is a close second. Chocolate and pumpkin with a cinnamon-brown sugar topping are an indulgent combination for fall. Add the gorgeous cream cheese swirl, and you have perfection.

You Will Love This Recipe

What I love about this recipe is that it’s unexpected. The flavor combination of chocolate and pumpkin is so delicious, and when you add cream cheese, it’s divine.

Some key ingredients in this coffee cake are incredibly moist: instant pudding and pumpkin. Both of them add to the cake’s moisture and density. This cake is not even close to dry.

The secret ingredient is cake mix. It’s my favorite shortcut for making coffee cake, but you can’t tell.

It’s as stunning to look at as it is to eat. The cream cheese and chocolate swirls make it look like a fancy bakery treat. It’s sure to impress!

a slice of cake on a gray plate with a fork.

Ingredients

  • Eggs
  • Canola or vegetable oil
  • Water
  • Vanilla
  • Canned pumpkin
  • Yellow cake mix – I use Duncan Hines.
  • Instant vanilla pudding
  • Cocoa powder
  • Brown sugar
  • Cinnamon
  • Softened cream cheese
  • Granulated sugar
close-up shot of a slice of chocolate cake on a plate.

Coffee Cake Recipe tips

  • For this recipe, you will use the dry cake mix – you don’t need to prepare the cake first, so disregard the instructions on the box.
  • The pudding mix is the same. The dry mix is added with the rest of the ingredients—you don’t need to prepare it following the box directions.
  • This cream cheese coffee cake will stay at room temperature for two to three days. Or you can store it in the refrigerator for a few days longer.
overhead photo of the baked coffee cake in the pan.

How do you Make Cream Cheese Swirls in Coffee Cake?

Drop dollops of a heaping tablespoon of the cream cheese mixture on top of the batter and brown sugar mixture. Swirl them together.

the batter and cream cheese swirled together.

What can you eat or drink with coffee cake?

I love having a slice of coffee cake as a delicious treat for breakfast.

  • It goes perfectly with any hot drink, coffee, tea, etc…
  • A favorite is a hot cup of tea and a slice of this yummy cake on a cold morning.
a slice of the cake on a plate.

More Breakfast Favorites

two pieces of coffee cake stacked on a plate.

Pin to Pinterest.

collage image of pumpkin chocolate coffee cake with cream cheese swirl

Chocolate Pumpkin Cream Cheese Swirled Coffee Cake

Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 12 slices
Calories: 376 kcal
This Chocolate Pumpkin Cream Cheese Swirled Coffee Cake is gorgeous yet very simple. It is a perfect breakfast or even dessert for the holiday season.
a slice of coffee cake.
Print Pin Rate

Ingredients
 

Coffee Cake

  • 4 eggs
  • 1/2 cup canola or vegetable oil
  • 1/2 cup water
  • 1 teaspoon vanilla
  • 1/2 cup canned pumpkin
  • 1 yellow cake mix I use Duncan Hines. Do not follow instructions on box.
  • 3.4 ounces instant pudding vanilla or butterscotch
  • 1/2 cup cocoa powder

Cinnamon Swirl & Toppings

  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon

Cream Cheese Swirl

  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla
  • 1/3 cup white granulated sugar
  • 1 egg

Instructions
 

  • Preheat oven to 350; grease 9×13 metal pan.
  • Mix all the ingredients for the coffee cake in a mixer on medium speed for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
  • Meanwhile, mix together brown sugar and cinnamon in a bowl. Set aside.
  • Prepare cream cheese swirl. Beat together cream cheese, sugar, egg and vanilla in a small mixing bowl until well combined. Set aside.
  • Pour the batter in the greased 9×13 metal pan. Sprinkle the brown sugar mix over the cake in the pan.
  • Drop dollops of the cream cheese, a heaping tablespoon, on top of the cake and brown sugar mixture. Swirl together.
  • Place in oven and bake 40-45, until the cake is set and is pulling away from the edges.
  • Let it completely cool so it does not crumble when you cut and serve it. Enjoy!

Notes

Recipe adapted from Best Ever Coffee Cake
Serving: 1sliceCalories: 376kcalCarbohydrates: 55gProtein: 6gFat: 15gSaturated Fat: 3gCholesterol: 78mgSodium: 433mgPotassium: 180mgFiber: 2gSugar: 34gVitamin A: 1790IUVitamin C: 0.4mgCalcium: 147mgIron: 2mg
a slice of coffee cake.
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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15 Comments

    1. 5 stars
      This recipe’s unexpectedness is what I like most about it. The taste combination of pumpkin and chocolate is incredible, and when cream cheese is added, it becomes heavenly.

      Reply
  3. Pingback: Chocolate Pumpkin Cream Cheese Swirl Cake - A Dash of Sanity

  12. 5 stars
    This cake looks absolutely delicious and very addicting! My chocolate lovers are going to be all over this cake. I can’t wait to make this for this weekend!

    Reply
5 from 16 votes (6 ratings without comment)

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