Whole Wheat Pumpkin Cream Cheese Coffee Cake

Thrill your family and friends with this delicious and beautiful coffee cake made with whole wheat and stuffed in a delicious pumpkin cream cheese mousse.

Perfect for Christmas morning! Love that there is pumpkin in the dough and filling plus it is made with whole wheat.

I have really cut back on baking this year. Even though I make baked goods with fewer calories and healthier ingredients, they are still designated to the “occasional” food bucket. It had been so long that I had forgotten how happy baking makes me. There was a time I was scared to death to make a recipe with yeast or heaven forbid – kneading involved. I did not have the confidence that it would turn out. Like so many things in life, baking is about practice. The more you do it, the better you get. When I was making this dough, I felt joy running through me and realized how much I missed baking. I get such a thrill lifting back the towel from the bowl to see my dough has risen. It still makes me giggle. I love seeing a dough like this roll out so easily, and I especially love the feel of the dough. I cannot come up with the right words to accurately describe it – silky, sort of, elastic, sort of, bouncy – sort of, smooth, yes but still not there. Maybe you can help me with that. Suggestions to describe this dough?

Perfect for a special occasion. Love that it is made with healthier ingredients.

The filling is made with pumpkin puree and cream cheese. I could eat it with a spoon, but be sure to leave some for your coffee cake. A quick glaze tops off this pumpkin coffee cake masterpiece. There is a fair amount of work needed to make Pumpkin Cream Cheese Coffee Cake, but it is worth it. I also love the idea of giving this for a gift to neighbors. I love to give homemade gifts. So many people do not have the time to make homemade goodies anymore and really appreciate the gift of your time and love. Isn’t love really the special ingredient?

Cut me a slice! This is the best coffee cake ever!


If you want a “prettier” circle, cut off the ends. I did not do it, because I cannot stand to waste any of the dough. I know it is silly, but I cannot do it. So my coffee cake is not perfectly round. If you are like me and cannot waste, you could decorate the top to make it look more wreath like. That is also a perfect way to make it your own.
Would love to make this coffee cake for our friends for gifts.

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Whole Wheat Pumpkin Cream Cheese Coffee Cake

Cut me a slice! This is the best coffee cake ever!

Whole Wheat Pumpkin Cream Cheese Coffee Cake

Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Author Christie Daruwalla



  • ½ cup unsweetened almond or coconut milk
  • 2 tbsp. butter
  • ¼ cup pumpkin puree
  • 2 tsp. active dry yeast
  • 1 ½ cups all-purpose flour
  • 1 ¼ cups whole wheat pastry flour
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 1 large egg


  • 4 oz. Greek yogurt cream cheese softened
  • ½ cup pumpkin puree
  • ¼ cup sugar
  • 1 large egg white lightly beaten
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon


  • 1 cups confectioners’ sugar
  • 2 tbsp. milk
  • ½ tsp. vanilla extract



  1. Bring milk to a simmer over low heat. Take off heat.
  2. Stir in butter until melted.
  3. Stir in pumpkin puree.
  4. Pour bowl of stand mixer.
  5. Cool mixture until it is just warm (110•) and mix in the yeast, 1 cup all-purpose flour and sugar.
  6. Cover and let rest for 10 minutes. Mixture should have some bubbles.
  7. Mix in egg and salt.
  8. Then mix in whole wheat pastry flour and remaining all-purpose flour.
  9. Using the dough hook, knead dough for about 5 minutes, or until soft, smooth and supple.
  10. Spray a large bowl with cooking spray. Place dough into bowl and cover. Let rise until doubled in size, between 1 hour and 1 ½ hours.


  1. Mix together all ingredients and set aside.


  1. Gently punch down the dough and pat into a rectangle. Cover with towel and rest for 5 minutes.
  2. Roll into a 12” x 18” rectangle.
  3. Spread filling over dough leaving ½” border along one long edge.
  4. Starting at the long edge, roll up dough. Pinch seams to seal.
  5. Place seam side down on baking sheet covered with parchment paper.
  6. Cut slits about 1 ½ inches apart.
  7. Cover and let rise for 30 to 45 minutes.
  8. Preheat oven to 375•.
  9. Bake for 20 to 25 mins, or until golden brown.
  10. Place bread directly on a wire rack to cool.
  11. In a small bowl, combine glaze ingredients.
  12. Drizzle over warm coffee cake.
  13. Keep stored in the refrigerator.

Recipe Notes

Cal 200/Fat 4/Carbs 36g/Fiber 2g/Protein 5g
I calculated 8 Weight Watcher Smart Points

Adapted from King Arthur

Happy Healthy Eating,


But wait, there is more. Check out these deliciously whole wheat coffee cake recipes:

Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake

Apple Pie Coffee Cake

Apple Pie Coffee Cake 

Sweet Potato Coffee Cake

 Sweet Potato Coffee Cake

Best Coffee Cake Ever! Made with healthier ingredients. Love all the pumpkin flavor. I could give this as a gift too.

Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.


  1. What a yummy treat! I could go for a slice (or two) right now! This would be perfect for Thanksgiving weekend!
    • Christie Daruwalla says
      Thanks Michelle. Luckily it is lower in calories so it is a treat that you can have a little more often.

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