Pumpkin Cream Cheese Coffee Cake

Featured Questify Recipes Top Stories

Let’s give ’em pumpkin to talk about! We’re doing it ‘go big or go home’ style to kick off fall! With this Pumpkin Pie Cream Cheese Coffee Cake recipe – we’re going big, of course since it’s now Pumpkin Pie everything season.

Check out the full recipe below:



Yields: 16 servings |  Serving Size: One piece

Calories: 150  | Protein: 8g  | Fat: 11g | Net Carb: 3g

Total Carb: 7g   | Sugar: 2g




  • 1 cup almond flour
  • ¼ cup zero calorie sweetener
  • 1 scoop Quest Vanilla Milkshake Protein Powder
  • ⅓ cup coconut flour
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • ½ cup pumpkin puree
  • ¼ cup butter, melted and cooled
  • 2 eggs, room temp
  • ½ cup almond milk, room temp
  • 1 tsp vanilla extract


  • 6 oz reduced fat cream cheese, softened
  • 2 tbsp zero calorie sweetener
  • 1 egg, room temp
  • Topping: 2 Quest Pumpkin Pie Bars, chopped into small pieces


  1. Preheat the oven to 350° F and prepare an 8×8 inch pan with non-stick spray and parchment paper.
  2. In a bowl, stir together the almond flour, sweetener, protein power, coconut flour, baking powder, spices and salt.
  3. In another bowl, whisk together the melted pumpkin puree, butter, eggs, milk and vanilla.
  4. Add the wet ingredients to the dry and stir until no dry spots remain.
  5. In a clean bowl, combine the cream cheese, sweetener and egg until well blended.
  6. Spread half of the batter evenly into the bottom of the pan.
  7. Pour the cream cheese mixture on top.
  8. With the remaining cake batter, spoon it over the cream cheese and spread it out using a butter knife.
  9. Bake the cake for 35-40 minutes.
  10. About 3-5 minutes before the cake is done baking, remove it from the oven and sprinkle the top with chopped bar pieces, return and continue baking until a toothpick comes out clean when inserted into the center.
  11. Let cool before cutting into 16 pieces and serving.