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All Recipes Cake

CREAM CHEESE PUMPKIN COFFEE CAKE

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CREAM CHEESE PUMPKIN COFFEE CAKE

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Pumpkin Coffee Cake with a sweet cream cheese filling and a brown sugar pecan streusel topping. Pumpkin Coffee Cake is so moist, delicious, and the perfect pumpkin recipe.

INGREDIENTS:

PECAN STREUSEL

4 tablespoons cold butter, shredded

1/3 cup all-purpose flour

1/3 cup brown sugar ((light or dark is fine))

1/3 cup chopped pecans

1/4 teaspoon salt

CREAM CHEESE FILLING

1 bar (8 oz) cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

PUMPKIN CAKE

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

4 tablespoons cold butter, shredded

1 large egg

1/2 cup sour cream

1 cup pure pumpkin

Directions:

Heat oven to 350° and spray a 8×8 baking dish with cooking spray. Set aside.

TO MAKE THE STREUSEL – Combine all the streusel ingredients into a small bowl and use a pasty cutter, or your hands (this is easiest), to combine it together until a crumb-like mixture forms. Set aside.

TO MAKE THE CREAM CHEESE FILLING – Combine the cream cheese, sugar, egg, and vanilla into a bowl and beat with a mixer until well combined.

TO MAKE THE PUMPKIN CAKE – In a large mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and shredded butter. Mix together with a wooden spoon.

Add the egg, sour cream, and pure pumpkin into the bowl. Beat together, using a handheld mixer, until a thick batter form. It’s ok if you see some small butter chunks in it.

ASSEMBLE THE COFFEE CAKE – Pour 2/3 of the pumpkin cake batter into the prepared pan and spread out evenly. Pour the cream cheese mixture over top, trying to keep it away from the sides (not a big deal if it does touch the sides). Drop spoonfuls of the remaining pumpkin batter over the cream cheese mixture and try to spread it out as best you can. It’s ok if some cream cheese is showing through or if some pumpkin batter is not covering every part.

Sprinkle the streusel evenly over the top.

Bake for 38-45 minutes or until a toothpick inserted into the middle comes out with crumbs.

For smaller servings this coffee cake can be cut into 12 small squares, or for larger servings cut the cake into 9 squares.

If you use unsalted butter you may want to increase the salt in the streusel topping to 1/2 teaspoon. I use salted butter for everything (it’s the only kind I buy).

This recipe can easily be doubled and baked into a 9×13 baking dish. Watch the cook time because it will probably need an extra 8-10 minutes.

For best texture and taste, use full-fat REAL cream cheese and sour cream.

If wanted, you can substitute walnuts for the pecans.

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