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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin spice - ½ teaspoon salt - ¾ cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ¼ cup granulated sugar - 1 egg - 1 teaspoon vanilla extract To make this Pumpkin Cream Cheese Coffee Cake, you need simple ingredients. The dry ingredients form the base of the cake. Flour, baking powder, and baking soda help the cake rise. Pumpkin spice gives it that warm, cozy flavor you crave in fall. Salt enhances all these flavors. Next, we prepare the wet ingredients. The mix of granulated sugar and brown sugar adds sweetness and moisture. The butter makes the cake rich and soft. Eggs provide structure and help it rise. Canned pumpkin puree is key; it adds flavor and keeps the cake tender. Vanilla extract brightens the taste. The cream cheese swirl is the star. Cream cheese brings a tangy flavor that pairs well with pumpkin. Sugar sweetens it, and the egg helps set it as it bakes. Finally, more vanilla extract ties it all together. Gather these ingredients, and you're ready to create a delightful treat. This cake is perfect for sharing or enjoying with your morning coffee. It’s a sweet way to celebrate the flavors of fall! - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking pan or line it with parchment paper. - In a medium bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin spice - ½ teaspoon salt - In a large bowl, beat together: - ½ cup unsalted butter, softened - ¾ cup granulated sugar - ½ cup brown sugar, packed - Mix until fluffy, about 3-5 minutes. - Add 2 large eggs one at a time. Mix well after each. - Gradually add 1 cup canned pumpkin puree and 1 teaspoon vanilla extract. Mix until smooth. - Slowly add the dry mixture to the wet mix. - Mix until just combined. Do not overmix. - In a separate bowl, prepare the cream cheese swirl by beating: - 8 oz cream cheese, softened - ¼ cup granulated sugar - 1 egg - 1 teaspoon vanilla extract - Beat until smooth and creamy. - Pour half of the pumpkin batter into the prepared pan. - Spread it evenly. - Drop spoonfuls of the cream cheese mixture over the pumpkin batter. - Use a knife to gently swirl the cream cheese into the batter. - Pour the remaining pumpkin batter on top. Swirl again lightly to create a marbled effect. - Bake in the preheated oven for about 30-35 minutes. - A toothpick inserted into the center should come out clean. - Allow the cake to cool in the pan for about 10-15 minutes. - Slice and serve warm. Enjoy! - Always use room temperature ingredients. This helps the batter mix well. - Avoid overmixing your batter. This keeps your cake light and fluffy. - Dust the top with powdered sugar for a nice look. - Drizzle with caramel sauce to add extra sweetness. - Use a high-quality electric mixer. It makes mixing easy and quick. - Line your pan with parchment paper. This helps the cake come out easily. {{image_2}} You can make this cake healthier with a few simple swaps. - Substitute with whole wheat flour: This option adds fiber and nutrients. Use the same amount as all-purpose flour. - Use a sugar substitute: Try a natural sweetener like stevia or monk fruit. These can cut calories while keeping the taste sweet. Want to add some fun to your cake? These tweaks can make it even better. - Add chocolate chips or nuts: Fold in ½ cup of chocolate chips for a sweet burst. If you like crunch, add chopped walnuts or pecans. - Experiment with different spices: Try adding cinnamon or nutmeg for a warm flavor twist. A pinch of ginger can also brighten the taste. You can easily make this cake vegan with some swaps. - Substitute eggs with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken. This will replace one egg. - Use plant-based cream cheese: Many brands offer great vegan cream cheese options. This keeps the swirl creamy and delicious. These variations let you customize the Pumpkin Cream Cheese Coffee Cake. Enjoy it your way! To keep your coffee cake fresh, store it in an airtight container. Place it at room temperature. It will stay tasty for about 3 days. This method helps maintain its moist texture. If you want to save some for later, you can freeze it. Wrap the coffee cake tightly in plastic wrap. Then, put it in a freezer-safe bag. It can last up to 3 months in the freezer. When you're ready to enjoy it, simply thaw it before serving. Let it sit at room temperature for a few hours or overnight in the fridge. Reheating is easy and quick. Just take a slice and pop it in the microwave. Heat it for about 20-30 seconds. This will warm it up nicely. I recommend serving it warm for the best taste. Enjoy it with a cup of coffee for a perfect treat! Pumpkin Cream Cheese Coffee Cake can last for about three days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, you can refrigerate it. In the fridge, it can stay good for up to a week. Yes, you can freeze this cake! Wrap it tightly in plastic wrap or foil. Place it in a freezer-safe bag or container. It can last for up to three months in the freezer. When you are ready to enjoy it, let it thaw in the fridge overnight. If you don’t have pumpkin spice, you can make your own mix. Combine cinnamon, nutmeg, and ginger in equal parts. You can also use just cinnamon for a simpler flavor. This will still give your cake a nice warm taste. To keep the cream cheese from sinking, make sure it is thick. Use a spoon to drop it on top of the batter. Also, try to swirl it gently without mixing it too much. This way, it will stay near the top while baking. Absolutely! You can prepare the batter and cream cheese mix a day before. Just cover them well and store them in the fridge. When you are ready, just assemble and bake your cake. This will save you time on the day you want to serve it. This Pumpkin Cream Cheese Coffee Cake combines rich flavor with easy steps. You mix dry and wet ingredients, then swirl in cream cheese. Follow the tips for the best texture and serving options. Remember, this cake is great for sharing or freezing. Enjoy it warm, or try some fun variations. Whether you make it healthy or choose different flavors, this cake will please everyone. Baking can be fun, and with this recipe, you'll impress your friends and family. Happy baking!

Pumpkin Cream Cheese Coffee Cake

Indulge in the delightful flavors of Pumpkin Cream Cheese Coffee Cake, the perfect treat for autumn! This moist and spiced cake features a rich cream cheese swirl that takes your coffee break to the next level. Ready in just 55 minutes, it's ideal for gatherings or cozy mornings at home. Click through to explore this easy recipe and impress your friends and family with a slice of seasonal goodness. Don't miss out on baking this fall favorite!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin spice

½ teaspoon salt

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

Cream Cheese Swirl:

8 oz cream cheese, softened

¼ cup granulated sugar

1 egg

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt until well combined. Set aside.

      In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy using an electric mixer, about 3-5 minutes.

        Add the eggs one at a time to the butter mixture, mixing well after each addition. Gradually incorporate the pumpkin puree and vanilla extract, mixing until combined.

          Slowly add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

            In a separate bowl, make the cream cheese swirl by beating the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.

              Pour half of the pumpkin batter into the prepared baking pan, spreading it evenly.

                Drop spoonfuls of the cream cheese mixture over the pumpkin batter and use a knife to swirl it gently.

                  Pour the remaining pumpkin batter on top and swirl again lightly to create marbled effect.

                    Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                      Allow the coffee cake to cool in the pan for about 10-15 minutes before slicing.

                        Prep Time: 20 min | Total Time: 55 min | Servings: 12 slices

                          - Presentation Tips: Serve warm with a dusting of powdered sugar on top and a drizzle of caramel sauce for an extra touch of sweetness. Enjoy with a cup of your favorite coffee!