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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin spice mix I love using all-purpose flour for its versatility. It gives the cake a nice structure. Baking powder and baking soda help the cake rise. A touch of salt brightens all the flavors. Pumpkin spice mix adds warmth and a hint of fall. - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - ½ teaspoon vanilla extract Softened butter makes the cake rich and moist. Mixing in granulated sugar creates a sweet base. Eggs add fluffiness, while pumpkin puree brings a lovely texture. A dash of vanilla adds depth to the flavor. - 8 oz cream cheese, softened - 1/3 cup powdered sugar - 1 tablespoon lemon juice - 1 tablespoon brown sugar (for topping) - 1 teaspoon cinnamon (for topping) - ½ cup chopped walnuts or pecans (optional) The cream cheese filling is a game changer. It adds a creamy layer that contrasts with the pumpkin cake. Powdered sugar sweetens it just right. A squeeze of lemon juice brightens the cream cheese flavor. The brown sugar and cinnamon topping gives a sweet crunch. Chopped nuts are optional, but they add a nice texture. First, you need to preheat your oven to 350°F (175°C). This step ensures even cooking. While the oven heats up, grab a 9-inch round springform cake pan or a 9x9 inch baking dish. Grease it well to prevent sticking. Set it aside for later. In a medium bowl, mix your dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin spice mix. Whisk these together and set aside. Now, in a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Use an electric mixer for about 3-4 minutes until it's light and fluffy. Next, add 2 large eggs, one at a time. Mix well after each. Then, stir in 1 cup of canned pumpkin puree and ½ teaspoon vanilla extract. Gradually, add the dry mix to this pumpkin mixture. Stir gently until just combined. Be careful to not overmix; this keeps the cake soft. For the cream cheese filling, take 8 oz of softened cream cheese. In a small bowl, beat it with 1/3 cup of powdered sugar and 1 tablespoon of lemon juice until it’s smooth and creamy. Pour half of the pumpkin batter into the prepared pan. Spread the cream cheese mixture evenly over this layer. Then, top it with the remaining pumpkin batter. In a small bowl, mix 1 tablespoon of brown sugar and 1 teaspoon of cinnamon. Sprinkle this topping over the cake. If you'd like, add ½ cup of chopped walnuts or pecans on top for a nice crunch. Now, it’s time to bake! Place your cake in the oven for 35-40 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready. Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Enjoy this delicious treat with coffee! To avoid overmixing, mix just until combined. This keeps the cake light and fluffy. Overmixing can make the cake dense. When you add dry ingredients, stir gently. It’s okay if a few lumps remain. Using room temperature ingredients is key. It helps the butter and sugar mix well. Cold eggs can make the batter uneven. Take your eggs and cream cheese out of the fridge early. Let them sit for about 30 minutes before using. Pair this cake with coffee or tea for a perfect treat. The rich flavors of pumpkin and cream cheese shine with a warm drink. You can also serve it with whipped cream for extra sweetness. For presentation, slice the cake into wedges. Place them on a decorative platter. Dusting the top with powdered sugar adds a lovely touch. You may also add a sprinkle of cinnamon for that extra flair. If your cake sinks, it may be due to underbaking. Make sure to bake until a toothpick comes out clean. Another reason could be too much liquid. Be sure to measure your pumpkin puree correctly. If the cake is too dry, consider adding a bit of milk or cream. This can help moisten the cake. Another option is to serve it with a scoop of ice cream. It adds moisture and makes for a delicious dessert. {{image_2}} You can give your Pumpkin Cream Cheese Coffee Cake a twist with new flavors. One simple change is to swap out the spices. Instead of pumpkin spice mix, try using nutmeg or allspice. These spices add warmth and a different taste. Another fun idea is to add chocolate chips or dried fruit. Chocolate chips bring sweetness, while dried fruit like cranberries or raisins adds chewiness. Both options make each slice exciting! If you need gluten-free options, you can use a gluten-free flour blend. This works well in the same amounts. Just make sure to check the blend for best results. For those seeking vegan choices, use a dairy-free cream cheese. Brands like Tofutti or Kite Hill work well. You can also replace eggs with flax eggs. Just mix one tablespoon of ground flaxseed with two tablespoons of water for each egg. You can also change how you serve this tasty treat. Instead of a cake, try making cupcakes or muffins. Just divide the batter among a muffin tin. This gives you bite-sized treats that are great for sharing. For a more festive look, consider making a layer cake. Just double the recipe and divide the batter between two cake pans. Layer with the cream cheese filling between the cakes. This makes for a stunning presentation! To keep your pumpkin cream cheese coffee cake fresh, store it in the fridge. Place leftovers in an airtight container. This will help keep moisture in and air out. The cake stays tasty for about 3 to 5 days. If you want to keep the cream cheese layer nice, cover it with plastic wrap. If you want to save the cake for longer, freezing is a great option. First, let the cake cool completely. Wrap it tightly in plastic wrap and then in foil. This will prevent freezer burn. You can freeze it for up to 3 months. To enjoy it later, simply take it out of the freezer. Thaw it in the fridge overnight. For a warm treat, you can reheat slices in the microwave for about 15 to 20 seconds. Enjoy your cake warm with a nice cup of coffee! This coffee cake stands out thanks to its rich pumpkin flavor and creamy filling. The cream cheese adds a delightful tang to each bite. Traditional coffee cakes often focus on simple flavors, while this recipe brings in warm spices like cinnamon and nutmeg. The addition of pumpkin makes it moist and flavorful, giving it a unique twist. Yes, you can use fresh pumpkin. To do this, you need to cook it first. Cut the pumpkin in half, remove the seeds, and bake it until soft. Once cool, scoop out the flesh and blend it until smooth. This fresh puree can replace canned pumpkin in equal amounts. It may add a lighter flavor and slightly different texture. To make this recipe dairy-free, swap the cream cheese for a dairy-free alternative. Look for options made from cashews or tofu. Use plant-based butter instead of unsalted butter. You can also choose a dairy-free milk in place of regular milk if you want to add any. This way, you can still enjoy the cake without dairy. Yes, you can make this cake ahead of time. It stays fresh for about 3 to 4 days when stored in an airtight container in the fridge. If you want to keep it longer, consider freezing it. Wrap the cooled cake tightly in plastic wrap and foil. It can last for up to 3 months in the freezer. Just thaw it in the fridge before serving. This blog post covered key ingredients and step-by-step instructions for baking pumpkin coffee cake. We explored both dry and wet ingredients, and how to make a tasty cream cheese filling. Follow these easy tips and variations to enhance your cake. With proper storage, this treat stays fresh longer. Baking is fun, so don’t be afraid to try new things. Your delicious creation will surely impress! Happy baking!

Pumpkin Cream Cheese Coffee Cake

Indulge in the autumn flavors with this Pumpkin Cream Cheese Coffee Cake recipe! Bursting with pumpkin spice, creamy filling, and a crunchy topping, this perfect dessert pairs beautifully with your favorite coffee. Follow our easy step-by-step guide to bake a delicious treat that will impress your family and friends. Click through to discover how to make this delightful dessert and enjoy a slice of fall in every bite!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons pumpkin spice mix (or a mix of cinnamon, nutmeg, and ginger)

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

½ teaspoon vanilla extract

8 oz cream cheese, softened

1/3 cup powdered sugar

1 tablespoon lemon juice

½ cup chopped walnuts or pecans (optional)

1 tablespoon brown sugar (for topping)

1 teaspoon cinnamon (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform cake pan or a 9x9 inch baking dish and set aside.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice mix. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.

        Add Eggs and Pumpkin: Add eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until fully combined.

          Combine Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.

            Prepare Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

              Layer the Cake: Pour half of the pumpkin batter into the prepared pan. Spread the cream cheese mixture evenly over the batter. Top with the remaining pumpkin batter.

                Make Topping: In a small bowl, combine brown sugar and cinnamon. Sprinkle this mixture over the top of the cake. If using, sprinkle chopped nuts as well.

                  Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

                    Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10

                        - Presentation Tips: Slice the cake into wedges and serve on a decorative platter. Optionally, dust with additional powdered sugar for a sweet touch. Pair with a hot cup of coffee for a delightful treat!