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To make a delicious Pumpkin Cream Cheese Coffee Cake, you'll need the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ cup cream cheese, softened - ¼ cup powdered sugar - 1 tablespoon milk - ¼ cup chopped walnuts or pecans (optional) Each ingredient plays a key role in creating that perfect balance of flavors. The all-purpose flour gives structure, while the baking powder and baking soda help it rise. Spices like cinnamon and nutmeg add warmth and depth. Butter and sugar create a lovely base, while eggs give moisture and richness. Using canned pumpkin puree makes it easy, as it’s already cooked and ready to blend into the batter. The cream cheese filling adds a creamy contrast that elevates this cake. If you want a little crunch, sprinkle in some walnuts or pecans. Now that you know what you need, you're ready to create this tasty fall dessert! 1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan or an 8x8-inch square dish. Grease it with butter or cooking spray, then dust it with flour. This helps the cake come out easily. 2. In a medium mixing bowl, combine 1 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Whisk these dry ingredients well, then set this bowl aside. 3. In a large bowl, cream together ½ cup softened butter and 1 cup granulated sugar. Use an electric mixer at medium speed. Mix for about 3-4 minutes until it is light and fluffy. This adds air to your batter. 4. Add 2 large eggs one at a time to the butter-sugar mixture. Mix well after each egg. Then, blend in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract until smooth. 5. Slowly fold the dry ingredients into the wet mixture using a spatula. Be gentle to avoid overmixing. Stop mixing as soon as no dry flour shows. 1. In a small bowl, prepare the cream cheese filling. Combine ½ cup softened cream cheese, ¼ cup powdered sugar, and 1 tablespoon milk. Mix until smooth and creamy with no lumps. 2. Pour half of the pumpkin batter into your prepared pan. Spread it evenly. Spoon the cream cheese mixture over this layer. Use a knife to gently swirl it for a marbled look, but don’t mix too much! 3. Pour the rest of the pumpkin batter over the cream cheese layer. Smooth the top with a spatula. If you like, sprinkle ¼ cup chopped walnuts or pecans on top for added crunch. 1. Bake the cake in your preheated oven for about 30-35 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. 2. Let the cake cool in the pan for about 10 minutes. This makes it easier to transfer. After that, gently move the cake to a wire rack to cool completely before slicing. - Ensure ingredients are at room temperature: This helps the batter mix well. Cold butter or eggs can cause lumps. - Don’t overmix the batter: Mix just until you see no dry flour. Overmixing can lead to a tough cake. - Dust with powdered sugar: A light dusting gives a lovely finish. It adds a touch of sweetness. - Add a dollop of whipped cream: This makes each slice feel special. It adds a creamy texture that pairs well with pumpkin flavor. - Not measuring ingredients accurately: Use measuring cups and spoons. This ensures your ratios are perfect. - Overbaking the cake: Check for doneness at 30 minutes. A toothpick should come out clean or with a few moist crumbs. Overbaking makes the cake dry. These tips will help ensure your Pumpkin Cream Cheese Coffee Cake is both delicious and beautiful every time you bake it! {{image_4}} You can easily change some ingredients in this recipe. If you want a different crunch, swap the nuts. Try almonds or pecans. If you prefer no nuts, just leave them out. You can also use different sweeteners. Maple syrup or honey can add a unique taste. Want to kick the flavor up a notch? Consider adding chocolate chips or cranberries. Both options add a sweet burst in every bite. You can also try new spices. Ginger or allspice can give your cake a warm, spicy twist that is perfect for fall. If you need a gluten-free cake, it’s simple. You can use almond flour or oat flour instead of regular flour. This makes the cake just as tasty. If you want a healthier option, cut back on sugar. This small change makes the cake lighter while still being delicious. To keep your pumpkin cream cheese coffee cake fresh, store it in an airtight container. This simple step helps prevent it from drying out. You can leave it at room temperature for a day or two. For longer storage, place it in the fridge. You can freeze this cake if you want to save some for later. First, let the cake cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This double wrap helps keep it fresh. When you’re ready to enjoy it, thaw the cake overnight in the fridge. At room temperature, the cake stays fresh for about two days. In the refrigerator, it lasts up to a week. If you freeze it, the cake stays good for about three months. Always check for any changes in smell or texture before eating. Yes, you can make this cake ahead of time. I often bake it a day in advance. Just let it cool, then cover it tightly. Store it at room temperature for up to two days. If you plan to keep it longer, refrigerate it for up to a week. Just remember to bring it back to room temperature before serving! If you need a cream cheese substitute, try Greek yogurt or ricotta cheese. Both options give a creamy texture. You can also use mascarpone for a richer flavor. Just mix it with some sugar and milk, just like the cream cheese filling. Adjust the sweetness to fit your taste! To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. I recommend checking it after 30 minutes. If it needs more time, keep baking, but check every few minutes. This will help you avoid overbaking. - What is the best way to serve pumpkin cream cheese coffee cake? For serving, slice the cake into squares or wedges. I love dusting the top with powdered sugar for a nice look. You can add a dollop of whipped cream on the side. A sprinkle of cinnamon adds a lovely touch. This makes each slice feel special! - Can I use homemade pumpkin puree instead of canned? Yes, you can use homemade pumpkin puree! Just make sure it is smooth and not too watery. Fresh puree can have a different taste, which may enhance your cake. Be sure to measure it out the same as the canned version for best results. This blog covered how to make a tasty pumpkin cream cheese coffee cake. We explored key ingredients, step-by-step instructions, and helpful tips. Remember, measuring accurately is vital for great results. Don’t skip cooling the cake properly. You can also try various ingredient swaps for fun twists. Store leftovers in an airtight container to keep them fresh. Baking is a journey, so enjoy every moment. I hope you feel inspired to bake your own delicious cake!

Pumpkin Cream Cheese Coffee Cake

Indulge in the deliciousness of Pumpkin Cream Cheese Coffee Cake, the perfect fall treat! This easy recipe combines rich pumpkin flavor with a creamy filling, making it a cozy addition to your coffee break or dessert table. With simple ingredients and straightforward instructions, you can whip up this delightful cake in no time. Click through to discover the full recipe and bring a slice of autumn to your home!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup unsalted butter, softened at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

½ cup cream cheese, softened

¼ cup powdered sugar

1 tablespoon milk

¼ cup chopped walnuts or pecans (optional for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan or an 8x8-inch square baking dish by greasing it with butter or cooking spray and dusting it with flour. This will help the cake release easily after baking.

    In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Use a whisk to mix these dry ingredients thoroughly, then set the bowl aside for later.

      In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy—about 3-4 minutes. This step is important for adding air to your batter.

        Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition to ensure they are fully incorporated. Next, blend in the pumpkin puree and vanilla extract until the mixture is smooth and homogenous.

          Slowly fold the dry ingredient mixture into the wet ingredients using a spatula. Be gentle while mixing to avoid overworking the batter; stop as soon as no dry flour is visible.

            In a separate small bowl, prepare the cream cheese filling by combining the softened cream cheese, powdered sugar, and milk. Mix until the mixture is smooth and creamy, ensuring there are no lumps.

              Pour half of the pumpkin batter into the prepared baking pan, spreading it evenly across the bottom. Using a spoon or spatula, dollop the cream cheese mixture over this layer of batter. Gently swirl the batter with a knife to create a marbled pattern—be careful not to mix it in too much!

                Pour the remaining pumpkin batter over the cream cheese layer, smoothing the top with a spatula. If you choose to use nuts, sprinkle the chopped walnuts or pecans evenly over the top for added texture and crunch.

                  Bake in the preheated oven for about 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is ready.

                    Once baked, let the cake cool in the pan for approximately 10 minutes. This will make it easier to transfer. Afterward, gently move the cake to a wire rack to cool completely before slicing into delicious squares or wedges.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 9-12 slices

                        - Presentation Tips: For an elegant finish, serve the slices on individual plates, lightly dusted with powdered sugar. Add a dollop of whipped cream on the side and a sprinkle of cinnamon to evoke the comforting flavors of fall, making each slice a delightful treat.