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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ¼ cup powdered sugar - 1 tablespoon orange zest (optional) - ½ cup chopped pecans I love how simple yet tasty this pumpkin cream cheese coffee cake is. The dry ingredients, like flour and baking soda, form the base. They give the cake its fluffy structure. The spices, like cinnamon and nutmeg, add warmth and flavor. You can smell them as they bake. For wet ingredients, you have sugar, butter, and eggs. They mix together to create a sweet and rich batter. Canned pumpkin puree brings moisture and a lovely orange hue. Vanilla extract brightens the flavor. Cream cheese adds a creamy layer that makes each bite special. If you want a bit of crunch, consider adding chopped pecans. They give a nice texture and taste. The orange zest is optional, but it adds brightness. You can skip it if you want a more traditional flavor. Gather these ingredients, and you’re ready to create something delicious! - 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 ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - In a large mixing bowl, cream together: - 1 cup granulated sugar - ½ cup unsalted butter, softened - Mix these until fluffy, about 3 minutes. - Add 2 large eggs, one at a time, mixing well after each. - Then, stir in: - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - Gradually add the dry ingredients from the medium bowl. - Stir until just combined. Do not overmix. - In a small bowl, mix: - 8 oz cream cheese, softened - ¼ cup powdered sugar - 1 tablespoon orange zest (optional) - Mix until smooth and creamy. - Pour half of the pumpkin batter into the prepared pan. - Smooth it out evenly. - Dollop spoonfuls of the cream cheese mixture over the pumpkin layer. - Pour the remaining batter on top to cover it. - If you like, sprinkle ½ cup chopped pecans on top for added crunch. - Bake in the preheated oven for 30-35 minutes. - Check for doneness by inserting a toothpick into the center. - If it comes out clean, your cake is done! - Let the cake cool in the pan for about 10 minutes. - Then transfer it to a wire rack to cool completely. To get a fluffy cake, avoid overmixing. Mix the wet and dry ingredients just until combined. This keeps the cake light and airy. For the cream cheese filling, use room temperature cream cheese. Cold cream cheese does not blend well. It can cause lumps in the filling. Serve slices on a pretty plate. Dust the top with extra powdered sugar for a clean look. Add a dollop of whipped cream or a scoop of vanilla ice cream. These make each slice more inviting. You can also sprinkle chopped pecans on top for a crunchy finish. One common mistake is overbaking the cake. Check for doneness by inserting a toothpick into the center. If it comes out clean, it’s done. Another mistake is not letting the cake cool before slicing. This can make the slices fall apart. {{image_2}} You can make this cake even better by adding more flavors. Think about adding spices like ginger or allspice to boost the warmth. These spices add a nice kick and make the cake feel cozy. You can also mix in different nuts or chocolate chips. Pecans add a lovely crunch, while chocolate chips give a sweet surprise. Feel free to be creative! If you need gluten-free options, you can easily switch the flour. Use a gluten-free blend that works well for baking. This will keep the cake light and fluffy. For vegan options, replace eggs with flax eggs or applesauce. You can also swap cream cheese with a dairy-free version. These changes keep the taste delicious while fitting your diet. This cake works great for holidays too! For a fun twist, add cranberries for a tart flavor. You can also mix in chocolate for a rich treat. These seasonal additions can turn your coffee cake into a festive dessert. It’s a great way to enjoy the flavors of the season! To keep your pumpkin cream cheese coffee cake fresh, store it at room temperature. Use a cake dome or wrap it in plastic wrap. This helps keep moisture in. The cake tastes best within three days. If you have leftover cake, keep it in a cool, dry place. Avoid putting it in direct sunlight to maintain its flavor. For longer storage, you can freeze the cake. Cut it into serving-sized pieces. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. This will help prevent freezer burn. The cake can last up to three months in the freezer. When you’re ready to enjoy it, thaw the cake in the fridge overnight. To reheat, place the thawed cake in a preheated oven at 350°F (175°C) for about 10 minutes. This will warm it up and bring back its soft texture. You can also use the microwave for quick reheating. Heat a slice for 15-20 seconds. In general, pumpkin cream cheese coffee cake lasts about three days at room temperature. If you store it in the fridge, it can last up to a week. When frozen, the cake maintains its best taste for about three months. After that, it may lose some flavor and texture but is still safe to eat. Always check for any signs of spoilage before consuming. Yes, you can use fresh pumpkin. Just cook and puree it first. The texture will be different but still tasty. If you use fresh pumpkin, aim for about 1 cup of pureed pumpkin. You can use Greek yogurt or ricotta cheese. Both options will keep the creaminess. For a dairy-free option, try silken tofu blended until smooth. This will change the flavor slightly, but it will still be good. Yes, you can double or halve this recipe. Just adjust the ingredient amounts. Use a larger pan if you double it, or a smaller one if you halve it. Keep an eye on the baking time, as it may change. To check if the cake is done, insert a toothpick in the center. If it comes out clean, the cake is ready. If it has batter on it, bake for a few more minutes. Yes, you can make this cake ahead of time. Bake it and let it cool, then store it in the fridge. It will stay fresh for up to three days. You can also freeze it for longer storage. Just wrap it well to avoid freezer burn. This blog post covered all you need to make a delicious pumpkin cream cheese coffee cake. Remember to mix the dry and wet ingredients carefully and avoid overmixing. Try out different spices or nuts for flavor twists. Store your cake properly so it stays fresh. With these tips, you’ll bake a tasty treat everyone will love. Enjoy your baking journey and share your results!

Pumpkin Cream Cheese Coffee Cake

Indulge in the deliciousness of Pumpkin Cream Cheese Coffee Cake! This easy recipe combines moist pumpkin cake with a creamy cheese filling, making it the perfect treat for any occasion. With simple ingredients and step-by-step instructions, you’ll impress family and friends in no time. Ready to bake something special? Click through to explore this scrumptious recipe and bring the warm flavors of fall to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened

¼ cup powdered sugar

1 tablespoon orange zest (optional)

½ cup chopped pecans (optional)

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      In a large mixing bowl, beat together the granulated sugar and softened butter until fluffy, about 3 minutes.

        Add the eggs, one at a time, mixing well after each addition, followed by the pumpkin puree and vanilla extract.

          Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.

            In a small bowl, mix the softened cream cheese with powdered sugar and orange zest (if using) until smooth and creamy. This will create your cream cheese filling.

              Pour half of the pumpkin batter into the prepared pan and smooth it out evenly.

                Dollop spoonfuls of the cream cheese mixture over the pumpkin layer, then pour the remaining batter on top to cover it.

                  If desired, sprinkle chopped pecans on top of the final layer of batter for added crunch.

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

                      Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 slices

                          - Presentation Tips: Serve slices of the coffee cake on a decorative plate, dusted with extra powdered sugar and accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch.