Pumpkin Cream Cheese Coffee Cake
Pumpkin coffee cake layered with sweet cream cheese and cinnamon crumble, baked until set for an easy fall dessert or breakfast treat.
Prep: 20 min · Cook: 45 min · Yield: 9 · Method: Oven
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 4 ounces cream cheese
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup light brown sugar
- 0.5 cup all-purpose flour
- 0.25 cup unsalted butter
- 1 teaspoon ground cinnamon
Cooking instructions
- Heat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment, leaving an overhang. (about 5 min) — 350°F
- Whisk the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. (about 2 min)
- Beat the softened butter and granulated sugar until creamy. Beat in the eggs one at a time, then beat in the pumpkin puree. Fold in the dry ingredients just until combined. (about 6 min)
- Beat the cream cheese, powdered sugar, and vanilla until smooth. (about 3 min)
- Rub the brown sugar, flour, butter, and cinnamon together until coarse crumbs form. (about 3 min)
- Spread half the pumpkin batter in the pan. Layer the cream cheese mixture over it, then spread the remaining batter on top. Sprinkle evenly with the cinnamon crumble. (about 5 min)
- Bake until the center is set, the top is golden, and a toothpick inserted into the pumpkin portion comes out with a few moist crumbs, 40 to 45 minutes. (about 45 min) — 350°F
- Cool the cake in the pan for 20 minutes, then lift it out and cool completely before slicing. (about 20 min)