You’re going to love this Pumpkin Cream Cheese Coffee Cake! Pumpkin, cream cheese, pecans, cinnamon and brown sugar…did I mention moist and delicious!
Pumpkin Cream Cheese Coffee Cake
All summer long I bake and cook with the fresh fruits in season. It’s what we do, we use what’s in season because I thoroughly believe in using what you’ve got when you’ve got it. We’d be crazy not to right? Use what’s in abundance when the prices are cheaper. But I’ve got to tell you ,as soon as I see the first Fall leaf starting to turn color I start thinking…APPLES!! PUMPKIN!!! The aroma of cinnamon that permeates my house when I’m baking for Fall makes me feel cozy and warm. It’s like wood burning in the fireplace.
But hey, if you’ve got a pumpkin craving in July, go for it. We don’t have rules anymore. Rules like…you can’t wear white after Labor Day. Remember those? No short sleeves…I have to say though, when it’s mid January and I see a woman dressed in a sleeveless dress on a local tv program ,it makes me cold just looking at her. But pumpkin in July, yeah you go for it.
Pumpkin Cream Cheese Coffee Cake has three delicious layers. The first layer is made of cake. The second layer is a cream cheese filling and the third ,is the nut topping. All these layers together make one moist, delicious pumpkin cake perfect for breakfast, brunch or dessert anytime of the year.
We start this delicious Pumpkin Cream Cheese Coffee Cake by gathering the cake batter ingredients and measuring them out.
Cake ingredients:
- 2 cups white sugar
- 1 1/4 cups canned pumpkin
- 2 eggs, room temperature
- 2 1/4 cups all purpose flour
- 2 Teaspoons cinnamon
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/4 cup vegetable oil
- 1/2 Teaspoon vanilla
We’re going to place the wet ingredients (sugar, eggs, oil and vanilla ) into a large bowl and beat with an electric mixer until well combined.
Add the canned pumpkin to the same bowl and beat until incorporated well.. Set the bowl aside.
Place the dry ingredients (flour, cinnamon, baking soda and salt) into a medium size bowl. Whisk the dry ingredients together to combine. Take the dry ingredients and add them to the large bowl of wet ingredients. Mix with an electric mixer until the ingredients are just combined and the batter is smooth. Place the batter into a greased 13×9 inch baking pan. Set it aside while we make the cream cheese filling.
The cream cheese filling has three ingredients :
- 1 eight ounce package cream cheese , room temperature
- 1 egg, room temperature
- 1 Tablespoon white sugar
Place all three ingredients into a small bowl and beat until smooth and well combined.
Drop the cream cheese filling by Tablespoons over the pumpkin batter in the pan. Cut the filling into the batter in swirls with a butter knife.
Last but certainly not least is the topping, which also has 3 ingredients.
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1/4 Teaspoon cinnamon
Place all three ingredients in a small bowl and stir to combine . Sprinkle the topping over the cake batter evenly. Place the baking pan in a preheated 350 degree oven and bake for 35 – 40 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake completely on a wire rack before serving.
PIN IT FOR LATER
This Pumpkin Cream Cheese Coffee Cake is divine. It has swirls of cream cheese through it making it moist, very moist. The pecan and brown sugar topping adds just enough crunch and sweet to round this coffee cake up and make it perfect.This is going to be dessert tonight for guests, served with a scoop of ice cream while I’m dressed in white. Well I should say it’ll be dessert if I can keep it away from my husband that long. Pumpkin Cream Cheese Coffee Cake… definitely a keeper Kids! Enjoy!
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Cream Cheese Topped Apple Cake
Pumpkin Cream Cheese Coffee Cake
Servings: 12
Ingredients
- 2 cups sugar
- 2 eggs
- 1-1/4 cups canned pumpkin
- 1/4 cup oil
- 1/2 teaspoon vanilla
- 2-1/4 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1 package cream cheese 8 ounces, softened
- 1 egg
- 1 tablespoon sugar
Topping
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1/4 teaspoon cinnamon
Instructions
- 1. In a large bowl, with an electric mixer, beat sugar, eggs, oil and vanilla, beat until well combine. Add the pumpkin to the bowl and beat until just incorporated ,set the mixture aside. In a medium bowl combine the flour, cinnamon, baking soda and salt, whisk to combine. Add to the pumpkin mixture and mix just until incorporated. Pour into a greased 13-in. x 9-in. baking dish
- 2. In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over the batter; cut through the batter with a knife to swirl
- 3. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.
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This pumpkin cream cheese coffee cake will make the perfect breakfast for Thanksgiving morning. My family will savor every bite I’m sure of it.
I’m so glad I found this recipe from your site. It was absolutely delicious! I shared with my family
And they all loved it. I will definitely make this again.
Thank you for sharing such a great cake recipe with pumpkin.