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To make pumpkin cream cheese coffee cake, you will need: - 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 sugar - ½ cup unsalted butter, softened - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup powdered sugar - ¼ cup chopped pecans (optional) You will need some tools to make this cake: - Mixing bowls (medium and large) - Whisk - Electric mixer or hand mixer - 9x13 inch baking dish - Rubber spatula - Measuring cups and spoons - Knife for swirling - Toothpick for testing If you lack some ingredients, here are some substitutes: - All-purpose flour: You can use whole wheat flour for a nuttier taste. - Unsalted butter: Use coconut oil or margarine for a dairy-free option. - Canned pumpkin: Fresh pumpkin puree works well, but ensure it is smooth. - Eggs: Flax eggs or applesauce can replace eggs for a vegan version. - Cream cheese: Use dairy-free cream cheese if you want a vegan cake. - Pecans: Walnuts or almonds are great crunchy alternatives. This cake is simple to make and loaded with flavor. You can enjoy it for breakfast or dessert! First, we need to get our oven ready. Preheat your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x13 inch baking dish. Grease it with butter and dust it with flour. This will help the cake come out easily when it's done. In a medium bowl, mix the dry ingredients. Combine 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Whisk these together well and set them aside. In a large mixing bowl, beat ½ cup of softened butter with 1 cup of sugar. Mix until it looks light and fluffy. This will take about 3-4 minutes. Then, add in 1 cup of canned pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Beat everything together until it’s well mixed. Now, gradually add the dry mix to the wet mix. Stir gently until just combined. Make sure not to overmix. This keeps the cake light. In another bowl, take 8 oz of softened cream cheese. Beat it with ½ cup of powdered sugar. Mix until it’s smooth and creamy. This filling will add a nice touch to the cake. Pour half of the pumpkin batter into the greased dish. Spread it out evenly. Then, dollop the cream cheese mixture on top. Use a knife to swirl the cream cheese into the pumpkin batter. Finally, add the rest of the pumpkin batter on top. If you like, sprinkle ¼ cup of chopped pecans on top for some crunch. Bake your cake in the preheated oven for 30-35 minutes. Check with a toothpick; it should come out clean when done. Let the cake cool for about 10 minutes in the pan before cutting it into squares. Enjoy it warm or at room temperature! To make your cake fluffy, use room temperature butter. Softened butter mixes better with sugar. Beat them well until light and airy. This process adds air into the batter. Next, do not overmix the ingredients. Mix until just combined. Overmixing can make the cake dense. Swirling the cream cheese filling takes practice. Start by dolloping the cream cheese mixture on the pumpkin batter. Use a knife or a toothpick to swirl. Gently cut into the batter and lift up. Aim for a marbled look, not a fully mixed one. This creates lovely swirls when baked. Serve your pumpkin cream cheese coffee cake warm or at room temperature. Pair it with coffee or tea for a cozy treat. You can also add a dusting of powdered sugar on top. For extra crunch, sprinkle chopped pecans before serving. Enjoy this delightful cake at breakfast or as an afternoon snack. {{image_2}} To make a gluten-free version, swap regular flour for gluten-free flour. Use a blend that works well in baking. I recommend a mix of almond flour and coconut flour for the best texture. You may need to adjust the baking powder slightly. This cake will still be moist and delicious. You won’t miss the gluten at all! You can easily make this coffee cake vegan. Replace eggs with flax eggs or applesauce. For the butter, use coconut oil or a vegan butter substitute. Instead of cream cheese, try a plant-based cream cheese. It gives the same creamy texture. Your cake will still be rich and tasty without animal products. Feel free to get creative with flavors! Adding chocolate chips gives a sweet twist. You can also mix in dried cranberries or raisins for extra texture. Want some spice? Try adding ground ginger or allspice for a warm kick. You can even switch nuts for walnuts or almonds. Each addition changes the cake’s taste, so have fun experimenting! To keep your Pumpkin Cream Cheese Coffee Cake fresh, store it in an airtight container. You can also wrap it tightly with plastic wrap or aluminum foil. This helps keep moisture in and prevents it from drying out. If you store it properly, it will last for about 3 to 4 days at room temperature. For longer storage, consider refrigerating it. Just remember to bring it back to room temperature before serving for the best taste. If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Then, cut it into squares. Wrap each piece tightly in plastic wrap. After that, place the wrapped pieces in a freezer-safe bag. This method helps prevent freezer burn. The cake can stay in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight or leave it on the counter for a few hours. To reheat your Pumpkin Cream Cheese Coffee Cake, preheat your oven to 350°F (175°C). Place the desired amount of cake on a baking sheet. Cover it loosely with aluminum foil to prevent it from browning too much. Heat for about 10 to 15 minutes, or until warm. You can also use the microwave for a quicker option. Just heat a piece for 15 to 30 seconds. Enjoy it warm, as it enhances the flavors and texture. Yes, you can use fresh pumpkin. To do this, cut a pumpkin, scoop out the seeds, and roast it until soft. Once cooled, mash or puree the pumpkin. Fresh pumpkin has a great flavor, but it may have more water than canned. You might want to drain some liquid to avoid a soggy cake. Pumpkin cream cheese coffee cake lasts about 3 to 4 days when stored at room temperature. If you keep it in the fridge, it can last up to a week. Make sure to cover it well to keep it fresh. Yes, you can make this cake ahead of time. Bake it the day before and let it cool. Then, store it in an airtight container. This allows the flavors to meld overnight, making it even tastier. If you don't have pecans or prefer not to use them, try walnuts or almonds. Both add a nice crunch. You can also skip the nuts if you want a nut-free cake. Just enjoy the smooth, creamy texture of the cake! This article covered all you need to bake a rich pumpkin cream cheese coffee cake. We shared the essential ingredients, tools, and substitutes. You learned step-by-step how to prep, mix, layer, and bake. Our tips helped you achieve the perfect texture and swirl. Plus, you explored gluten-free, vegan options and fun flavors. Finally, we reviewed how to store and reheat leftovers. This recipe is simple and full of tasty options that everyone can enjoy. Get ready to impress family and friends with your baking skills!

Pumpkin Cream Cheese Coffee Cake

Indulge in the delightful flavors of Pumpkin Cream Cheese Coffee Cake with this easy recipe! Perfect for cozy mornings or festive gatherings, this moist cake with a creamy filling and warm spices will be a crowd-pleaser. Simply mix, layer, and bake for a delicious treat ready in under an hour. Click through to explore this recipe and bring the fall spirit to your kitchen! #PumpkinCake #FallRecipes #BakingFromScratch #CoffeeLovers
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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 sugar

½ cup unsalted butter, softened

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

8 oz cream cheese, softened

½ cup powdered sugar

¼ cup chopped pecans (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

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

      Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes.

        Add Pumpkin: Beat in the pumpkin puree, eggs, and vanilla extract until well combined.

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

            Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with the powdered sugar until creamy and smooth.

              Layer the Batter: Pour about half of the pumpkin batter into the prepared baking dish and spread evenly. Then, dollop the cream cheese mixture over the top. Using a knife, swirl the cream cheese filling into the pumpkin batter. Top with the remaining pumpkin batter.

                Add Toppings: If desired, sprinkle chopped pecans on top for added crunch.

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

                    Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before slicing into squares. Serve warm or at room temperature.

                      Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 12