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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup pure pumpkin puree - 8 ounces cream cheese, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract (for cream cheese mixture) - ½ cup chopped walnuts (optional, for garnish) To make this Pumpkin Cream Cheese Coffee Cake, gather these tools: - 9x13 inch baking dish - Mixing bowls - Electric mixer - Whisk - Measuring cups and spoons - Rubber spatula - Knife or skewer for swirling You can swap some ingredients if needed: - Use whole wheat flour instead of all-purpose for more fiber. - Replace unsalted butter with coconut oil for a dairy-free option. - Eggs can be replaced with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). - Use a dairy-free cream cheese to make it completely dairy-free. - If you don’t have walnuts, try pecans or leave them out entirely. These simple swaps keep the cake tasty while fitting your needs. Enjoy exploring these options! First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, take a 9x13 inch baking dish. Lightly grease it with butter or non-stick spray. Then, dust it with flour to stop the cake from sticking later. Grab a medium bowl for this next part. Combine 1 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Whisk these dry ingredients until they blend well. Set this bowl aside for later. In a large bowl, cream together ½ cup of softened butter and 1 cup of sugar. Use an electric mixer on medium speed. Mix for about 2-3 minutes until it looks light and fluffy. Next, add 2 large eggs, one at a time. Mix well after each egg. Then stir in 1 teaspoon of vanilla extract and 1 cup of pure pumpkin puree. Make sure it’s all smooth and well combined. In another bowl, beat 8 ounces of softened cream cheese. Use an electric mixer until it’s smooth and creamy. Add ½ cup of powdered sugar and another teaspoon of vanilla extract. Mix until there are no lumps left. This will create a rich and tasty layer for your cake. Now, take the dry mixture and fold it into the pumpkin batter. Mix gently until just combined. Be careful not to overmix or your cake may turn out dense. Pour half of the pumpkin batter into the baking dish, spreading it evenly. Next, drop spoonfuls of the cream cheese mixture over the pumpkin batter. Use a knife to swirl it gently, making a marbled look. Pour the rest of the pumpkin batter on top and smooth it out. If you like, sprinkle some chopped walnuts for extra crunch. Bake your cake in the oven for 35-40 minutes. Check it with a toothpick in the center. If it comes out clean, it’s done. Let the cake cool in the pan for at least 15 minutes before slicing it into 12 equal pieces. This step helps the cake set nicely. Enjoy it warm, maybe with a dusting of powdered sugar on top. It’s perfect with coffee! To get a soft and fluffy cake, use room temperature ingredients. This means your butter, eggs, and pumpkin puree should all be warm. Mix the butter and sugar until fluffy. This adds air to the cake. When you add the dry mix, fold it gently. Overmixing will make the cake dense. Aim for a light touch; this keeps the cake airy. One common mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Another mistake is overbaking. Check the cake with a toothpick after 35 minutes. If it comes out clean, it is done! Lastly, avoid skipping the cooling time. Letting the cake cool helps it set up nicely. Serve your pumpkin cream cheese coffee cake warm. A light dusting of powdered sugar adds a nice touch. Pair it with a cup of coffee or tea. The flavors complement each other well. For a fun twist, try it with whipped cream or a scoop of vanilla ice cream. You can also sprinkle some chopped walnuts on top for extra crunch. {{image_4}} You can make this pumpkin cream cheese coffee cake even better with flavor boosters. Adding spices like ginger or cloves can add a nice kick. A splash of maple syrup can deepen the sweetness. You could also try using orange zest for a citrusy twist. Extracts like almond or rum can add a unique taste too. These small changes can make a big difference. Experiment with different combinations to find your favorite. If you want a healthier version of this cake, there are easy swaps you can make. Use whole wheat flour instead of all-purpose flour for more fiber. You can cut the sugar by using a sugar substitute like stevia or monk fruit. Applesauce makes a great replacement for some of the butter. If you're gluten-free, use a gluten-free flour blend. These changes help keep the cake tasty and lower in calories. This cake can fit any season with some adjustments. For a Christmas twist, add crushed peppermint or a sprinkle of nutmeg on top. You can also swap the pumpkin for mashed banana or apple butter in the spring. For summer, mix in fresh blueberries or peaches. Each season brings new flavors to explore. Get creative with your ingredients to keep this cake exciting all year long! To keep your pumpkin cream cheese coffee cake fresh, store it in an airtight container. Place it at room temperature if you plan to eat it within a few days. If you need to keep it longer, refrigerate it. The cool air helps preserve the flavors and moisture. Just make sure to cover it well to prevent it from drying out. You can freeze leftover cake for later enjoyment. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. For extra protection, place the wrapped cake in a freezer-safe bag or container. This method can keep your cake safe for up to three months. When you're ready to eat, simply thaw it in the fridge overnight. To reheat the cake, slice it into pieces. Place the slices on a microwave-safe plate. Heat them for about 15-20 seconds until warm. If you prefer a crispier texture, you can reheat slices in an oven at 350°F (175°C) for about 10 minutes. This method revives the cake’s fresh-baked taste. Enjoy it warm with a cup of coffee. Yes, you can use fresh pumpkin. Start by roasting your pumpkin. Cut it in half, scoop out the seeds, and bake it until soft. Then, scoop out the flesh and mash it. This gives a fresh taste and texture. To make this cake dairy-free, swap the butter for coconut oil or a dairy-free butter. Use a dairy-free cream cheese for the filling. Most brands offer great options that taste delicious. If you need a substitute for cream cheese, try using Greek yogurt. It adds creaminess and tang. You can also blend silken tofu with a bit of lemon juice for a vegan option. Check the cake by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. The edges should be golden, while the center stays soft. Yes, you can make this cake ahead of time. Bake it, then let it cool completely. Store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. This blog post covered everything you need for a delicious pumpkin cake. We discussed key ingredients, essential tools, and useful substitutions. I walked you through the steps, from mixing the batter to baking the cake. You learned tips to avoid mistakes and how to store leftovers. Plus, we explored tasty variations and answered common questions. In the end, making this cake is fun and simple. Enjoy baking, and share this treat with friends and family!

Pumpkin Cream Cheese Coffee Cake

Indulge in the ultimate fall treat with this Pumpkin Cream Cheese Coffee Cake recipe! Soft pumpkin cake swirled with creamy goodness and topped with walnuts makes for a perfect cozy dessert. This cake is easy to make and perfect for gatherings. Discover the secret to achieving a moist, flavorful cake everyone will love. Click to explore the full recipe and impress your family and friends with this delicious fall dessert!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup pure pumpkin puree

8 ounces cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract (for cream cheese mixture)

½ cup chopped walnuts (optional, for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare your 9x13 inch baking dish by greasing it lightly with butter or non-stick spray, then dusting it with flour to prevent sticking.

    In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together until well blended, then set the mixture aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, typically about 2-3 minutes.

        Add the eggs to the butter and sugar mixture one at a time, making sure to mix well after each addition. Next, stir in 1 teaspoon of vanilla extract followed by the pumpkin puree until fully combined and smooth.

          Gradually fold the dry ingredient mixture into the wet mixture, mixing gently until just incorporated. Take care not to overmix as this can lead to a denser cake.

            In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the ½ cup of powdered sugar and the remaining 1 teaspoon of vanilla extract, mixing until well combined and free of lumps.

              Pour half of the pumpkin batter into the prepared baking dish, spreading it evenly across the bottom.

                Drop spoonfuls of the cream cheese mixture over the pumpkin batter, then use a knife or a skewer to gently swirl it through, creating a marbled effect.

                  Carefully pour the remaining pumpkin batter on top, smoothing it out evenly for a nice finish.

                    If desired, sprinkle the top with chopped walnuts for a delightful crunch and added texture.

                      Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – the edges may become golden brown while the center remains moist.

                        Allow the cake to cool in the pan for at least 15 minutes before slicing into 12 equal pieces for serving.

                          Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 12 slices

                            - Presentation Tips: Serve the cake warm, lightly dusted with a sprinkle of powdered sugar on top. Pair it with a steaming cup of coffee for a perfect cozy treat that embodies the flavors of fall!