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For this tasty coffee cake, gather the following items: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 2 large eggs - 1/3 cup vegetable oil - 1 teaspoon vanilla extract To make the creamy filling, you will need these ingredients: - 8 oz cream cheese, softened - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract You can swap some ingredients if needed: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Replace granulated sugar with coconut sugar for a lower-glycemic option. - Swap pumpkin puree with applesauce for a different flavor. - Use Greek yogurt instead of cream cheese for a lighter filling. These simple swaps let you customize the recipe. Enjoy making this tasty pumpkin cream cheese coffee cake! First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease and flour a 9-inch square baking pan. You can also line it with parchment paper for easy removal. In a medium bowl, whisk together the dry ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves Set this bowl aside. In a large bowl, mix together the wet ingredients. Combine: - 1/2 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar - 2 large eggs - 1/3 cup vegetable oil - 1 teaspoon vanilla extract Stir until the mix looks smooth. Then, gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix, as this will keep the cake light and fluffy. In a separate bowl, prepare the cream cheese filling. Beat together: - 8 oz cream cheese, softened - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract Mix until the filling is creamy and smooth. This filling adds a rich taste to the cake. Now it's time to layer the cake. Pour half of the pumpkin batter into your prepared pan. Spread it evenly. Next, add dollops of the cream cheese filling on top of this batter. Then, spoon the remaining pumpkin batter over the cream cheese layer. Use a knife or skewer to swirl the cream cheese filling into the pumpkin batter. This creates a beautiful marbled effect that looks great and tastes even better. Place the pan in your preheated oven. Bake for 40-45 minutes. Check if it is done by inserting a toothpick into the center. It should come out clean. Once baked, allow the cake to cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. This cooling process helps the cake set up nicely. To keep your coffee cake moist, use fresh ingredients. Old flour or expired baking powder can ruin your cake. Mix the wet and dry ingredients just until combined. Overmixing can make your cake dense. Adding pumpkin puree also helps keep it moist and adds flavor. Make sure your cream cheese is soft. This helps it mix smoothly. Beat it well with sugar and egg until creamy. If it's too lumpy, the filling won't spread well. Use a spoon to drop dollops of the filling. Swirl it gently into the batter for a nice marbled look. You need a 9-inch square baking pan for this recipe. A mixing bowl and whisk will help you combine the ingredients. A spatula is great for spreading the batter evenly. Lastly, a toothpick is essential to check if your cake is done. All these tools make baking easy and fun! {{image_2}} To make a gluten-free version, swap all-purpose flour for gluten-free flour. Look for a blend that works well in baking. This change keeps the texture light and fluffy. You can enjoy pumpkin cream cheese coffee cake without worry. Just ensure you check that all other ingredients are gluten-free too. You can make your coffee cake unique by adding extra spices. Try adding ginger or allspice for a warm kick. A teaspoon of vanilla can enhance the flavor too. If you love nuts, chop some walnuts or pecans and mix them into the batter. This adds a nice crunch and depth to the cake. While the cream cheese filling is delicious, you can switch it up. Top the cake with a simple glaze made from powdered sugar and milk. You can add a splash of vanilla or maple syrup for a twist. For a festive touch, sprinkle some toasted coconut or chopped nuts on top. Each option gives a new flavor and look to your cake. To keep your pumpkin cream cheese coffee cake fresh, store it in an airtight container. This will help prevent it from drying out. You can keep it at room temperature for up to two days. If you want it to last longer, place it in the fridge. It will stay good there for about a week. If you have more cake than you can eat, freezing is a great option. First, let the cake cool completely. Then, cut it into squares. Wrap each square tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. This method will keep the cake fresh for up to three months. When you want a piece, just thaw it in the fridge overnight. To enjoy your coffee cake warm, you can reheat it easily. Preheat your oven to 350°F (175°C). Place a piece of cake on a baking sheet. Heat it for about 10-15 minutes. If you prefer the microwave, heat it in 10-second bursts until warm. This keeps the cake soft and tasty. Enjoying it warm brings out the flavors even more! Yes, you can make this coffee cake ahead of time. Bake it and let it cool. Once cool, cover it well. Store it in the fridge for up to three days. This way, the flavors get even better! To check if the cake is done, use a toothpick. Insert it in the center. If it comes out clean, your cake is ready! If it has wet batter, it needs more time. Bake for an extra five minutes and check again. If you can’t find pumpkin puree, you can use other options. Mashed banana or applesauce works well. You can also use sweet potato puree. Each substitute will change the flavor a bit, but it’s still yummy! Yes, you can use different fillings. Cream cheese is classic, but chocolate chips or fruit preserves can be great too. Just make sure the filling is thick enough to swirl in. You learned how to make a delicious Pumpkin Cream Cheese Coffee Cake. We covered key ingredients, the step-by-step process, and helpful tips. Variations let you customize this cake to your taste. Remember to store leftovers properly for the best flavor. Baking is fun, and this recipe is easy to follow. Enjoy your creation and share it with friends. Happy baking!

Pumpkin Cream Cheese Coffee Cake

Indulge in the fall flavor with this delicious Pumpkin Cream Cheese Coffee Cake! This easy recipe combines moist pumpkin spice cake with a creamy, rich filling for a perfect treat any time of day. With simple ingredients and straightforward steps, you'll have a delightful dessert to enjoy with friends and family. Click through to explore the full recipe and discover how to make this cozy treat today!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup pumpkin puree (canned or homemade)

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1/3 cup vegetable oil

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.

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

      In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.

        Gradually add the dry ingredient mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix.

          In another bowl, prepare the cream cheese filling by beating the softened cream cheese, granulated sugar, egg, and vanilla extract until creamy and smooth.

            Pour half of the pumpkin batter into the prepared baking pan and spread it evenly. Add dollops of the cream cheese filling on top of the batter, then spoon the remaining pumpkin batter over the cream cheese layer.

              Using a knife or skewer, swirl the cream cheese filling into the pumpkin batter to create a marbled effect.

                Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 9 squares

                      - Presentation Tips: Cut the coffee cake into squares and dust with powdered sugar for a beautiful finish. Serve warm or at room temperature alongside a hot cup of coffee or tea.