Easy Cream Cheese Pumpkin Coffee Cake
There’s nothing quite like the aroma of an Easy Cream Cheese Pumpkin Coffee Cake wafting through the kitchen on a crisp autumn morning. This delectable treat not only perfectly captures the essence of fall but also serves as a delightful centerpiece for any gathering. Whether you’re serving it for a Sunday brunch or a cozy family get-together, this coffee cake is sure to become a seasonal staple.
Every family has its cherished recipes, and this coffee cake is ours. Passed down from my grandmother, it was a staple at our autumn gatherings. I fondly remember helping her in the kitchen, sneaking tastes of the batter, and eagerly watching the oven timer. Today, I keep this tradition alive by baking it with my own kids, and it never fails to bring back sweet memories of those special times.
Why You’ll Love This Recipe
There are countless reasons to adore this coffee cake. Its rich, moist texture pairs perfectly with afternoon tea or your morning cup of coffee. The luscious cream cheese layer provides a delightful contrast to the spiced pumpkin batter, making each bite an explosion of flavor. Plus, it’s incredibly easy to make, saving you time without compromising on taste.
Ingredients Notes
Sourcing the right ingredients can make all the difference. For the best flavor, opt for pure pumpkin puree and avoid pumpkin pie filling. You can substitute the all-purpose flour with a gluten-free alternative if needed. Using full-fat cream cheese ensures a rich taste, while spices like cinnamon and nutmeg highlight the warm, autumnal notes.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside. This will ensure easy removal of the cake once baked.
Step 2
In a large bowl, mix together the dry ingredients: flour, baking soda, baking powder, salt, and spices. Set aside.
Step 3
In another bowl, blend the sugar, eggs, and vegetable oil. Add in the pure pumpkin puree and mix until smooth and homogeneous.
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Step 4
Combine the dry ingredients with the wet mixture. Pour half of this batter into the prepared baking dish.
Step 5
For the cream cheese layer, beat the cream cheese until smooth, then add in sugar and an egg. Spread this over the batter, then cover with the remaining batter. Bake for approximately 45 minutes until a toothpick inserted in the center comes out clean.
Storage Options
To store any leftovers, tightly wrap the cake in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days. For longer storage, freeze the cake in individual slices. Allow it to thaw overnight in the refrigerator and reheat in the oven for 10 minutes at 325°F (163°C) for the best texture.
Variations & Substitutions
This versatile recipe can be adapted to suit various dietary needs. Swap the cream cheese for a dairy-free alternative if you’re lactose intolerant. You could also add chopped pecans or walnuts for some crunch or mix in dark chocolate chips for a sweeter twist.
Serving Suggestions
Serve this coffee cake warm with a dollop of whipped cream for a sweet afternoon treat. It pairs wonderfully with a hot latte or cappuccino. For a holiday brunch, complement it with a selection of fresh fruits and your favorite breakfast meats.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree? Yes, fresh pumpkin can be used! Simply roast the pumpkin until tender, then blend until smooth. Make sure to drain excess liquid to achieve the same consistency as canned puree.
Can this recipe be made ahead? Absolutely! You can prepare the batter a day in advance and refrigerate it. Bake it fresh the next morning for the best texture and flavor.
What if I don’t have all the spices listed? If you’re missing spices like nutmeg or cloves, you can use a pre-mixed pumpkin pie spice as a quick alternative. Adjust the quantity to taste, but typically a teaspoon should suffice.
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Easy Cream Cheese Pumpkin Coffee Cake
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 1 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- 0.5 cup unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 8 ounces cream cheese softened
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, mix together the sugars, pumpkin puree, and melted butter. Stir in the vanilla extract and eggs until smooth.
- Combine the wet and dry ingredients until just mixed.
- In a separate bowl, beat the cream cheese until smooth and creamy.
- Pour half of the batter into the prepared baking dish. Spoon over the cream cheese and then top with the remaining batter.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
