Easy Cream Cheese Pumpkin Coffee Cake
This Easy Cream Cheese Pumpkin Coffee Cake is the perfect blend of creamy, spicy, and sweet flavors, ideal for autumn gatherings or a cozy morning at home.
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Servings:
Calories: 120kcal
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
For an extra touch, sprinkle powdered sugar or cinnamon sugar on top of the cake before serving.