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Cozy Spiced Pumpkin Coffee Cake with Cream Cheese Filling

cozy spiced pumpkin coffee cake - featured image
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A tender and moist pumpkin coffee cake with warm spices, a tangy cream cheese filling, and a crumbly streusel topping. Perfect for cozy autumn mornings or gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup packed (50g) brown sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk with 1 tsp lemon juice)
  • For the Cream Cheese Filling:
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (40g) powdered sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • For the Streusel Topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup packed (65g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold and cubed
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and line with parchment paper.
  2. Make the streusel topping by combining flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Stir in nuts if using. Chill in fridge.
  3. Prepare cream cheese filling by beating cream cheese, powdered sugar, egg yolk, and vanilla until smooth. Set aside.
  4. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. In another bowl, beat softened butter, vegetable oil, granulated sugar, and brown sugar until fluffy and pale, about 3 minutes.
  6. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
  7. Add dry ingredients in three parts alternating with buttermilk, starting and ending with flour mixture. Mix gently to avoid overmixing.
  8. Pour half the batter into the prepared pan and spread evenly. Dollop cream cheese filling over batter and spread gently without mixing.
  9. Top with remaining batter and smooth surface. Sprinkle streusel evenly on top.
  10. Bake for 45-50 minutes. If streusel browns too fast, tent with foil. A toothpick inserted near edge should come out mostly clean with moist crumbs.
  11. Cool completely on a wire rack before slicing.

Notes

Do not overmix the batter to keep the crumb tender. Use room temperature ingredients for best texture. Tent foil if streusel browns too quickly. Chill cream cheese filling before swirling to prevent leaking. Can be made ahead and refrigerated overnight before baking.

Nutrition

Keywords: pumpkin coffee cake, cream cheese filling, spiced pumpkin cake, autumn dessert, streusel topping, easy pumpkin recipe

Find it online: https://islatable.com/cozy-spiced-pumpkin-coffee-cake-recipe-with-cream-cheese-filling-easy-guide/