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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 - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 ounces cream cheese, softened - ¼ cup powdered sugar - 1 teaspoon lemon juice - ½ cup chopped pecans For this recipe, I focus on both dry and wet ingredients. You need to gather these first. The dry ingredients create the cake's structure. The wet ingredients add flavor and moisture. The all-purpose flour gives the cake its base. Baking powder and baking soda help it rise. Salt balances the flavors. Cinnamon and nutmeg add warm spices. For the wet ingredients, softened butter is key. It helps the sugar blend well. Sugar adds sweetness and moisture. Eggs bind everything together. Pumpkin puree gives the cake its flavor and color. Vanilla extract adds a lovely aroma. The cream cheese filling is a star. It adds creaminess and tang. Powdered sugar sweetens it up. Lemon juice brightens the flavors. If you want some crunch, throw in chopped pecans. They add a nice texture to every bite. 1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside for later. 1. In a large mixing bowl, cream together the softened butter and granulated sugar. Mix until it is light and fluffy. 2. Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract. Make sure everything is well combined. 3. Gradually add the dry ingredient mixture to the wet mix. Stir until just combined. Do not overmix; this keeps your cake fluffy. 1. In a separate small bowl, beat together the softened cream cheese, powdered sugar, and lemon juice. This will be your creamy filling. 2. Pour half of the pumpkin batter into the prepared baking pan. Spread it evenly. 3. Spoon dollops of the cream cheese mixture over the batter. Then, add the remaining pumpkin batter on top. 4. Use a knife to gently swirl the cream cheese filling into the batter. This creates a lovely marbled effect. 5. If you like, sprinkle chopped pecans on top for added crunch. 6. Bake in the preheated oven for 30 to 35 minutes. A toothpick inserted into the center should come out clean. 7. Allow the coffee cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. These steps make it easy to create a delicious Pumpkin Cream Cheese Coffee Cake. Enjoy! - Avoid overmixing the batter for a fluffy texture. Overmixing can make the cake dense. Gently fold the dry ingredients into the wet mix until just combined. - Check doneness with a toothpick. Insert a toothpick into the center of the cake. If it comes out clean, it’s done. - Dust with powdered sugar before serving. This adds a sweet touch and makes the cake look pretty. - Serve with coffee for the perfect pairing. A warm slice and a hot cup of coffee are great together. - Using cold ingredients. Make sure your butter and cream cheese are at room temperature. This helps them blend well. - Not properly greasing the baking pan. Always grease the pan to avoid sticking. You can use butter or baking spray. {{image_2}} You can easily change the taste of your coffee cake. - Add chocolate chips for a sweet twist. - Incorporate spices like ginger or cloves for warmth. These small changes can make a big difference. You can create a cake that suits your taste. If you need to adjust the recipe, I have options. - Use gluten-free flour for a safe choice. - Try a vegan version with plant-based cream cheese. These swaps keep the flavor but match dietary needs. You can switch up the ingredients based on the season. - Use butternut squash instead of pumpkin for a unique flavor. - Add a streusel topping for some extra crunch. These modifications keep the recipe fresh and fun all year long. To keep your pumpkin cream cheese coffee cake fresh, store it in an airtight container. Place it at room temperature. This way, it stays soft and tasty. Avoid the fridge, as it can dry out the cake. If you want to enjoy this treat later, freezing works well. First, let the cake cool completely. Then slice it into pieces. Wrap each slice tightly in plastic wrap. After that, put the wrapped slices in a freezer-safe bag. This keeps them safe for up to three months. When you're ready to eat, just thaw them at room temperature. To reheat the cake, use your oven or microwave. For the oven, preheat it to 350°F (175°C). Place the slice on a baking sheet and warm it for about 10 minutes. This helps maintain the cake’s soft texture. If using a microwave, heat each slice for 15-20 seconds. This warms the cake without making it too dry. Enjoy your nice, warm coffee cake! To keep your coffee cake moist, use the right ingredients. Always use unsalted butter at room temperature. This helps create a fluffy texture. Mix the wet and dry ingredients carefully. Overmixing can lead to dryness. Adding a bit of pumpkin puree also boosts moisture. Yes, you can use fresh pumpkin! Start by roasting a small pumpkin. Cut it in half, scoop out the seeds, and bake it. After it cools, mash it until smooth. Fresh pumpkin has a vibrant flavor. Just make sure to measure it the same as canned. I love pairing this cake with a hot cup of coffee. The rich flavors blend well together. You can also serve it with a scoop of vanilla ice cream. For a special touch, try a spiced chai tea. These drinks enhance the warm spices in the cake. This coffee cake lasts about 3 to 4 days at room temperature. Keep it in an airtight container to maintain freshness. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap. When ready, let it thaw overnight in the fridge. This blog post showed you how to make a delicious Pumpkin Cream Cheese Coffee Cake. We explored key ingredients, from dry and wet components to optional add-ins. I provided step-by-step instructions for perfect preparation and baking. We discussed helpful tips to avoid common mistakes and offered variations to suit your taste. Finally, we covered storage methods and answered frequently asked questions. Enjoy this tasty treat with friends and family. Happy baking!

Pumpkin Cream Cheese Coffee Cake

Indulge in the flavors of fall with this delicious Pumpkin Cream Cheese Coffee Cake! Easy to make and full of warm spices, this recipe combines a moist pumpkin batter with a creamy swirl of cheesecake, perfect for any autumn gathering. In just one hour, you can create a delectable treat that pairs beautifully with your favorite coffee. Click to explore the full recipe and elevate your baking game today!
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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

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

8 ounces cream cheese, softened

¼ cup powdered sugar

1 teaspoon lemon juice

½ cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease 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, and nutmeg; set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

        Add the eggs one at a time, mixing well after each addition, then mix in the pumpkin puree and vanilla extract until fully incorporated.

          Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined; do not overmix.

            In a separate small bowl, beat together the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

              Pour half of the pumpkin batter into the prepared baking pan and spread it evenly. Spoon dollops of the cream cheese mixture over the batter, then add the remaining pumpkin batter on top. Use a knife to gently swirl the cream cheese filling into the batter for a marbled effect.

                If desired, sprinkle the chopped pecans on top for added crunch.

                  Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                    Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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

                        - Presentation Tips: Serve warm with a light dusting of powdered sugar on top, and pair each slice with a cup of freshly brewed coffee for a delightful autumn-inspired treat.