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To make the warm pumpkin cream cheese coffee cake, gather the following ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 1 cup pumpkin puree (canned or fresh) - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 8 oz cream cheese, softened - ¼ cup powdered sugar - 1 tablespoon lemon juice - ½ cup chopped walnuts or pecans (optional) These simple ingredients create a rich and moist cake. The pumpkin puree adds flavor and moisture. The cream cheese filling gives a creamy touch. You can use canned or fresh pumpkin, depending on your preference. The nuts are optional but add a nice crunch. Each ingredient plays a key role in making this cake delightful. Now that you know what you need, get ready to create a tasty treat! - First, set your oven to 350°F (175°C). This is the perfect temperature for baking. - Next, grease a 9x13-inch baking pan. You can use butter or cooking spray. This helps the cake come out easily. - In a large bowl, beat ½ cup of softened butter with 1 cup of granulated sugar and ½ cup of brown sugar. Mix until it feels creamy. - Now, add 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until it all blends well. - In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. This mix gives the cake its flavor and rise. - Gradually add the dry mix to the pumpkin mixture. Stir gently until just combined. Be careful not to overmix. This keeps your cake light and fluffy. - In a separate bowl, blend 8 oz of softened cream cheese, ¼ cup of powdered sugar, and 1 tablespoon of lemon juice. Mix until smooth. This filling adds a tasty surprise to your cake. - Pour half of the pumpkin batter into the greased pan. Spread the cream cheese filling evenly over it. - Then, top with the rest of the pumpkin batter. Use a knife to swirl the mixture gently. This creates a nice marbled effect. - If you want, sprinkle ½ cup of chopped walnuts or pecans on top. They add a nice crunch and flavor. - Place the pan in the oven and bake for 35-40 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, it’s ready. - Once baked, let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Enjoy your warm pumpkin cream cheese coffee cake! To bake the best warm pumpkin cream cheese coffee cake, follow some simple steps. First, always measure your ingredients accurately. This helps keep the texture perfect. Use room-temperature butter and eggs. This makes mixing easier and creates a light cake. Avoid overmixing the batter. Mix until just combined for a fluffy texture. Also, check your oven temperature with an oven thermometer. Ovens can be off by a bit, affecting your bake time. Creating a great swirl in your cake is fun and easy. Start by pouring half of the pumpkin batter into your pan. Then, spread the cream cheese mixture on top. Use a knife or a skewer to gently swirl the cream cheese into the batter. Make sure not to mix it too much. You want to see the cream cheese and pumpkin mixture separated. This gives your cake that beautiful marbled look. Warm pumpkin cream cheese coffee cake pairs well with many drinks. Hot coffee or tea complements the spices in the cake. You can also serve it with a scoop of vanilla ice cream. For a festive touch, try adding whipped cream and a sprinkle of cinnamon on top. This makes it a lovely treat for gatherings or cozy mornings at home. {{image_2}} You can switch ingredients to meet your needs. For sweeteners, try honey or maple syrup. They add a nice flavor. If you want to use flour alternatives, almond or oat flour works well. Just note that the texture might change. Adding spices makes this cake even better. You can try ginger or allspice for a warm kick. A splash of almond or coconut extract can also brighten the flavor. Each addition brings something unique to your cake. How you serve this cake creates excitement. You can dust powdered sugar on top for a sweet touch. A dollop of whipped cream adds creaminess. For a nutty look, sprinkle chopped walnuts or pecans on each slice. Serve on a colorful plate to make it pop! To keep your warm pumpkin cream cheese coffee cake fresh, store it in an airtight container. Line the container with paper towels to absorb moisture. This method helps keep the cake moist without getting soggy. If you want to freeze the coffee cake, first cool it completely. Wrap individual slices tightly in plastic wrap. Place the wrapped slices in a freezer bag. This prevents freezer burn. To thaw, take a slice out and leave it at room temperature for about 1 hour. You can also reheat it in the microwave for a few seconds. At room temperature, the cake lasts about 2-3 days. If you store it in the fridge, it can stay good for up to a week. Always check for any signs of spoilage before eating. Enjoy your cake while it’s fresh for the best flavor! Yes, you can use fresh pumpkin. Fresh pumpkin gives a rich flavor. To prepare it, cut a pumpkin in half and remove the seeds. Roast it in the oven until soft. Then, scoop out the flesh and puree it. This can take a little more time, but it’s worth it for taste! If you don’t have cream cheese, try mascarpone or Greek yogurt. Both will give a nice creaminess. You can also use silken tofu for a dairy-free option. Just blend it until smooth. Each option will change the taste a bit, but they’ll still work well. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done. You can also look for a golden color on top. The edges should pull away slightly from the pan. These signs mean it’s ready to cool! Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly. Store it in the fridge or at room temperature. To serve, warm it up in the oven. This makes it soft and tasty again! This blog post covered how to make a delicious pumpkin coffee cake. We reviewed ingredients, step-by-step instructions, useful tips, and various options for customization. You learned how to layer the batter, create a creamy filling, and achieve a perfect swirl. Remember, practice helps in baking. Try different flavors or nuts for a new twist. Enjoy your baking journey with this recipe, and impress your friends and family with your delicious creation!

Warm Pumpkin Cream Cheese Coffee Cake

Delight in the flavors of fall with this warm pumpkin cream cheese coffee cake! It's the perfect treat for cozy gatherings or a sweet breakfast. Made with pumpkin puree and a creamy filling, this cake is easy to make and sure to impress. Follow our simple steps to bake a delicious, marbled masterpiece that everyone will love. Click through to explore the full recipe and bring this seasonal favorite to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

1 cup pumpkin puree (canned or fresh)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

8 oz cream cheese, softened

¼ cup powdered sugar

1 tablespoon lemon juice

½ cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

    Make the Batter: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add in the pumpkin puree, eggs, and vanilla extract, mixing until well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

        Mix Together: Gradually add the dry ingredients into the pumpkin mixture, mixing until just combined. Do not overmix.

          Prepare Cream Cheese Filling: In another bowl, blend the softened cream cheese, powdered sugar, and lemon juice until smooth.

            Layer the Cake: Pour half of the pumpkin batter into the prepared baking pan. Spread the cream cheese mixture evenly over the batter. Top with the remaining pumpkin batter and swirl gently with a knife to create a marbled effect.

              Add Nuts: If using, sprinkle the chopped walnuts or pecans on top.

                Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 pieces