Pumpkin Cream Cheese Coffee Cake: The Best Indulgent Fall Treat
The perfect fall treat, this Pumpkin Cream Cheese Coffee Cake combines rich pumpkin flavors with creamy cheese, ideal for any autumn gathering.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups canned pumpkin puree
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, then stir in pumpkin puree.
- Gradually mix the dry ingredients into the pumpkin mixture.
- In a separate bowl, beat the cream cheese with powdered sugar until smooth.
- Pour half of the pumpkin batter into the prepared pan, add dollops of cream cheese mixture, then top with remaining batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Serve warm or at room temperature with a sprinkle of powdered sugar on top.
- Great with a cup of coffee!
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin, coffee cake, fall dessert, indulgent cake