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- 1 cup pumpkin puree - 1/2 cup cream cheese, softened - 1/2 cup sugar - 1/2 cup brown sugar - 3/4 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract These main ingredients create a soft and moist cake. Pumpkin puree gives it a lovely flavor and color. Cream cheese adds a rich and creamy layer. The sugars balance sweetness, while vegetable oil keeps it moist. Eggs bind everything together, and vanilla extract enhances the taste. - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The dry ingredients help the cake rise and provide structure. All-purpose flour forms the base. Baking powder and baking soda help it rise. Ground spices add warmth, while salt heightens the flavors. Each spice brings its unique aroma and taste. - 1/2 cup chopped walnuts - Powdered sugar for dusting Walnuts add a nice crunch. They also bring a nutty taste that pairs well with pumpkin. Dusting with powdered sugar gives a sweet finish. These add-ins can make your coffee cake even more special! First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x13 inch baking pan and grease it well with butter or oil. Then, sprinkle flour over it and shake off the excess. This helps the cake come out easily after baking. In a mixing bowl, add 1/2 cup of softened cream cheese, 1/2 cup of sugar, and 1/2 cup of brown sugar. Beat these together until the mixture is smooth and creamy. This will add a rich texture to your cake. Now, it’s time to add the wet ingredients. Mix in 3/4 cup of vegetable oil, 1 cup of pumpkin puree, 3 large eggs, and 1 teaspoon of vanilla extract to the cream cheese mixture. Stir until everything is combined well. In a separate bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet ingredients. Stir until just combined. If you want to use walnuts, fold in 1/2 cup of chopped walnuts at this point. Pour half of the batter into your prepared baking pan. Spread it evenly across the bottom. Next, drop spoonfuls of the cream cheese mixture over the batter. Then, pour the remaining batter on top. Use a knife to gently swirl the batter for a marbled effect. This adds a nice look to your cake. Place the pan in the preheated oven. Bake for 30 to 35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready. Let the cake cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar before serving. This adds a sweet touch and makes it look fancy. Enjoy your delicious pumpkin cream cheese coffee cake! To make the best pumpkin cream cheese coffee cake, focus on your mixing. Start by combining the cream cheese, sugar, and brown sugar. Beat them until the mix is smooth. This helps the cream cheese blend well into the cake. Next, when you add the flour mix, do it slowly. Stir gently until you see no dry flour. This keeps the batter light and fluffy. If you see lumps in the cream cheese mix, keep mixing until it is smooth. You want that creamy goodness spread throughout. After baking, let the cake cool. Store any leftovers in an airtight container. This keeps it fresh for up to four days. You can also freeze the cake. Just wrap it tightly in plastic wrap. Then, place it in a freezer bag. It can last for about three months in the freezer. This cake pairs well with coffee or tea. The warm spices in the cake complement both drinks. For a nice touch, serve it with a sprinkle of powdered sugar on top. You can also slice it into squares for easy serving. Placing it on a pretty plate adds to the presentation. {{image_2}} You can easily make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This helps mimic the texture of regular flour. You can find many gluten-free options in stores. Just measure the same amount as you would with regular flour. If you want a vegan coffee cake, replace the eggs and cream cheese. For eggs, use flax eggs or applesauce. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. For cream cheese, use a dairy-free cream cheese alternative. These swaps keep the flavor and texture intact. You can add fun twists to this cake. Try mixing in chocolate chips for a rich taste. Dried fruits like raisins or cranberries also work well. They add a nice chew and sweetness. Just fold them into the batter before baking. This makes each bite even more exciting and tasty. To keep your Pumpkin Cream Cheese Coffee Cake fresh, use airtight containers. They prevent air from drying out the cake. Uncovered cakes can get stale and lose flavor. If you plan to enjoy it soon, a covered dish on the counter works fine. But for longer storage, choose airtight. In the fridge, this cake lasts about 5 days. It stays moist and tasty. If you want to keep it longer, freeze it. In the freezer, it can last up to 3 months. Just make sure to wrap it well. Use plastic wrap, then foil, to avoid freezer burn. To reheat your cake, use the oven for the best texture. Preheat the oven to 350°F (175°C). Place the slice on a baking sheet. Heat for about 10 minutes. This warms it through and keeps it soft. You can also use the microwave, but it may get a bit soggy. If using the microwave, heat in short bursts of 15-20 seconds. Check often to avoid overcooking. Yes, you can use fresh pumpkin. Start by choosing a sugar pumpkin, as it has a sweeter taste. Cut it in half, scoop out the seeds, and roast the halves at 350°F for about 45 minutes. Once soft, scoop out the flesh and mash it until smooth. This fresh puree will add a nice flavor to your cake. Yes, you can freeze this cake. After it cools completely, wrap it well in plastic wrap and then in foil. Store it in the freezer for up to three months. To thaw, place it in the fridge overnight. You can also warm slices in the microwave for a quick treat. If you don't have cream cheese, you can try using Greek yogurt. It gives a creamy texture and adds a bit of tang. You can also use ricotta cheese for a different flavor. Just make sure to blend it well, so it mixes smoothly with the other ingredients. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. You can also gently press the top; if it springs back, it’s done. Watch for a golden brown color on top as a good sign of doneness. In this blog post, we explored how to make a delicious Pumpkin Cream Cheese Coffee Cake. We covered all the essential ingredients, step-by-step instructions, and useful tips for perfecting the recipe. Remember, mixing the cream cheese well is key to a smooth batter. You can also adapt the recipe to be gluten-free or vegan. With careful storage, your cake can stay fresh longer. Enjoy this cake with friends over coffee or tea. Experiment with add-ins to make it your own. Happy baking!

Pumpkin Cream Cheese Coffee Cake

Indulge in the perfect fall treat with this delicious Pumpkin Cream Cheese Coffee Cake! Combining seasonal flavors and a creamy texture, it's a must-try for your next gathering or cozy morning at home. With simple ingredients and easy steps, you'll have a warm, spiced coffee cake ready to impress. Ready to bake your way to dessert perfection? Click through for the full recipe and enjoy every bite of this delightful treat!
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Ingredients
  

1 cup pumpkin puree

1/2 cup cream cheese, softened

1/2 cup sugar

1/2 cup brown sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a mixing bowl, beat together the softened cream cheese, sugar, and brown sugar until smooth.

      Add in the vegetable oil, pumpkin puree, eggs, and vanilla extract, mixing until fully combined.

        In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. If you’re using walnuts, fold them in at this point.

            Pour half of the batter into the prepared baking pan and spread it evenly.

              Drop spoonfuls of the cream cheese mixture over the batter, then top with the remaining batter and gently swirl with a knife for a marbled effect.

                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 15 minutes before transferring it to a wire rack to cool completely.

                    Dust with powdered sugar before serving if desired.

                      Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 12