Get ready to fall in love with the ultimate autumn dessert that will make your taste buds dance and your kitchen smell like heaven! This Pumpkin Cream Cheese Coffee Cake Streusel is not just another recipe - it's a magical combination of moist pumpkin cake, creamy cheesecake swirls, and a crunchy streusel topping that will have everyone begging for seconds. Perfect for cozy weekend mornings, holiday gatherings, or when you simply want to treat yourself to something extraordinary, this recipe transforms ordinary ingredients into an extraordinary culinary experience that screams comfort and indulgence.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup streusel topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick cooking spray.
- In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk together to blend dry ingredients thoroughly.
- In a separate bowl, mix pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender cake.
- In another bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
- Pour half of the pumpkin cake batter into the prepared baking pan, spreading evenly.
- Dollop the cream cheese mixture over the batter, then gently swirl with a knife to create a marbled effect.
- Add the remaining pumpkin batter on top of the cream cheese layer.
- Sprinkle streusel topping evenly over the entire surface of the cake.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15-20 minutes before slicing and serving.
- Optional: Dust with additional powdered sugar before serving for extra sweetness.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent batter.
- When swirling the cream cheese layer, use a butter knife and make gentle figure-eight movements for a beautiful marbled effect.
- Don't overmix the batter - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For the most even baking, rotate your pan halfway through the cooking time.
- Let the cake cool completely before cutting to help it set and make clean, beautiful slices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For extra richness, you can add a drizzle of caramel or cream cheese glaze on top before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 55mg
