Pumpkin Cream Cheese Coffee Cake

Pumpkin Cream Cheese Coffee Cake

This is a perfect dessert for your Halloween party or a treat on the table for Thanksgiving morning.
Plan Ahead Note: the butter and cream cheese need to be brought to room temperature.
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Prep Time 40 minutes
Cook Time 1 hour
Course Halloween
Servings 20 slices

Ingredients
  

Streusel

  • 2 Tablespoons whole wheat pastry flour
  • 2 Tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 2 Tablespoons butter softened

Cream Cheese Filling

  • 8 oz. cream cheese softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 Tablespoon milk

Pumpkin Cake

  • 2 ¼ cups whole wheat pastry flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ cup butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Instructions
 

Streusel

  • Mix flour, brown sugar, and cinnamon together.
  • Cut in the softened butter until small crumbs form. Set aside.

Cream Cheese Filling

  • Mix together softened cream cheese, sugar, vanilla, and milk until smooth and creamy. Set aside.

Pumpkin Cake

  • Preheat oven to 350° and butter and flour a bundt pan.
  • In a medium bowl, combine flour, baking powder, baking soda, salt and spices; set aside.
  • Cream together butter, sugar, and brown sugar until fluffy.
  • Add pumpkin puree and mix until combined (mixture may look broken).
  • Add eggs and vanilla to the pumpkin mixture and mix well.
  • Stir in sour cream.
  • Fold in flour mixture until evenly combined.
  • Pour half of the pumpkin mixture into the prepared bundt pan.
  • Sprinkle half of the streusel over the pumpkin mixture.
  • Spread the cream cheese filling over the pumpkin batter.
  • Sprinkle the remaining streusel over the cream cheese filling.
  • Pour the remaining pumpkin batter over the streusel and spread evenly.
  • Bake until a wooden pick inserted into thee center comes out clean, 60-70 minutes.
  • Let cool one hour before turning out of pan onto a wire rack to cool completely.

Notes

Recipe from Bob’s Red Mill