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
Servings: 20 slices
Course: Halloween
Ingredients Method Notes

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

Method
 

Streusel
  1. Mix flour, brown sugar, and cinnamon together.
  2. Cut in the softened butter until small crumbs form. Set aside.
Cream Cheese Filling
  1. Mix together softened cream cheese, sugar, vanilla, and milk until smooth and creamy. Set aside.
Pumpkin Cake
  1. Preheat oven to 350° and butter and flour a bundt pan.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt and spices; set aside.
  3. Cream together butter, sugar, and brown sugar until fluffy.
  4. Add pumpkin puree and mix until combined (mixture may look broken).
  5. Add eggs and vanilla to the pumpkin mixture and mix well.
  6. Stir in sour cream.
  7. Fold in flour mixture until evenly combined.
  8. Pour half of the pumpkin mixture into the prepared bundt pan.
  9. Sprinkle half of the streusel over the pumpkin mixture.
  10. Spread the cream cheese filling over the pumpkin batter.
  11. Sprinkle the remaining streusel over the cream cheese filling.
  12. Pour the remaining pumpkin batter over the streusel and spread evenly.
  13. Bake until a wooden pick inserted into thee center comes out clean, 60-70 minutes.
  14. Let cool one hour before turning out of pan onto a wire rack to cool completely.

Notes

Recipe from Bob’s Red Mill