Treat Tuesday-Pumpkin Coffee Cake
This Pumpkin Cream Cheese Coffee Cake is a layer of flavors! If you are having company stay over for the holidays, this is the perfect breakfast treat to put out with a fruit platter and mimosas!! Bake it the night before and you won’t have to spend any time in the kitchen the next morning preparing breakfast.
Begin with making the streusel topping by mixing flour, cinnamon, and brown sugar together, then cutting in softened butter to make coarse crumbs.
For the next layer, mix cream cheese, sugar, vanilla, and milk until whipped and smooth.
Now for the pumpkin cake batter! Whisk flour, baking powder, baking soda, and spices together.
Then whip the butter, sugars, eggs, and pumpkin.
Finally fold the flour mixture into the pumpkin batter.
Let the layering begin! Using a bundt pan, put half of the pumpkin batter in the bottom of the pan.
Now add half of the streusel topping.
Next smooth the entire cream cheese batter on top.
Add the rest of the streusel topping.
Finish off with the remaining pumpkin batter, making a nice smooth top.
Bake for about one hour, until a wooden pick comes out clean.
If this coffee cake lasts past breakfast it will make a great snack and dessert throughout the day!