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As the leaves begin to change color and a crispness fills the air, the joy of baking seasonal recipes comes alive. Autumn is synonymous with warmth, comfort, and, of course, the delightful flavors of pumpkin. This versatile ingredient has become a staple during the fall months, inspiring countless recipes that celebrate its rich, earthy taste. Among these seasonal delights is the Pumpkin Cream Cheese Coffee Cake Delight, a recipe that beautifully marries the comforting essence of pumpkin with the creamy decadence of cream cheese.

Pumpkin Cream Cheese Coffee Cake

Indulge in the flavors of fall with Pumpkin Cream Cheese Coffee Cake Delight! This seasonal treat combines the warmth of pumpkin and spices with a luscious cream cheese layer, making it perfect for gatherings or cozy evenings at home. With easy step-by-step instructions, you’ll create a moist cake topped with a crunchy, sweet layer of nuts and brown sugar. Enjoy it warm with your favorite cup of coffee or tea and share the joy of autumn baking with family and friends!
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup pumpkin puree (canned or fresh)

1 teaspoon vanilla extract

For the Cream Cheese Layer:

8 ounces cream cheese, softened

½ cup powdered sugar

1 large egg

1 teaspoon vanilla extract

For the Topping:

½ cup walnuts or pecans, chopped

½ cup brown sugar, packed

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Instructions
 

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

    Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

      Prepare the Cream Cheese Layer: In another bowl, beat the softened cream cheese with the powdered sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.

        Assemble the Cake: Pour half of the pumpkin batter into the prepared baking pan, spreading it evenly. Next, dollop the cream cheese mixture over the pumpkin batter and carefully spread it out, leaving the edges free. Top with the remaining pumpkin batter, smoothing it over the cream cheese layer.

          Make the Topping: In a small bowl, mix together the chopped nuts, brown sugar, ground cinnamon, and melted butter. Sprinkle this mixture evenly over the top of the cake.

            Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

              Cool and Serve: Once done, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. Cut into squares and serve warm or at room temperature.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 12