Pumpkin Coffee Cake with Cinnamon and Cream Cheese
Pumpkin, cinnamon, and cream cheese come together for a moist, delicate cake bursting with fall magic!
Ingredients
CINNAMON SWIRL
- 1/2 cup Packed brown sugar
- 1/4 cup All-purpose flour
- 2 tsp Cinnamon
- 1/4 cup Cinnamon sugar
- 4 Tbsp Salted butter, melted
PUMPKIN CAKE BATTER
- 1 cup Pumpkin butter
- 1 cup Pumpkin Puree
- 3/4 cup Melted butter Or coconut oil
- 1/2 cup Maple syrup
- 3 Eggs
- 1 tbsp Vanilla
- 3 cups Cake flour Or all-purpose
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tsp Pumpkin pie spice
- 1/2 tsp Kosher salt
- 8 oz Cream cheese melted
Instructions
- Preheat the oven to 350° F. Butter a 9 by 13 casserole pan, I use my cast iron.
- To make the cinnamon swirl. In a bowl, combine the brown sugar, flour, and cinnamon. Pour over the butter and mix until you have clumps.
- To make the batter. In a large bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined. Pour half the batter into the prepared pan.
- Spoon or drizzle teaspoon-size amounts of the cream cheese over the batter. Sprinkle half of the cinnamon swirl mix over the cream cheese, then sprinkle with 2 tablespoons of cinnamon sugar. Evenly spoon the remaining batter overtop. it's OK if all the cream cheese is not all covered.
- Take the remaining cinnamon swirl mix and sprinkle over the top of the cake, then sprinkle with cinnamon sugar.
- Bake for 30 minutes, or until the center is just set. Let cool 10 minutes. Serve the cake slightly warm or at room temperature.
- My ratio for making cinnamon sugar is 1 cup sugar to 3 tbsp cinnamon. You will only need about 1/3 cup of cinnamon sugar for this recipe.
Tried this recipe?Let us know how it was!