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As the leaves begin to change and the air turns crisp, the arrival of fall brings with it an array of seasonal flavors that many of us eagerly anticipate. Among these, pumpkin stands out as a quintessential ingredient, often associated with warm spices and comforting desserts. Pumpkin-based treats evoke memories of family gatherings and cozy evenings, making them a beloved choice during this time of year. One such delightful creation is the Pumpkin Cream Cheese Coffee Cake Delight, a treat that captures the essence of autumn while offering a unique and satisfying flavor combination.

Pumpkin Cream Cheese Coffee Cake

Embrace the flavors of fall with this Pumpkin Cream Cheese Coffee Cake Delight! Perfect for breakfast, afternoon coffee, or gatherings, this moist cake features a rich cream cheese layer that beautifully contrasts with the spiced pumpkin base. Easy to make, it combines all-purpose flour, warm spices, and a crunchy nut topping for an inviting texture. Capture the essence of autumn with every delicious bite of this delightful dessert!
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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 to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 cup pumpkin puree (canned or fresh)

1 teaspoon vanilla extract

For the Cream Cheese Layer:

8 ounces cream cheese, softened to room temperature

½ cup powdered sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

For the Topping:

½ cup walnuts or pecans, finely chopped

½ cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan, ensuring it’s well coated to prevent sticking.

    Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the pumpkin puree and vanilla extract until fully blended. Gradually add the dry ingredients to the wet mixture, mixing until just combined; do not overmix.

      Prepare the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese with the powdered sugar using a mixer until smooth and creamy. Add in the egg and vanilla extract, mixing until everything is well incorporated and there are no lumps.

        Assemble the Cake: Pour half of the pumpkin batter into the prepared baking pan, spreading it evenly across the bottom. Next, dollop the cream cheese mixture over the pumpkin batter and gently spread it out while ensuring to leave a small gap around the edges. Finally, pour the remaining pumpkin batter over the cream cheese layer, smoothing it out to cover completely.

          Make the Topping: In a small bowl, combine the chopped nuts, packed brown sugar, ground cinnamon, and melted butter. Mix until the nuts are evenly coated, and then sprinkle this topping evenly over the cake.

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

              Cool and Serve: Once baked, 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 either warm or at room temperature for the best flavor.

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

                  - Presentation Tips: Serve on a decorative cake platter, dusted lightly with powdered sugar, and garnished with a sprinkle of cinnamon or a few toasted nuts for an elegant touch.