Pumpkin Coffee Cake Recipe

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.

Step 2: In a large bowl, cream together brown sugar and softened butter. Add pumpkin puree, milk, eggs, and vanilla extract. Mix until smooth.

Step 3: In another bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add to the wet ingredients and mix until just combined.

Step 4 (Optional): In a small bowl, mix the cream cheese, sugar, egg yolk, and vanilla extract until smooth.

Step 5: Pour half the pumpkin batter into the prepared pan. Spread cream cheese layer over the batter (if using), then top with the remaining pumpkin batter.

Step 6: For the streusel, combine brown sugar, flour, and cinnamon. Cut in cold butter with a fork until crumbly. Sprinkle over the top of the batter.

Step 7: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing.

Storage Information

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Can be frozen for up to 2 months. Thaw and warm slightly before serving.