The countdown begins. We are only a few weeks away from Thanksgiving! I always marvel at how quickly Thanksgiving gets here from this side of Halloween.
And of course, that means that Christmas is just right around the corner as well. Pretty soon, (if not already) we are going to see the blogisphere burst forth in a frenzy of peppermint.
And as much as I love peppermint, I am not quite ready to give up my beloved pumpkin recipes just yet. In fact, it’s during the Thanksgiving season that I crave pumpkin the most.
There is nothing quite like the smell of pumpkin to put me in the Thanksgiving, holiday mood.
And although we will see a ton of Thanksgiving sides and pies and other dishes ready for the feast, I think that sometimes Thanksgiving morning is neglected in the hubbub.
With this Pumpkin Cream Cheese Coffee Cake, Thanksgiving morning will be neglected no more!
This delectable coffee cake is inspired by one of my most popular recipes on the blog. My Lemon Cream Cheese Coffee Cake was a hit at the beginning of the year. And all it took was a few modifications to make this fantastic morning treat ready for Thanksgiving.
It is creamy in the middle, moist and cake-y and topped with a thick crumb streusel that will please any morning palette. And the glaze, dripping down the sides finishes off this tasty treat quite nicely!
Look at that ooey-gooey goodness in the middle of this slice of heaven. And that crumb streusel topping; To die for!!
Needless to say, this Pumpkin Cream Cheese Coffee Cake didn’t even last a couple of hours in my family. We gobbled it up in no time. My son actually asked me why I made it so small. Oh well, guess I’ll just have to make another! 🙂
- For the Cream Cheese Filling
- 8 oz. of cream cheese (softened)
- 1/4 c. sugar
- 1/4 c. pumpkin puree
- 1/4 t. pumpkin pie spice
- For the Cake
- 1 3/4 c. flour
- 3/4 c. sugar
- 1/2 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- 4 TB. unsalted butter
- 1 egg
- 1/2 c. pumpkin puree
- 1/4 c. buttermilk
- 1 t. pumpkin pie spice
- For the crumb topping
- 1/2 c. flour
- 1/4 c. sugar
- 3 TB butter
- 1/2 t. pumpkin pie spice
- For the drizzle
- 1 c. powdered sugar
- 2 or 3 TBLS milk for desired consistency
- Preheat oven to 350 degrees
- Make cream cheese filling by placing all filling ingredients in a medium mixing bowl and mix until well incorporated. Put aside.
- Spray an 8x8 pan, or the likes (I used an 11x7 ceramic dish) with baking spray.
- Make the cake by placing flour, sugar, baking powder, baking soda and salt in a large bowl and stir together until incorporated. Cut in the butter with a pastry blender until incorporated and the mixture is "crumb-y".
- In a small bowl, whisk egg, pumpkin, buttermilk, and pie spice until blended. Pour liquid ingredients into dry ingredients and use a large wooden spoon to stir the mixture just until combined. (Mixture will be a bit lumpy)
- Using the large wooden spoon, spread half the cake mixture on the bottom of the sprayed pan. Then spread the cream cheese filling evenly on top of that. Finally, drop the remaining cake mixture on top of the cream cheese layer in several dollops and spread it across the top. May be a bit uneven, but that is ok because the crumb topping will cover it.
- Make the crumb topping by placing all ingredients in a medium bowl and , using a fork cut the butter into the ingredients until crumbs are formed. Sprinkle the crumb topping evenly over the top of the cake. Use all the crumb for a nice thick coating.
- Bake cake for 48-55 minutes, until a tooth pick inserted in the center comes out clean and the cake is no longer jiggly in the center. Do not over bake.
- Allow the cake to cool for 15 minutes or so and then make the drizzle by placing powdered sugar and milk in a small bowl and mixing it up with a spoon. Drizzle over the top and serve.
- Makes 8 large slices or 10 regular slices.
Try these other breakfast treats: