Pumpkin Cheese Coffee Cake Recipes

PUMPKIN CHEESE COFFEE CAKE

Steps:

• In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13x9-in. baking dish., In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

PUMPKIN CRUMB CAKE

Steps:

• Preheat the oven to 350F. Spray a 9x13 baking pan generously with baking spray, set aside. In a medium bowl whisk together the flour, baking powder, salt, and cinnamon, set aside.
• For the crumb topping, combine cold butter, brown sugar, flour and cinnamon. Using your fingers, press and roll the cold butter with the other ingredients until the mixture resembles wet sand with some slightly bigger pieces of butter throughout. This may take a while, but it will come together! Set aside.
• In a large bowl whisk together the pumpkin, butter, sugar, egg, sour cream, and vanilla. Alternating between the flour mixture and the cream, add ⅓ of the flour mix to the wet ingredients and stir until combined. Add ½ of the cream, stir to combine. Add another ⅓ of the flour mixture, stir to combine. Add the remaining cream, stir to combine. Finish with the remaining flour mixture and stir it in until there are no more dry patches.
• Pour half of the batter into the prepared pan and smooth it over the bottom. Add ⅓ of the crumb mixture on top. Spread the rest of the batter over the crumb. Top everything with the remaining crumb.
• Bake for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack to cool.
• Drizzle with the cream cheese glaze to serve.
• In a medium sized bowl, add the cream cheese and mix with a hand mixer until smooth. Add the cinnamon and powdered sugar, mix to combine.
• Slowly add in the milk a little at a time until it is pourable or to the consistency you prefer.

PUMPKIN COFFEE CAKE

Steps:

• Preheat the oven to 350F degrees.
• Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.

PUMPKIN COFFEE CAKE

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

PUMPKIN CRUNCH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
• Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.

PUMPKIN CREAM CHEESE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 x 9 baking dish and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves. Add the grated butter and toss to combine. Add the egg, sour cream, and pumpkin, and mix until just combined. Spread 2/3 of the batter in the prepared pan.
• In a small bowl, whisk together the cream cheese, egg, vanilla, and sugar. Pour the mixture over the batter. Add the remaining dough by spoonfuls on top of the cream cheese mixture.
• To make the streusel mixture, mix the flour, brown sugar, salt, and pecans in a small bowl. Cut in the butter using two knives or a pastry blender, until the streusel starts to clump together. Sprinkle the streusel over the top of the top of the batter.
• Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10-15 minutes before serving.

PUMPKIN CREAM CHEESE COFFEE CAKE

Steps:

• 1.HEAT oven to 350°F. Lightly spray 13x9-inch baking pan with no-stick cooking spray. Knead package of streusel to break up chunks. Place 1/3 cup streusel in small bowl. Stir in walnuts. Set aside. 2.STIR together mix and remaining streusel in large bowl. Stir in butter, 2 eggs, water and pumpkin until blended. Spread batter into prepared pan. 3.BEAT cream cheese and sour cream in medium bowl with electric mixer at medium high speed until smooth. Beat in sugar, flour, 1 egg and vanilla until blended. Pour over batter in pan. Swirl topping into batter in a few wide loops with a kitchen knife to form some pockets of cream cheese in filling. Sprinkle with streusel and nuts. 4.BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Serve warm or at room temperature. Store in refrigerator.