Pumpkin Coffee Cake With Cream Cheese And Streusel

"A delicious layer of pumpkin cake topped with cheesecake, pecan streusel, and an optional vanilla glaze. A delicious Pumpkin Coffee Cake with a cream cheese filling that is topped with a crunchy pecan streusel crumble. This recipe screams Fall to me in every way possible! Pair it with a hot cup of pumpkin-spiced coffee, ginger chai, or a cold glass of whole milk. Instructions for Pumpkin Coffee Cake:- Combine the dry ingredients for the Pumpkin Coffee Cake in a bowl and add the shredded butter to the ingredients. Mix it well with either a spatula or your hand (recommended). I like to combine it all with my hands and mix it well. Mix the wet ingredients together in a bowl and beat it well. Then combine it with the dry ingredients. Set it aside Make the Cream Cheese filling by combining all of the ingredients listed. Beat it well until it is smooth inconsistency. I use a hand blender. The streusel will require your hands to mix since it has many different textures. Use your hand to crumble and mix the contents together until it is well combined. The end result will be well-mixed crumbs."

Notes-If you love cheesecake, then I recommend making 1.5 portions of the cream cheese filling.
-If you do not have pumpkin spice seasoning try using this mix instead (1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves)
-The cake can be refrigerated for up to a week.
-Want to make it easier on yourself? Mix together a boxed white cake mix with its packaged ingredients, add pumpkin spice, and 1 cup of pumpkin puree for the cake mix.

Preparation Time20 min

Chilling Time10 min

Cooking Time40 min

Cooking MethodOven