- 24
- 20 mins
- 55 mins
Ingredients
- For the Cake
- 1 - 8 ounce package cream cheese
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- For the Filling
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3 Tablespoons cold butter
- For the Glaze
- 1/2 cup powdered sugar
- 2 teaspoons milk
Preparation
Step 1
A swirl of brown sugar and spices makes this soft
You guys! This coffee cake is extremely dangerous! Dangerously delicious, that is! I might even go as far as to call it the best pumpkin cake I have ever made. It even beats out these
It’s kind of dangerous to make a “best” claim this early in the pumpkin baking season. I get it. We all have recipes that we think are the best. But just trust me when I say this is the best.
I cut into the pan trying to find just the right pieces to share in photos with you, and all of a sudden two pieces just disappeared. Not the best thing for the healthy eating that I’m trying to do, but oh, my word!!! It was seriously so good that I just couldn’t stop myself from taking bite after bite!
You will want to get this cake out of your house as quickly as possible. Keeping it around will not to make the jeans in your life happy. Just put a sign on it claiming it is the best, most dangerous cake and send it to anyone who will take it off your hands!
Yield:
A swirl of brown sugar and spices makes this soft Cinnamon Roll Pumpkin Cake a delicious coffee cake to enjoy with a cup of coffee on a cool fall morning.
Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick baking spray.
Beat the cream cheese and butter until soft and creamy. Add the sugars and beat again.
Add the eggs, pumpkin, and vanilla and beat the mixture until mixed in.
Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Slowly add the dry ingredients to the pumpkin mixture until everything is mixed in. Spread half of the batter in the prepared pan.
Combine all the filling ingredients in a bowl and use a fork to mix the butter in until it looks like crumbs. Spread 3/4 of the mixture over the batter in the pan. Gently spread the rest of the cake batter on top, and then sprinkle the remaining sugar crumbs on the top. Bake for 35-37 minutes. Do not over bake. Remove and let cool completely.
Whisk together the powdered sugar and milk and drizzle over the top of the cooled cake. Cut into 24 squares. Store in a sealed container.