Pumpkin Pie Coffee Cake

By srumbel

A nice soft coffee cake filled with a creamy pumpkin pie filling. Perfect for the holidays!
from tablespoon

Ingredients

• 2 1/4 Cups All-purpose flour
• 3/4 Cups Sugar
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 3/4 Cups Unsalted Butter, cold and cubed
• 1 Large Egg
• 3/4 Cups Sour Cream
• 1 Teaspoon Vanilla
• 8 Ounces Cream Cheese (filling)
• 2 Cups Pumpkin, canned (filling)
• 1/4 Cup Sugar (filling)
• 2 Large Eggs (filling)
• 1 Teaspoon Cinnamon (filling)
• 1/4 Teaspoon Nutmeg (filling)
• 1 Pinch Salt (filling)

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Combine flour, sugar, baking soda, baking powder, and salt in a large bowl.
2 Cube cold butter and then cut butter into flour mixture using fingers until it's in pea-sized lumps.3 Reserve 3/4 Cup of the mixture for a topping later.4 In a separate bowl, combine sour cream, eggs, and vanilla. Then stir that into the flour-butter mixture. Stir together until it forms a loose dough.5 Pack loose dough into a springform pan. Try to get an even thickness on the bottom and press the dough about 1 inch up the sides. If your fingers are sticking badly to the dough, use plastic wrap to help shape it.6 In a medium bowl, use a hand mixer to mix together cream cheese, pumpkin, eggs, sugar, and spices. Pour pumpkin mixture into the coffee cake shell.7 Sprinkle on reserved crumb for a topping.8 Bake coffee cake at 350 degrees for 55-60 minutes until center is set and it's browned around the edges.9 Remove and let cool on a wire rack for 10 minutes. Remove the cake from the springform pan and serve or let cool to room temperature and store in the fridge!