Pumpkin Pie Coffee Cake

By Coppermouse

I made this for my Mon's birthday in the first part of November. she loved it. It's great for a fall breakfast or brunch

Ingredients

• 2 1/4 C All-purpose flour
• 3/4 c sugar
• 1/2 Tsp baking soda
• 1/2 Tsp Baking powder
• 1/2 Tsp salt
• 3/4 c unsalted butter, cold and cubed
• 1 large egg
• 3/4 c sour cream
• 1 Tsp vanilla
• Filling
• 8 oz cream cheese
• 2 c pumpkin canned
• 1/4 c sugar
• 2 large eggs
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• pinch of salt

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!