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Pumpkin Cream Cheese Coffee Cake with Streusel

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Pumpkin Cream Cheese Coffee Cake with Streusel

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Pumpkin Cream Cheese Coffee Cake with Streusel
Serves 16
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Pumpkin Cream Cheese Coffee Cake with Streusel is the ultimate fall recipe. This pumpkin spiced cake is great for holidays, breakfast, brunch, or dessert!

Ingredients

Topping

  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 5 tablespoons cold butter (cubed)

Filling

  • 8oz cream cheese
  • 1/4 cup granulated sugar
  • 3 tablespoons pumpkin puree

Cake

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • dash salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2/3 cups pumpkin puree
  • 2/3 cups very ripe mashed bananas (about 2 small bananas)
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

Glaze

  • 1/2 cup powdered sugar
  • 2 teaspoons milk or water

Directions

Toppings
Step 1
In a small bowl add all topping ingredients and cut with a fork until crumbs about the size of a pea form. Chill until ready to use.
Filling
Step 2
In a mixing bowl, beat the cream cheese and sugar until light and creamy. Mix in the pumpkin puree. Set aside.
Cake
Step 3
Preheat oven to 350
Whisk together the dry ingredients in a bowl (flour, baking soda, baking powder, salt, and spices). Set aside.
Step 4
In a mixing bowl, add sugars, pumpkin, bananas, milk, and vanilla and mix well.
Slowly add the dry ingredients to the wet, and mix until combined.
Step 5
Grease a 10" square baking dish and pour in 2/3 of the cake batter.
Carefully add cream cheese filling by dropping small spoonfuls over the cake batter and gently spread it out evenly.
Cover with remaining cake batter, and top with streusel topping.
Step 6
Bake at 350 for 45 minutes or until a tester inserted into the center of the cake comes out mostly clean.
Glaze
Step 7
Whisk together the sugar and milk until it is a glue like consistency. Add more sugar to thicken or more milk to thin it out more. Drizzle over cooled cake.