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Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake.

Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake for Cozy Mornings

A delightful Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake that captures the essence of autumn, perfect for brunch or sharing.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Packed Brown Sugar Adds sweetness and can be substituted with coconut sugar.
  • 2 cups All-Purpose Flour Provides structure; can substitute with gluten-free flour blend.
  • 2 teaspoons Cinnamon Enhances flavor profile.
  • 1/2 cup Salted Butter Adds richness; unsalted can be used.
  • 1 cup Pumpkin Butter Key ingredient for moisture and flavor.
  • 1 cup Canned Pumpkin Puree Ensure it's pure pumpkin, not pie filling.
  • 1/2 cup Melted Coconut Oil Keeps the cake moist.
  • 1/2 cup Maple Syrup Adds natural sweetness, can substitute with honey.
  • 2 large Eggs Binds ingredients and adds fluffiness.
  • 2 teaspoons Vanilla Extract Enhances flavor; use pure for best results.
  • 2 teaspoons Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Kosher Salt Balances sweetness.
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese Adds a rich, creamy layer.
For the Cinnamon Topping
  • 1/4 cup Cinnamon Sugar Mix sugar with cinnamon.

Equipment

  • 9x9 inch square pan or bundt cake pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x9 inch square pan or bundt cake pan with parchment paper.
  2. In a medium bowl, combine packed brown sugar, flour, and cinnamon to create the swirl topping. Pour melted butter over mixture and stir until clumps form.
  3. In a large bowl, whisk together pumpkin butter, pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla until smooth. Gradually mix in flour, baking powder, baking soda, and kosher salt until just combined.
  4. Spoon half of the batter into the prepared pan. Dollop the cream cheese mixture across the batter and sprinkle with half of the cinnamon swirl.
  5. Spread the remaining batter over the first layer and sprinkle with remaining cinnamon swirl and cinnamon sugar.
  6. Bake for 55-65 minutes, until the center is set and a toothpick comes out clean. Let cool for about 10 minutes.
  7. Transfer the cake to a wire rack or serving platter and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 160mgFiber: 2gSugar: 18gVitamin A: 1000IUCalcium: 60mgIron: 1mg

Notes

For optimal results, accurately measure ingredients and check for doneness slightly early, as oven times may vary.

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