Pumpkin Coffee Cake with Cream Cheese and Streusel Recipe

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A delicious Pumpkin Coffee Cake with a cream cheese filling that is topped with a crunchy pecan streusel crumble. This recipe screams Fall to me in every way possible! Pair it with a hot cup of pumpkin-spiced coffee, ginger chai, or a cold glass of whole milk.

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $0.27 view details
  • 1.5 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoon pumpkin spice seasoning (see notes)
  • 4 tablespoon salted cold butter, shredded
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1 cup pumpkin puree

Directions

  1. Heat oven to 350 degrees.
  2. Grease 13"x9" pan and set it aside.
  3. PUMPKIN CAKE
  4. In a large bowl, using a silicone spatula or your hand, mix together the all-purpose flour, baking soda, baking powder, pumpkin spice seasoning, and shredded butter. Set it aside.
  5. In another bowl, mix the egg, sour cream, and pumpkin puree. Beat until the batter is mixed and thick.
  6. Combine the two bowls into one and mix it together.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 100g
Recipe makes 8 servings
Calories 256  
Calories from Fat 84 33%
Total Fat 9.52g 12%
Saturated Fat 5.58g 22%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 253mg 11%
Potassium 119mg 3%
Total Carbs 39.57g 11%
Dietary Fiber 1.5g 5%
Sugars 20.36g 14%
Protein 3.89g 6%
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