The answer is yes. If the question is “does pumpkin belong in December”. And, this Chocolate Chip Pumpkin Coffee Cake with a Cream Cheese filling belongs in your December. So, here she is – we love her!
I’ve been a little busy. Which might be the understatement of my life. With growth comes growing pains and there has been no shortage of aches in sight. Scaling a business is tough work and the overlap between “doing it all yourself” and “having a team” is not always perfect. I’m still figuring it out, but I have been blessed with some incredible people on the Olive and Artisan team.
My photographer, Kira, has been picking up the slack for me where she can. I’m so thankful for her! She has an incredible eye. Not to mention the cutest little baking helpers to feed. It’s a win win. She shot this recipe for today, in fact. AND I MEAN HOW CUTE!
My friend, Cambria. Where do I even begin!? She just celebrated her two years working as my Virtual Assistant. But what she does is so much more than that. She is my sounding board, my researcher, my OH EM GEE IM TOO BUSY CAN YOU DO THIS, my girl Friday.
And, just this week I’ve been calling around for house cleaners. I know, guys. I know. It’s weird, right? This is such a foreign concept for me. But I always knew that taking a load off of my shoulders, whatever that load may be, will be beneficial to my business and mental health.
The growing pains are hard, but they point us in the direction we must turn for progress. My business, both the blog and the content creation ends – are growing and thriving. I cannot deny that the aches are good. I cannot deny that what I’ve been working towards is within my reach. I also cannot deny that without help, the re-growth could never happen.
So, what do you need to surrender for growths sake? Are you hanging on to something that you think you must do alone? There is help, even if it’s virtual for a while longer. For that matter, what can you release? Maybe it’s not asking for help but deciding to take something off your plate. Look, I’m not perfect. I’ve just failed enough to know – I must ask for help.
And so – where was I? Oh yes, make this Chocolate Chip Pumpkin Coffee Cake with a Cream Cheese Filling. But only if you have the time, or help.
Chocolate Chip Pumpkin Coffee Cake with a Cream Cheese Filling
A decadent pumpkin coffee cake with all the fixings
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Ingredients
For the cake,
½ cup plus 1 tablespoon flavorless oil
1 cup sugar
1/3 cup pumpkin Puree
¼ cup apple butter
1 egg
2 teaspoons vanilla
1 ¾ cup all purpose flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon soda
¾ chocolate chunks or chips
For the filling,
8 ounces cream cheese, room temp
½ cup sugar
1 egg, room temp
For the Streusel,
½ cup butter, browned
½ cup brown sugar
½ cup granulated sugar
1 cup flour
½ teaspoon cinnamon
Instructions
Preheat the oven to 325 degrees. Grease and line a 9 inch cake round or 9×9 inch square baking pan.
In a medium bowl, mix the oil, sugar, pumpkin, apple butter, egg, and vanilla together until smooth. Sprinkle on the flour, cinnamon, nutmeg, and baking soda. Beat until well combined. Fold in the chocolate chips.
In a medium bowl, beat the cream cheese and sugar together until soft. Add in the egg and beat together until a creamy batter appears.
In a medium bowl, mix the ingredients for the streusel together until crumbly.
To assemble, pour in half of the cake batter and smooth, then pour the cream cheese mixture. Using a butter knife or skewer, lightly swirl the cream cheese and batter only to adhere, don’t mix together completely. Add in the rest of the cake batter and smooth. Evenly sprinkle the streusel on top.
Bake in the preheated oven for 45-50 minutes or until the center comes out clean when inserted with a toothpick.
OMGEEE this recipe sounds SO DELICIOUS! And congratulations on the growing biz! It’s hard work but I know you love it! 🙂
OOOh sounds so good. I love chocolate chip pumpkin cookies, so I know these will be amazing.
★★★★★