Pumpkin Cream Cheese Coffee Cake for 9

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x9 inch square baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin spice.
3. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla until smooth.
4. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
5. In a small bowl, beat the softened cream cheese, sugar, egg, and vanilla until velvety.
6. Pour half of the pumpkin batter into the pan and spread evenly. Dollop the cream cheese mixture over the top and spread to the edges, then pour the remaining pumpkin batter over the cream cheese layer.
7. In a small bowl, rub the cold cubed butter into the flour, brown sugar, and cinnamon using fingers until the mixture forms coarse crumbs. Sprinkle the streusel evenly across the top.
8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes before transferring to a wire rack.