Boss Man's Pumpkin Cream Cheese Streusel Coffee Cake

This was a challenge bake, and I like to think I won :)

A sales rep brought by samples of baked goods for our office in hopes that we would begin to buy some from them! One of the samples was of a pumpkin cream cheese bar. We all agreed it was pretty tasty, but I of course boasted that I could make it better. "Prove It", said my boss Bradly. CHALLENGE ACCEPTED! 2 weeks later I walked into the office with this pan full of deliciousness and made my point

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Pumpkin Cream Cheese Streusel Coffee Cake
Pumpkin Coffee Cake Batter: 2 cups flour 2 teaspoons baking powder 1/2 cup sugar 1/4 cup dark brown sugar 1/2 teaspoon salt 6 tablespoons of melted butter 1 egg, beaten 1/2 cup mil 1 teaspoon vanilla 1 cup of canned pumpkin	Cream Cheese Batter: 8oz cream cheese @ room temp. 1/3 cup sugar 1/2 teaspoon vanilla Streusel Topping: 2 tablespoons flour 1/2 cup brown sugar, packed 1/4 cup  dark brown sugar, packed 1 tespoon cinnamon Dash of nutmeg 2 tablespoons cold butter
Equipment: 8 or 9 inch square baking pan, mixing bowls, hand or stand mixer, non-stick baking spray Directions:Preheat oven to 400 degrees and grease your baking pan. Mix flour, baking powder, and salt in a mixing bowl. In a separate bowl combine the egg with the milk and vanilla. To the flour mixture add the melted butter and pumpkin puree until combined. Next add the sugars and beat until smooth. Add the liquid mixture to flour/pumpkin mixture and stir until well blended. For the cream cheese batter whip the together the cream cheese, vanilla and sugar until creamy and smooth in a separate bowl. For the streusel topping mix together flour, sugars, cinnamon, and nutmeg in a small mixing bowl. Cut the butter in with a fork until the mixture is crumbly. Now the fun part! Assembly! Pour the pumpkin batter into your baking pan and spread the batter through so that its even. Next plop dollops of the cream cheese batter on top and swirl through with a knife  (Don't be shy here! Really swirl it in! You want some of the cream cheese batter down in the pumpkin.) Finally, sprinkle your streusel topping evenly over the whole thing.  Pop the whole thing in your oven on the center rack and delight in the intoxicating smells that arise. After about 30 minutes pop it out and see how it's doing. A toothpick inserted in the center should come out clean (Well it may have a little bit of cream cheese on it!) If it looks like it needs it give it another 5 minutes. I recommend letting this cool for about 15 minutes before cutting it up and digging in! Feel free to enjoy your masterpiece with a hot cup of coffee or tea and enjoy the fall weather ;)
Yield: 1 coffee cake, 9 slices	Calories per serving: calories

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