Gather ’round, friends—this Rustic Pumpkin Swirl Coffee Cake is my go‑to for crisp‑air mornings and late‑night study sessions alike. As a seasoned baking blogger, I promise you a tender crumb, rich pumpkin flavor, and just enough cinnamon spice to wake you up better than any latte. Here’s how to bring it to life:

Ingredients

• 1½ cups all‑purpose flour

• ¾ cup granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ cup unsalted butter, melted

• 1 large egg

• 1 cup pumpkin purée (not pumpkin pie filling)

• ¼ cup sour cream

• 1 tsp vanilla extract

Cream Cheese Glaze

• 4 oz cream cheese, room temperature

• ½ cup powdered sugar

• 2 Tbsp milk

Directions

1. Prep & Mix Dry: Preheat oven to 350°F. Butter an 8×8″ pan and line with parchment. Whisk flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg in a bowl.

2. Combine Wet: In another bowl, whisk melted butter, egg, pumpkin purée, sour cream, and vanilla until smooth.

3. Swirl Assembly: Pour half the batter into the pan. Dollop half the remaining into spoonfuls, then swirl gently with a knife. Add the rest of the batter and swirl again for that defined pumpkin ribbon.

4. Bake: Slide into the oven and bake  thirty to thirty‑five minutes, until a toothpick inserted comes out clean and the top springs back when lightly pressed.

5. Glaze Finish: Beat cream cheese until smooth, then add powdered sugar and milk until pourable. Drizzle over the warm cake.

Serving Tips: Slice into generous squares and serve with strong coffee or spiced tea. Store leftovers chilled; warm briefly before indulging. This cake’s tender layers and tangy glaze will make you the star of any autumn gathering!