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This is one of my favorite recipes, especially in autumn. It is much easier to make than a traditional pumpkin roll - and it's always a crowd-pleaser! -Carlene Jessop, Hildale, Utah
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 344 calories, 15 g fat (6 g saturated fat), 59 mg cholesterol, 234 mg sodium, 50 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Pumpkin Cheese Coffee Cake in Taste of Home February/March 2003, p29
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Reviewed on Jan. 16, 2012 by dfausnacht
One of my go-to sweet recipes. Delicious!
Reviewed on Nov. 03, 2011 by MandyRae79
This is a wonderful fall recipe. I have made it several times and it is always a hit. Super moist and tastes great even days later (if it lasts that long!) I like to add nutmeg and cloves for some extra spice.
Reviewed on Apr. 24, 2011 by Nitnole711
A must make for the fall! Simply delicious!
Reviewed on Dec. 16, 2010 by Loiscooks
I cut this recipe in half and baked in an 8-inch square pan as the 13 x 9 inch is too much for us. This was not quite as moist as I would have liked, perhaps because I halved the recipe. The cheese seemed to stay on top and didn't seem to marble right. It was delicious served fresh. Next time I make it, I will make the full recipe and take more time swirling the cream cheese mixture. All in all, a good cake.
Reviewed on Oct. 13, 2008 by rachellestratton
Was a big hit! Both of my kids loved it and so did everyone else. Reminded me of a spice cake.
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© Reiman Media Group, LLC., 2012