Pumpkin Cheese Coffee Cake Recipe

Pumpkin Cheese Coffee Cake RecipePhoto by: Taste of Home Pumpkin Cheese Coffee Cake Recipe Rating 5

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

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Pumpkin Cheese Coffee Cake Recipe
  • Prep: 15 min. Bake: 35 min.
  • Yield: 12-15 Servings
15 35 50

Ingredients

  • 2 cups sugar
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1 tablespoon sugar
  • TOPPING:
  • 3/4 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon

Directions

  • In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13-in. x 9-in. baking dish.
  • In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 12-15 servings.

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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Reviews for Pumpkin Cheese Coffee Cake (5)

Pumpkin Cheese Coffee Cake Recipe

Pumpkin Cheese Coffee Cake

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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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