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Pumpkin Cheese Coffee Cake Recipe

Pumpkin Cheese Coffee Cake Recipe photo by Taste of Home

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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

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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

Pumpkin Cheese Coffee Cake

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(1-7) of 7 reviews

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Reviewed on Oct. 08, 2012 by galeygogo

Added pumpkin pie spice mix! Too die for!!

Family and friends can't get enough!

Reviewed on Apr. 22, 2012 by dfausnacht

This is my absolute go-to dessert recipe. Everyone always loves it!

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.