Pumpkin Cheese Coffee Cake Recipe
Pumpkin Cheese Coffee Cake Recipe photo by Taste of Home
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Pumpkin Cheese Coffee Cake Recipe

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5 10 16
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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
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12-15 servings


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1 tablespoon sugar
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

1 piece: 344 calories, 15g fat (6g saturated fat), 59mg cholesterol, 234mg sodium, 50g carbohydrate (33g sugars, 2g fiber), 5g protein.


  1. 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.
  2. 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.
Originally published as Pumpkin Cheese Coffee Cake in Taste of Home February/March 2003 , p29

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jlastov1 User ID: 2803963 255320
Reviewed Oct. 12, 2016

"I substituted oatmeal for the coconut and added two tablespoons of butter and two tablespoons of flour to give it more of a streusel topping. Also used pumpkin pie spice as others did. Dense, moist cake. Delicious!"

pamsterhamster User ID: 2978210 66723
Reviewed Sep. 12, 2014

"Everyone at my office enjoyed it a lot."

jaybabe_123 User ID: 5537162 123461
Reviewed Oct. 30, 2013

"Absolutely fabulous."

galeygogo User ID: 6151170 53971
Reviewed Oct. 8, 2012

"Added pumpkin pie spice mix! Too die for!!

Family and friends can't get enough!"

dfausnacht User ID: 1896828 61811
Reviewed Apr. 22, 2012

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

dfausnacht User ID: 1896828 84695
Reviewed Jan. 16, 2012

"One of my go-to sweet recipes. Delicious!"

[email protected] User ID: 780485 53962
Reviewed Nov. 3, 2011

"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."

Nitnole711 User ID: 5949391 53961
Reviewed Apr. 24, 2011

"A must make for the fall! Simply delicious!"

Loiscooks User ID: 3656565 205383
Reviewed Dec. 16, 2010

"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."

rachellestratton User ID: 2983875 126484
Reviewed Oct. 13, 2008

"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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