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Pumpkin Cheese Coffee Cake

 Pumpkin Cheese Coffee Cake
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
12-15 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 2 cups sugar
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 1/4 cup vegetable oil
  • 1/2 teaspoon McCormick® Pure 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

2 of 2

Pumpkin Cheese Coffee Cake (continued)

Directions (continued)

  • 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.