Pumpkin Coffee Ring Recipe
Pumpkin Coffee Ring Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I make this delicious coffee cake, with its creamy pumpkin filling, for almost every holiday gathering, and everyone loves it. —Carol McCartney, Danville, Ohio
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/4 cup milk
  • 3 tablespoons butter
  • 1 large egg
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 large egg yolk, beaten
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • 1/4 cup finely chopped walnuts

Directions

In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts. Yield: 1 ring.
Originally published as Pumpkin Coffee Ring in Country Woman Christmas Annual 2002, p14

Nutritional Facts

1 slice: 217 calories, 8g fat (3g saturated fat), 39mg cholesterol, 193mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 5g protein.

  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/4 cup milk
  • 3 tablespoons butter
  • 1 large egg
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 large egg yolk, beaten
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • 1/4 cup finely chopped walnuts
  1. In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
  3. Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts. Yield: 1 ring.
Originally published as Pumpkin Coffee Ring in Country Woman Christmas Annual 2002, p14

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