Pumpkin Coffee Ring Recipe

5 1 1
Pumpkin Coffee Ring Recipe
Pumpkin Coffee Ring Recipe photo by Taste of Home
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Pumpkin Coffee Ring Recipe

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5 1 1
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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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MY REVIEW
lynnwright User ID: 7910567 276278
Reviewed Oct. 15, 2017

"This is definitely a keeper. I prepared this in my KitchenAid stand mixer starting with the beater and then switched to the dough hook when adding the remainder of the flour. Then continued on low speed to knead. Due to nut and egg allergies in the family, I used egg replacer in the dough and omitted the egg wash and nuts. I thought about using dried cranberries in place of the raisins but didn't (but might do that next time). When I sealed the ring together it looked like it would be the right size to fit in my bundt pan so I brushed the pan with cooking oil and carefully put it in there to rise and bake. It turned out wonderfully and everybody loved it! Thanks for the great recipe!"

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