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Pumpkin Coffee Ring

I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. —Carol McCartney, Danville, Ohio
  • Total Time
    Prep: 25 min. + rising Bake: 20 min.
  • Makes
    1 ring


  • 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 whole milk
  • 3 tablespoons butter
  • 1 large egg
  • 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 whole milk
  • 1/4 cup finely chopped walnuts


  • 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, 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.
Nutrition Facts
1 slice: 217 calories, 8g fat (3g saturated fat), 39mg cholesterol, 193mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 5g protein.
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  • sootiesmom
    Nov 1, 2019

    Gonna try this this weekend. But I think heating the liquid is too high and will kill the yeast. Aim for 110-120 tops.

  • lynnwright
    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!