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Pumpkin Cheese Coffee Cake

Total Time

Prep: 15 min. Bake: 35 min.

Makes

15 servings

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
Pumpkin Cheese Coffee Cake Recipe photo by Taste of Home

Ingredients

  • 2 cups sugar
  • 2 large eggs, room temperature
  • 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
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 large egg
  • 1 tablespoon sugar
  • TOPPING:
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon

Directions

  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 13x9-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.

Nutrition Facts

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

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