Pumpkin Cream Cheese Coffee Cake

Pin It

I know many people are in a mad search for Thanksgiving recipes about this time, but I simply must share another pumpkin baked good before we all give thanks.  And thankful you will be when you give this recipe a go (Nice segue!). This is a simple-to-put-together cake batter (no stand mixer needed) swirled with a cream cheese filling and sprinkled with a sweet coconut pecan topping.  It is moist, creamy, and has a little crunch from the topping.  

In lieu of ground cinnamon in the batter, I like to use some pumpkin pie spice for a bit more essence.  I like the combo of pecans and coconut, but walnuts would also be a nice pairing.  Heavy on the pumpkin purée and light on the oil (only 1/4 cup), this makes for a nice breakfast treat that is easier on the waistline--something we all can appreciate with the upcoming holiday gluttony.  As good as it is room temperature or barely warm for breakfast, it is also good after dinner with a nice cup of tea.  *Secret*-- I have been known to sneak a slice or two cold from the refrigerator.  Only my dogs have known that... up 'til now.

Other pumpkin baked goods you might enjoy...

Pumpkin Yeast Bread (makes for a superb leftover turkey sandwich)

Pumpkin Cream Cheese Truffles (o.k. not a baked good, but certainly a must make)
Spiced Pumpkin Rice Crispy Treats (again not a baked good, but another must make)

Printable Recipe

Pumpkin Cream Cheese Coffee Cake
12-16 servings

For the Batter
2 1/4 cups unbleached all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups granulated sugar
2 extra large eggs
1 1/4 cups pumpkin purée
1/4 cup vegetable oil
1/2 teaspoon pure vanilla extract

For the Filling
1 package (8-ounces) cream cheese, softened
1 extra large egg
1/4 teaspoon pure vanilla extract
1 Tablespoon granulated sugar

For the Topping
3/4 cup sweetened flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon

For the Batter
Preheat the oven to 350° F. Grease a 13 x 9-inch baking pan; set aside.
In a medium bowl whisk together the flour, pumpkin pie spice, baking soda, and salt; set aside. In a large bowl beat together the sugar, eggs, pumpkin purée, oil, and vanilla.  Add the dry mixture and mix until smooth and incorporated.  Pour the batter into the prepared pan.

For the Filling
In a small bowl beat together the cream cheese, egg, sugar, and vanilla.  Drop tablespoons of the cream cheese mixture over the batter.  Using the tip of a knife, cut through the cream cheese mixture and the batter to create swirls.

For the Topping
In a small bowl combine the coconut, pecans, brown sugar, and cinnamon; breaking up any clumps of sugar.  Sprinkle the topping evenly over the batter.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.  Enjoy slightly warm or at room temperature.  Leftovers can be refrigerated in an airtight container for up to 3 days.  Bring to room temperature before serving (or eat it cold).  Enjoy!

Source: Adapted from Taste of Home, February/March 2003


  1. This cake sounds so lovely. What an awesome recipe!

  2. I just made this and it's really delicious; a recipe that's going to become a fall standard. I did make some modifications: I cut the white sugar from 2 C. to 1 C., and used a whole 15oz can of pumpkin (about 1 1/2 C.), and increased the spices to 1 T. The teenagers loved it, the neighbors loved it, and I went back for seconds.

    1. So pleased you all enjoyed it! Thanks for sharing your modifications.

  3. Christian Rene FriborgNovember 20, 2012

    Pumpkin and cream cheese together, and cake. Wow.


Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...