Go Back
+ servings
Pumpkin Cream Cheese Coffee Cake

Pumpkin Cream Cheese Coffee Cake

Servings 12


  • 2 cups sugar
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 1/4 cup oil
  • 1/2 teaspoon vanilla
  • 2-1/4 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1 package cream cheese 8 ounces, softened
  • 1 egg
  • 1 tablespoon sugar


  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cinnamon


  • 1. In a large bowl, with an electric mixer, beat sugar, eggs, oil and vanilla, beat until well combine. Add the pumpkin to the bowl and beat until just incorporated ,set  the mixture aside. In a medium bowl combine the flour, cinnamon, baking soda and salt, whisk to combine. Add to the pumpkin mixture and mix just until incorporated. Pour into a greased 13-in. x 9-in. baking dish
  • 2. In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over the batter; cut through the batter with a knife to swirl
  • 3. 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.