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Pumpkin Cream Cheese Coffee Cake for Brunch

Pumpkin Cream Cheese Coffee Cake

Course Breakfast/Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 to 15 servings
Author Emilie at FindingZest, altered from Taste of Home

Ingredients

  • 2 cups sugar
  • 2 eggs
  • 1-1/2 cups canned pumpkin
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FILLING:
  • 1 package 8 ounces cream cheese, softened
  • 1 egg
  • 2 tablespoons sugar
  • TOPPING:
  • 2/3 cup flaked coconut
  • 1/2 cup finely chopped pecans
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla.
  3. In medium bowl, stir together flour, cinnamon, pumpkin pie spice, baking soda and salt. Add to sugar mixture and beat well.
  4. Add to sugar mixture and beat well well.
  5. Pour into a greased 13-in. x 9-in. baking dish.
  6. In a small bowl, beat cream cheese, egg and sugar until competely smooth. (Be sure cream cheese is at room temperature for easy mixing)
  7. Drop tablespoonfuls over batter.
  8. Use a butter knife to swirl batter.
  9. In small bowl, combine topping ingredients and add to top
  10. Bake at 350° for 35-40 minutes or until a toothpick comes out clean.
  11. Cool on a wire rack for 20 minutes.
  12. Serve warm or cold. Store leftovers in refrigerator.