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–+ servings
This Pumpkin Cream Cheese Coffee Cake is perfect for fall brunch, breakfast, or even dessert!

Pumpkin Cream Cheese Coffee Cake

Kara
Pumpkin coffee cake with a cream cheese layer and nutty coconut topping.
4.67 from 9 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 337 kcal

Ingredients
  

  • FILLING:
  • 8 oz light cream cheese softened
  • 1 egg
  • ¼ cup sugar
  • BATTER:
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ¼ cups canned pumpkin
  • ¼ cup vegetable oil
  • ½ tsp vanilla
  • 1 ¼ cups all purpose flour
  • 1 cup freshly ground whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • TOPPING:
  • ¾ cup coconut
  • ½ cup chopped pecans or walnuts
  • ¼ cup brown sugar
  • ¼ tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Spray a 9x13" pan with non stick cooking spray, set aside.

CREAM CHEESE FILLING:

  • Beat cream cheese, sugar, and egg in a small bowl till smooth. Set aside.

COFFEE CAKE:

  • In a large bowl, beat sugar, eggs, pumpkin puree, oil, and vanilla till smooth.
  • Whisk together flour, cinnamon, baking soda, and salt in a small bowl. Add to wet ingredients and stir gently just till combined.
  • Spread coffee cake batter into prepared pan. Pour filling over the top and smooth out. Swirl with a knife.
  • Combine topping ingredients and sprinkle evenly over the top.
  • Bake at 350° for about 35-40 minutes or till toothpick inserted in the center comes out clean.

Notes

You can use all white flour if you prefer.

Nutrition

Serving: 1gCalories: 337kcalCarbohydrates: 51gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 51mgSodium: 290mgPotassium: 175mgFiber: 2gSugar: 38gVitamin A: 4139IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword pumpkin coffee cake
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