Check out what my friends at Taste of Home had to say about this Pumpkin Cheese Coffee Cake:
I added pumpkin pie spice mix. It was to die for! My friends at the office couldn’t get enough. This one’s a keeper for sure.
My husband thinks it’s a keeper too, although he gave me a crazy look when I said pumpkin. He said, “Baby, pretty soon all we’ll be able to get is pumpkin donuts, cakes, muffins…” I smiled at him and said yes, I know and I’ll get them then, too! He had two pieces before work by the way.
Ingredients
2 cups Domino sugar
2 Eggland’s Best eggs
1-1/4 cups Libby canned pumpkin
1/4 cup Wesson vegetable oil
1/2 teaspoon vanilla extract
2-1/4 cups Gold Medal all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon Arm and Hammer baking soda
1/2 teaspoon Morton salt
FILLING:
1 package (8 ounces) Philadelphia cream cheese, softened
1 Eggland’s Best egg
1 tablespoon Domino sugar
TOPPING:
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed Domino brown sugar
1/4 teaspoon ground cinnamon
Instructions:
Beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture, mix until well combined. Pour into a greased 13-in. x 9-in. baking dish.
FILLING: Beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl.
TOPPING: Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes. Cool on a wire rack.
Quick Tip: Dig right into this fresh out of the oven, it’s so moist and delicious!
Thank you to Taste of Home for this perfect wake up recipe!
