Best 2 Pumpkin Cheese Coffee Cake Recipes

Pumpkin cheese coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist pumpkin cake base, creamy cheese filling, and sweet, crumbly topping, it is sure to be a hit with everyone who tries it. You can find a wide variety of pumpkin cheese coffee cake recipes online, each with its own unique flavor and ingredients. Whether you are a seasoned baker or a novice in the kitchen, there is a recipe out there that is perfect for you. So, grab your ingredients and get ready to bake up a delicious pumpkin cheese coffee cake that will surely impress your friends and family!

Here are our top 2 tried and tested recipes!

PUMPKIN CHEESE COFFEE CAKE

Pumpkin Cheese Coffee Cake image

This is one of my favorite recipes, especially in autumn. It is much easier to make than a traditional pumpkin roll - and it's always a crowd-pleaser! -Carlene Jessop, Hildale, Utah

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 18

Ingredients

2 cups sugar
2 large eggs, room temperature
1-1/4 cups canned pumpkin
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1 large egg
1 tablespoon sugar
TOPPING:
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon

Steps:

In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13x9-in. baking dish., In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. 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.

Nutrition Facts : Calories 344 calories, Fat 15g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 234mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN APPLE CHEESE COFFEE CAKE

PUMPKIN APPLE CHEESE COFFEE CAKE image

I created this cake by revamping a basic bundt cake recipe. It is full of apples,spice, pecans, cream cheese, and has a mild pumpkin flavor. It is a very moist delicious cake. I also topped it off with a glaze with Pecans. My family loved this cake. I Am adding this to my Fall favorites list. I hope you all enjoy it!

Provided by Nor Mac

Categories Cakes

Time 1h35m

Number Of Ingredients 28

Ingredients

1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 Tbsp cinnamon
3 c all purpose flour'
1 tsp salt
2 tsp baking soda
1/2 c apple sauce
1/2 c softened butter
1 c granulated sugar
1 c light brown sugar
4 eggs
1 c canned pure pumpkin
3/4 c vanilla greek yogurt low-fat or regular
1 tsp vanilla
1 c chopped baking apples the granny smith
3/4 c toasted pecans divided, or walnuts
FILLING
8 oz softened cream cheese
1/4 c sugar
1/2 of 1 beaten egg
1 Tbsp flour
GLAZE
2 c powdered sugar
1/4 c softened butter
1-3 Tbsp milk ( depending how thick you like your glaze)
a dash of orange food coloring if desired.
1/4 c reserved pecans, or walnuts from batter ingredients

Steps:

1. Grease and flour a Bundt pan. Heat oven to 350°.
2. In a bowl. Mix the spices, baking soda, salt, and flour. Set aside.
3. In another bowl. Beat on low the butter, sugars, and apple sauce, together.
4. Add n the pumpkin and yogurt. Mix well.
5. Add the eggs 2 at a time, beating in between additions of eggs. Beat well.
6. Mix in the vanilla, add in the flour mixture, and mix well. Add the apples, and 1/2 cup pecans. Stir well to combine.
7. Note: you may place half the cake batter. Next top with cream cheese filling and batter, if desired, or place one third of the pumpkin batter in the bottom of a Bundt pan. Place half of the cream cheese mixture over the batter avoiding the outside edge and inside edge of pan. Place another third of batter over the cream cheese mixture. Top batter with remaining cream cheese mixture. Then top again with remaining batter.
8. Place in 350 degree oven. Bake 1 hour to 1 hr and 15 min. Check with pick . If the pic comes out clean just a couple crumbs it is done.
9. Cool cake for 15 minutes. Invert onto a platter. You make cool cake completely before frosting, or you may place over warm cake for a glaze. Make the icing. Beat cheese, powdered sugar, and vanilla together. Add milk 1 tablespoon at a time until you reach your desired consistency. ( you may add in food coloring at this point if desired . ) Place spoonfuls of icing over cake. Top with pecans, and let set until cool. Slice and serve.

Tips:

Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned puree. If you don't have fresh pumpkin, you can use canned puree, but be sure to drain it well before using.
Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking the cake will make it dry.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Use a cream cheese frosting. Cream cheese frosting is the perfect complement to pumpkin cake. It's tangy and sweet, and it pairs perfectly with the pumpkin flavor.
Decorate the cake with pumpkin seeds or chopped nuts. This will add a festive touch to your cake.

Conclusion:

Pumpkin cheese coffee cake is a delicious and festive fall treat. It's perfect for breakfast, brunch, or dessert. With its moist pumpkin cake, creamy cheese frosting, and crunchy pumpkin seeds, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this pumpkin cheese coffee cake a try. You won't be disappointed.