Pumpkin Cream Cheese Coffee Cake Recipes

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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

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-CREAM CHEESE BUNDT® CAKE



Pumpkin-Cream Cheese Bundt® Cake image

This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 12

Number Of Ingredients 20

2 ¾ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon ground cloves
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 (15 ounce) can pumpkin puree
1 cup packed dark brown sugar
½ cup butter, melted and cooled
¼ cup sour cream
¾ cup maple syrup
¼ cup heavy cream
4 eggs
1 teaspoon vanilla extract
1 ½ (8 ounce) packages cream cheese, softened
¼ cup white sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
  • Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
  • Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
  • Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
  • Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
  • Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
  • Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 62 g, Cholesterol 128.2 mg, Fat 22.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 13.5 g, Sodium 567.7 mg, Sugar 35.3 g

PUMPKIN CREAM CHEESE COFFEE CAKE



Pumpkin Cream Cheese Coffee Cake image

Fall in love with our Pumpkin Cream Cheese Coffee Cake. The streusel topping on this Pumpkin Cream Cheese Coffee Cake is a topping you'll crumble for.

Provided by My Food and Family

Categories     Dairy

Time 20m

Yield 12 servings

Number Of Ingredients 23

for the cake:
1-1/2 cups flour
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
4 Tbsp. cold butter, grated
1 egg
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup pumpkin
for the cream cheese filling:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1 tsp. vanilla
1/3 cup sugar
for the streusel:
1/3 cup flour
1/3 cup brown sugar
1/2 tsp. salt
1/3 cup chopped pecans
4 Tbsp. butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 x 9 baking dish and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves. Add the grated butter and toss to combine. Add the egg, sour cream, and pumpkin, and mix until just combined. Spread 2/3 of the batter in the prepared pan.
  • In a small bowl, whisk together the cream cheese, egg, vanilla, and sugar. Pour the mixture over the batter. Add the remaining dough by spoonfuls on top of the cream cheese mixture.
  • To make the streusel mixture, mix the flour, brown sugar, salt, and pecans in a small bowl. Cut in the butter using two knives or a pastry blender, until the streusel starts to clump together. Sprinkle the streusel over the top of the top of the batter.
  • Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10-15 minutes before serving.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PUMPKIN CREAM CHEESE COFFEE CAKE



Pumpkin Cream Cheese Coffee Cake image

Provided by Food Network

Categories     dessert

Time 50m

Yield 24 Servings

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 (21 oz.) box Martha White® Cinnamon Streusel Coffee Cake Mix
3/4 cup chopped walnuts
1/4 cup butter, melted
2 large eggs, beaten
1/3 cup water
1 (15 oz.) can pure canned pumpkin
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sour cream
1/3 cup sugar
1 tbsp. Martha White® All-Purpose Flour
1 large egg
1/2 tsp. vanilla extract

Steps:

  • 1.HEAT oven to 350°F. Lightly spray 13x9-inch baking pan with no-stick cooking spray. Knead package of streusel to break up chunks. Place 1/3 cup streusel in small bowl. Stir in walnuts. Set aside. 2.STIR together mix and remaining streusel in large bowl. Stir in butter, 2 eggs, water and pumpkin until blended. Spread batter into prepared pan. 3.BEAT cream cheese and sour cream in medium bowl with electric mixer at medium high speed until smooth. Beat in sugar, flour, 1 egg and vanilla until blended. Pour over batter in pan. Swirl topping into batter in a few wide loops with a kitchen knife to form some pockets of cream cheese in filling. Sprinkle with streusel and nuts. 4.BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Serve warm or at room temperature. Store in refrigerator.

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