Best 2 Contest Winning Pumpkin Coffee Cake Recipes

Indulge in the delectable flavors of fall with our delightful Pumpkin Coffee Cake, a symphony of autumnal aromas and textures. This moist and tender coffee cake boasts a generous swirl of pumpkin puree, warm spices, and a hint of coffee, creating a harmonious blend of flavors. Its crumb topping adds a delightful crunch, while a drizzle of maple glaze provides the perfect finishing touch. Elevate your brunch or afternoon tea with this irresistible treat, guaranteed to warm hearts and satisfy sweet cravings.

If you're seeking additional culinary adventures, our collection of mouthwatering recipes offers something for every palate. Discover the classic elegance of our fluffy Pumpkin Pancakes, perfect for a leisurely breakfast or brunch. Delight in the rich and decadent Pumpkin Chocolate Chip Cookies, featuring gooey chocolate chips and the subtle sweetness of pumpkin. For a festive twist, try our Pumpkin Spice Latte, a comforting and aromatic beverage that captures the essence of the season. And if you're craving a savory dish, our Pumpkin Soup, infused with aromatic herbs and spices, offers a cozy and comforting meal.

Let's cook with our 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 COFFEE CAKE

Pumpkin Coffee Cake image

Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious

Provided by carol murray

Categories Breads

Time 1h20m

Yield 1 coffeecake, 12 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup evaporated milk
1/3 cup butter
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans (or walnuts)

Steps:

Grease or spray the bottom of a 9x13 pan.
Mix together first 8 ingredients.
Pour 1/2 of the mixture in the 9x13 pan.
Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
Pour all of the pumpkin mixture over the batter in the 9x13 pan.
Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
Bake in a 325 degree over for 50-60 minutes.
Let cool completely.
Enjoy.

Tips:

For a richer flavor, use dark chocolate chips instead of semi-sweet.
To make the coffee cake extra moist, add 1/2 cup of sour cream to the batter.
If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
For a streusel topping, combine 1/2 cup of flour, 1/2 cup of brown sugar, and 1/4 cup of butter. Sprinkle over the batter before baking.
To make the coffee cake ahead of time, bake it and let it cool completely. Wrap it tightly in plastic wrap and freeze for up to 2 months.

Conclusion:

This pumpkin coffee cake is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. With its moist crumb, pumpkin flavor, and streusel topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this pumpkin coffee cake a try.