Best 2 Pumpkin Cheese Coffee Cake Recipes

Indulge in a delightful culinary journey with our trio of delectable pumpkin cheese coffee cake recipes. Each recipe offers a unique twist on the classic flavor combination of pumpkin, cream cheese, and coffee. From a classic bundt cake to a streusel-topped coffee cake and a moist muffin variation, these recipes cater to diverse preferences and occasions. Whether you're hosting a cozy brunch, seeking a sweet treat for your afternoon tea, or preparing a special dessert for a festive gathering, our pumpkin cheese coffee cake collection has something for every palate. Get ready to impress your loved ones and create lasting memories with these indulgent and flavorful creations.

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 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:

Mise en place: Before you start baking, measure and prep all of your ingredients and tools. This will help you stay organized and ensure that you don't miss anything.
Use fresh ingredients: The fresher your ingredients, the better your coffee cake will taste. If possible, use organic or locally-sourced ingredients.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help the cake rise evenly and prevent it from sinking in the middle.
Don't overbake the cake: Overbaking the cake can make it dry. Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
Let the cake cool completely before frosting it: This will help the frosting set properly and prevent it from melting.

Conclusion:

Pumpkin cheese coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist pumpkin cake, creamy cheesecake filling, and streusel topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this recipe a try. You won't be disappointed!