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A slice of pumpkin cake topped with cream cheese and toasted coconut sits on a white plate with a silver fork, placed on a red napkin. Another plate with cake and a white mug are visible in the background.
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Pumpkin Cream Cheese Coffee Cake

This spiced pumpkin coffee cake is perfect for a fall or holiday brunch!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Keyword: Coconut, Coffee Cake, Cream Cheese, Nuts, Pumpkin
Servings: 16
Author: Nicole

Equipment

Ingredients

For the Batter

  • 2 ¼ cups unbleached all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 2 cups granulated sugar
  • 2 extra-large eggs
  • 1 ¼ cups pumpkin purée
  • ¼ cup vegetable oil
  • ½ teaspoon pure vanilla extract

For the Filling

  • 1 package (8 ounces) cram cheese softened
  • 1 extra-large egg
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon granulated sugar

For the Topping

  • ¾ cup sweetened flaked coconut
  • ½ cup chopped pecans
  • ¼ cup packed brown sugar
  • ¼ teaspoon ground cinnamon

Instructions

For the Batter

  • Preheat the oven to 350°F. Grease a 13 x 9-inch baking pan; set aside.
  • In a medium bowl whisk together the flour, pumpkin pie spice, baking soda, and salt; set aside. In a large bowl beat together the sugar, eggs, pumpkin purée, oil, and vanilla. Add the dry mixture and mix until smooth and incorporated. Pour the batter into the prepared pan.

For the Filling

  • In a small bowl beat together the cream cheese, egg, sugar, and vanilla. Drop tablespoons of the cream cheese mixture over the batter. Using the tip of a knife, cut through the cream cheese mixture and the batter to create swirls.

For the Topping

  • In a small bowl combine the coconut, pecans, brown sugar, and cinnamon; breaking up any clumps of sugar. Sprinkle the topping evenly over the batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack. Enjoy slightly warm or at room temperature. Leftovers can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving (or eat it cold). Enjoy!

Notes

Substitution:
Walnuts can be used instead of pecans.

Nutrition

Calories: 281kcal | Carbohydrates: 48g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 32mg | Sodium: 266mg | Potassium: 143mg | Fiber: 2g | Sugar: 32g | Vitamin A: 3034IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
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