Pumpkin Cheese Coffee Cake
Taste of Home
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

SERVINGS: 12-15

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 15 min. Bake: 35 min.

Ingredients:
2 cups sugar
2 eggs
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 egg
1 tablespoon sugar
TOPPING:
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Directions:
In a large mixing 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 13-in. x 9-in. baking dish.
In a small mixing 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. Yield: 12-15 servings.