My husband thinks it’s a keeper too, although he gave me a crazy look when I said pumpkin. He said, “Baby, pretty soon all we’ll be able to get is pumpkin donuts, cakes, muffins…” I smiled at him and said yes, I know and I’ll get them then, too! He had two pieces before work by the way.

Honestly, I think I can add pumpkin to just about any dessert recipe and make it taste great. Pumpkin is such a nice ingredient to work with. Plus, it’s full of antioxidant and anti-aging properties. So, while you are munching on this pumpkin cheesecake coffee cake you are getting healthy and preserving your youth. Can’t beat that!

Ingredients

2 cups Domino sugar

2 Eggland’s Best eggs

1-1/4 cups Libby canned pumpkin

1/4 cup Wesson vegetable oil

1/2 teaspoon vanilla extract

2-1/4 cups Gold Medal all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon Arm and Hammer baking soda

1/2 teaspoon Morton salt

FILLING:

1 package (8 ounces) Philadelphia cream cheese, softened

1 Eggland’s Best egg

1 tablespoon Domino sugar

TOPPING:

3/4 cup flaked coconut

1/2 cup chopped pecans

1/4 cup packed Domino brown sugar

1/4 teaspoon ground cinnamon

Instructions:

Beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture, mix until well combined. Pour into a greased 13-in. x 9-in. baking dish.

FILLING: Beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl.

TOPPING: Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes. Cool on a wire rack.

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Quick Tip: Dig right into this fresh out of the oven, it’s so moist and delicious!

Thank you Somewhat Simple for this great photo.