Pumpkin-Cream Cheese Coffee Cake - Kraft Recipes Top
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Pumpkin-Cream Cheese Coffee Cake

Prep Time
Total Time

24 servings

Feel the fall season with a pumpkin coffee cake! Our Pumpkin-Cream Cheese Coffee Cake is equally delicious whether served warm or at room temperature.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Unroll 1 can of crescent dough; place in 13x9-inch pan sprayed with cooking spray. Press to completely cover bottom of pan.
  • Beat cream cheese and 1/2 cup sugar in medium bowl with mixer until blended. Add pumpkin; mix well. Add egg, pumpkin pie spice and vanilla; beat just until blended. Spread onto crust to within 1/4 inch of edges.
  • Unroll remaining dough; place over pumpkin mixture.
  • Bake 30 to 35 min. or until golden brown. Cool 15 min.
  • Mix milk and remaining sugar until blended; drizzle over coffee cake. Sprinkle with nuts.

Special Equipment Needed


Prepare using PHILADELPHIA Neufchatel Cheese.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

How to Use the Leftover Canned Pumpkin

Use remaining 1 cup canned pumpkin to make our PHILADELPHIA No-Bake Pumpkin Cheesecake.


This delicious coffee cake is equally delicious whether served warm or at room temperature.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 140
Total fat 8g
Saturated fat 4g
Cholesterol 25mg
Sodium 200mg
Carbohydrate 15g
Dietary fiber 0g
Sugars 7g
Protein 3g
% Daily Value
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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