Canned pumpkin turns this coffee cake into a sweet treat that will be loved by all. Our Pumpkin-Cream Cheese Coffee Cake has all of the flavour of pumpkin pie without the fuss!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cans (235 g each) refrigerated crescent dinner rolls, divided
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup icing sugar, divided
3/4 cup canned pumpkin
2-1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1 Tbsp. milk
1/3 cup chopped pecans
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How do I make it ?
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 remaining sugar and milk until blended; drizzle over coffee cake. Sprinkle with nuts.
Kraft Kitchen Tips!
This delicious coffeecake is equally delicious whether served warm or at room temperature.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4 g
Cholesterol 25 mg
Sodium 150 mg
Carbohydrate 11 g
Fibre 0 g
Sugars 7 g
Protein 2 g
24 servings, 1 piece (50 g) each
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.