Pumpkin Cream Cheese Coffee Cake By Kelly Miller • September4,2015 • Updated September 16, 2021 • Leave a Comment 1.6K Jump to Recipe Pumpkin Cream Cheese Coffee Cake recipe made with pumpkin, sweet cream cheese, crescent rolls and topped with cinnamon sugar. A great dessert breakfast cake to welcome fall! I don’t know about your kids, but mine love cheesecake pretty much in any and every form imaginable. Whether it’s peanut butter, topped with cherry pie filling, chocolate caramel – they go crazy when I let them know I’m making a cheesecake. I can’t figure a better way to begin the fall season than this Pumpkin Cream Cheese Coffee Cake! Ok so I know that this is technically a “coffee cake” but I can’t even begin to tell you how amazing this tastes with a glass of cold milk or, obviously, a hot cup of coffee. Yum! Here are some more of my favorite pumpkin recipes: Pumpkin Cinnamon Rolls Crockpot Pumpkin Pie Pudding Pumpkin Cheesecake Coffee Cake Pumpkin Cream Cheese Coffee Cake recipe made with pumpkin, sweet cream cheese, crescent rolls and topped with cinnamon sugar. A great dessert breakfast cake to welcome fall! 5 from 1 vote Print Pin Rate Course: DessertCuisine: AmericanKeyword: pumpkin cheesecake coffee cake recipe Prep Time: 15 minutesCook Time: 45 minutesTotal Time: 1 hour Servings: 12 servings Calories: 350kcal Author: Kelly Miller Ingredients▢ 2 8 oz cans refrigerated crescent rolls▢ 16 oz cream cheese softened▢ 1 cup sugar divided▢ 15 oz pumpkin puree▢ 2 1/2 tsp pumpkin pie spice divided▢ 2 eggs▢ 1 tsp cinnamon InstructionsGrease the bottom and sides of a 9x13 baking dish. Press one package of crescent rolls into the bottom, pinching seams to seal.In a stand mixer, beat cream cheese and sugar. Add in 3/4 cup sugar, pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, and eggs until well combined and creamy.Pour on top of crust in dish. Unroll remaining crescent rolls on to a greased cookie sheet. Press seams to seal and carefully transfer on top of cheesecake layer in dish.In a small bowl, stir together remaining 1/2 cup sugar, 1 teaspoon pumpkin pie spice, and 1 teaspoon cinnamon. Sprinkle generously over top crust.Bake at 350 for 30 minutes. Cover with foil to prevent crust from over browning, and continue baking an additional 10-15 minutes or until a cake tester inserting in the middle of cake comes out mostly clean.Allow to cool completely before serving. NutritionCalories: 350kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 430mg | Potassium: 135mg | Fiber: 1g | Sugar: 22g | Vitamin A: 6060IU | Vitamin C: 1.6mg | Calcium: 55mg | Iron: 1.3mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.6K