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!
Grease 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.