I have been making this coffeecake for over 20 years and it is always well received.  It came from the inside of the Libby’s pumpkin label.  The print is so faded now, I can hardly read it.  Of course, the recipe is probably online now, but I started making it before we had a computer.  Ancient history to you young ones!



  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups granulated sugar
  • 1 1/4 cups canned pumpkin
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract


  • 8 ounces cream cheese, softened
  • 1 egg
  • 1 tablespoon granulated sugar


  • 3/4 cup flaked coconut
  • 1/2 cup chopped nuts
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

For filling, mix ingredients together in a small bowl until smooth.  Whenever using cream cheese in baking, be sure to have the cream cheese and sugar completely smooth (no lumps) before adding any egg.

For topping, combine ingredients in a small bowl.

For cake, combine flour, cinnamon, baking soda and salt in a large bowl.  Beat together eggs, sugar, pumpkin, oil and vanilla in another mixing bowl.  Add liquid ingredients to flour mixture; stir just until moistened.

Spread batter into a greased 9×13-inch baking pan.  Top with heaping teaspoons of filling.  Swirl with a knife to marbleize.  Sprinkle with topping.

Bake in preheated 350°F oven for 30 to 35 minutes or until  a wooden or ice pick inserted in center comes out clean.  Cool on wire rack.

Makes 24 servings.  Refrigerate leftovers.

Pumpkin Cream Cheese Coffeecake

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