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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Pumpkin Pecan Coffeecake with Cream Cheese Swirls Recipe



Nothing says autumn more than colorful fall leaves and pumpkin desserts. With the leaves still falling at the inn, I just had to make an autumn breakfast treat for our guests. One mention of it on Facebook and Twitter made for recipe requests. This recipe was just invented last night and deserves to be shared. Enjoy the taste of autumn!

Pumpkin cake:

  • 15 ounces of pumpkin (1 small can)
  • 5 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 1/2 cups sugar
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 1/2 cups chopped pecans (optional)

Pre-heat oven to 350 degrees. Spray baking spray into 9×13 pan or two 10-12 inch round cake pans (I used two 12 inch tart pans – the kind that the bottom is separate from the edges).  Place wet ingredients into mixer & blend. Stir in chopped pecans. Add dry ingredients & mix until combined. Pour into pan (or pans) and set aside.

Cream cheese swirls:

  • 2 eight ounce packages of cream cheese, softened
  • 3 teaspoons of lemon juice
  • 2/3 cup of sugar

Mix well & place into a pastry or decorating bag. Decorate pumpkin cake with swirls (or just drop by tablespoons full all around the top of the cake).

This is why the call it baking with love. It takes time and lotsa dirtied bowls to create masterpieces.


Place ingredients in a food processor.

  • 1 stick of cold butter
  • 1 1/2 cup flour
  • 2/3 cup powdered sugar
  • 1 teaspoon of salt
  • 1 egg

Pulse food processor until streusel forms into crumbly pieces. If it forms into a ball, you have pulsed it too long. If you end up with a big ball of streusel, it’s okay. It happens to the best of us. Just make tiny pieces & sprinkle over coffeecake.

Finally, bake your lovely autumn-y coffeecake for about 45 minutes, checking occasionally with a fork. Poke fork into coffeecake & when the fork comes out of the pumpkin cake clean, your loveliness is ready to come out of the oven.


  • 2 cups of powdered sugar
  • A couple of tablespoons of water

Place powdered sugar and water into a bowl & stir well. Add additional water a teaspoonful at a time if needed until it reached a pourable yet somewhat think consistency. Allow coffeecake to sit for about 30 minutes & then drizzle icing all over the coffeecake.

Taste autumn. Serve to guests & wow friends.

Come back and leave fun comments soon!


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10 Responses

  1. I will definitely be making this wonderful recipe! Love pumpkin desserts and this looks heavenly!

  2. anita

    You are so amazing!! I have a can of pumpkin on my kitchen counter….now I know what to do with it! Can’t wait to make this. Thanks so much for sharing.

  3. Laurie Figone

    Your Pumpkin Dessert sounds Delicious!!!!

  4. YUM!!!!!!! This would be like a pumpkin roll, but inside out! I LOVE this. I love a good ole pumpkin pie but love different uses of pumpkin in desserts. This goes on my to-do list!

  5. Grandmereb Lovestobake (Donna)

    Sounds and looks really amazing Deanna! UMMMMMMMMMMMMM!

  6. […] see pumpkin breads, banana breads. I see anything piled high with streusel and frosting, […]

  7. […] 2/3 cup of sugar Blend all cream cheese filling ingredients together well. You can plop small scoops on the top of the bread pudding or you can use a decorating bag and make pretty swirls like this. […]

  8. […] 1/2 cup sugar Blend all cream cheese filling ingredients together well. You can plop small scoops on the top of the bread pudding or you can use a decorating bag and make pretty swirls like this. […]

  9. Brooke

    I am making this right now. I am making it in two round baking pans. It is at 55 minutes right now and it still is soupy in the middle. 🙁
    I hope it’s done soon because it smells wonderful.

  10. Brooke

    I ended up baking mine for about 65 minutes. I brought it to a holiday brunch and got a lot of compliments on it! 🙂 Thanks for the recipe!

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