Who else is loving the idea of Fall Recipes being back in style!? This Pumpkin Cream Cheese Cake Recipe has me over the moon excited for falling leaves, cool weather, and fall flavors!
This Pumpkin Cream Cheese Cake Recipe is sure to hit the spot for you and your family this season!
I had so much fun baking these for my family because they are super easy and SO delicious!
The perfect combination of pumpkin and cream cheese. Warm up a cup of Pumpkin Spice Latte or Coffee to enjoy this dessert recipe!
If you are looking for a holiday dessert recipe, your guests will fall all over this treat for Thanksgiving or Christmas.
I know we like to make desserts all season long, so it’s fun to pull out a new recipe every now and then. This is one of my new recipes this year, and it sure will not disappoint!
Pumpkin Cream Cheese Cake Recipe
INGREDIENTS:
2 Cups all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
Cream Cheese Topping
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
1 Tablespoon vanilla extract
DIRECTIONS:
Preheat Oven to 325 Degrees
In a large bowl combine Pumpkin, Sugar, Brown Sugar, Eggs, Oil, and Vanilla.
Slowly add in Flour, Pumpkin Spice, Baking Soda, and Salt and Mix well.
Pour Cake Batter into a 9×13 Baking Dish.
In a separate bowl beat the Cream Cheese, Sugar, Egg Yolk, and Vanilla until combined.
Spoon Cream Cheese Mixture onto Cake Mixture and swirl using a knife.
Bake 50 minutes at 325 Degrees or until the center is set.
Allow it to cool before serving.
Pumpkin Cream Cheese Cake Recipe!
Who else is loving the idea of Fall Recipes being back in style!? This Pumpkin Cream Cheese Cake Recipe has me over the moon excited for falling leaves, cool weather, and fall flavors!
Ingredients
- 2 Cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (15 oz) can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- Cream Cheese Topping
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 Tablespoon vanilla extract
Instructions
- Preheat Oven to 325 Degrees
- In a large bowl combine Pumpkin, Sugar, Brown Sugar, Eggs, Oil and Vanilla.
- Slowly add in Flour, Pumpkin Spice, Baking Soda and Salt and Mix well.
- Pour Cake Batter into a 9x13 Baking Dish.
- In a separate bowl beat the Cream Cheese, Sugar, Egg Yolk, and Vanilla until combined.
- Spoon Cream Cheese Mixture onto Cake Mixture and swirl using a knife.
- Bake 50 minutes at 325 Degrees or until center is set.
- Allow to cool before serving.
I hope your family enjoys this recipe as much as we do! Nothing says fall to me more than Pumpkin Spice and Crisp Weather! Mmm! Maybe I should bake these again for this weekend!
If you love Pumpkin Recipes, be sure to check out this Pumpkin Pie Milkshake Recipe!
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So, does this need to be refrigerated or not?
Where is the recipe?
If you scroll down the page you will find it listed a little further down. Enjoy!
Thank you so much for this wonderful recipe. My 3 yrs old son love it so much. It’s his first time eating pumpkin bread. He hated pumpkin ever since, but now he started to like it. My husband love it with cream cheese on top. The contrast taste of sweet Pumpkin and cheese compliment each other👍
What is the calorie count on the recipe? It’s tasty, but we are on a restricted calorie diet. Can you either add that to your recipe or forward a copy to me.
Do you have to grease the baking dish
I was wondering if you could use canned sweet potatoes instead of the pumpkin?
ENTER YOUR COMMENT HERE
Would it be okay to use softened butter instead of oil?
Where I live I can’t buy pumpkin spice. What can I use instead? The recipe and video look delicious and I would really like to try it, if possible.
Thank you
ENTER YOUR COMMENT HEREwhat does pumpkin spice consist of? We don’t have that here in Australia
Hi!
I was wondering if you store it in the frig since it contains cream cheese or leave it out in the counter??
I usually make pumpkin rolls every thanksgiving and christmas which we love, this looks like a delicious addition to my holiday meals. my wife pinned it to my facebook, I think it was a hint, but cant wait to try it. I was thinking about adding raisins to the cake mix what do you think? maybe a cup?
EI ant to try this new recipe, I plan on making it tomorrow, Thanks for sharing!NTER YOUR COMMENT HERE
Does this cake need to be refrigerated after it is baked, or is it safe to keep it at room temperature?
Is that parchment paper you lined your baking pan with? Would you recommend doing that with a glass pan as well?
Hi Sara, yes I used parchment paper because I like to use it for easy cleanup of my pan. I will just pull it out and not have to scrub my pan so much. You can also use it in glass.
Can you use canned sweet potatoes instead
I was wondering if a dollop of cinnamon whip cream would be too much with the cream cheese? I am thinking of making this a birthday cake so would like to fancy it up a bit.