This Pumpkin Cream Cheese Cake is soft, plush, and perfectly spiced for fall. It’s topped with a marbled cream cheese swirl and is perfect for brunch, a snack, or an easy dessert for Thanksgiving!
Pumpkin and cream cheese are a match made in fall dessert heaven, and this marbled cake delivers a generous swirl of tangy sweetness in every bite of pumpkin bliss.
A luscious layer of sweetened cream cheese is swirled into a cinnamon-spiced pumpkin cake batter, creating a rich, creamy topping that bakes right into the cake—no frosting needed. It’s like a pumpkin cheesecake, but so much easier!
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Reasons to Love It
- Irresistible combo of tangy soft cheese and ultra-soft, spiced pumpkin cake
- No frosting or icing required—the creamy swirl bakes right in!
- Doubles as a coffee cake, snack cake, or easy brunch dessert
- Perfect for feeding a crowd during fall gatherings or Thanksgiving
- Not overly sweet—just the right balance of cozy and indulgent
- Packed with pumpkin purée and warm cinnamon spice for that true taste of fall
Pumpkin Cream Cheese Cake
Equipment
- 9x13 baking pan
- Electric mixer
Ingredients
Dry ingredients
- 1 ¾ cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable oil
- 2 tablepsoons water
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Cream cheese topping
- 8 ounces cream cheese room temperature
- ½ cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9x13 inch baking pan with non-stick cooking spray.
- Whisk all dry ingredients (flour, cinnamon, baking soda and salt) together in a medium bowl and set aside.
- Add the eggs, sugar, oil, water and 1 teaspoon vanilla extract into a large bowl and whisk for about 1 minute, or until the sugar is dissolved. Whisk in the pumpkin puree.
- Mix in the combined flour mixture, until just combined. Transfer batter into the prepared pan and spread evenly.
- Make the cream cheese topping - Add the cream cheese, ½ cup sugar, 2 yolks and 1 teaspoon vanilla into a medium bowl and beat with an electric beater, until creamy.
- Spoon the cream cheese over the cake and use a knife to swirl the layers together.
- Bake for 25 to 30 minutes or a toothpick inserted in the middle comes clean.
- Allow the cake to cool before serving.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make Pumpkin Cake with Cream Cheese Swirl?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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How to store?
Due to the generous amount of cream cheese in this pumpkin sheet cake, it’s important not to leave it out at room temperature for too long. To keep the cake fresh, let it cool completely, then wrap the leftovers tightly in the pan with foil and refrigerate. It will stay delicious for up to 3–4 days.
Recipe tips
- I like to use Libby’s brand of pumpkin puree as it is thick with rich color and taste.
- Use room temperature eggs for fluffy marble pumpkin cheesecake cake.
- Use block-style cream cheese.
- Use 2 teaspoons of pumpkin pie spice instead of the ground cinnamon.
🎃 Looking for more pumpkin desserts? Try the pumpkin loaf cake or the pumpkin cupcakes with cream cheese frosting.
More Easy Desserts with Cream Cheese
- No Bake Mini Cheesecakes are super creamy, rich yet light, not overly sweet, and are impressive enough for Thanksgiving parties.
- Eggless Carrot Cake is moist and topped with a not-too-sweet cream cheese frosting.
- Mini Pumpkin Cheesecakes are beautifully layered with an ultra-creamy pumpkin filling and fluffy individual cheesecake.
- Chocolate Chip Skillet Cookie filled with a thick, creamy layer of cheesecake is an ultimate dessert mashup!
- Cinnamon Crisps with cream cheese dessert dip - Buttery cinnamon chips perfectly complement a creamy, fluffy cinnamon dip, with bits of dark chocolate.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Anya
I made this cake for my school yesterday and I had so many rave reviews. Thank you!