This Pumpkin Cream Cheese Cake has a soft and plush texture topped with the most decadent cream cheese swirl. It is an easy pumpkin cake without frosting and an ideal fall dessert for Thanksgiving to feed a crowd.
Pumpkin and cream cheese are a perfect pairing, and this cake delivers a generous helping of creamy, indulgent cream cheese with every bite of pumpkin bliss. Try our pretty mini pumpkin cheesecakes using the same combination of ingredients.
A luscious layer of creamy, sweetened cream cheese is swirled into cinnamon spiced pumpkin cake batter, creating a decadent, creamy topping that's baked right into the cake instead of being simply frosted.
If you are looking for a more traditional pumpkin cake with frosting for to bake for Thanksging dessert, then try this pumpkin loaf cake.
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Why you'll love it?
- Irrsesistible combination of creamy cream cheese with the ultra-soft pumpkin cake
- No frosting needed
- Feeds a crowd
- Ideal for fall or Thanksgiving dessert
- Not-overly sweet
- Captures the essence of fall
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Pumpkin - Make sure to use 100 percent pumpkin puree and not pumpkin pie filling by mistake, they look very similar!
- Flavoring - I use a combination of ground cinnamon and vanilla extract.
- Eggs - It’s important for the eggs to be at room temperature as they whip better. You will need two whole eggs for the pumpkin sheet pan cake and 2 yolks for the cream cheese swirl topping.
- Oil - Just ½ cup of oil adds a noticeable hint of extra moistness.
- Cream cheese - As for the chocolate chip skillet cookie recipe, use block style cream cheese and not the kids you find in a tub.
How to make?
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.
Helpful 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 cake.
- Leave the cream cheese out at room temperature for at least 4 hours to soften.
- Use block style cream cheese.
- Use 2 teaspoons of pumpkin pie spice instead of the cinnamon.
More desserts for a crowd
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.
Anya
I made this cake for my school yesterday and I had so many rave reviews. Thank you!