How to Make Pumpkin Cream Cheese Cake

This Pumpkin Cream Cheese Cake is one of those cozy fall desserts that looks impressive without requiring much extra work. The pumpkin cake bakes up soft and moist with warm pumpkin pie spice, while spoonfuls of sweet vanilla cream cheese settle into the top and create creamy pockets throughout each slice. A scattering of pepitas adds a little crunch and gives the finished cake its rustic fall look.

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What makes this recipe especially good is that there's no frosting to make after the cake cools. The cream cheese mixture goes onto the pumpkin batter before baking, so the cake and creamy topping bake together. You get some bites that are mostly tender pumpkin cake and others with a rich cheesecake-like layer—and that contrast is really the star of the recipe.

The batter itself is simple: pumpkin puree provides the unmistakable fall flavor, plain yogurt helps keep the crumb tender, and pumpkin pie spice brings everything together. It's baked in a 7-inch round pan at 350°F for about 45 minutes, making a smaller 7–8 serving cake that's perfect when you don't need a huge dessert.

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I especially like this one as an afternoon coffee cake or casual fall dessert. Serve it slightly chilled or let a slice sit at room temperature for a few minutes to soften the crumb. And once our Homemade Pumpkin Spice Latte is finished, the two recipes are going to make a natural fall pairing.

📋 RECIPE AT A GLANCE

Difficulty	Easy
Prep Time	About 15 minutes
Bake Time	About 45 minutes
Oven	350°F
Pan	7-inch round
Yield	7–8 servings
Texture	Soft pumpkin crumb with creamy cheese pockets
Best Tip	Chill the cream cheese mixture before adding it to the batter.

🎃 Why You'll Love This Pumpkin Cream Cheese Cake

This cake has everything I want from an easy fall dessert: plenty of pumpkin flavor, warm spice and a creamy contrast without a complicated frosting.

• Soft and moist: Pumpkin puree, yogurt and oil keep the crumb tender.
• Creamy pockets: Chilled cream cheese bakes right into the top.
• Warmly spiced: Pumpkin pie spice gives us classic fall flavor.
• A little crunch: Pepitas contrast beautifully with the soft cake.
• No decorating: The cream cheese and pumpkin seeds create the finished top as it bakes.

If you're craving another cozy pumpkin dessert, my Pumpkin Crumble Pie is another delicious way to put pumpkin front and center.

🛒 Ingredients You'll Need

Cream Cheese Mixture

• 7 oz cream cheese, softened
• ¼ cup granulated sugar
• 1¾ teaspoons vanilla sugar

Pumpkin Cake Batter

• 2 large eggs
• 1 cup granulated sugar
• 1¾ teaspoons vanilla sugar
• ⅓ cup plain yogurt
• ⅔ cup + 1 teaspoon pumpkin puree
• ¼ cup + 1 tablespoon neutral vegetable oil
• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• Pinch of salt

Topping

• Pumpkin seeds (pepitas), as needed

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These quantities follow the original cake recipe.

Ingredient Notes

Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.

Cream cheese: Let it soften before mixing so the filling becomes smooth and creamy.

Plain yogurt: Adds moisture and tenderness without making the batter too loose.

Neutral oil: Vegetable, canola or another mild-flavored baking oil works well.

Pepitas: They aren't just decorative—they add a welcome crunch to the soft pumpkin cake.

👩‍🍳 How to Make Pumpkin Cream Cheese Cake

Before you begin, grease and lightly flour a 7-inch round cake pan. Preheat the oven to 350°F with the rack positioned in the middle.

Step 1 — Prepare the Cream Cheese

Beat the softened cream cheese, ¼ cup sugar and vanilla sugar until smooth and creamy. Cover and refrigerate while you prepare the cake batter.

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Step 2 — Whisk the Eggs and Sugar

Whisk the eggs, granulated sugar and vanilla sugar in a large bowl until smooth and well combined.

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Step 3 — Add the Yogurt and Pumpkin

Add the yogurt and pumpkin puree. Whisk until smooth and evenly orange.

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Step 4 — Add the Oil

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Pour in the vegetable oil and whisk until completely incorporated.

Step 5 — Combine the Dry Ingredients

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In a separate bowl, combine the flour, baking powder, pumpkin pie spice and salt.

Step 6 — Finish the Batter

Gradually sift the dry ingredients over the wet mixture and mix just until no dry flour remains.

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The finished batter should be smooth, thick and glossy. Stop mixing as soon as the flour disappears.

Step 7 — Fill the Pan

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Pour the pumpkin batter into the prepared pan and smooth the surface.

Step 8 — Add the Cream Cheese

Drop generous spoonfuls of the chilled cream cheese mixture over the surface, leaving some pumpkin batter visible between each portion.

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Don't stir or swirl it into the batter. We want those distinct creamy pockets in the finished cake.

Step 9 — Add the Pepitas

Sprinkle pumpkin seeds over the batter and cream cheese.

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Step 10 — Bake

Bake on the middle rack at 350°F for about 45 minutes, until the cake is puffed, set and golden.

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The original recipe specifically advises against using the broiler or top-heat setting because excessive heat from above can affect the cream cheese topping.

Step 11 — Cool

Let the cake cool in the pan before removing it. The cream cheese will continue to set as the cake cools.

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Step 12 — Slice and Serve

Once cooled, slice with a clean, sharp knife.

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Inside you'll see the soft pumpkin crumb beneath creamy pockets of vanilla cream cheese, finished with crunchy pepitas.

💡 Tips for the Best Pumpkin Cream Cheese Cake

Chill the cream cheese. Prepare it first and refrigerate it while making the batter. This helps create those distinctive cream cheese pockets.

Don't overmix. Once the flour is added, mix only until the dry ingredients disappear.

Don't swirl the topping. This isn't meant to be a pumpkin swirl cake. Leave the cream cheese in separate spoonfuls.

Give it time to cool. The cream cheese sets further as the cake cools, making the finished cake easier to slice.

🍰 What Does Pumpkin Cream Cheese Cake Taste Like?

Think of it as a cross between pumpkin spice cake and cheesecake, but lighter and more rustic.

The pumpkin cake is soft and warmly spiced, while the cream cheese adds rich, slightly tangy pockets throughout the top. Pepitas provide just enough crunch to keep every bite interesting.

For another creamy dessert without turning on the oven, try my No-Bake Strawberry Cheesecake.

🔄 Variations & Easy Substitutions

A few simple changes can make this cake your own without changing its basic character.

Add nuts: Chopped pecans or walnuts can be sprinkled over the top with the pepitas.

Increase the spice: Add a small pinch of cinnamon if you prefer a stronger warm-spice flavor.

Skip the pepitas: The cake will still work without them, although you'll lose some of the texture that makes the original especially good.

I wouldn't substantially alter the pumpkin-to-yogurt ratio or cream cheese mixture. Those components affect the texture and structure of the cake.

🧊 How to Store Pumpkin Cream Cheese Cake

Because the cake contains cream cheese, keep leftovers covered in the refrigerator and enjoy them within 3 days, as recommended by the original recipe.

For a softer crumb, let an individual slice sit at room temperature briefly before serving.

❓ Pumpkin Cream Cheese Cake FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I wouldn't. Pumpkin pie filling contains added sweeteners and spices that would change both the sweetness and seasoning of this recipe. Use plain pumpkin puree.

Why do I need to chill the cream cheese mixture?

Chilling helps the spoonfuls remain distinct when they're placed over the pumpkin batter rather than immediately blending into it.

Should I swirl the cream cheese into the pumpkin batter?

No. Leave spaces between the spoonfuls and allow the cream cheese to bake as separate pockets.

How do I know when the cake is finished?

The cake should look puffed, set and golden. Because ovens vary, begin checking around the stated 45-minute baking time.

Does Pumpkin Cream Cheese Cake need to be refrigerated?

Yes. Because it contains cream cheese, store the cooled cake covered in the refrigerator.

🍂 More Cozy Recipes You'll Love

If you're building a fall dessert table, Pumpkin Crumble Pie is a natural companion to this cake. For something flaky and fruit-filled, try my Puff Pastry Apple Turnovers.

And when you want something cool and creamy instead, No-Bake Strawberry Cheesecake makes an easy alternative to a baked dessert.

☕ Coming Next: Homemade Pumpkin Spice Latte

I'm keeping the latte as its own recipe, but these two were made for each other.

Once that post is live, we'll add a strong contextual link here:

Make it a cozy fall pairing: Enjoy a slice of Pumpkin Cream Cheese Cake with a warm Homemade Pumpkin Spice Latte.

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