Pumpkin puree, cream cheese, brown sugar, warm spices, vanilla, powdered sugar, milk, and chopped walnuts make this soft fall Bundt cake rich and cozy.

I don’t know what it is about a Pumpkin Cream Cheese Bundt Cake, but the second it goes into the oven, the whole house starts acting differently. People suddenly drift into the kitchen like they were “just passing by.” The coffee pot gets used more than usual. Someone asks, “Is that for today?” even though clearly, yes, it is sitting right there smelling like cinnamon and happiness. This cake has that kind of pull. It’s warm, it’s soft, it’s a little dramatic in the best way, and it looks like you tried harder than you actually did. Honestly, those are my favorite kinds of desserts.

The first time I made this pumpkin cream cheese cake, I remember feeling weirdly proud when I sliced into it and saw that creamy center tucked inside. It felt like a little baking secret. You know when a dessert looks simple from the outside, but then you cut it open and everyone does that quiet little ohhh? That. I love that moment. And I’ll be honest, I’m not always the most patient baker. I want to flip the cake too soon, glaze it too soon, taste it too soon… all the wrong things. But this cake taught me to slow down a bit. Let it cool. Let the glaze drip. Let the walnuts fall where they want. It’s not supposed to look like it came from a factory. It should look like it came from your kitchen, with maybe a little powdered sugar on the counter and one spoon already in the sink.

Why you’ll Love this Pumpkin Cream Cheese Bundt Cake?

This Pumpkin Cream Cheese Bundt Cake is one of those fall desserts that feels fancy, but not fussy. And that matters, doesn’t it? Some cakes ask for layers, crumb coats, piping bags, and the emotional strength of a pastry chef on a competition show. This one? It gives you that beautiful bakery-style look with a Bundt pan and a good drizzle of glaze. The pumpkin cake itself is soft, moist, and full of cozy spice, while the cream cheese filling adds that rich, cheesecake-like surprise in the middle. It’s not just a pumpkin Bundt cake. It’s a pumpkin Bundt cake with a little personality hiding inside.

I also love that this cake works for so many moments. It can sit proudly on a Thanksgiving dessert table, but it also makes sense on a random Sunday afternoon when you’re wearing socks that don’t match and pretending one more cup of coffee will fix your whole life. The flavor is sweet but not too sweet, spiced but not overwhelming, and rich without feeling heavy. At least, that’s how I feel about it. You might slice it thin at first, trying to be polite, then go back for a second piece because the cream cheese ribbon got you. Sound familiar? This pumpkin cream cheese Bundt cake recipe has that sneaky “just one more bite” energy, and I’m not mad about it.

Ingredient Notes

Before you start baking, let’s talk about the ingredients in this Pumpkin Cream Cheese Bundt Cake, because they’re simple but they really do matter. Nothing here is strange or hard to find, which is one of the reasons I like this recipe so much. It’s mostly pantry baking, with a block or two of cream cheese doing the heavy lifting in the comfort department. The pumpkin brings moisture, the spices bring warmth, the cream cheese brings that tangy little swirl, and the glaze brings the “okay, now it looks finished” moment. Isn’t that the best part sometimes?

• Flour: All-purpose flour gives this pumpkin Bundt cake its structure. Since the batter is moist from the pumpkin and oil, the flour helps everything hold together and keep that pretty Bundt shape. I like to spoon the flour into the measuring cup and level it off instead of scooping straight from the bag. I know, it sounds like one of those tiny baking rules people say with too much seriousness, but it really does help. Too much flour can make the cake feel heavy, and this cake should be soft and tender, not like a pumpkin-flavored doorstop.
• Baking soda: Baking soda helps the cake rise and keeps it from feeling too dense. Pumpkin puree is thick, so the batter needs a little boost. Make sure your baking soda isn’t ancient, though. I once used an old box from the back of the cabinet, and the cake came out looking like it had given up on life. So yes, fresh baking soda. Not glamorous, but important.
• Salt: Salt balances the sweetness and makes the warm spices stand out. It doesn’t make the cake salty. It just keeps the flavor from tasting flat. I always think of salt as the friend who doesn’t say much at the party but somehow makes the conversation better. Tiny amount, big difference.
• Warm spices: Cinnamon, ginger, nutmeg, allspice, and cloves give this Pumpkin Cream Cheese Bundt Cake that cozy fall flavor. The ingredient list includes cinnamon, ginger, nutmeg, and allspice, while the instructions mention cloves too, so I’d add about ¼ tsp ground cloves if you like a deeper spice flavor. If cloves feel too strong for you, skip them. No one needs a cake that tastes like it got into a fight with a holiday candle.
• Pumpkin puree: Pumpkin puree is the heart of this recipe. It keeps the cake moist and gives it that beautiful orange color and earthy-sweet flavor. Just make sure you use plain pumpkin puree, not pumpkin pie filling. The cans look way too similar, which feels slightly rude, but pumpkin pie filling already has sugar and spices added. For this cream cheese pumpkin Bundt cake, plain puree gives you more control over the flavor.
• Brown sugar and granulated sugar: Brown sugar adds moisture and a deeper, almost caramel-like sweetness, while granulated sugar keeps the cake balanced. Together, they make the crumb soft and the flavor warm. Brown sugar and pumpkin are one of those pairs that just make sense, like coffee and quiet mornings, or stretchy pants and dessert.
• Canola oil: Canola oil keeps the cake tender and moist for days. Butter has its place, of course, and I love butter deeply, but oil works beautifully in this pumpkin cream cheese cake because it gives you that soft crumb that doesn’t dry out quickly. Since the pumpkin, vanilla, and spices bring so much flavor, the neutral oil fits right in without stealing the spotlight.
• Eggs: Eggs help bind the batter and give the cake structure. They also make the texture richer. Room-temperature eggs mix in a little more smoothly, but I won’t pretend I remember that every single time. If you forget, you’re still okay. Baking should feel joyful, not like a school exam.
• Vanilla extract: Vanilla softens and rounds out the flavor in the cake, the cream cheese filling, and the glaze. It’s one of those background ingredients you might not notice right away, but you’d miss it if it wasn’t there. Pure vanilla is lovely here, but use what you have. We’re making cake, not filing paperwork.
• Cream cheese: Cream cheese is the star of the filling and the glaze, so it really matters here. It gives the cake that creamy, tangy ribbon in the middle and makes the glaze richer than a plain powdered sugar drizzle. Make sure it’s softened before mixing. Cold cream cheese turns into little lumps that refuse to cooperate, and honestly, nobody needs that kind of attitude in a dessert.
• Powdered sugar: Powdered sugar sweetens and thickens the glaze. It blends smoothly with the cream cheese and milk, giving you that pretty drizzle that falls over the sides of the Bundt cake. If your glaze is too thin, add a little more powdered sugar. If it’s too thick, add a splash of milk. Glaze is forgiving, thank goodness. Some days we need forgiving.
• Whole milk: Milk loosens the glaze so it can drizzle instead of sit on top like frosting. Add it slowly, because glaze can go from perfect to puddle in a blink. I usually add a little, mix, stare at it like it owes me an answer, then add more if needed.
• Chopped walnuts: Walnuts add crunch and a warm, nutty flavor that works really well with pumpkin spice and cream cheese glaze. They also make the cake look finished without much effort. If you’re not a walnut person, or you’re baking for someone with allergies, leave them off. The cake still has plenty of charm.

How to Make Pumpkin Cream Cheese Bundt Cake?

Making this Pumpkin Cream Cheese Bundt Cake feels a little like building a cozy fall surprise. First, you make the spiced pumpkin batter. Then you make the cream cheese filling. Then you layer them into the Bundt pan, bake, cool, glaze, and try very hard not to cut it too early. It’s not difficult, but it does reward a bit of patience. And yes, I say that as someone who has definitely hovered over a cooling cake like a raccoon near a picnic basket.

Step 1: Prep the oven and Bundt pan

Preheat your oven to 350°F and spray your Bundt pan really well with baking spray. And I mean really well. Get into every curve, ridge, and little decorative corner. Bundt pans are beautiful, but they can be moody. One missed spot and suddenly your cake decides it wants to live in the pan forever. A good coating of baking spray helps your pumpkin cream cheese Bundt cake release cleanly later, which is the kind of small kitchen victory we all deserve.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves if you’re adding them. This step helps spread the spices and baking soda evenly through the flour. It might seem basic, but it keeps the cake flavor balanced. You don’t want one slice tasting perfectly spiced and another tasting like plain pumpkin bread’s shy cousin. Give it a good whisk until everything looks evenly mixed and smells a little like fall already.

Step 3: Make the pumpkin batter

In a stand mixer, mix the pumpkin puree, brown sugar, granulated sugar, canola oil, eggs, and vanilla until smooth. The batter will look thick, glossy, and very orange in the best way. This is where the cake starts to feel real. I always love this part because the pumpkin and vanilla smell so good together, and you get that little “oh yes, this is going to work” feeling. Add the wet mixture to the dry ingredients and mix just until combined. Don’t overmix it. Once the flour disappears, stop. We want soft cake, not a workout.

Step 4: Make the cream cheese filling

Beat the softened cream cheese, egg, sugar, and vanilla together until smooth and creamy. This filling should look silky, not lumpy. If it’s a little stubborn, your cream cheese may not have been soft enough, but keep mixing and scrape the bowl as needed. The filling is what makes this cream cheese pumpkin Bundt cake feel special. It bakes into a rich little ribbon inside the cake, almost like cheesecake decided to sneak into a pumpkin dessert. Which, honestly, good for cheesecake.

Step 5: Layer the batter and filling

Pour half of the pumpkin batter into the prepared Bundt pan and spread it evenly. Then spoon the cream cheese filling over the batter, trying to keep it slightly away from the edges. This helps it stay tucked inside instead of leaking out. Pour the remaining pumpkin batter over the top and gently smooth it out. Don’t panic if it doesn’t look perfectly even. Mine rarely does at this stage. The oven has a way of making things look more intentional than they felt going in.

Step 6: Bake the cake

Bake the cake for 65 to 75 minutes, or until a toothpick inserted into the cake part comes out clean or with a few moist crumbs. Because there’s cream cheese filling inside, you might poke into the filling and think the cake isn’t done, so test in a couple of spots. The top should look set, and the edges may start pulling slightly away from the pan. Your kitchen will smell ridiculous by now. Like fall walked in wearing a scarf and carrying dessert.

Step 7: Cool it completely

Let the cake cool completely before removing it from the pan. I know. This is the hardest part, and it feels unfair because the cake is right there. But if you flip it too soon, it can break or stick, especially with the cream cheese layer inside. Once it’s fully cooled, place your cake stand or serving plate over the pan, take a breath, and flip. If it comes out cleanly, please take a tiny proud moment. You earned it.

Step 8: Make the cream cheese glaze

Beat the softened cream cheese and powdered sugar together for about 2 minutes, until smooth. Slowly add the vanilla and milk, mixing until the glaze is thin enough to drizzle. If it’s too thin, add more powdered sugar, about ¼ cup at a time. If it’s too thick, add a tiny splash of milk. You want it to fall beautifully over the cake, not run away like it has somewhere better to be.

Step 9: Glaze, garnish, and serve

Drizzle the cream cheese glaze over the cooled Pumpkin Cream Cheese Bundt Cake, letting it fall naturally down the sides. Don’t fuss too much. The slightly uneven drips are part of the charm. Sprinkle chopped walnuts over the top while the glaze is still soft. Then slice it up and serve. The inside should be moist, warmly spiced, and creamy in the middle. It’s the kind of cake that makes people say they only want “a small piece,” then somehow stand near the cake plate five minutes later. Funny how that happens.

Storage Options

Because this Pumpkin Cream Cheese Bundt Cake has cream cheese in both the filling and the glaze, I like to store it in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container, then keep it chilled for up to 4 to 5 days. The pumpkin and oil help the cake stay moist, so it doesn’t dry out quickly. Actually, I think the flavor gets even better after a day. The spices settle in, the cream cheese layer firms up, and every slice tastes a little more cozy. Before serving, let a slice sit at room temperature for about 20 minutes so it softens. Cold cake is fine, but slightly softened cake feels more like dessert and less like you’re eating straight from the fridge at midnight. Though, no judgment there either.

You can also freeze this pumpkin Bundt cake if you want to make it ahead. For the cleanest result, freeze it before adding the glaze. Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze it for up to 2 to 3 months. Thaw it overnight in the refrigerator, then glaze it before serving. If you already glazed it, you can still freeze slices, but the glaze may look a little less perfect after thawing. It’ll still taste good, though. And honestly, finding a slice of Pumpkin Cream Cheese Bundt Cake in the freezer on a random tired day feels like discovering money in a coat pocket.

Variations & Substitutions

This Pumpkin Cream Cheese Bundt Cake is delicious as written, but there’s room to play. I like recipes that allow a little personality, because sometimes you bake based on what you have, not what the recipe dreams you have. Maybe you’re out of walnuts. Maybe you love chocolate chips in everything. Maybe you want the spice level to announce itself a little louder. Totally fine. This cake can handle a few changes without getting fussy.

• Use pecans instead of walnuts: Pecans are a lovely swap if you want a sweeter, buttery crunch. They work beautifully with pumpkin, brown sugar, and cream cheese glaze. Toast them lightly if you have the time, but watch them closely. Nuts can go from golden to burned while you blink, answer a text, or look away for literally no reason.
• Add chocolate chips: Mini chocolate chips are a fun addition to this pumpkin cream cheese cake. They melt into tiny sweet pockets and make the cake feel a little more playful. I’d use mini chips because they spread more evenly and don’t overwhelm the cream cheese filling. Regular chocolate chips work too, though, especially if your household believes dessert isn’t dessert until chocolate shows up.
• Use pumpkin pie spice: If you don’t want to measure several different spices, you can use pumpkin pie spice instead. It’s easy and still gives you that warm fall flavor. I’d still add a little extra cinnamon if you like a cozy bakery-style taste. Not too much, though. You want pumpkin spice, not spice cabinet confetti.
• Skip the nuts: If walnuts aren’t your thing, just leave them off. The cream cheese glaze still gives the cake plenty of beauty and flavor. You can sprinkle a little cinnamon over the glaze instead, or add a few crushed gingersnaps for crunch if you want something different.
• Add orange zest: A little orange zest in the glaze or cake batter gives this Pumpkin Cream Cheese Bundt Cake a bright, fresh flavor. It cuts through the richness in a really nice way. It’s not something everyone expects, but I love those tiny surprise flavors that make people pause and say, “Wait, what is that?”
• Make a simpler glaze: If you want a lighter topping, skip the cream cheese in the glaze and make a simple vanilla glaze with powdered sugar, milk, and vanilla. Since the cake already has a cream cheese filling, it’ll still taste rich and special. This is a good option if you want the pumpkin flavor to stand out even more.

What to Serve With Pumpkin Cream Cheese Bundt Cake?

This Pumpkin Cream Cheese Bundt Cake doesn’t need much beside it, but the right pairing makes it feel even more comforting. It’s rich, moist, spiced, and creamy, so I like serving it with something simple. Nothing too loud. Just something that sits beside the cake and says, “Yep, we belong together.” Kind of like cozy socks and a rainy afternoon.

• Hot coffee: Coffee is my favorite pairing with this pumpkin Bundt cake. The slight bitterness balances the sweet cream cheese glaze, and the warm spices taste even better with a fresh cup. A slice of this cake with coffee in the morning feels a little indulgent, sure, but also… it has pumpkin. So we can pretend it’s seasonal self-care.
• Chai tea: Chai is wonderful with this Pumpkin Cream Cheese Bundt Cake because the spices echo the cinnamon, ginger, nutmeg, and allspice in the cake. It makes the whole thing feel extra cozy, like you should be reading a book under a blanket while the world handles itself for twenty minutes.
• Vanilla latte: A vanilla latte is creamy and sweet without overpowering the cake. It pairs especially well with the cream cheese filling and glaze. If you’re serving this at brunch, a vanilla latte makes the whole table feel a little café-ish, even if there are crumbs everywhere and someone forgot napkins.
• Whipped cream: A spoonful of lightly sweetened whipped cream makes each slice feel extra soft and pretty. Keep it simple, though, because the cake already has a lot going on. You want a little cloud on the side, not a full dairy parade.
• Fresh fruit: Apples, pears, or berries add a fresh bite next to the rich cake. Apples and pears especially work well with pumpkin spice flavor. They make the plate feel a bit lighter, which is nice when the cake itself is giving cozy sweater energy.
• Vanilla ice cream: If you’re serving this cream cheese pumpkin Bundt cake after dinner, vanilla ice cream is a very good idea. Slightly warm cake with cold ice cream? That’s the kind of dessert that makes conversation pause for a second. And honestly, I love when food does that.

FAQ

Why did my Bundt cake stick to the pan?

Bundt cakes usually stick when the pan isn’t sprayed well enough, the cake is flipped too soon, or the pan has lots of detailed ridges that hold onto the batter. For this pumpkin cream cheese Bundt cake recipe, use baking spray and coat every single curve of the pan. Be annoyingly thorough. Then let the cake cool completely before turning it out. I know it’s tempting to rush, especially when it smells amazing, but a clean cake release is worth the wait. Nobody wants to serve “abstract pumpkin cake pieces,” unless we’re calling it rustic and hoping for the best.

Can I use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree, but make sure it’s thick. Homemade puree can be more watery than canned pumpkin, and too much moisture can make the cake dense or a bit gummy. If your puree looks loose, strain it first or cook it down a little. Canned pumpkin is more consistent, which is why I usually use it for this Pumpkin Cream Cheese Bundt Cake. But if you made your own puree and feel proud of it, use it. That’s very fall of you, and I respect it.

How do I know when the cake is fully baked?

The cake is done when the top looks set, the edges pull slightly from the pan, and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Since there’s a cream cheese filling inside, test in a couple of spots. If you poke right into the filling, the toothpick may look wet even when the cake is baked. The bake time is usually 65 to 75 minutes, but ovens have their own personalities, and some are more dramatic than others. Start checking near the end and trust the signs.

Can I make this cake without the cream cheese filling?

You can make it without the cream cheese filling, and you’ll still have a moist pumpkin Bundt cake. But I’ll be honest, the filling is what makes this recipe feel special to me. It adds that creamy surprise in the center and makes each slice more interesting. If you skip it, the cake may bake a little faster, so start checking earlier. It’ll still be good with the cream cheese glaze, just a little simpler. Not worse, exactly. Just less “oh wow, there’s a filling.”

This Pumpkin Cream Cheese Bundt Cake is one of those recipes that feels like fall without trying too hard. It has soft pumpkin cake, warm spices, a creamy center, a sweet cream cheese glaze, and crunchy walnuts on top. It looks pretty on a dessert table, but it still feels homey. Like something you’d make for people you love, or for yourself on a day when you need the kitchen to smell good and life to feel a little softer.

So yes, grab the Bundt pan, spray it like you mean it, and make the cake. Serve it with coffee, tea, or a fork straight from the plate while standing at the counter. I won’t tell. And when you try this Pumpkin Cream Cheese Bundt Cake, I’d truly love to know — are you saving it for a holiday table, or are you making it just because pumpkin season deserves a little celebration?

Pumpkin Cream Cheese Bundt Cake

A moist pumpkin Bundt cake with warm spices, a smooth cream cheese filling, sweet cream cheese glaze, and chopped walnuts for a beautiful fall dessert.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Pumpkin Cream Cheese Bundt Cake

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Ingredients

For the Pumpkin Cake

• 2 3/4 c all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves optional, based on preference
• 2 c pumpkin puree
• 1 c packed brown sugar
• 3/4 c granulated sugar
• 1 c canola oil
• 4 large eggs
• 1 tsp pure vanilla extract

For the Cream Cheese Filling

• 12 oz cream cheese softened
• 1 large egg
• 1/4 c granulated sugar
• 1/2 tsp pure vanilla extract

For the Cream Cheese Glaze

• 2 oz cream cheese softened
• 1 c powdered sugar plus more if needed
• 1 tsp pure vanilla extract
• 3 tbsp whole milk plus more if needed
• 1 c chopped walnuts

Instructions

Prepare the Cake Batter

• Preheat the oven to 350°F. Coat a Bundt pan thoroughly with baking spray, making sure all grooves and edges are well covered to help the cake release cleanly after baking.
• In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves, if using. Mix until the dry ingredients and spices are evenly distributed.
• In the bowl of a stand mixer, combine the pumpkin puree, brown sugar, granulated sugar, canola oil, eggs, and vanilla extract. Beat on medium speed until the mixture is smooth and fully combined.
• Add the dry ingredients to the pumpkin mixture. Mix on low speed just until the batter comes together and no visible streaks of flour remain. Avoid overmixing, as this may affect the final texture of the cake.

Prepare the Cream Cheese Filling

• In a clean mixing bowl, beat the softened cream cheese, egg, granulated sugar, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl as needed to ensure the filling is evenly blended.

Assemble and Bake

• Pour half of the pumpkin batter into the prepared Bundt pan and spread it evenly.
• Spoon the cream cheese filling over the batter, keeping it slightly away from the outer and inner edges of the pan when possible.
• Pour the remaining pumpkin batter over the filling and gently smooth the top with a spatula.
• Bake for 65 to 75 minutes, or until the cake is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Avoid testing only through the cream cheese filling, as it may appear moist even when the cake is fully baked.
• Remove the cake from the oven and allow it to cool completely in the pan. Once fully cooled, carefully invert it onto a cake stand or serving plate.

Prepare the Cream Cheese Glaze

• In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth, about 2 minutes.
• Add the vanilla extract and whole milk gradually, mixing until the glaze reaches a smooth, pourable consistency. If the glaze is too thin, add additional powdered sugar, 1 to 2 tbsp at a time. If it is too thick, add a small amount of milk until the desired consistency is reached.
• Drizzle the glaze over the cooled Bundt cake. Sprinkle the chopped walnuts over the top while the glaze is still soft.
• Slice and serve.

Notes

To make this Pumpkin Cream Cheese Bundt Cake gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Measure it carefully, preferably by spooning it into the measuring cup and leveling it off, because gluten-free flour can become dense if packed too tightly.

Also check that the baking spray, powdered sugar, vanilla extract, spices, and chopped walnuts are certified gluten free or clearly labeled gluten free. Some baking sprays and packaged nuts may have cross-contact during processing. The batter may feel slightly different from the original version, but the cake should still bake up moist, warmly spiced, and rich with that creamy filling in the center.