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Pumpkin Cake with Cream Cheese Recipe

Pumpkin Cake with cream cheese is this amazing fluffy pumpkin cake with chocolate on top. A perfect dessert for fall!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 16
Calories: 343kcal
Author: Megan Porta


  • 3/4 cup salted butter softened (1 1/2 sticks)
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 15 oz pumpkin puree can or homemade
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 8 oz cream cheese softened
  • 2 tsp pumpkin pie spice (substitution: 1 tsp cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger and 1/4 tsp ground cloves)
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and set aside. In a large bowl, combine the butter, sugar, eggs, pumpkin and vanilla. Mix until creamy.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Mix well and gradually add to butter-sugar mixture, stirring until combined. Spread batter evenly into prepared pan.
  • In a small bowl, combine the cream cheese and pumpkin pie spice. Mix well and drop in dollups on top of batter in pan. Using a butter knife, make swirls through the cream cheese.
  • Top with chocolate chips and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, cut into squares and serve!


  • If you choose to omit the chocolate chips, a fine layer of powdered sugar over the bars would be beautiful and tasty!


Calories: 343kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 403mg | Potassium: 172mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4644IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
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