Cream Cheese Pumpkin Cake

Pumpkin Cream Cheese Cake

  • Author: Michelle @ Blackberry Babe
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Pumpkin Cream Cheese Cake is packed with pumpkin spice flavor! This recipe includes easy adaptations for a Pumpkin Spice Crunch Cake, as well. 


  • Pumpkin Cake Base:
  • 1 box Betty Crocker Spice Cake Mix w/ Pudding in the mix
  • 3 eggs
  • 1 cup canned 100% pure pumpkin
  • ¾ cup water
  • ½ cup vegetable oil
  • 1/3 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • Cream Cheese Filling
  • 8oz room temperature cream cheese
  • 1 stick unsalted butter
  • 3 cups powdered sugar
  • Optional – Chocolate chips for topping


  1. Preheat oven to 350 degrees. Prepare a 9×13 baking pan with non-stick spray.
  2. In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour into the prepared pan.
  3. In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.
  4. Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 30-35 minutes.
  5. When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be too soft.

Keywords: pumpkin cake, pumpkin cream cheese cake, cream cheese pumpkin cake, pumpkin chocolate chip cake