Why You’ll Love This Recipe
This cake combines the best of creamy cheesecake and spiced pumpkin cake in one easy-to-make dessert. The salted caramel topping adds a hint of indulgent sweetness and balances the tang of the cream cheese. You’ll love how moist, flavorful, and perfectly spiced this cake is — plus, it looks elegant enough for special occasions but is simple enough for everyday baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Cream cheese, softened
- Powdered sugar
- Salted caramel sauce (store-bought or homemade)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Pour half of the pumpkin batter into the prepared pan. Spoon dollops of the cream cheese mixture over it, then top with the remaining batter. Use a knife to swirl the cream cheese layer gently through the cake.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before drizzling with salted caramel sauce.
- Slice and serve as-is, or top with a dollop of whipped cream for extra indulgence.
Servings and timing
This recipe yields approximately 12–15 servings.
Prep time: 20 minutes
Cook time: 40 minutes
Cooling time: 1 hour
Total time: about 2 hours
Variations
- Caramel Pecan Topping: Add chopped toasted pecans on top of the caramel drizzle for a crunchy finish.
- Cupcake Version: Pour batter into lined muffin tins and bake for 20–22 minutes for individual servings.
- Layer Cake: Bake in two 9-inch round pans and add a cream cheese frosting layer between them.
- Extra Spiced: Increase the cinnamon and nutmeg for a bolder fall flavor.
- Maple Twist: Replace caramel sauce with warm maple glaze for a different sweet note.
Storage/Reheating
Store leftover cake covered in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture. For longer storage, freeze individual slices wrapped tightly in plastic wrap and stored in an airtight container for up to 2 months. Thaw overnight in the refrigerator — this cake is best served chilled or slightly cool, so reheating isn’t necessary.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the cake. Always use pure pumpkin puree.
What’s the best caramel sauce to use?
You can use any high-quality store-bought salted caramel sauce, or make your own using butter, sugar, cream, and sea salt.
Can I make this cake ahead of time?
Yes! This cake tastes even better the next day after the flavors have melded. Store it in the fridge and drizzle caramel just before serving.
How do I prevent cracks in the cream cheese swirl?
Avoid overbaking the cake and swirl the cream cheese gently into the batter to maintain a smooth texture.
Can I use a different type of oil?
Yes, you can substitute melted butter or coconut oil for vegetable oil, though the texture may vary slightly.
Can I add nuts or chocolate chips?
Absolutely! Chopped pecans, walnuts, or white chocolate chips make excellent additions.
How do I keep the caramel from soaking into the cake?
Drizzle the caramel just before serving or chill the cake first to help set the topping.
Can I make this gluten-free?
Yes, simply use a gluten-free all-purpose flour blend instead of regular flour.
Should the cream cheese be room temperature?
Yes, softened cream cheese ensures a smooth, creamy swirl that blends easily into the batter.
Can I turn this into a loaf cake?
Yes! Pour the batter into two greased 9×5-inch loaf pans and bake for about 45–50 minutes.
Conclusion
This Salted Caramel Cream Cheese Pumpkin Cake is the ultimate fall dessert — moist, rich, and full of warm spice with a touch of tangy cream cheese and buttery caramel. It’s a showstopping treat that’s simple to make but tastes like a bakery masterpiece. Perfect for sharing during the holidays or savoring with a cozy cup of coffee, this cake is guaranteed to impress every time.
PrintSalted Caramel Cream Cheese Pumpkin Cake
This Salted Caramel Cream Cheese Pumpkin Cake is an irresistibly moist fall dessert with a spiced pumpkin base, a luscious cream cheese swirl, and a drizzle of salted caramel. It’s decadent yet easy to make, perfect for Thanksgiving, Halloween, or cozy autumn gatherings.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 2 hrs
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups pumpkin puree
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup salted caramel sauce (plus extra for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- In another bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
- Pour half of the pumpkin batter into the prepared pan. Spoon dollops of the cream cheese mixture over it, then top with the remaining pumpkin batter. Use a knife to gently swirl the cream cheese layer through the cake.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before drizzling with salted caramel sauce.
- Slice and serve as-is, or top with whipped cream and an extra drizzle of caramel.
Notes
- Add chopped toasted pecans on top of the caramel drizzle for a crunchy twist.
- Use pure pumpkin puree, not pumpkin pie filling.
- Store covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.
- Let the cake come to room temperature before serving for the best texture.
- Drizzle caramel just before serving to prevent it from soaking into the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 34g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
