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Salted Caramel Cream Cheese Pumpkin Cake

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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.

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

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. In another bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
  6. 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.
  7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely before drizzling with salted caramel sauce.
  9. 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

Find it online: https://thefamilycooking.com/salted-caramel-cream-cheese-pumpkin-cake/