Pumpkin Bundt Cake with Cinnamon Pumpkin Cream Cheese Glaze

If you’re looking for the ultimate fall dessert, this Pumpkin Bundt Cake is it. Moist, tender, and bursting with the warm spices of cinnamon, nutmeg, cloves, and ginger, this cake is studded with chocolate chips and can even include crunchy pecans for an added texture. The pièce de résistance is a velvety Cinnamon Pumpkin Cream Cheese Glaze that elevates this cake from a simple dessert to a show-stopping centerpiece for any gathering.

Whether it’s for holiday celebrations, autumn potlucks, or a cozy weekend treat, this Pumpkin Bundt Cake delivers that comforting, nostalgic flavor that makes fall so special.

Why You’ll Love This Pumpkin Bundt Cake

• Rich and moist texture: The perfect blend of pumpkin, butter, and eggs ensures a cake that’s never dry.
• Chocolate chip surprises: Sweet, melty pockets of chocolate complement the warm spices.
• Versatile for any occasion: Makes a beautiful centerpiece for Thanksgiving, Halloween, or Sunday dessert.
• Easy to glaze: The Cinnamon Pumpkin Cream Cheese Glaze is simple yet indulgent.
• Make-ahead friendly: Prepares well in advance, ideal for busy schedules or entertaining.
• Customizable: Add pecans, walnuts, or even a swirl of caramel for extra flavor.

Ingredients Breakdown

This recipe serves about 10 slices and is divided into two parts: the Chocolate Chip Pumpkin Pound Cake and the Cinnamon Cream Cheese Glaze.

Chocolate Chip Pumpkin Pound Cake

• 1 15 oz. can pure pumpkin, divided (2 tablespoons reserved for glaze)
• 6 tablespoons butter, softened to room temperature
• 1 cup light brown sugar, packed
• 1 1/4 cup granulated sugar
• 3 large eggs, at room temperature
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• 3/4 cup whole milk, at room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup pecans, chopped (optional)
• Nonstick cooking spray with flour or butter and flour for pan

Cinnamon Cream Cheese Glaze

• 4 oz. cream cheese, softened to room temperature
• 2 tablespoons butter, softened to room temperature
• 2 tablespoons pumpkin puree (reserved from can above)
• 2–2 1/2 cups powdered sugar, sifted
• 2 tablespoons milk (adjust as needed)
• 1 teaspoon ground cinnamon

Tools & Equipment Needed

• 12-cup Bundt pan
• Nonstick cooking spray with flour or butter and flour for greasing
• Medium and large mixing bowls
• Stand mixer or hand mixer
• Whisk
• Rubber spatula
• Wire cooling rack
• Measuring cups and spoons
• Sifter for powdered sugar
• Small bowl for glaze

Step-by-Step Instructions

1. Preheat and Prepare Pan

Preheat oven to 325°F (163°C).
Spray all surfaces of a 12-cup Bundt pan with nonstick cooking spray with flour, or grease and flour the inside. Set aside.

2. Prepare the Cake Batter

• Remove 2 tablespoons of pumpkin puree from the can and set aside for the glaze.
• Add the remaining pumpkin, 6 tablespoons butter, light brown sugar, and granulated sugar to a mixer. Beat until fluffy—this takes 3–7 minutes and incorporates air for a lighter cake.
• Add eggs one at a time, beating only until the yellow disappears after each addition to avoid overmixing.

3. Combine Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

4. Mix Wet and Dry Ingredients

• Gradually add the flour mixture to the pumpkin mixture in three parts, alternating with milk in between each addition.
• Beat just until combined—do not overmix.

5. Add Chocolate Chips and Pecans

• Fold in 1 cup semi-sweet chocolate chips and optional 1 cup chopped pecans until evenly distributed.
• Spoon batter into the prepared Bundt pan. Tap the pan lightly on the counter to release air bubbles.

6. Bake the Cake

• Bake at 325°F for 55–75 minutes, checking with a toothpick near the center. It should come out clean.
• Allow the cake to cool in the pan for 30 minutes, then remove from the pan and cool completely on a wire rack.

7. Prepare the Cinnamon Cream Cheese Glaze

• Beat 4 oz. cream cheese, 2 tablespoons butter, and 2 tablespoons reserved pumpkin puree until smooth.
• Add 2 tablespoons milk and 1 teaspoon cinnamon, then gradually beat in 2–2 1/2 cups powdered sugar until desired consistency. Add more milk if necessary.
• Drizzle glaze over cooled cake. Serve extra glaze alongside individual slices.

Tips & Tricks for Perfect Pumpkin Bundt Cake

• Room temperature ingredients: Eggs and milk should be at room temperature for a smoother, more aerated batter.
• Don’t overbeat: Overbeating eggs or flour mixture can cause the cake to collapse or create a crumbly texture.
• Fluffy butter and sugar: Beat butter, sugar, and pumpkin until light and airy. This step is critical for a tender cake.
• Oven door caution: Don’t open the oven until near the end of baking to avoid uneven rising.
• Microwave for warmth: Warm cake slices with glaze for 15 seconds for extra indulgence.

Flavor Profile & Pairings

• Texture: Moist pumpkin cake with melty chocolate chips and optional pecan crunch.
• Flavor: Warm fall spices, chocolate sweetness, subtle nuttiness, and creamy cinnamon glaze.
• Serving suggestion: Pair with coffee, chai latte, or warm spiced cider for a cozy fall experience.

Nutritional Overview

Per serving (1 slice):

• Calories: 420
• Protein: 5 g
• Carbohydrates: 52 g
• Fat: 20 g (Saturated 10 g, Unsaturated 8 g)
• Sugar: 32 g
• Fiber: 2 g
• Cholesterol: 60 mg
• Sodium: 250 mg

Dietary notes: Contains dairy, eggs, gluten. Can be adapted for nut-free by omitting pecans.

Make-Ahead & Storage Tips

• Make-ahead: Cake tastes even better the next day after flavors meld.
• Storage: Wrap tightly in plastic wrap at room temperature for up to 3 days.
• Glaze: Prepare ahead and refrigerate; whisk in milk before serving.
• Freezing: Cake can be frozen (without glaze) up to 3 months. Thaw overnight in refrigerator.

FAQs

1. Can I use pumpkin pie filling instead of puree?
No, use 100% pumpkin puree for accurate sweetness and moisture. Pumpkin pie filling is pre-sweetened and spiced, which will alter the recipe.

2. Can I make this cake in advance?
Yes! Bake the cake, wrap it, and store at room temperature. The next day, add glaze for best flavor.

3. Can I substitute chocolate chips?
Yes, white chocolate, butterscotch, or semi-sweet chips all work.

4. Can I omit nuts?
Absolutely! Pecans are optional. You can also substitute with walnuts or leave them out entirely.

5. How to prevent sticking to the pan?
Use nonstick cooking spray with flour or butter/flour method. Let cake cool in pan before removing carefully.

Cooking Timeline (At a Glance)

Step	Time
Prep ingredients	15 min
Beat butter, sugar, pumpkin	3–7 min
Combine eggs and dry ingredients	5–10 min
Bake cake	55–75 min
Cool in pan	30 min
Cool on wire rack	30 min
Glaze cake	10 min
Total Time	~1 hr 10 min

Serving Suggestions

• Slice into 10 generous portions for dessert or brunch.
• Drizzle extra glaze on each slice.
• Serve alongside vanilla ice cream or whipped cream for indulgence.
• Garnish with a sprinkle of chopped pecans for visual appeal.

Ingredient Spotlight

Pumpkin Puree

• Provides moisture, subtle sweetness, and signature fall flavor.
• Use 100% pure pumpkin, not pie filling, for proper texture.

Cream Cheese

• Creates a smooth, tangy glaze that complements warm spices.
• Always use softened cream cheese for a lump-free glaze.

Spices

• Cinnamon, nutmeg, cloves, and ginger provide a balanced, aromatic fall flavor.
• Adjust quantities slightly for personal preference or regional tastes.

Pro Baking Tips

• Fluff butter and sugar thoroughly: This is the only time air is incorporated, ensuring cake rises evenly.
• Add eggs carefully: Beat until just combined to avoid overmixing.
• Check doneness early: Oven temperatures vary; use toothpick test starting at 55 minutes.
• Freeze without glaze: Glaze doesn’t freeze well; add after thawing for best results.

Storage & Freezing Guide

• Refrigeration: Store wrapped cake at room temperature for up to 3 days; glaze separately.
• Freezing: Wrap cooled cake tightly in plastic wrap; store without glaze for up to 3 months.
• Thawing: Overnight in the fridge; add glaze before serving.

Nutrition Estimate Table (Per Slice)

Nutrient	Amount
Calories	420
Protein	5 g
Carbohydrates	52 g
Fat	20 g
Saturated Fat	10 g
Unsaturated Fat	8 g
Fiber	2 g
Sugar	32 g
Cholesterol	60 mg
Sodium	250 mg

Expanded Conclusion

This Pumpkin Bundt Cake with Cinnamon Pumpkin Cream Cheese Glaze is truly the dessert of the season. Perfectly spiced, rich, and moist, it captures the essence of fall in every bite. Whether for a holiday table, potluck, or cozy evening treat, this cake is a guaranteed crowd-pleaser.

By following these steps, tips, and tricks, even beginner bakers can create a stunning, flavorful, and comforting Bundt cake that’s sure to become a seasonal favorite. Don’t forget to drizzle generously with glaze, and serve with a smile—you’ve earned it!

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