Spiced Pumpkin Bundt Cake with Cream Cheese Glaze

Bake a gorgeous pumpkin bundt cake topped with a tangy cream cheese glaze and chopped nuts for a delicious fall dessert. This from-scratch pumpkin spice bundt cake is moist, warmly spiced, and finished with a sweet cream cheese glaze that complements the pumpkin perfectly. It’s an ideal choice for holiday gatherings, potlucks, or a cozy weekend treat.

What I Love About this Recipe

• Made from scratch for full flavor
• Moist, tender crumb
• A classic autumn dessert everyone recognizes and loves
• Tangy cream cheese glaze brightens the cake
• Great for Thanksgiving and other fall gatherings

Ingredients

Gather your ingredients and a few mixing bowls. The cake is simple to prepare and the glaze comes together quickly while the cake cools.

Cake Ingredients

• 3 cups all-purpose flour
• ½ tsp salt
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1 tsp baking powder
• 3 eggs
• 1⅓ cups granulated sugar
• ⅓ cup brown sugar
• 1 cup vegetable oil
• 15 oz pumpkin puree (canned or homemade)
• 2 tsp pure vanilla extract

Cream Cheese Glaze Ingredients

• 3 oz cream cheese, softened (full fat for best flavor)
• 1 tbsp unsalted butter, softened
• ½ tsp vanilla extract
• 1 cup powdered sugar (more or less to reach desired sweetness)
• 1 tsp pumpkin pie spice (optional, for extra warmth)
• ⅓ tsp salt
• 1–2 tbsp milk, to thin the glaze
• Chopped walnuts or pecans for topping (optional)

How to Make It

This overview covers the key steps; follow the printable recipe card or these instructions for reliable results.

1. Preheat oven to 350°F (175°C). Grease a bundt pan thoroughly with cooking spray and dust with a little flour, or use a cake release mixture to ensure easy removal.

2. In a medium bowl, whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the vegetable oil, pumpkin puree, and vanilla extract, and whisk until fully combined.

4. Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined — avoid overmixing to keep the cake tender and moist.

5. Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

6. Remove the cake from the oven and let it cool in the pan for about 15 minutes on a wire rack. After resting, invert the bundt pan to remove the cake and allow it to cool completely before glazing.

Make the Cream Cheese Glaze

1. In a medium bowl, whisk together the softened cream cheese, softened butter, and vanilla until smooth.

2. Add powdered sugar and pumpkin pie spice, whisking until a smooth glaze forms. Stir in 1 tablespoon of milk. If the glaze is too thick, add additional milk 1 teaspoon at a time until you reach the desired consistency. If it becomes too thin, add a little more powdered sugar.

3. Pour the glaze over the cooled cake and sprinkle chopped nuts on top if you like. Slice and serve.

Tips and Variations

• Add a pinch of cinnamon to the cream cheese glaze for extra warmth.
• Fold chopped walnuts or pecans into the batter for texture and flavor.
• Stir ½ cup chocolate chips into the batter for a chocolate-pumpkin twist.
• Serve with a scoop of vanilla or pumpkin ice cream for an indulgent dessert.
• If using layer pans or a 9×13 pan, reduce bake time and check doneness earlier.

Storing

Refrigerate: Because of the cream cheese glaze, store the cake covered in the refrigerator. It can be left at room temperature for up to two hours, but refrigerate after that. When bringing to room temperature for serving, allow at least 30 minutes.

Freezing: The cake freezes well. Wrap tightly or place in an airtight container and freeze for 3–4 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Do I have to use a bundt cake pan?

Not at all. You can bake the batter in two 9-inch round cake pans or a 9×13 pan; baking time will be shorter, so start checking for doneness earlier with a toothpick.

What is the best way to cool a cake?

Place the cake pan on a wire rack to allow air to circulate around the cake as it cools. This prevents the bottom from staying hot and steamy, which can affect texture.

Printable Recipe Summary

Pumpkin Bundt Cake with Cream Cheese Glaze — Prep: 15 mins • Cook: 1 hr • Total: 1 hr 30 mins • Yield: 16 servings.

Notes

Leftover cake stored in the refrigerator will keep well for 3–5 days. For best texture, bring slices to room temperature before serving.