Soft Pumpkin Cream Cheese Latte Bundt Cake

Name: Soft Pumpkin Cream Cheese Latte Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Cuisine: American
Ingredients: 3 cups all purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 4 large eggs; 1 cup pumpkin puree; 1/4 cup strongly brewed espresso, cooled; 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; 1/4 cup granulated sugar for the filling; 1 large egg for the filling; 1/2 cup butter for the icing; 2 cups powdered sugar; 2 tablespoons milk

A cozy fall treat that pairs spiced pumpkin and espresso with a creamy cheesecake center.

By Recipes By Nani· 🌍 American· October 16, 2026

Soft Pumpkin Cream Cheese Latte Bundt Cake

recipesbynani.com

Prep

20 minutes

Cook

60 minutes

Total

80 minutes

Serves

There is nothing quite like the smell of pumpkin spice baking in the oven on a cool morning. This bundt cake is one of my favorite ways to celebrate the season because it combines everything I love about a warm latte with the comfort of a homemade cake.

My best tip for this recipe is to make sure your cream cheese is completely at room temperature before you start. This makes it much easier to create a smooth filling that swirls perfectly into the spiced pumpkin batter without any lumps.

🧺 Ingredients

3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
1 cup pumpkin puree
1/4 cup strongly brewed espresso, cooled
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/4 cup granulated sugar for the filling
1 large egg for the filling
1/2 cup butter for the icing
2 cups powdered sugar
2 tablespoons milk

👩‍🍳Instructions

1
Preheat your oven to 350 degrees Fahrenheit and grease a bundt pan thoroughly with butter or cooking spray.
2
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
3
In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Beat in the four eggs one at a time, then stir in the pumpkin puree, cooled espresso, and vanilla.
4
Gradually mix the dry ingredients into the wet ingredients until just combined.
5
In a separate small bowl, beat the softened cream cheese with the extra quarter cup of sugar and one egg until smooth.
6
Spoon half of the pumpkin batter into your prepared bundt pan. Carefully spread the cream cheese mixture over the top, then cover with the remaining pumpkin batter.
7
Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
8
Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
9
To make the icing, brown the butter in a small saucepan over medium heat until it turns golden brown and smells nutty. Remove from heat, whisk in the powdered sugar and milk until smooth, and drizzle over the cooled cake.

💡 Tips

Store this cake in an airtight container in the refrigerator to keep the cream cheese filling fresh. It tastes wonderful when served slightly warmed with a cup of coffee. You can also toast a slice in a pan with a little butter for a delicious breakfast treat.

#pumpkin #fall baking #cake #dessert #vegetarian

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