Pumpkin Cream Cheese Cake

Posted on Oct 11, 2013 in | Comments Off on Pumpkin Cream Cheese Cake

Pumpkin Cream Cheese Cake

Pumpkin Cream Cheese Cake



  • 1 cup Packed Brown Sugar
  • 1/2 cup Sugar
  • 1/4 cup Coconut Oil (You can also substitute olive oil or canola oil)
  • 1/4 cup Applesauce
  • 15oz Pumpkin Puree
  • 3 Large Eggs
  • 2 1/2 cups All Purpose Flour (Sifted)
  • 2 teaspoons Baking Powder
  • 2 teaspoons Kosher Salt
  • 1 tablespoon Cinnamon
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Ground Ginger

Cream Cheese Swirl

  • 8oz Cream Cheese (Softened)
  • 1/4 cup Greek Yogurt
  • 1 teaspoon Vanilla
  • 1 Large Egg
  • 1/4 cup Sugar

Crumb Topping

  • 1/2 cup Unsalted Butter (Softened)
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup Brown Sugar
  • 1 teaspoon Pumpkin Spice
  • 2/3 cups All Purpose Flour
  • 1 cup Butterscotch Chips


Sorry, you will have to wash your mixer bowl and paddle a few times in between different stages for this recipe.  You have been pre-warned.


Step 1
Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan with a light coat of baking spray. In your mixer with your paddle attachment, mix the oil, brown sugar, white sugar, pumpkin puree & applesauce. Mix to combine. Add the vanilla, each egg in one at a time.
Step 2
In a separate bowl, sift the flour together with the baking powder, salt, pumpkin pie spice, cinnamon & ginger. Slowly add the dry ingredients into the wet ingredients in the mixer. Mix to combine and do not over mix.
Step 3
Pour the batter mix into the prepared baking pan and spread evenly with a spatula. The batter will be thick.
Step 4
Wash out your mixer bowl to begin the cream cheese layer and dry. Add the softened cream cheese, greek yogurt, vanilla & sugar and mix together. Add in the egg and mix to combine. Pour the cream cheese over the cake layer. Using a knife, cut into the cake batter in a swirl patterm to allow some of the cream cheese mixture to seep through.
Step 5
Sorry guys, wash out your mixer and paddle to begin on the crumb topping mixture. Add the unsalted butter, brown sugar, salt, pumpkin pie spice, flour & butterscotch chips to combine together. Do not mix long to cream the mixture but just to make a crumble. Add the crumble on top of the cream cheese mixture on your cake.
Step 6
Bake in the 250 preheated oven for about 45-55 minutes or until a toothpick comes out clean when inserted. Let cool before serving.
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