Pumpkin Cream Cheese Latte Bundt Cake

Name: Pumpkin Cream Cheese Latte Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup pumpkin puree; 1/2 cup butter, softened; 1 cup brown sugar; 2 large eggs; 1/4 cup strong brewed espresso, cooled; 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 1/4 cup butter (for the icing); 1 cup powdered sugar; 1 tablespoon milk

This cozy cake combines spiced pumpkin, rich espresso, and a creamy cheesecake filling for the ultimate autumn treat.

By Enzo81 Kitchen· American· October 18, 2026

enzo81.xyz

Prep

20 minutes

Cook

50 minutes

Total

1 hour 10 minutes

Serves

There is nothing quite like the smell of pumpkin and coffee baking in the kitchen on a crisp morning. This cake captures all those favorite fall flavors in one beautiful bundt, topped off with a sweet brown butter icing that really pulls everything together.

My best tip for this recipe is to make sure your cream cheese is at room temperature before you start. This helps it blend into a smooth, lump free filling that creates a perfect swirl inside your cake.

Ingredients

2 1/2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup butter, softened
1 cup brown sugar
2 large eggs
1/4 cup strong brewed espresso, cooled
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/4 cup butter (for the icing)
1 cup powdered sugar
1 tablespoon milk

9Instructions

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, pumpkin pie spice, baking powder, baking soda, and salt.
3
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and cooled espresso.
4
Gradually add the dry flour mixture to the wet pumpkin mixture, stirring until just combined.
5
In a separate small bowl, beat the cream cheese with the granulated sugar until smooth.
6
Spoon half of the pumpkin batter into the prepared pan. Add the cream cheese mixture in an even circle over the batter, then top with the remaining pumpkin batter.
7
Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean.
8
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.
9
For the icing, melt the butter in a small saucepan over medium heat until it turns a light brown color. Whisk in the powdered sugar and milk until smooth, then drizzle over the cooled cake.

Tips

Store this cake in an airtight container at room temperature for up to three days. It tastes wonderful served warm with a fresh cup of coffee or a cold glass of milk.

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