Spiced Pumpkin Bundt Cake (A Cozy Fall Bundt Cake)

A true fall bundt cake, this pumpkin spice version is tender, warmly spiced, and finished with a tangy maple cream cheese drizzle. It’s the cake I pull out when I want something impressive on the table with barely more effort than a quick bread.

The crumb stays soft for days thanks to the pumpkin puree, and the glaze sets just enough to slice cleanly without making a mess.

Why This Bundt Cake Works

Pumpkin keeps the cake moist without oiliness, and a mix of brown and white sugar gives it a deeper, caramel-like sweetness.

The cream cheese glaze is barely sweetened, so it cuts through the spices and stops the cake from being cloying.

It’s a one-bowl batter that comes together in under 15 minutes, then the oven does the rest.

Ingredients

• 2 cups (250g) all-purpose flour: spoon and level, or the cake will be dry.
• 2 tsp pumpkin pie spice: a warm blend of cinnamon, ginger, nutmeg, and cloves.
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 1 cup (200g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 1 cup (244g) canned pumpkin puree: plain puree, not pumpkin pie filling.
• ½ cup (120ml) neutral oil: vegetable or canola oil work well.
• 2 large eggs, at room temperature.
• 2 tsp vanilla extract

For the Glaze

• 4 oz cream cheese, softened to room temperature.
• 1 cup (120g) powdered sugar, sifted.
• 2 tbsp pure maple syrup
• 1–2 tbsp milk, any kind, to thin.

Variations / Substitutions

• Pumpkin pie spice: No blend? Use 1½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, and ¼ tsp cloves.
• Oil swap: Melted unsalted butter works instead of oil for a richer crumb, but the cake will be slightly less moist.
• Dairy-free glaze: Skip the cream cheese and use 1 cup powdered sugar, 2 tbsp maple syrup, and enough oat milk to drizzle. It will be sweet, so taste as you go.
• Extra warmth: Add a teaspoon of finely grated orange zest to the batter, it brightens the pumpkin without distracting.

If you love this one, try the apple cider donut cake next.

How To Make Pumpkin Spice Bundt Cake

Step 1: Mix the Batter

Preheat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup bundt pan with butter or nonstick spray, then dust it lightly with flour, tapping out any excess. In a large bowl, whisk together the 2 cups flour, 2 tsp pumpkin pie spice, baking soda, baking powder, and salt. In a separate large bowl, whisk the 1 cup pumpkin puree, ½ cup oil, brown sugar, granulated sugar, 2 eggs, and 2 tsp vanilla until smooth and glossy.

Pour the dry mixture into the wet mixture and stir with a spatula just until no streaks of flour remain. The batter will be thick and a deep orange, and it should look evenly glossy. Overmixing can make the cake tough, so stop the moment you no longer see dry pockets.

Step 2: Bake the Cake

Scrape the batter into the prepared bundt pan and smooth the top with the back of the spatula. Bake for 45 to 55 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs. The surface will be deep golden and spring back when lightly pressed.

Let the cake cool in the pan on a wire rack for 10 minutes. Then invert it onto the rack, remove the pan, and let the cake cool completely, about 1 hour. The cake must be fully cool before glazing, or the glaze will melt and slide off.

Step 3: Beat the Cream Cheese Glaze

In a medium bowl, beat the 4 oz cream cheese with a hand mixer or a sturdy spatula until it is completely smooth and free of lumps. Add the 1 cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp of the milk. Beat until thick but pourable, adding the remaining 1 tbsp milk a little at a time if the glaze seems too stiff.

The finished glaze should flow slowly off a spoon, not run off like water. If it becomes too thin, whisk in a little more powdered sugar. Taste it and add a tiny pinch of salt if it feels one-note.

Step 4: Glaze and Slice

Place the completely cooled cake on a serving plate. Spoon the glaze evenly over the top, letting it drip naturally down the grooves and sides. Let the glaze set for about 15 minutes, then slice and serve warm or at room temperature. A sharp serrated knife cuts cleanly through the soft crumb.

A Few Notes Before You Start

• Grease every crease of the bundt pan with a pastry brush, sprays often miss corners and the cake will stick.
• If the top browns too fast, lay a piece of foil loosely over the pan for the last 10 minutes.
• Let the glaze sit at room temperature if it firms up while you wait, a quick stir loosens it again.
• Leftover slices warm beautifully in the microwave for 15 seconds.

Bake times by bundt pan size:

Storing Leftovers

• Refrigerate: Keep the glazed cake covered in the fridge for up to 5 days. Let it sit at room temperature for 30 minutes before serving, the crumb relaxes and the glaze softens.
• Freeze: Unglazed cake freezes well for up to 2 months. Wrap tightly in plastic and foil, then thaw overnight in the fridge. Glaze the day you plan to serve it.
• Reheating: Warm individual slices in the microwave in 15-second bursts.

Frequently Asked Questions

Can I use fresh pumpkin puree instead of canned?

Yes, but drain it first. Fresh pumpkin holds more water, so spoon the puree into a fine mesh strainer for 15 minutes, then measure out 1 cup.

Is there a way to make this gluten-free?

Use a 1:1 gluten-free baking flour that contains xanthan gum. The texture will be slightly more tender, but it holds together well.

Can I skip the cream cheese glaze?

Absolutely. Dust the cooled cake with powdered sugar and a little extra cinnamon, or drizzle a simple maple-powdered sugar icing instead.

How far ahead can I bake this cake?

Bake and freeze the unglazed cake up to 2 months in advance. Glaze it within a few hours of serving so the drizzle stays neat and fresh.

Pumpkin Spice Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 2 cups (250g) all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 1 cup (200g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 1 cup (244g) canned pumpkin puree
• ½ cup (120ml) neutral oil
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 4 oz cream cheese, softened
• 1 cup (120g) powdered sugar, sifted
• 2 tbsp pure maple syrup
• 1–2 tbsp milk

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl. In another bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla. Stir dry ingredients into wet until just combined.
2. Scrape batter into the pan, smooth the top, and bake 45–55 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack to cool completely.
3. Beat cream cheese until smooth. Mix in powdered sugar, maple syrup, and 1 tbsp milk. Add more milk a little at a time until the glaze is thick but pourable.
4. Drizzle the glaze over the fully cooled cake, let it set 15 minutes, then slice and serve.

Notes

Use plain pumpkin puree, not pumpkin pie filling. The glaze firms as it sits, so stir in a few drops of milk to loosen it if needed. Unglazed cake can be frozen and glazed the day you serve it.