Pumpkin Chocolate Cream Cheese Cake
Pumpkin Chocolate Cream Cheese Cake is everything you love about pumpkin cake, with cream cheese filling swirled on top with chocolate chips!
Friends, are you starting to make your list of recipes for your Thanksgiving menu this year? Add this Pumpkin Chocolate Cream Cheese Cake to the menu for dessert! It’s a crowd-pleasing cake that is so good.
This recipe is simple to prepare and irresistible! It’s a classic that has been around for a long time (read the history below), and I bet your mom has even made this cake in a 9×13 pan.
Pumpkin Chocolate Cream Cheese Cake ingredients:
- Filling: Cream cheese, sugar, and an egg
- Batter: Solid-pack pumpkin
- Sugar + egg + oil
- Flour + cinnamon + baking powder + baking soda + salt
- Ground nutmeg + ground ginger
- Semi-sweet chocolate chips
Tips to make the cake:
To soften cream cheese in microwave, place cream cheese in small bowl. Microwave on HIGH 15 seconds.
One teaspoon pumpkin pie spice can be substituted for the ground cinnamon, nutmeg and ginger, if desired.
Optional to leave off the chocoalate chips.
Why you’ll love this Pumpkin Chocolate Cake:
- Kids can make this cake (a fun project in the kitchen)
- Delicious served with vanilla or pumpkin ice cream
- Moist and dense
- Nice and spicy (but not over-powering)
- Mix up the flavors of chocolate chips (dark, milk, white, or even butterscotch is good)
- Perfect for fall celebrations
- Optional to warm up before serving – OH SO GOOD!
Thanksgiving tabletop ideas
For sure our homes will be filled with delicious smells of turkey, spices, bread in the oven, and cakes baking this holiday season.
What kind of music do you play when you entertain? Do you ever have live music? We’ve had our kids moving in and out, over the years, and have serenaded us with beautiful sounds of violin, piano and guitar. Sweet music to this mama’s ears!
Where to get bittersweet branches for the table?
And these blue dishes?
Tapered candles always add the perfect Thanksgiving glow.
History of this Pumpkin Chocolate Cream Cheese Cake
If you’re looking for a scrumptious dessert that everyone will love, both kids and adults alike, this one is it!
Years ago, I made this cake when I sold Pampered Chef (back in 1997), and it’s fun to serve warmed up with ice cream, or whipped cream (with maple syrup and cinnamon). Grab this Easy Spiced Whipped Cream recipe.
I’m pretty sure you could freeze this cake, too. Although I have not tried it.
Awesome table & Thanksgiving ideas
If you’re looking for a last minute tablecloth idea, for kids and adults to have a little fun, check out this gratitude tablecloth.
I also love this post about a family tablecloth for the holidays.
Leigh Anne picked up a roll of brown kraft paper at the Dollar Store.
Here’s a print-out that I may be using. The hostess fills it out about each guest. I love this idea!
Don’t forget to use dried leaves for place cards! And this message.
If you’re serving ham, here are 2 amazing glaze recipes!
I’d love to hear … Do you dread or love the day of Thanksgiving?
Get the Recipe:
Pumpkin Chocolate Cream Cheese Cake
Ingredients
Filling:
- 4 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
Cake:
- 1 cup solid-packed pumpkin
- 1 cup sugar
- 1 egg
- ⅓ cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup semi-sweet chocolate chips , optional
Instructions
- Preheat oven to 375°F. Lightly spray a rectangular 9x13-inch baking pan with cooking oil.
- For filling, whisk cream cheese, sugar and egg with whisk in small bowl until well blended; set aside.
- For batter, combine pumpkin, sugar, egg and oil in a larger bowl; mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger. Pour into prepared baking pan.
- Drizzle cream cheese mixture over batter; cut through batter with knife several times for marbled effect. Sprinkle with chocolate morsels, if desired.
- Bake 25-30 minutes or until wooden pick in center comes out clean. Cool; cut into squares. Serve plain, or with ice cream or whipped cream.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This looks delicious! What size pan would you recommend?
9×13 pan size!
Lucky Jeannie and Minor!! <3
Have you ever frozen this cheesecake? I would like to make now for about a week away.
thank you
Yes, you can freeze this recipe, Sue!
This cake looks quite beautiful and I bet it tastes delicious!
YUM! This was just pinned :) I am ready for TG. We are going to my inlaws. I’m bringing veggies (cut up today) with a yummy herb dip (also made today), and a broccoli dish (cut broccoli today) and just have to assemble in the morning. The nice thing is, we’re only a few minutes from my inlaws house, so I’ll cook it at my house and then come back up to get it in the morning.
Thanks for the Pumkin Cheesecake recipe. Happy Thanksgiving!
Happy Thanksgiving Sandy!!!! I am so thankful for your blog!!! We are hosting friends for the day we’ve never had over before. I confess I am a little nervous. Its so great to be reminded about not having our house “perfect” to have others over. What’s important is to focus on loving the people coming and enjoying the time together!!