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Wholesome Pumpkin Spice Bundt Cake with Cream Cheese Glaze

pumpkin spice bundt cake - featured image
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A moist and tender pumpkin spice bundt cake made with whole wheat pastry flour and a tangy cream cheese glaze. Perfect for fall baking, holiday dinners, or a cozy weekend treat.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (120ml) coconut oil, melted and cooled (or neutral oil)
  • 1 cup (200g) coconut sugar or brown sugar, lightly packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (375g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) milk of your choice (oat milk or whole milk)
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk, to thin

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan.
  2. In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In another large bowl, whisk together melted coconut oil and coconut sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. Add pumpkin puree and milk to the wet mixture and whisk until smooth.
  5. Pour wet ingredients into dry ingredients and fold with a spatula until just combined. Do not overmix.
  6. Pour batter into prepared Bundt pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool cake in pan on a cooling rack for 15 minutes. Run a thin knife around edges, then invert onto rack to cool completely.
  8. For the glaze: Beat softened cream cheese and butter with an electric mixer until smooth. Add sifted powdered sugar and vanilla, beat until combined. Add milk one tablespoon at a time until pourable.
  9. Once cake is completely cool, drizzle glaze over the top. Let set for 10 minutes before slicing.

Notes

For best results, use room temperature eggs and grease the Bundt pan thoroughly. The cake can be made a day ahead; flavors develop overnight. For a vegan version, use flax eggs and plant-based cream cheese and butter. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin spice bundt cake, cream cheese glaze, fall dessert, whole wheat cake, pumpkin cake

Find it online: https://flurpchef.com/wholesome-pumpkin-spice-bundt-cake-with-cream-cheese-glaze/