Chai and Pumpkin are a match made in heaven. We all love the combination of cinnamon and pumpkin, but adding the chai spices brings out all that sweet and earthy flavor of the pumpkin. And let’s not forget the cream cheese swirl that adds that soft creamy bite in between; just layers, and layers of sweet and warm textures and spices.

I finished the cake with thick vanilla icing and added glazed walnuts and a few crystallized ginger pieces.  The walnuts and ginger pieces added another layer of flavor that will take you to pumpkin cake heaven! 

What do you need to make this cream cheese-swirled chai pumpkin cake

• Pumpkin puree (do not use pumpkin pie filling)
• All-purpose flour
• Brown sugar and white sugar (I used white granular swerve and brown sugar swerve)
• Eggs
• Vegetable oil
• Chia spices: cinnamon, cardamom, ginger, nutmeg, cloves, allspice, and a pinch of black pepper
• Vanilla extract
• Cream cheese (I used 1/3 less fat cream cheese)
• Confectioners’ sugar and Half and Half (creamer) for the icing
• Crystallized ginger and glazed walnuts

How to make chai pumpkin cake

This is what you need to do step by step.

1. Preheat the oven to 325° Fahrenheit (about 165° Celcius) and spray the pan with baking spray or non-stick spray. I prefer to use spray instead of butter and flour as it’s quicker and it ensures you cover all the crevices of the pan. I used a 12-cup pan but you can use a 10-cup pan for this recipe. 
2. Sift the dry ingredients, twice if possible. It helps prevent big air bubbles and ensures an even distribution of the ingredients.
3. Whisk the oil and sugar, then add the eggs and vanilla extract. Add the pumpkin puree and whisk until combined. 
4. Slowly add the dry ingredients and gently whisk until mixed, trying not to overmix the batter.
5. For the cream cheese swirl: whisk the cream cheese, vanilla extract, egg, sugar, and flour in a medium bowl. Next, start assembling the cake by placing half of the batter, or a little less, in the pan. Form a well around the batter with the back of a spoon.
6. Dollop the cream cheese mixture into the batter. Add more batter around the cream cheese mixture if necessary in order to keep a ring shape. Add the remaining batter and gently spread over the cream cheese. 
7. Bake at 325° Fahrenheit for 60 to 65 minutes or until a wooden stick inserted in the middle comes out with just a few crumbles or completely dry.
   
8. Let it cool for at least 20 minutes before removing it from the pan and placing it on a cooling rack.
9.  While the bundt cake completely cools down, make the icing. Whisk confectioners’ sugar with creamer, vanilla extract, and a pinch of cinnamon. Adjust the thickness to your preference and pour over the top of the cool cake, please make sure your cake has completely cooled down. Top with crystallized ginger and glazed walnuts, if using, and serve!

Tips and notes

• Because of the cream cheese swirl and the creamer used in the icing, this cake should be stored in an airtight container inside the refrigerator. It will keep for 4 to 5 days.
• Remove the cake from the refrigerator an hour before serving.
• Adjust the amount of spices to your preference. I use less nutmeg for example.
• Make sure to use pumpkin puree (with pumpkin listed as the only ingredient on the back) and not pumpkin pie filling.
• Wait for the cake to cool down before pouring the icing, otherwise, the icing will melt into the cake.
• I used glazed walnuts but you can perfectly replace them with regular walnuts or pecans.
• Make sure that the eggs and the cream cheese are at room temperature, they will mix better with the batter and it will rise easily.
• The icing is delicious made with half and half (regular creamer), vanilla, and a pinch of cinnamon. I added an additional 1/2 tsp of caramel flavor creamer and it was to live for! But of course, is totally optional.

This is one of my favorite cakes. I love the addition of chai and how it complements the earthy flavor of the pumpkin. The cream cheese swirl is like biting into a piece of vanilla cheesecake. It is a warm-flavored cake with delicious textures.

It is amazing with coffee, chai tea (yes!), served as dessert, or whenever you feel like indulging yourself with a beautiful cake made with healthier ingredients.

Make sure to follow along here,  here, or subscribe to our email list to be updated with our latest recipes. Below is the recipe, I hope you love it as much as we do! xx

PS: If you feel like trying another Chai recipe you should definitely try my Vanilla Chai Cheesecake, it is delicious – and almost guilt-free!

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Cream Cheese Swirled Chai Pumpkin Cake

Yield: 14

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This chai pumpkin cake is a delicious blend of warm spices, earthy pumpkin and a bite of soft and sweet cream cheese. An autumn delight!

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Ingredients

pumpkin cake

• 1 (15 oz) can of pumpkin puree (not pumpkin pie filling)
• 2.5 cups of all-purpose flour
• 1 cup of brown swerve or brown sugar
• 1 cup of white granulated swerve or white sugar
• 1 tsp of baking soda
• 1 tsp of baking powder
• 1/2 tsp of salt
• 1 cup of vegetable oil
• 3 eggs
• 2 tsp of vanilla extract
• Chai spices:
• 1/2 tsp of cloves
• 1 tsp of cinnamon
• 1 tsp of cardamom
• 1/2 tsp of ginger
• 1/4 tsp of nutmeg
• 1/4 tsp of allspice (optional)
• Pinch of black pepper

Cream cheese swirl

• 1 (8 oz) package of cream cheese - I used 1/3 less fat
• 1/3 cup of white granulated swerve or sugar
• 1 egg
• 2 tbs of flour
• 1 tsp of vanilla extract

Icing

• 2 cups of confectioners' swerve or sugar
• 1 tsp of vanilla extract
• 3 - 4 tsp of half and half - depending on the desired consistency
• Pinch of cinnamon
• 2 tbs of glazed walnuts (optional)
• 1 tbs of crystallized ginger (optional)

Instructions

1. Preheat the oven to 325° Fahrenheit (about 165° Celcius) and spray the pan with baking spray or non-stick spray.
2. Sift the dry ingredients through a fine sieve, twice if possible. It helps prevent big air bubbles and ensures an even distribution of the ingredients.
3. Whisk the oil and sugar, then add the eggs and vanilla extract in a large bowl. Add the pumpkin puree and whisk until combined.
4. Slowly add the dry ingredients and gently whisk until mixed. Try not to overmix the batter. Set aside while making the cream cheese swirl.
5. To make the cream cheese swirl: whisk the cream cheese, vanilla extract, egg, sugar, and flour in a medium bowl.
6. Start assembling the cake by placing half of the batter, or a little less, in the pan. Form a well around the batter with the back of a spoon.
7. Dollop the cream cheese mixture into the batter. Add more batter around the cream cheese mixture if necessary in order to keep a ring shape. Add the remaining batter and gently spread over the cream cheese. Tap or drop the pan gently against the counter to settle the batter and eliminate any air bubbles.
8. Bake at 325° Fahrenheit for 60 to 65 minutes or until a wooden stick inserted in the middle comes out with just a few crumbles or completely dry. Let it cool for at least 20 minutes before removing it from the pan and placing it on a cooling rack.
9. While the bundt cake cools down, make the frosting. Whisk confectioners' sugar with creamer, vanilla extract, and a pinch of cinnamon. Adjust the thickness to your preference by adding more or less creamer. Pour over the top of the cool cake. Top with crystallized ginger and glazed walnuts, if using, and serve!
   

Notes

I prefer to use spray instead of butter and flour, it's quicker and it ensures to cover all the crevices of the pan. I used a 12-cup pan but you can use a 10-cup pan for this recipe. 

Nutrition Information

Yield 14 Serving Size 1
Amount Per Serving Calories 375Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 15gCholesterol 57mgSodium 160mgCarbohydrates 48gFiber 1gSugar 28gProtein 5g

This nutritional information is indicative and is not always accurate. It is provided for informational purposes only.

Did you make this recipe?

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