I get so excited for October. I love everything about fall. From the leaves changing – to pumpkin patches popping up – to the first cool front of the season – to breaking out cozy sweaters and boots. Fall is by far my favorite for so many reasons. It also gives me an excuse to cook anything and everything pumpkin spice. I know it became super trendy years back but I’ll never get tired of it.

Back home in south Texas, I grew up with this cupcake shop nearby our house. They usually did a lot of seasonal cupcakes. When October rolled around, they always sold the most delicious pumpkin cheesecake cupcake. This is when the obsession began. I would buy these cupcakes by the half dozen. They had a perfectly dense and moist pumpkin spice cake with huge chunks of creamy cheesecake throughout. Believe me when I say these cakes are heaven.. so I guess in way this load is inspired by these cupcakes. I combined my two favorite things, pumpkin spice cake and cheesecake… and made something my whole family can’t resist. My 3 year old son could eat the whole thing by himself, I’m not even kidding! He is obsessed. I also caught my husband sneaking a slice or two late last night. It’s hard to keep this one around our house for longer than a day…it’s just that irresistible.


Prep time: 35 minutes

Cook time: 1 hour and 10 minutes

Total time: 1 hour 55 minutes or less


8 oz cream cheese, room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

1/4 tsp cinnamon

1 tsp vanilla extract


Place cream cheese, sour cream and sugar in a stand mixer with the whisk attachment. Turn to a medium speed and mix till combined. Add in egg, cinnamon and vanilla extract. Continue to mix till the texture is smooth. (About 2 minutes) Set aside.


1 cup canned pumpkin pie purée

1 1/3 cup all purpose flour

1 tsp kosher salt

1/2 tsp baking soda

3/4 cup granulated sugar

1/3 cup vegetable oil

1/2 tsp nutmeg

1/2 tsp cinnamon

1 tbsp pumpkin pie spice

1 large egg

1 tsp vanilla extract


Preheat oven to 325 degrees.

In a large bowl combine flour, salt and baking soda.

In a separate large bowl, combine pumpkin pie purée, sugar, nutmeg, pumpkin pie spice, cinnamon, vanilla extract and egg. Combine ingredients.

Slowly add the dry flour mixture to the wet pumpkin mixture. Fold together. Once combined, add in vegetable oil and mix till combined.

Spray a 9 by 5 inch loaf pan with cooking spray or coat it with vegetable oil. Put half of the pumpkin mixture in first. Then put half of the cream cheese mixture in next. Put the other half of the pumpkin mixture next and then the remaining cheese cake mixture on top.

Place the loaf in the oven and bake for about 1 hour and 10 minutes. Depending on your oven it may take more or less time. Check to see the if the loaf is done by sticking a toothpick through the center of the loaf. If the toothpick comes back clean, it is ready.

Let the loaf cool completely for about 30-40 minutes. Carefully tip the loaf out of the pan and onto a plate or cutting board. Serve with cream cheese icing drizzled on top.


4 oz cream cheese, room temperature

4 tbsp salted butter

1 tsp vanilla extract

1 tbsp whole milk

1/2 cup confectioners sugar


Add cream cheese, butter and milk to a microwave safe bowl and microwave for 1 minute till melted. Whisk in vanilla extract And confectioners sugar. Drizzle on pumpkin cheesecake loaf while icing is hot.

Leave a Reply