Name: Spiced Pumpkin Earthquake Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1/2 cup almond butter or regular butter, softened; 1/2 cup maple syrup or agave; 1 tsp vanilla extract; 2 tsp pumpkin pie spice; 1/2 tsp salt; 1/2 tsp baking soda; 1/2 cup spelt flour or all-purpose flour; 1/4 cup mini chocolate chips; 4 oz cream cheese, softened; 2 tbsp powdered sugar; Optional: 2 tbsp chopped pecans or walnuts

Spiced Pumpkin Earthquake Cake a decadent fall dessert that combines gooey, spiced pumpkin cake with creamy swirls of sweetened cream cheese and melty chocolate chips—this pumpkin earthquake cake is the kind of treat I crave as soon as the leaves start turning. It’s rich, warmly spiced, and ridiculously easy to throw together, making it perfect for any autumn gathering or a cozy night in.

Why You’ll Love This Recipe

I love this recipe because it captures everything I adore about fall desserts—spice, pumpkin, and indulgent textures—all in one pan. The cream cheese swirls melt into the cake as it bakes, creating that iconic “earthquake” crackle effect while keeping the center deliciously gooey. It’s naturally sweetened with maple syrup (or agave), and I can even make it gluten-free if I use spelt or GF flour. Whether I serve it warm straight from the oven or chilled the next day, it never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup canned pumpkin puree

1/2 cup almond butter or regular butter, softened

1/2 cup maple syrup or agave

1 tsp vanilla extract

1/2 tsp salt

2 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 cup spelt flour or all-purpose flour

1/4 cup mini chocolate chips

4 oz cream cheese, softened

2 tbsp powdered sugar

Optional: 2 tbsp chopped pecans or walnuts

Directions

I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.

In a large bowl, I mix together the pumpkin puree, almond butter, maple syrup, vanilla, pumpkin pie spice, salt, and baking soda until smooth.

I stir in the flour, then fold in chocolate chips and chopped nuts if I’m using them.

I spread the batter evenly into the prepared pan.

In a separate bowl, I beat the cream cheese with powdered sugar until smooth and creamy.

Then I drop spoonfuls of the cream cheese mixture over the pumpkin batter and swirl them lightly with a knife to create that marbled look.

Next I bake the cake for 25–30 minutes, until the edges are set but the center remains slightly gooey—like a proper earthquake cake should.

I let it cool before slicing. I like it both warm and chilled!

Servings and timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 9 servings

Calories: 210 kcal per serving

Variations

I swap almond butter with peanut butter for a nuttier flavor or use classic butter for a more traditional texture.

For a gluten-free option, I use a gluten-free all-purpose blend instead of spelt or regular flour.

I love adding chopped pecans or walnuts for a bit of crunch.

To make it dairy-free, I use a plant-based cream cheese.

A drizzle of melted chocolate or caramel over the top adds even more decadence.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4–5 days. If I want to enjoy it warm, I reheat individual slices in the microwave for about 15–20 seconds. It also freezes well—I wrap slices individually and freeze for up to 2 months, then thaw overnight in the fridge or microwave gently when I want one.

Related Recipes:

Strawberry Earthquake Cake

FAQs

What makes it an “earthquake” cake?

The name comes from the way the cream cheese swirls and chocolate chips create cracks and gooey craters in the top as it bakes—like a sweet little earthquake in a pan.

Can I make this cake ahead of time?

Yes, I often make it a day ahead. It tastes even better the next day after the flavors have melded together, and I just keep it chilled until serving.

Do I need to use spelt flour?

Not at all. I’ve made this with both all-purpose flour and a gluten-free baking blend. All versions work well, depending on what texture I’m going for.

Can I double the recipe?

Absolutely. I double the ingredients and bake it in a 9×13-inch pan. The baking time might increase by 5–10 minutes, so I just keep an eye on it and check for doneness at the edges.

How do I get perfect swirls?

I drop the cream cheese in small spoonfuls all over the top and use a butter knife to gently swirl in figure-8 patterns. I try not to over-mix it so I keep that beautiful marbled look.

Conclusion

This spiced pumpkin earthquake cake has quickly become one of my favorite fall desserts. It’s simple, satisfying, and bursting with cozy autumn flavors. I love how adaptable it is, and it always gets rave reviews whether I serve it warm from the oven or chilled with coffee the next day. It’s the kind of dessert that feels like a hug from the inside out—exactly what fall baking should be.

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