Pumpkin Ricotta Cake: A Slice of Autumn Bliss

Autumn is the season of gatherings, and what better way to celebrate than with a homemade Pumpkin Ricotta Cake? In this blog post, I’ll guide you through the process of crafting this delightful dessert that’s perfect for sharing with loved ones.

Pumpkin Ricotta Cake.
Savoring each bite of pumpkin ricotta cake.

Pumpkin Ricotta Cake Recipe


How To Make Pumpkin Ricotta Cake – 8 Steps

Pumpkin Ricotta Cake

This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with just the right amount of pumpkin and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.
No ratings yet
Course: Cake, Desserts
Keyword: Pumpkin Ricotta Cake, ricotta cake
CookingStyle: Baking
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8 servings
Calories: 1205kcal
Author: Food and Meal
Add to Collection



  • Preheat oven into 350°F while preparing an angel food cake pan (or Bundt cake pan) by greasing it and slightly sprinkling it with flour.
  • Into a medium bowl, incorporate the dry ingredients (flour, baking powder, baking soda, cardamom, cinnamon, nutmeg, ginger and salt).
  • Next, mix in with sugar and butter using stand mixer with paddle attachment.
  • Add the eggs, one by one, making sure that you stir the mixture well after each addition.
  • Add in the ricotta, pumpkin and vanilla extract and mix again.
  • Fold in the flour into the wet ingredients and when you’re done, pour the mixture into the cake pan.
  • Bake the mixture for about 50 minutes and check using toothpick (or knife) test. Put the pan onto the wire rack for about 10 minutes to let it cool down.
  • You can opt to dust the pumpkin cake using powdered sugar or frost it with your choice of icing.


  1. Store the cheesecake in an airtight container in the fridge for up to 5 days. If you don't have an airtight container big enough for the cheesecake, wrap it with plastic wrap and it will last up to 3 days in the fridge.
  2. To freeze your cheesecake, cut it into individual slices and then wrap them in foil or plastic, then place them in freezer plastic bags. It will last 4 to 6 weeks in the freezer.
  3. Thaw your frozen cheesecake slices overnight in the refrigerator. If in a rush, cheesecake slices can be unthawed on the counter in 30 minutes.
How To Make Pumpkin Ricotta Cake – 8 Steps

Time and Serving

  • Preparation : 15 minutes
  • Cooking : 50 minutes
  • Serving : one 9-inch cake
How To Make Pumpkin Ricotta Cake – 8 Steps
Share on Facebook Share on Twitter


Serving: 8servings | Calories: 1205kcal | Carbohydrates: 177g | Protein: 21g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1400mg | Potassium: 272mg | Fiber: 4g | Sugar: 101g | Vitamin A: 2215IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 6mg

Alternative Method: Baking in the Oven

Pumpkin Ricotta Cake
The perfect balance of pumpkin and ricotta.

Preparation Time: 10 minutes Baking Time: 45-50 minutes Servings: 8


  • 1 and ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup canned pumpkin puree
  • ½ cup whole milk ricotta cheese
  • 1 teaspoon vanilla extract


  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a similar-sized baking dish.
  • Prepare Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set this dry mixture aside.
  • Beat Eggs and Sugar: In a separate large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes pale and slightly thickened. This should take about 2-3 minutes.
  • Incorporate Butter and Pumpkin: Add the softened unsalted butter and canned pumpkin puree to the egg-sugar mixture. Continue to beat until well combined.
  • Add Ricotta and Vanilla: Mix in the whole milk ricotta cheese and vanilla extract until all ingredients are fully integrated.
  • Combine Dry Ingredients: Gradually add the prepared dry ingredients to the wet mixture. Mix until you have a smooth and consistent batter.
  • Transfer to Baking Dish: Pour the batter into your greased and floured cake pan or baking dish, spreading it evenly.
  • Bake in the Oven: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  • Slice and Enjoy: Cut into slices, serve, and savor the delightful flavors of your homemade Pumpkin Ricotta Cake.

Tips for making Pumpkin Ricotta Cake

Pumpkin Ricotta Cake
Create unforgettable moments with this autumn delight.

Cooking Tips

  • Room Temperature Ingredients: Ensure your eggs, butter, and ricotta cheese are at room temperature. This helps in achieving a smoother batter.
  • Accurate Measuring: Use accurate measuring cups and spoons for dry and wet ingredients. Accurate measurements are crucial in baking.
  • Don’t Overmix: Once you add the dry ingredients to the wet ones, mix until just combined. Overmixing can make the cake dense.
  • Toothpick Test: To check if the cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet.
  • Cooling Time: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack for complete cooling.

Serving Suggestions

Pumpkin Ricotta Cake
Baking memories, one slice at a time.
  • Whipped Cream: Top each slice with a generous dollop of freshly whipped cream for added indulgence.
  • Vanilla Ice Cream: Serve warm slices with a scoop of premium vanilla ice cream for a comforting dessert.
  • Caramel Drizzle: Drizzle warm caramel sauce over the cake for a sweet and gooey treat.
  • Fresh Berries: A side of fresh berries, like raspberries or strawberries, adds a refreshing contrast to the cake’s richness.
  • Hot Beverages: Enjoy your cake with a steaming cup of coffee, hot chocolate, or a fragrant chai tea.
Read  Reveal the "original" Japanese Norimaki Mochi Recipes

Frequently Asked Questions about Pumpkin Ricotta Cake

Pumpkin Ricotta Cake.
Warm up your heart with a slice of heaven.
  • Can I use fresh pumpkin instead of canned pumpkin puree? Absolutely! You can use fresh pumpkin puree. Just make sure it’s well-drained and has a similar consistency to canned puree.
  • How should I store leftover Pumpkin Ricotta Cake? Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.
  • Can I use low-fat ricotta cheese in the recipe? While whole milk ricotta adds richness, you can use low-fat ricotta if you prefer a lighter option. The cake will still be delicious.
  • Can I make this cake gluten-free? Yes, you can. Substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio for a gluten-free version.
  • How can I reheat a slice of chilled Pumpkin Ricotta Cake? Reheat individual cake slices in the microwave for 20-30 seconds or warm them in a preheated oven at 350°F (175°C) for about 5 minutes.

A heavenly fall dessert. Learn to bake it perfectly with our tips. Join our food-loving community and share the recipe!

Media Photography at Food And Meal

Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.
Scroll to Top