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Pumpkin Cream Cheese Crumb Cake

A moist and spiced pumpkin cake layered with a rich cream cheese filling, topped with a crumbly mixture—perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cake
  • 2 cups all-purpose flour Preferably unbleached for better flavor.
  • 1 teaspoon baking powder Make sure to check the expiration date!
  • 1 teaspoon baking soda This helps the cake rise beautifully.
  • 1/2 teaspoon salt Essential for flavor enhancement.
  • 1 tablespoon pumpkin pie spice You can use a store-bought blend or make your own.
  • 1 cup granulated sugar Adds sweetness.
  • 1 cup brown sugar For that rich, caramel-like flavor.
  • 1/2 cup vegetable oil Can be substituted with melted coconut oil for added flavor.
  • 1 cup pumpkin puree Use homemade or canned; just ensure it’s pure pumpkin.
  • 3 large eggs Room temperature helps them incorporate better.
  • 1 teaspoon vanilla extract Quality matters for flavor depth.
For the Cream Cheese Layer
  • 8 ounces cream cheese, softened Use full-fat for the best results.
  • 1/4 cup granulated sugar Just a touch for sweetness.
  • 1 egg egg Room temperature is best.
  • 1 teaspoon vanilla extract Match this with the one used in the pumpkin layer for uniformity.
For the Crumb Topping
  • 1 cup crumbs Made from a mixture of melted butter and flour with added sugar.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until well blended. Add pumpkin puree, eggs, and vanilla extract. Beat until smooth.
  4. Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined to avoid over-mixing.
  5. In another bowl, beat together cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
  6. Pour half of the pumpkin batter into the prepared baking pan. Spread the cream cheese mixture on top, then spoon the remaining pumpkin batter over it.
  7. Prepare the crumb topping by mixing melted butter, flour, and sugar until a crumbly texture is achieved. Sprinkle generously over the cake batter.
  8. Bake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Let it cool in the pan before cutting into squares and serving.

Notes

For best flavor, always use fresh, high-quality ingredients. Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week.