Pumpkin Cream Cheese Crumb Cake

Fall is here, and with it comes the irresistible aroma of pumpkin spice filling our kitchens! This Pumpkin Cream Cheese Crumb Cake is everything you love about fall in one bite: a crumbly base, a velvety cream cheese layer, and a spiced pumpkin topping, all finished off with a sweet, buttery crumb topping. If you’re looking for a show-stopping fall dessert that’s easy to make and impossible to resist, this is it!

I can’t even begin to describe how incredible this cake tastes—it’s like a pumpkin pie, cheesecake, and coffee cake all got together and created the ultimate autumn treat. The layers work in perfect harmony, offering just the right amount of texture and flavor in every bite.

Ready to bake the perfect fall dessert? Keep reading for the full recipe, tips, and variations!

Why You’ll Love This Pumpkin Cream Cheese Crumb Cake

• Layered Perfection: Each bite has a crumbly base, rich cream cheese center, and spiced pumpkin goodness, topped with more crumb for an amazing texture and flavor experience.
• Fall Flavors: Pumpkin, cinnamon, nutmeg, and ginger—classic autumn spices come together in perfect harmony.
• Versatile: This cake is great for brunch, an afternoon coffee snack, or a crowd-pleasing dessert for fall gatherings.
• Make-Ahead Friendly: It holds up beautifully if made a day ahead, so it’s perfect for entertaining or when you want to prep in advance.

Ingredients for Pumpkin Cream Cheese Crumb Cake

For the Crumb Layer:

• 1 1/2 cups all-purpose flour
• 3/4 cup brown sugar (packed)
• 1/2 cup butter (softened)
• 1 teaspoon ground cinnamon

Cream Cheese Layer:

• 8 oz cream cheese (softened)
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

For the Pumpkin Layer:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract

Tools You’ll Need:

• Mixing bowls
• Hand or stand mixer
• Spatula
• 9×9 inch baking pan
• Measuring cups and spoons
• Wire rack (for cooling)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal later.

Step 2: Prepare the Crumb Layer

In a large bowl, combine the flour, brown sugar, softened butter, and cinnamon. Use your hands or a pastry cutter to mix until the mixture resembles coarse crumbs. It should hold together when pressed, but still be crumbly.

Press half of the crumb mixture into the bottom of your prepared pan, creating a firm and even crust. This will form the base of your cake. Set the remaining crumb mixture aside for the topping.

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Step 3: Make the Cream Cheese Layer

In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the egg and vanilla extract, and continue mixing until well-combined.

Spread this cream cheese mixture evenly over the crumb base, smoothing it out with a spatula. This layer will create a rich and tangy balance to the spiced pumpkin.

Step 4: Prepare the Pumpkin Layer

In another bowl, mix together the pumpkin puree, sugar, egg, cinnamon, nutmeg, ginger, and vanilla extract. Stir until fully combined.

Carefully spread the pumpkin mixture over the cream cheese layer, making sure to distribute it evenly. You’ll want a smooth surface for the topping.

Step 5: Add the Crumb Topping

Sprinkle the remaining crumb mixture evenly over the pumpkin layer. This crumb topping will add texture and a delightful buttery crunch to the cake.

Step 6: Bake the Cake

Place the cake in your preheated oven and bake for 40-45 minutes, or until the crumb topping is golden brown and the center of the cake is set. A toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but you don’t want a wet batter).

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Serving Suggestions

This Pumpkin Cream Cheese Crumb Cake is incredibly versatile. You can serve it:

• Warm with a dollop of whipped cream: This is the ultimate fall comfort food, especially with the cool, creamy topping.
• With coffee or tea: The perfect addition to your morning routine or afternoon pick-me-up.
• At brunch or holiday gatherings: It’s a great make-ahead option that will wow your guests.

Variations and Additions:

• Nutty twist: Add 1/2 cup of chopped pecans or walnuts to the crumb topping for extra crunch and nutty flavor.
• Spiced up: If you love spices, try adding a pinch of ground cloves or allspice to the pumpkin layer for a little extra warmth.
• Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for a gluten-free version of this cake.

Tips for the Best Pumpkin Cream Cheese Crumb Cake

1. Use Room Temperature Ingredients: For both the cream cheese and butter, make sure they are softened to room temperature. This ensures everything blends together smoothly, and the cream cheese layer will be lump-free.
2. Don’t Overmix the Batter: For a tender cake, mix the ingredients just until combined. Overmixing can result in a denser, less fluffy cake.
3. Chill Before Serving: While you can serve the cake slightly warm, it’s even better after it’s had time to chill in the fridge. This allows the cream cheese layer to firm up, making for perfect slices.
4. Store Properly: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cake can also be frozen for up to 2 months—just wrap it tightly in plastic wrap and foil. When ready to eat, thaw in the fridge overnight.

Frequently Asked Questions (FAQ)

1. Can I use pumpkin pie filling instead of pumpkin puree?

I recommend sticking with pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices, which would alter the balance of flavors in the cake.

2. Can I make this cake ahead of time?

Yes! This cake actually tastes better after it’s had time to chill. You can make it a day ahead, cover it tightly, and store it in the fridge until ready to serve.

3. Can I substitute the cream cheese with something else?

For a dairy-free option, you can use a dairy-free cream cheese substitute. The texture might vary slightly, but it will still be delicious!

4. Can I double the recipe?

Absolutely! You can double the ingredients and bake the cake in a 9×13 inch pan. Just note that the baking time may increase slightly—keep an eye on it and check for doneness around the 45-minute mark.

In Conclusion: A Fall Dessert You’ll Want to Make Again and Again

This Pumpkin Cream Cheese Crumb Cake is a must-try for pumpkin lovers and anyone looking to bake something special for fall. The combination of a crumbly base, creamy filling, and spiced pumpkin topping makes this cake a true showstopper. Whether you’re making it for a casual family treat or an autumn celebration, it’s guaranteed to be a hit!

If you give this recipe a try, don’t forget to leave a review or share your creation on Pinterest. I’d love to hear how it turned out for you!

Looking for more pumpkin recipes? Check out these fall favorites:

• Pumpkin Spice Latte Cupcakes
• Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
• Pumpkin S’mores Cookies 

Happy baking, and enjoy every delicious bite! 🎃🍰

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