Description
Pumpkin Cream Cheese Crumb Cake combines a spiced pumpkin layer with a creamy cream cheese middle and a buttery crumb topping. It’s perfect for brunch, dessert, or a cozy coffee break in the fall.
Ingredients
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
For the 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
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease a 9×9 inch baking pan or line with parchment.
- Crumb Layer: Mix flour, brown sugar, butter, and cinnamon until crumbly. Press half into the pan for the base.
- Cream Cheese Layer: Beat cream cheese and sugar until smooth. Add egg and vanilla. Spread over the crumb base.
- Pumpkin Layer: Combine pumpkin, sugar, egg, cinnamon, nutmeg, ginger, and vanilla. Spread over cream cheese.
- Add Crumb Topping: Sprinkle remaining crumb mixture over the pumpkin layer.
- Bake: Bake for 40-45 minutes, or until a toothpick comes out mostly clean. Cool on a wire rack before slicing.
Notes
- Make-Ahead Tip: Best after chilling, so make it a day ahead for easier serving.
- Variation: Add 1/2 cup chopped pecans to the crumb topping for extra crunch.
- Storage: Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American