This Pumpkin Crumb Cake with Cream Cheese Filling is everything you crave during the cooler months. With its tender pumpkin-spiced cake, luscious cream cheese filling, and buttery crumb topping, it’s a dessert that’s hard to resist. Perfect for cozy breakfasts, holiday get-togethers, or anytime you want to celebrate autumn’s rich flavors, this cake will become your go-to seasonal treat.
Why will you love it?
- Perfect balance of textures: Moist cake, creamy filling, and crunchy topping.
- Versatile: Great as a dessert or paired with coffee for a cozy morning treat.
- Full of fall flavors: Loaded with pumpkin and warm spices like cinnamon, nutmeg, and cloves.
Preparation Phase
Essential Tools and Equipment
- 8-inch square baking pan: Ensures even baking and a manageable size for slicing.
- Mixing bowls: Multiple sizes for preparing different components.
- Whisk and spatula: For smooth mixing and folding.
- Electric mixer: Helps achieve a fluffy cream cheese filling.
- Parchment paper: Makes cake removal effortless and prevents sticking.
Why Each Tool Matters
- Baking pan: The right size avoids undercooking or overcooking.
- Parchment paper: Offers a neat finish when slicing.
- Electric mixer: Saves time and ensures the cream cheese filling is velvety smooth.
Preparation Tips
- Bring all ingredients to room temperature for smoother mixing.
- Use fresh spices for the most vibrant flavor.
- Measure ingredients accurately for the perfect texture.
Ingredients
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon pure vanilla extract
For the Crumb Topping:
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For the Pumpkin Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
Step-by-Step Directions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch square baking pan with parchment paper, leaving overhangs for easy removal.
2. Make the Cream Cheese Filling
- In a medium bowl, whip cream cheese and sugar until smooth and fluffy.
- Add the egg and vanilla extract; mix until combined. Set aside.
3. Prepare the Crumb Topping
- Combine brown sugar, granulated sugar, flour, cinnamon, and salt in a small bowl.
- Pour melted butter over the mixture and stir until crumbly. Set aside.
4. Mix the Pumpkin Cake Batter
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix pumpkin puree, granulated sugar, eggs, melted butter, and vanilla extract until well blended.
- Gradually add the wet ingredients to the dry mixture. Gently mix until just combined.
5. Assemble the Cake
- Spread half the pumpkin batter evenly into the prepared baking pan.
- Pour the cream cheese filling over the batter and smooth it out.
- Add dollops of the remaining pumpkin batter on top. Swirl with a paring knife for a marbled effect.
- Evenly sprinkle the crumb topping over the entire cake.
6. Bake the Cake
- Bake in the preheated oven for 35–40 minutes, or until the center is set but slightly jiggly.
- Cool completely in the pan before slicing and serving.
Tips and Variations
- Add a dash of cardamom for an extra layer of flavor.
- Swap out the crumb topping with chopped pecans for added crunch.
- To make it gluten-free, substitute the flour with a 1:1 gluten-free baking mix.
Serving Suggestions
This Pumpkin Crumb Cake with Cream Cheese Filling is incredibly versatile and can be enjoyed in various ways. Whether you’re hosting a fall brunch, celebrating the holidays, or indulging in a cozy dessert moment, here are some creative serving ideas:
- With Coffee or Tea
- Pair with a hot cup of coffee, chai tea, or pumpkin spice latte for the ultimate autumn vibe.
- As a Holiday Dessert
- Serve with a dollop of freshly whipped cream and a sprinkle of cinnamon for a festive presentation.
- A La Mode
- Add a scoop of vanilla bean or caramel ice cream for a decadent dessert.
- Drizzle with Sauce
- Drizzle with caramel or maple syrup for a sweet finishing touch.
- Brunch Star
- Serve alongside a fruit platter or savory egg dishes to create a balanced brunch spread.
Common Mistakes to Avoid & How to Perfect the Recipe
Achieving the perfect Pumpkin Crumb Cake is simple if you keep these tips in mind:
- Overmixing the Batter
- Gently fold the wet and dry ingredients together. Overmixing can result in a dense cake.
- Not Measuring Flour Correctly
- Spoon flour into your measuring cup and level it off with a knife. Avoid packing it down.
- Skipping Room Temperature Ingredients
- Ensure eggs, cream cheese, and butter are at room temperature for smoother mixing and even baking.
- Uneven Layers
- Spread the batter and filling evenly for consistent layers and baking.
- Burning the Crumb Topping
- Check the cake around 30 minutes and tent with foil if the crumb topping is browning too quickly.
Side Dish Recommendations
Pairing this delightful cake with complementary dishes elevates its flavors and creates a well-rounded meal or dessert spread.
1. Cinnamon-Spiced Whipped Cream
- Light and airy, this whipped cream adds a hint of sweetness and spice that pairs perfectly with the pumpkin cake.
2. Maple-Glazed Bacon
- The savory, sweet, and smoky flavors of this side dish balance the cake’s rich sweetness.
3. Fresh Fruit Salad
- A mix of seasonal fruits like apples, pears, and pomegranate seeds brings a refreshing contrast.
4. Pumpkin Spice Latte
- Double up on the pumpkin love with this creamy, spiced drink as a side.
5. Vanilla Greek Yogurt
- Serve a dollop of yogurt for a healthier contrast to the cake’s indulgent flavors.
6. Warm Apple Cider
- This classic fall beverage enhances the warm, spiced notes of the cake.
7. Savory Breakfast Casserole
- A cheesy, egg-based casserole complements the sweetness of the cake for a balanced brunch menu.
8. Roasted Pumpkin Seeds
- Add a crunchy, nutty snack option to your spread that echoes the pumpkin theme.
Serving Suggestions
This Pumpkin Crumb Cake with Cream Cheese Filling is incredibly versatile and can be enjoyed in various ways. Whether you’re hosting a fall brunch, celebrating the holidays, or indulging in a cozy dessert moment, here are some creative serving ideas:
- With Coffee or Tea
- Pair with a hot cup of coffee, chai tea, or pumpkin spice latte for the ultimate autumn vibe.
- As a Holiday Dessert
- Serve with a dollop of freshly whipped cream and a sprinkle of cinnamon for a festive presentation.
- A La Mode
- Add a scoop of vanilla bean or caramel ice cream for a decadent dessert.
- Drizzle with Sauce
- Drizzle with caramel or maple syrup for a sweet finishing touch.
- Brunch Star
- Serve alongside a fruit platter or savory egg dishes to create a balanced brunch spread.
Common Mistakes to Avoid & How to Perfect the Recipe
Achieving the perfect Pumpkin Crumb Cake is simple if you keep these tips in mind:
- Overmixing the Batter
- Gently fold the wet and dry ingredients together. Overmixing can result in a dense cake.
- Not Measuring Flour Correctly
- Spoon flour into your measuring cup and level it off with a knife. Avoid packing it down.
- Skipping Room Temperature Ingredients
- Ensure eggs, cream cheese, and butter are at room temperature for smoother mixing and even baking.
- Uneven Layers
- Spread the batter and filling evenly for consistent layers and baking.
- Burning the Crumb Topping
- Check the cake around 30 minutes and tent with foil if the crumb topping is browning too quickly.
Side Dish Recommendations
Pairing this delightful cake with complementary dishes elevates its flavors and creates a well-rounded meal or dessert spread.
1. Cinnamon-Spiced Whipped Cream
- Light and airy, this whipped cream adds a hint of sweetness and spice that pairs perfectly with the pumpkin cake.
2. Maple-Glazed Bacon
- The savory, sweet, and smoky flavors of this side dish balance the cake’s rich sweetness.
3. Fresh Fruit Salad
- A mix of seasonal fruits like apples, pears, and pomegranate seeds brings a refreshing contrast.
4. Pumpkin Spice Latte
- Double up on the pumpkin love with this creamy, spiced drink as a side.
5. Vanilla Greek Yogurt
- Serve a dollop of yogurt for a healthier contrast to the cake’s indulgent flavors.
6. Warm Apple Cider
- This classic fall beverage enhances the warm, spiced notes of the cake.
7. Savory Breakfast Casserole
- A cheesy, egg-based casserole complements the sweetness of the cake for a balanced brunch menu.
8. Roasted Pumpkin Seeds
- Add a crunchy, nutty snack option to your spread that echoes the pumpkin theme.
Recipe Tips
Follow these additional tips to ensure your Pumpkin Crumb Cake with Cream Cheese Filling is a showstopper every time:
- Use Fresh Pumpkin Puree
- If you have time, make your own pumpkin puree for a richer, fresher flavor. Canned pumpkin works well too—just ensure it’s not pumpkin pie filling.
- Enhance the Crumb Topping
- Add chopped pecans or walnuts to the topping for added texture and nutty flavor.
- Create Neat Swirls
- When swirling the batter and cream cheese filling, use a paring knife for precise, delicate patterns.
- Test for Doneness
- Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
- Let the Cake Cool Completely
- Cooling the cake fully ensures clean slices and allows the cream cheese filling to set properly.
Storage and Reheating Instructions
Storage
- Refrigerator: Store the cake in an airtight container for up to 1 week. Let slices come to room temperature before serving for the best flavor and texture.
- Freezer: Wrap the cake tightly in plastic wrap or store in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
- For a warm slice, microwave individual portions for 10–15 seconds or reheat in a 300°F oven for 5–7 minutes.
FAQs
1. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum for proper structure.
2. Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used in a pinch. Avoid fat-free cream cheese, as it may alter the filling’s consistency.
3. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day. Bake it, cool completely, and store it in the refrigerator.
4. Can I add other spices to the cake batter?
Certainly! Feel free to customize the spice blend by adding cardamom or allspice for a unique twist.
5. What’s the best way to ensure the crumb topping stays crunchy?
Use melted butter, not softened, and mix the crumb topping just until it resembles coarse crumbs. Bake the cake uncovered unless the topping starts to brown too quickly.
6. Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time to 40–50 minutes and monitor for doneness.
7. Can I skip the cream cheese filling?
Yes, but the cream cheese filling is what makes this cake so indulgent. If you prefer, you can skip it and enjoy a classic pumpkin crumb cake.
Conclusion
This Pumpkin Crumb Cake with Cream Cheese Filling is the ultimate fall dessert, combining layers of warm spices, creamy filling, and a buttery crumb topping. Whether you serve it for breakfast, brunch, or dessert, it’s a treat that captures the season’s essence in every bite.
Embrace the cozy flavors of autumn by baking this cake for your family, friends, or just for yourself. Pair it with coffee, tea, or even a warm apple cider for a complete fall experience. With its rich layers and irresistible texture, this cake is sure to become a seasonal favorite! 🍂
Enjoy every bite and happy baking! 🎃
Pumpkin Crumb Cake with Cream Cheese Filling
Ingredients
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1/2 teaspoon pure vanilla extract
For the Crumb Topping:
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
For the Pumpkin Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree not pumpkin pie filling
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter melted
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
Make the Cream Cheese Filling:
- In a medium bowl, whip the softened cream cheese and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth. Set aside.
Prepare the Crumb Topping:
- In a small bowl, stir together the light brown sugar, granulated sugar, flour, cinnamon, and salt.
- Pour the melted butter over the dry ingredients and mix until the mixture is crumbly. Set aside.
Make the Pumpkin Cake Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, mix the pumpkin puree, granulated sugar, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix just until incorporated.
Assemble the Cake:
- Pour half of the cake batter into the prepared baking pan and smooth it into an even layer.
- Spread the cream cheese filling over the batter.
- Dollop the remaining cake batter over the cream cheese layer. Using a paring knife, gently swirl the batter and filling together for a marbled effect.
- Sprinkle the crumb topping evenly over the top, ensuring the cake is fully covered.
Bake the Cake:
- Bake the cake in the preheated oven for 35-40 minutes, or until the center is set with just a slight jiggle.
- Allow the cake to cool completely in the pan before slicing.
Notes
Freezing: Tightly wrap or store the cake in an airtight container before freezing. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Parchment Lining: Lining the baking pan with parchment paper makes it easier to remove the cake for clean slicing.
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