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Pumpkin Crumb Cake with Cream Cheese Filling
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Pumpkin Crumb Cake with Cream Cheese Filling

This Pumpkin Crumb Cake is the ultimate fall dessert! It’s loaded with warm spices, a moist pumpkin-flavored cake, creamy cheesecake filling, and a buttery crumb topping. Perfect for breakfast, dessert, or as a special treat to celebrate the season!
Calories: 337kcal

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

Storage: Store cake slices in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best flavor.
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.