Pumpkin Cream Cheese Crumb Cake Recipe

I recently crafted a cake that melds fall flavors with a twist. The combination of pumpkin puree and cream cheese in a velvety batter, along with a crunchy, spiced crumb topping, creates a delightful treat reminiscent of Thanksgiving Desserts. Hints of vanilla and pumpkin pie spice enhance this seasonal celebration.

I recently tried a recipe that totally changed my fall baking game and I can honestly say its better than pumpkin pie. I made a Pumpkin Cream Cheese Crumb Cake that is a perfect mix of pumpkin flavor and cheese pumpkin goodness.

I started with a blend of 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and a can of pumpkin puree along with a kick of pumpkin pie spice and a splash of vanilla extract. Then i added a layer of cream cheese, mixed with a little sugar and an egg for an unexpected twist.

To top it off, i tossed together a crunchy crumb topping with brown sugar, cubed butter and a pinch of cinnamon. This recipe reminded me of classic pumpkin coffee cakes and Thanksgiving desserts and even made me think of pumpkin cream recipes i used to love as a kid.

Enjoy this delicious fall treat!

Why I Like this Recipe

I love this recipe because:
1. I really like how the pumpkin flavor shines through without being too overpowering.
2. I enjoy the mix of textures—the soft cake, the creamy melted cream cheese layer, and the crunchy crumb topping.
3. I appreciate that it’s not overly sweet and has that perfect fall spice vibe that reminds me of cozy autumn days.
4. I love that it’s a cool twist on regular pumpkin pie by mixing in some cream cheese; it just hits different!

This Pumpkin Cream Cheese Crumb Cake is honestly better than any pumpkin pie i’ve ever had. The cream cheese is baked right into the cake, giving it a smooth, tangy twist without all the fuss of a frosting. When you bite into it, you get this awesome mix of soft pumpkin spice cake and a crunchy, sugary streusel topping. Its perfect for fall because it reminds me of crisp autumn days and the fun of halloween decor. Even though it might seem a little complicated, once you try it, you’ll see that mixing pumpkin with cream cheese is seriously the best idea ever.

Ingredients

• All-Purpose Flour: Provides carbs, forms the cake structure and gives texture, though its nutritional value is limited.
• Pumpkin Puree: Packed with fibre and vitamins, it keeps cake moist and adds natural sweetness.
• Cream Cheese: Lends a rich creamy tang and smooth texture, balancing the pumpkin flavor.
• Brown Sugar: Sweetens and caramelizes the crumb topping, addin moisture and a deeper flavor note.
• Eggs: Contribute protein and act as binder, helpin the cake rise and set properly.
• Vegetable Oil: Provides moisture and tenderness but dont add extra flavor sometimes.
• Vanilla Extract: Enhances the overall flavor blend, adding aroma and a subtle sweetness.
• Pumpkin Pie Spice: Offers a mix of warm spices that evoke autumn flavor in every bite.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 can (15 oz) pumpkin puree
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for the cream cheese mixture)
• 1 egg (for the cream cheese mixture)
• 1/2 tsp vanilla extract (for the cream cheese mixture)
• 2/3 cup all-purpose flour (for the crumb topping)
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon (for the crumb topping)
• A pinch of salt (for the crumb topping)

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.

2. In a bowl, whisk together 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 1/2 tsp pumpkin pie spice.

3. In a larger bowl, mix 1 cup granulated sugar, 1/2 cup vegetable oil, and 2 eggs until smooth. Stir in the 15 oz pumpkin puree and 1 tsp vanilla extract.

4. Slowly add the dry ingredients to the wet mixture while stirring until just combined.

5. Pour half of the batter into the prepared pan, spreading it evenly.

6. In a separate bowl, beat together 8 oz softened cream cheese, 1/4 cup granulated sugar, 1 egg, and 1/2 tsp vanilla extract until mixed well, then gently spread this over the batter in the pan.

7. Carefully layer the remaining cake batter over the cream cheese layer, trying not to disturb it too much.

8. For the crumb topping, combine 2/3 cup flour, 1/2 cup packed brown sugar, 1/2 tsp ground cinnamon, and a pinch of salt. Add 1/2 cup cold cubed unsalted butter and mix until the topping is crumbly.

9. Sprinkle the crumb topping evenly over the entire cake.

10. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before serving and enjoy!

Equipment Needed

1. Oven – you gotta have one since you’ll set it to 350°F to bake the cake.
2. 9×13 inch baking pan – make sure you can grease it.
3. Mixing bowls – you’ll need at least three: one for the dry ingredients, one for the wet ingredients, and one for the crumb topping (and the cream cheese mixture might need its own bowl, too).
4. Measuring cups and spoons – these are essential to get the right amounts of flour, sugar, spices and everything else.
5. Whisk – for beating the eggs and mixing the dry ingredients together with the wet.
6. Electric mixer or hand mixer – this makes mixing the cream cheese layer much easier, though you can do it by hand if needed.
7. Spatula – useful for stirring the batter and carefully layering the cream cheese and cake batter.
8. Pastry blender or a fork – to work the cold butter into the crumb topping until it becomes crumbly.
9. Toothpick – to check if your cake is done; stick it in the center and it should come out clean.
10. Cooling rack – after baking, it’s important to let the cake cool on a rack before serving.

FAQ

Pumpkin Cream Cheese Crumb Cake Recipe Substitutions and Variations

• All-purpose flour: You could swap it with whole wheat pastry flour if you want a healthier twist, but it might change the texture a bit.
• Granulated sugar: Instead of plain sugar, try using coconut sugar. It gives a richer flavor, though you might need to adjust the liquid a little.
• Vegetable oil: Melted coconut oil can work as a replacement. Its flavor adds a hint of coconut so it works great in pumpkin recipes.
• Cream cheese: If you don’t have cream cheese, Neufchatel cheese is a decent alternative that still delivers that tangy creaminess.
• Unsalted butter: You can use margarine in a pinch. Just be sure to keep it cold and cubed for the crumb topping so it mixes in right.

Pro Tips

1. Make sure you fold the dry ingredients into the wet ones slowly and gently; overmixing can make your cake too dense and heavy so just stir until you see no more flour.

2. When you spread the cream cheese layer, do it very gently so that the layers don’t mix too much; this will help keep the cake’s look neat and it also makes each bite have a balanced flavor.

3. Chill your butter before you cube it for the crumb topping. Cold butter will give you a crumbly and perfect topping instead of a mushy one.

4. Keep an eye on the baking time and check don’t trust the recipe’s exact time. Insert a toothpick in the center and if it comes out clean then your cake is done, since every oven runs a bit differently.