Description
A dreamy fall dessert that’s soft, spiced, and perfectly layered!
Moist pumpkin cake, rich cream cheese filling, and a golden buttery crumb topping come together in every slice. The kind of cake that makes cozy moments even sweeter.
Ingredients:
For the cake:
1 cup pumpkin puree
½ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups all-purpose flour
For the cream cheese filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
For the crumb topping:
1 cup all-purpose flour
½ cup brown sugar
½ cup unsalted butter, melted
1 tsp ground cinnamon
Instructions:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. (5 minutes)
In a bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth. (4 minutes)
In another bowl, mix flour, spices, baking powder, baking soda, and salt. (3 minutes)
Gradually combine dry ingredients with wet mixture until just blended. (2 minutes)
Spread half of the pumpkin batter into the baking dish. (2 minutes)
For the cream cheese filling: beat cream cheese, sugar, egg, and vanilla until creamy. Spread evenly over the batter. (4 minutes)
Pour remaining pumpkin batter over the cream cheese layer, spreading gently. (2 minutes)
Prepare crumb topping: mix flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle generously over the top. (3 minutes)
Bake for 40–45 minutes, or until a toothpick comes out clean from the center. (45 minutes)
Cool for 20 minutes before slicing and serving. (20 minutes)
Prep Time: 20 minutes | Cooking Time: 45 minutes | Cooling Time: 20 minutes | Total Time: 1 hour 25 minutes
Kcal: 380 kcal | Servings: 12 slices
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Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C) and thoroughly greasing a 9×13-inch baking dish. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is completely smooth and homogenous. In a separate bowl, sift together the all-purpose flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined; avoid overmixing.
Spread exactly half of this pumpkin batter evenly into the bottom of your prepared dish. Now, make the filling: in a medium bowl, beat the softened cream cheese with granulated sugar until smooth, then beat in the egg and vanilla extract until creamy. Carefully spread this filling over the first pumpkin layer. Gently pour and spread the remaining pumpkin batter over the cream cheese layer. For the topping, mix flour, brown sugar, and cinnamon, then stir in the melted butter until coarse crumbs form. Sprinkle this evenly over the entire top. Bake on the center rack for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Serving Suggestions
This cake is delicious warm or at room temperature. For an extra-indulgent treat, serve slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar or a drizzle of caramel sauce also makes for a beautiful presentation. It pairs perfectly with a hot cup of coffee, chai tea, or apple cider.
How-to Summary
To make Pumpkin Cream Cheese Crumb Cake: 1) Mix wet and dry ingredients separately for the spiced pumpkin batter. 2) Layer half the batter in a pan. 3) Spread a sweet cream cheese filling on top. 4) Cover with the remaining batter. 5) Top with a buttery cinnamon crumb mixture. 6) Bake until set, then cool before slicing.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Yes, but ensure it’s pureed and thick, not watery. Canned puree offers consistent moisture and flavor.
How should I store leftovers?
Store covered in the refrigerator for up to 5 days. The cream cheese layer requires refrigeration.
Can I freeze this cake?
Yes. Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge.
My crumb topping sank. What happened?
This can occur if the topping is over-mixed into a paste or if the underlying layers are too wet. Ensure your crumb mixture is sandy and your batter layers are properly set before adding the topping.
Can I make this cake in advance?
Absolutely. Bake it a day ahead, cool completely, cover, and refrigerate. Let it come to room temperature or warm slightly before serving.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough, dense cake. Mix until ingredients are just combined.
- Using cold cream cheese: It must be fully softened to blend smoothly without lumps in the filling.
- Under-baking: The cream cheese layer adds moisture. Use the toothpick test to ensure the center is fully cooked.
- Skipping the cooling time: Cutting the cake while too warm will cause the layers to smear and not hold their shape.
- Packing the crumb topping: Stir the topping ingredients just until crumbly; overworking it with the melted butter creates a doughy layer instead of a crumb.
Conclusion
This Pumpkin Cream Cheese Crumb Cake is the ultimate celebration of fall flavors, combining spice, sweetness, and rich texture in every bite. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, delicious dessert perfect for any cozy gathering. Its make-ahead flexibility and crowd-pleasing layers make it a seasonal staple worth baking again and again.