This delicious Pumpkin Cream Cheese Crumb Cake is the perfect fall dessert. With a beautiful combination of flavors and textures, this cake is ideal for cozy gatherings or as a show-stopping addition to your Thanksgiving table.
The base of the cake features a moist and flavorful pumpkin batter, spiced with the warm aromas of cinnamon, nutmeg, ginger, and cloves. In the center lies a creamy, tangy layer of cream cheese filling that perfectly contrasts the sweet spiciness of the pumpkin. The cake is topped with a buttery crumble that provides a satisfyingly crisp texture in every bite.
This cake is easy to make with simple ingredients you likely already have in your pantry. For a decadent treat, you can serve it slightly warm with a dollop of whipped cream or a drizzle of salted caramel sauce. Go ahead and try it out and treat your friends, family, and yourself to this flavorful delight.
How to make pumpkin cream cheese crumb cake
Begin by preheating your oven to 350°F (180°C) and lining a 9-inch (23 cm) springform pan with parchment paper.
Next, prepare the crumble topping. In a medium bowl, mix together sugar, flour, salt, and cinnamon. Add melted butter and stir until the mixture becomes crumbly. Set it aside for later.
Move on to prepare the pumpkin cake batter. In a separate bowl, whisk together flour, salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. In another large bowl, whisk eggs with sugar and vanilla extract. Add oil and mix until smooth. Stir in pumpkin puree and buttermilk, then fold in the dry ingredients. Be careful not to overmix and set the batter aside.
Now, prepare the cream cheese filling. Combine softened cream cheese, sugar, egg, and vanilla extract in a bowl, mixing until smooth.
To assemble the cake, spread half of the pumpkin batter evenly in the prepared pan. Gently layer the cream cheese filling over it. Add the remaining pumpkin batter on top, spreading gently to cover. Sprinkle the crumble topping evenly over the surface.
Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
Finally, dust the cooled cake with powdered sugar before serving.
Hope you will try this Pumpkin Cream Cheese Crumble Cake as I am sure it will become a seasonal favorite. If you do, don’t forget to tag me on Instagram, would love to see how it turns out for you.
Other pumpkin desserts you may like to try
Make this Caramel Pecan Pumpkin Roll the star of the evening, by adding caramel and toasted pecans to the filling. This dessert will surely delight and impress all your guests and family.
This Pumpkin Cream Cheese Bundt Cake is incredibly moist, decadently rich, and packed with the warm, inviting flavors of fall.
This Marbled Chocolate Pumpkin Cheesecake is truly one of the finest pumpkin desserts you’ll ever experience. It features a perfectly crisp, chocolaty crust, a smooth and airy cream cheese pumpkin filling, and a stunning marbled chocolate topping.
YOU MAY ALSO LIKE:
Chocolate Pumpkin Mousse Cake
Pumpkin Cream Cheese Crumble Muffins
Chocolate Pumpkin Muffins
Chocolate Pumpkin Cake
Pumpkin Cream Cheese Brownies
Classic Pumpkin Roll
Pumpkin Dinner Rolls
Fluffy Pumpkin Flatbreads
Pumpkin Chocolate Marble Cake
Pumpkin Cream Cheese Crumb Cake
Ingredients
Pumpkin Cake
- 2 eggs
- 2/3 cup (135g) light brown sugar
- 1/3 cup (75g) vegetable oil
- 1 cup (240g) pumpkin puree
- 2/3 cup (160g) buttermilk
- 1 tsp (5g) vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 tsp (3g) salt
- 2 tsp (6g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (3g) cinnamon
- 1/4 tsp (1g) ginger
- 1/4 tsp (1g) nutmeg
- Pinch of cloves
Cream Cheese Filling
- 10 oz (300g) cream cheese , room temperature
- 1 egg
- 2 tbsp (30g) sugar
- 1/2 tsp (3g) vanilla extract
Crumble Topping
- 2/3 cup (85g) all-purpose flour
- pinch of salt
- 1/4 cup (50g) brown sugar
- 1/4 tsp (1g) ground cinnamon
- 1/4 cup (56g) butter , melted
Instructions
- Preheat the oven to 350F (180C). Line a 9-inch (23cm) springform pan with parchment paper.
Prepare the crumble topping.
- In a medium bowl combine sugar with flour, salt and cinnamon.
- Add the melted butter and mix to combine.
- Set aside until ready to use.
Prepare the pumpkin cake batter.
- In a bowl, mix the flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. Set aside.
- In a large bowl, whisk the 2 eggs with sugar and vanilla extract until well blended.
- Add oil and mix to combine.
- Add buttermilk and mix well.
- Add pumpkin puree and mix to combine. For pumpkin puree see the notes below.
- Stir in the flour mixture until combined.
- Don’t overmix. Set aside.
Prepare the cream cheese filling.
- In a medium bowl add the cream cheese with sugar, egg and vanilla extract and mix to combine.
- Set aside.
Assemble the cake.
- Add about half of the pumpkin cake batter into the pan and spread evenly.
- Gently, spread the cream cheese mixture on top.
- Spread the remaining half of the pumpkin cake batter.
- Sprinkle the crumble on top.
- Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Dust with powdered sugar and serve. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
