Pumpkin Cream Cheese Crumb Cake – Moist, Spiced & Perfect for Fall
There is something magical about fall baking, and nothing captures it better than a rich, moist pumpkin cream cheese crumb cake. This bakery-style cake combines warm pumpkin spice flavor, a smooth cream cheese layer, and a buttery cinnamon crumb topping all in one irresistible dessert.
It is perfect for Thanksgiving, holiday gatherings, weekend brunch, or simply enjoying with a warm cup of coffee. The balance of spiced pumpkin, creamy filling, and crunchy crumble makes every bite indulgent yet comforting.
Ingredients (Serves 12)
For the Pumpkin Cake Layer
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
For the Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Crumb Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, melted
Step-by-Step Cooking Guide
Step 1 – Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease and line a 9×9-inch baking pan with parchment paper.
Step 2 – Make the Pumpkin Batter
- In a large bowl, whisk oil, sugars, eggs, pumpkin puree, and vanilla.
- In another bowl, combine flour, baking soda, baking powder, spices, and salt.
- Gradually mix dry ingredients into wet until smooth.
- Pour batter evenly into prepared pan.
Step 3 – Prepare Cream Cheese Layer
- Beat cream cheese until smooth.
- Add sugar, egg, and vanilla.
- Mix until creamy and lump-free.
- Spread gently over pumpkin batter.
Step 4 – Make the Crumb Topping
- Combine flour, brown sugar, and cinnamon.
- Pour melted butter over mixture.
- Mix with a fork until crumbly.
- Sprinkle evenly over cream cheese layer.
Step 5 – Bake
- Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool completely before slicing for clean layers.
Cooking Time & Serving Size
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Bake Time | 45 minutes |
| Cooling Time | 30 minutes |
| Total Time | 1 hour 35 minutes |
| Serving Size | 1 square (12 servings total) |
Tips & Variations
- Use room temperature cream cheese to prevent lumps.
- For extra crunch, add ¼ cup chopped pecans to crumb topping.
- Add ½ cup chocolate chips for a dessert-style twist.
- Chill cake before slicing for perfect clean layers.
- Dust with powdered sugar before serving for bakery-style presentation.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 5 g |
| Carbohydrates | 42 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 26 g |
Values may vary depending on portion size and ingredients used.
Healthy Alternatives
Low-Sugar Version
- Replace granulated sugar with monk fruit sweetener.
- Use sugar-free cream cheese.
Low-Oil Option
- Substitute half the oil with unsweetened applesauce.
Gluten-Free
- Use a 1:1 gluten-free flour blend.
Keto-Friendly Option
- Replace flour with almond flour.
- Use erythritol instead of sugar.
- Reduce pumpkin slightly to lower carbs.
Serving Suggestions
Serve pumpkin cream cheese crumb cake slightly warm or at room temperature. It pairs beautifully with:
- Freshly brewed coffee
- Chai tea
- Vanilla ice cream
- Whipped cream
This cake is the ultimate fall comfort dessert. The moist pumpkin base, creamy middle, and buttery crumb topping create a perfect balance of texture and flavor. Whether for holidays or cozy evenings, this pumpkin cream cheese crumb cake will quickly become a seasonal favorite.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. Store covered in the refrigerator for up to 4 days.
Can I freeze pumpkin cream cheese crumb cake?
Yes. Wrap slices tightly and freeze for up to 2 months.
Why did my cake sink in the middle?
It may have been underbaked. Always check with a toothpick before removing from oven.
Can I use fresh pumpkin instead of canned?
Yes, but make sure it is well-drained and pureed smoothly.
Do I need to refrigerate this cake?
Yes, because of the cream cheese layer, store it in the refrigerator.
