Pumpkin Cream Cheese Crumb Cake
Layers of cozy meet layers of indulgence in this Pumpkin Cream Cheese Crumb Cake.
A spiced pumpkin cake base, a rich ribbon of cream cheese filling, and a buttery cinnamon crumb topping come together for the ultimate fall treat.
Perfect with coffee, for brunch, or whenever you need a slice of sweet, seasonal comfort.
Ingredients
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold butter, cubed
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Cake:
- 1 3/4 cups all-purpose flour
- 1 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 1/3 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup water
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How To Make Pumpkin Cream Cheese Crumb Cake
Prepare the Pan and Oven:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make the Crumb Topping:
- In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until mixture forms coarse crumbs. Set aside.
Prepare the Cream Cheese Layer:
- In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Beat until well combined and creamy. Set aside.
Make the Pumpkin Cake Batter:
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, whisk together sugar, oil, eggs, pumpkin puree, and water until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
Assemble the Cake:
- Spread half of the pumpkin batter into the prepared pan.
- Drop spoonfuls of the cream cheese mixture over the batter and gently spread with a knife.
- Top with remaining pumpkin batter, spreading carefully to cover the cream cheese layer.
- Sprinkle the crumb topping evenly over the top.
Bake:
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely in the pan before cutting into squares.
Ideas to Customize Further
- Mini version: Divide between 2 (8×8-inch) pans and reduce baking time to 35-40 minutes.
- Extra spice: Add 1/4 teaspoon cardamom or allspice to the spice blend.
- Maple twist: Replace 1/4 cup of the sugar with maple syrup and reduce water to 1/4 cup.
Prep Time: 20 minutes | Bake Time: 55-60 minutes | Serves: 12
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Pumpkin Cream Cheese Crumb Cake
This Pumpkin Cream Cheese Crumb Cake is the ultimate fall mash-up—soft, spiced pumpkin cake layered with sweet cream cheese and topped with a buttery cinnamon crumb. Baked in a 9×13 pan, it’s perfect for sharing and even better the next day. Cozy, creamy, and crunchy in every bite!
- Total Time: 20 minutes
- Yield: 12 servings
Ingredients
Scale
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold butter, cubed
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Cake:
- 1 3/4 cups all-purpose flour
- 1 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 1/3 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup water
Instructions
Prepare the Pan and Oven:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make the Crumb Topping:
2. In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until mixture forms coarse crumbs. Set aside.
Prepare the Cream Cheese Layer:
3. In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Beat until well combined and creamy. Set aside.
Make the Pumpkin Cake Batter:
4. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
5. In another bowl, whisk together sugar, oil, eggs, pumpkin puree, and water until smooth.
6. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
Assemble the Cake:
7. Spread half of the pumpkin batter into the prepared pan.
8. Drop spoonfuls of the cream cheese mixture over the batter and gently spread with a knife.
9. Top with remaining pumpkin batter, spreading carefully to cover the cream cheese layer.
10. Sprinkle the crumb topping evenly over the top.
Bake:
11. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
12. Cool completely in the pan before cutting into squares.
Notes
Ideas to Customize Further
- Mini version: Divide between 2 (8×8-inch) pans and reduce baking time to 35-40 minutes.
- Extra spice: Add 1/4 teaspoon cardamom or allspice to the spice blend.
- Maple twist: Replace 1/4 cup of the sugar with maple syrup and reduce water to 1/4 cup
- Prep Time: 20 minutes
