Pumpkin Crumb Cake With Cream Cheese Filling

I found the best pumpkin crumb cake with cream cheese filling ever. It is super yummy and fun to make. I just had to share it with you!

I tried this cake one sunny day and was wowed by the crunchy crumb. The cream cheese filling is so smooth and sweet. I really loved every bite, like, oh my gosh, it was amazing!

I dreamed of this cake even after I ate it. I wanted to make it again and again. I felt so happy and full of joy, you know?

I really want you to try making it too. Let’s have fun baking together. Trust me, you will love it as much as I do!

Why You’ll Love This Recipe

• Creamy Surprise: A layer of smooth cream cheese in the middle takes this cake up a notch.
• Warm Fall Flavors: Cinnamon, nutmeg, and pumpkin bring the taste of autumn into every slice.
• Soft Yet Crunchy: The tender pumpkin cake pairs perfectly with a crispy brown sugar crumb topping.
• Perfect for Any Time: Great as a breakfast treat, afternoon snack, or dessert.
• Make-Ahead Friendly: It stays moist for days, making it a great option to bake ahead.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 25 minutes
• Bake Time: 45-50 minutes
• Total Time: About 1 hour and 15 minutes

Servings:
Makes one 9-inch cake, serving about 10-12 people.

Difficulty:
Simple enough for beginners, but satisfying for experienced bakers.

Required Kitchen Tools

• Mixing bowls (various sizes)
• Whisk
• Hand mixer or stand mixer
• Rubber spatula
• 9-inch round or square baking pan
• Parchment paper (optional, for easier removal)
• Cooling rack

Ingredients for Pumpkin Crumb Cake With Cream Cheese Filling

Here’s everything you’ll need for each layer of this delicious cake. Exact amounts will be in the recipe card later.

Cream Cheese Filling:

• Cream cheese: Softened, for a smooth, rich center.
• Granulated sugar: Adds sweetness to balance the tangy cream cheese.
• Egg: Helps the filling set.
• Vanilla extract: Brings warmth and flavor.

Crumb Topping:

• Light brown sugar: For a deep, caramel-like sweetness.
• Granulated sugar: Adds crispness to the topping.
• All-purpose flour: Helps form the crumb texture.
• Ground cinnamon: Gives a warm, spiced flavor.
• Salt: Balances the sweetness.
• Unsalted butter: Melted, to create that buttery, crunchy crumble.

Pumpkin Cake:

• All-purpose flour: Forms the base of the cake.
• Baking powder: Helps the cake rise.
• Baking soda: Ensures the cake bakes evenly.
• Salt: Enhances the flavors.
• Ground cinnamon: Adds a cozy, warm spice.
• Ground nutmeg: Brings a sweet, nutty aroma.
• Ground cloves: Adds a hint of earthiness.
• Ground ginger: For a little zing.
• Pumpkin puree: Gives moisture and the signature pumpkin flavor.
• Granulated sugar: Sweetens the cake.
• Eggs: Bind the ingredients together.
• Vanilla extract: Brings warmth and rounds out the flavors.
• Unsalted butter: Melted, for richness and a tender crumb.

How to Make Pumpkin Crumb Cake With Cream Cheese Filling – Step-by-Step Instructions

1. Prepare the Crumb Topping

• In a medium bowl, mix light brown sugar, granulated sugar, flour, cinnamon, and salt.
• Pour in melted butter.
• Stir with a fork until it forms thick crumbs.
• Set aside.

2. Make the Cream Cheese Filling

• In a small bowl, beat cream cheese and sugar until smooth.
• Add egg and vanilla extract.
• Mix until creamy and lump-free.
• Set aside.

3. Mix the Pumpkin Cake Batter

• In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
• In another bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and melted butter. Stir until smooth.
• Gradually mix the wet ingredients into the dry ingredients.
• Stir gently until no flour streaks remain.

4. Assemble the Cake

• Preheat the oven to 350°F (175°C).
• Grease a 9-inch round or square baking pan (or line it with parchment paper).
• Spread half of the pumpkin cake batter evenly into the pan.
• Pour the cream cheese filling over the batter, spreading it gently to cover.
• Spoon the remaining cake batter over the cream cheese layer.
• Sprinkle the crumb topping evenly over the top.

5. Bake the Cake

• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean (a little cream cheese on the toothpick is okay).
• Let the cake cool in the pan for 15 minutes.
• Transfer to a wire rack to cool completely before slicing.

Serving and Decoration

This Pumpkin Crumb Cake is delicious on its own, but here are a few ways to serve it:

• With Whipped Cream: A dollop of freshly whipped cream makes it extra special.
• Powdered Sugar Dusting: Lightly sprinkle powdered sugar on top for a pretty finish.
• Vanilla Ice Cream: Warm cake with a scoop of ice cream? Yes, please.
• Caramel Drizzle: A thin drizzle of caramel sauce adds a sweet touch.

Storing Pumpkin Crumb Cake

• At Room Temperature: Store in an airtight container for 2 days.
• In the Refrigerator: Keeps well for up to 5 days. The cream cheese filling stays fresh this way.
• Freezing: Wrap slices in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before eating.

Variations

• Add Nuts: Chopped pecans or walnuts in the crumb topping give a crunchy twist.
• Chocolate Chips: Stir mini chocolate chips into the batter for a chocolatey touch.
• Maple Glaze: Mix powdered sugar with a bit of maple syrup for a drizzle on top.
• Less Sweet: Reduce the sugar slightly if you prefer a milder cake.

Tips and Tricks for Success

• Room Temperature Ingredients: Cream cheese, eggs, and butter blend better when not cold.
• Don’t Overmix: Stir the batter just until combined. Overmixing can make the cake dense.
• Check Early: Ovens vary, so start checking for doneness around 40 minutes.

Nutrition (Approximate Per Slice)

Calories	Fat	Carbs	Sugar	Protein
320	15g	42g	28g	5g

Pumpkin Crumb Cake FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pie filling is sweetened and spiced. Use 100% pure pumpkin puree for the best result.

What if I don’t have all the spices?
Pumpkin pie spice works too. Use 2 teaspoons in place of the individual spices.

Can I make this ahead of time?
Yes! It tastes even better the next day as the flavors blend. Store it in the fridge and let it come to room temperature before serving.

How do I know the cake is done?
Insert a toothpick into the center. It should come out clean, though a little cream cheese is fine.

---

Conclusion

This Pumpkin Crumb Cake with Cream Cheese Filling is one of those desserts that feels like a warm hug. It’s soft, sweet, and full of fall flavors, with a little crunch on top. Whether you’re sharing it with friends or sneaking a piece with your morning coffee, it’s sure to bring a little joy to your day.

Let me know if you try it—I’d love to hear how it turns out!