Easy Pumpkin Cream Cheese Crumb Cake with Streusel Topping

There’s a certain magic that happens when the first cool breeze of autumn arrives. My immediate instinct is to head to the kitchen, pull out a can of pumpkin puree, and bake something that fills the whole house with the scent of cinnamon and spice. This Pumpkin Cream Cheese Crumb Cake is the absolute embodiment of that cozy fall feeling. It’s not just a cake; it’s a masterpiece of textures and flavors. Imagine a moist, spiced pumpkin cake base, a luscious layer of tangy cream cheese filling, and a buttery, crunchy streusel topping. It’s like a coffee cake, a cheesecake, and a pumpkin pie had a delicious baby.

This recipe has become my go-to for everything from lazy Sunday mornings with a cup of coffee to a standout dessert for a holiday gathering. It’s surprisingly simple to put together but looks and tastes incredibly impressive. If you’re a fan of fall baking, this is one you absolutely have to try. It shares the same comforting spirit as our Pumpkin Coffee Cake Recipe, but with the added decadence of that dreamy cream cheese layer.

Why make this recipe

If the description alone hasn’t convinced you, here are a few more reasons to get baking:

Three Desserts in One: You get the best of three worlds! The base is a tender pumpkin spice cake, the middle is a creamy, cheesecake-like layer, and the top is a classic, buttery crumb topping. It’s a symphony of textures in every single bite.

The Ultimate Fall Treat: Packed with pumpkin and warm spices, this cake is the quintessential taste of autumn. It’s perfect for Thanksgiving, Halloween parties, or any time you want to celebrate the season.

Crowd-Pleasing and Easy: While it has three distinct layers, the process is straightforward and uses common pantry ingredients. It’s an easy way to wow your family and friends with a dessert that looks like it came from a fancy bakery.

Perfect for Any Occasion: Enjoy a square for breakfast with your coffee, serve it as an afternoon snack, or present it as a decadent dessert after dinner. It’s wonderfully versatile!

Ingredients

• 1 1/2 cup flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup pumpkin puree
• 2/3 cup evaporated milk or milk
• 1 large egg
• 1 tsp. vanilla
• 8 oz. softened cream cheese
• 1 tsp. vanilla
• 3 Tbsp. sugar
• 3/4 cup sugar
• 1/4 cup brown sugar (packed)
• 1/2 cup flour
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. baking powder
• 1 pinch salt
• 6 Tbsp. cold butter

How to make Pumpkin Cream Cheese Crumb Cake

Step 1: First things first, get your oven ready. Preheat it to 350°F. Grab a 9×9-inch or 8×8-inch baking pan and either grease it well or line it with parchment paper, leaving a little overhang on the sides to make lifting the cake out easier later.

Step 2: In a large mixing bowl, it’s time to make the cake base. Whisk together the first set of dry ingredients: 1 1/2 cups of flour, 1/2 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Giving them a good whisk now ensures the spices are evenly distributed.

Step 3: In a separate, medium-sized bowl, whisk together the wet ingredients for the cake: the pumpkin puree, evaporated milk (or regular milk), a large egg, and 1 teaspoon of vanilla. Mix until everything is smooth and well combined.

Step 4: Gently pour the wet pumpkin mixture into the large bowl with the dry ingredients. Stir with a spatula just until you no longer see dry streaks of flour. Be careful not to overmix! Pour this beautiful orange batter into your prepared pan and spread it into an even layer.

Step 5: Now for the creamy center! In a small bowl, combine the softened cream cheese, 1 teaspoon of vanilla, and 3 tablespoons of sugar. Mix until smooth. A quick tip: if your cream cheese is still a bit firm, a few seconds in the microwave will make it much easier to stir. Drop spoonfuls of this mixture all over the pumpkin batter in the pan. Use the back of a spoon or a small offset spatula to gently spread the dollops into a mostly even layer.

Step 6: Let’s make the grand finale: the streusel topping! In another bowl, combine the remaining ingredients for the streusel: 3/4 cup of sugar, 1/4 cup of packed brown sugar, 1/2 cup of flour, 1 1/2 teaspoons of pumpkin pie spice, 1/2 teaspoon of baking powder, and a pinch of salt. Add the cold, cubed butter. Using a pastry blender, a fork, or even your fingertips, cut the butter into the dry ingredients until you have a coarse, crumbly mixture.

Step 7: Generously sprinkle the streusel crumble all over the cream cheese layer, covering it completely. Pop the pan into your preheated oven and bake for 30 to 40 minutes. You’ll know it’s done when a toothpick inserted into the cakey part (avoiding the cream cheese) comes out clean. Let it cool completely in the pan before slicing and serving. Patience is tough, but it’s worth it!

How to serve Pumpkin Cream Cheese Crumb Cake

This cake is an absolute star all on its own, served at room temperature with a hot cup of coffee or a chai latte. For an extra-special dessert, try warming a slice slightly in the microwave for about 15 seconds and topping it with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A light dusting of powdered sugar before serving also adds a beautiful, elegant touch.

How to store Pumpkin Cream Cheese Crumb Cake

Because of the delicious cream cheese layer, this cake needs to be stored in the refrigerator. Place any leftovers in an airtight container or cover the pan tightly with plastic wrap. It will stay fresh and delicious for up to 4 days. You can enjoy it cold straight from the fridge or let it sit at room temperature for about 20 minutes to take the chill off before serving.

Tips to make

Don’t Overmix: The key to a tender, moist pumpkin cake is a light hand. Once you combine the wet and dry ingredients, stir only until they are just combined. Overmixing develops the gluten in the flour and can lead to a tough cake.

Cold Butter for Streusel: For that perfect, crumbly streusel topping, make sure your butter is cold, straight from the fridge. Cold butter creates little pockets that result in a crispier, more defined crumble as it bakes.

Room Temperature Cream Cheese: For the filling, make sure your cream cheese is truly softened to room temperature. This will prevent lumps and ensure your filling is silky smooth. If you’re short on time, the microwave trick mentioned in the steps works wonders.

Love Pumpkin and Cream Cheese? If this flavor combination is your favorite, you absolutely must try our Cream Cheese Filled Pumpkin Bread. It’s another fantastic way to enjoy this classic pairing!

FAQs About Pumpkin Cream Cheese Crumb Cake

Can I use fresh pumpkin puree instead of canned?

Absolutely! If you’re using homemade pumpkin puree, just make sure it’s thick and well-drained. You want it to have a similar consistency to canned puree to ensure the cake isn’t too wet.

What can I substitute for pumpkin pie spice?

No pumpkin pie spice? No problem! You can make your own by mixing together 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, and a pinch of allspice or cloves. Use 2 teaspoons of this mixture for the cake and 1 1/2 teaspoons for the streusel.

Can I make this cake ahead of time?

Yes, this is a great make-ahead dessert! You can bake it a day in advance. Let it cool completely, then cover it tightly and store it in the refrigerator. The flavors often meld together and taste even better the next day.

Final Thoughts

This Pumpkin Cream Cheese Crumb Cake is more than just a recipe; it’s an experience. It’s the perfect way to welcome the fall season, bringing warmth, spice, and a little bit of sweetness into your home. Each layer offers something special, from the tender cake to the creamy filling to that irresistible crumbly top. It’s a dessert that’s sure to get rave reviews and become a new family favorite. Happy baking!

Hungry for more? Follow us on Pinterest for daily recipes!

Print