There is something magical about the smell of cinnamon on a crisp autumn evening. You walk into your kitchen and feel that warm fall hug immediately. This pumpkin crumb cake is exactly what your family needs right now. It delivers a spiced, bakery-style treat right to your table.
Looking for a dish that wows your guests without stressing you out? This cake is the answer for your next gathering. It is tender, creamy, and topped with a crunchy cinnamon streusel. You will love how simple it is to put together.
Why This Recipe Is a Winner
This recipe is a winner because it combines three incredible textures in one pan. You get the dense, spiced pumpkin cake and a velvety cream cheese center. Then, it is finished with a thick, buttery crumb topping. It is the ultimate comfort food for a chilly afternoon.
It is also incredibly budget-friendly using mostly pantry staples. You likely have the flour, sugar, and spices in your cupboard already. This makes it perfect for busy fall weeknights when you need a treat. Your family will think you spent hours in the kitchen.
Simple Cooking Steps
Making this cake is much easier than it looks. You just mix the batter, whip the filling, and sprinkle the crumbs. Even if you are a beginner, you can do this with confidence. The simple layering technique creates a beautiful result every single time. There are no complicated tools or fancy skills required here.
Simple Ingredients
These ingredients bring out the best of seasonal harvest flavors in every bite.
- 1.5 cups all-purpose flour (for streusel)
- 1/2 cup granulated sugar (for streusel)
- 1/2 cup packed light brown sugar (for streusel)
- 1 tablespoon ground cinnamon (for streusel)
- 3/4 cup unsalted butter, melted (for streusel)
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1 teaspoon vanilla extract (for filling)
- 2 cups all-purpose flour (for cake)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs (for cake)
- 1 cup granulated sugar (for cake)
- 1/2 cup packed light brown sugar (for cake)
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×9 inch square baking pan.
- Prepare the streusel by mixing 1.5 cups flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, and cinnamon in a bowl. Pour in melted butter and stir until large crumbs form. Set aside.
- Prepare the filling by beating the softened cream cheese, 1/4 cup sugar, one egg, and vanilla extract until smooth. Set aside.
- In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, two eggs, 1 cup sugar, and 1/2 cup brown sugar until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Spread approximately two-thirds of the pumpkin batter into the prepared baking pan.
- Spread the cream cheese filling evenly over the batter.
- Dollop the remaining pumpkin batter over the cream cheese layer and gently spread to cover.
- Evenly distribute the streusel topping over the final layer of batter.
- Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before slicing.
Best Ways to Enjoy It
Serve a thick slice warm with your morning coffee. It also tastes incredible with a tiny dollop of whipped cream. For a real treat, drizzle a little maple syrup over the top. Set the table, light a candle, and enjoy this with your favorite person. It is the perfect way to slow down on a weekend.
Keep It Fresh
Store your leftovers in the fridge for up to four days. The cream cheese filling stays fresh and delicious when kept chilled. You can reheat a slice in the microwave for 15 seconds. This makes it perfect for a quick breakfast the next day. You can even freeze individual slices for a future treat.
Recipe Tips
- Use room temperature cream cheese for a perfectly smooth filling.
- Do not overmix the pumpkin batter to keep the texture light.
- Stir the streusel gently to keep those big, beautiful crumbs intact.
- Check the center with a skewer to ensure it is fully baked.
- For Thanksgiving, double the batch to feed a larger crowd.
- Add a handful of chopped pecans to the streusel for extra crunch.
- Let the cake cool completely before slicing to get clean layers.
Ways to Switch It Up
- Swap the vegetable oil for melted coconut oil for a subtle flavor.
- Add a cup of chocolate chips to the pumpkin batter for kids.
- Use gluten-free all-purpose flour for a dietary-friendly version.
- In summer, swap the pumpkin for mashed sweet potato or zucchini.
Common Questions
Can I use fresh pumpkin puree?
Yes, you can use fresh puree if you prefer. Just make sure it is well-drained so the batter isn’t too wet. Canned puree is often more consistent for baking.
Will my kids enjoy this?
Absolutely, kids love the sweet cream cheese and the crunchy topping. It is a great way to get them to enjoy pumpkin. It fits perfectly in a lunchbox too!
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Pumpkin Crumb Cake with Cream Cheese Filling
Ingredients
- 1.5 cups all -purpose flour (for streusel)
- 1/2 cup granulated sugar (for streusel)
- 1/2 cup packed light brown sugar (for streusel)
- 1 tablespoon ground cinnamon (for streusel)
- 3/4 cup unsalted butter, melted (for streusel)
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1 teaspoon vanilla extract (for filling)
- 2 cups all -purpose flour (for cake)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sal t
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs (for cake)
- 1 cup granulated sugar (for cake)
- 1/2 cup packed light brown sugar (for cake)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x9 inch square baking pan.
- Prepare the streusel by mixing 1.5 cups flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, and cinnamon in a bowl. Pour in melted butter and stir until large crumbs form. Set aside.
- Prepare the filling by beating the softened cream cheese, 1/4 cup sugar, one egg, and vanilla extract until smooth. Set aside.
- In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, two eggs, 1 cup sugar, and 1/2 cup brown sugar until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Spread approximately two-thirds of the pumpkin batter into the prepared baking pan.
- Spread the cream cheese filling evenly over the batter.
- Dollop the remaining pumpkin batter over the cream cheese layer and gently spread to cover.
- Evenly distribute the streusel topping over the final layer of batter.
- Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before slicing.
