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A slice of pumpkin crumb cake showing a creamy center and golden streusel topping

Pumpkin Crumb Cake with Cream Cheese Filling

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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 485 kcal

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.