Pumpkin cream cheese crumb cake is the kind of dessert that makes your whole kitchen smell like fall the second it hits the oven.
A soft spiced pumpkin cake hides a ribbon of sweet tangy cream cheese right through the center, and the whole thing gets buried under a thick layer of buttery cinnamon crumbs.
It slices beautifully, it keeps well on the counter for days, and it works just as easily for a holiday dessert table as it does for a lazy Sunday breakfast with coffee.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 10 minutes, plus cooling |
| Servings | 12 slices |
| Difficulty Level | Easy |
Another cozy fall bake worth trying is my Pumpkin Mousse, which is lighter and a little more elegant if you want something spoonable.
Why You’ll Love This Pumpkin Cream Cheese Crumb Cake
This cake solves the age old problem of choosing between pumpkin pie and cheesecake at the dessert table.
You get both flavors in one pan, and neither one overpowers the other.
The crumb topping alone is reason enough to make this recipe.
It bakes up crisp and golden on top while staying soft and sandy underneath, exactly the texture a good crumb cake needs.
It’s also incredibly forgiving for a layered dessert. There’s no fussy water bath, no springform pan required, and no worrying about cracks like you would with a traditional cheesecake.
- Two desserts in one: pumpkin cake and cheesecake filling in a single slice
- A thick, buttery crumb topping with real crunch
- No water bath or fancy pan needed
- Bakes in one pan and travels well for potlucks
- Tastes even better the next day once the flavors settle
You might also enjoy: Pumpkin Roll Cake if you love the classic combination of pumpkin and cream cheese in a rolled, showstopping shape.
Ingredients
Most of these ingredients are things you probably already keep in your pantry during pumpkin season, aside from a couple of specialty items that really do make a difference.
- For the crumb topping: all purpose flour, light brown sugar, granulated sugar, ground cinnamon, a pinch of salt, cold unsalted butter cut into cubes
- For the cream cheese filling: two 8 ounce blocks of softened cream cheese, granulated sugar, one large egg, vanilla extract
- For the pumpkin cake: all purpose flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, pure pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, two large eggs, vanilla extract, buttermilk
- Optional glaze: powdered sugar, milk, vanilla extract
I learned how well pumpkin and cream cheese play together while perfecting my Pumpkin Cupcakes With Cream Cheese Frosting, and this crumb cake takes that same pairing in a completely different direction.
Kitchen Equipment Needed
You don’t need anything unusual for this recipe, just a few reliable basics that will make the process much smoother.
- 9×13 inch baking pan or a springform pan
- Parchment paper
- Large mixing bowls
- Whisk
- Hand mixer or stand mixer
- Pastry blender or a fork, for the crumb topping
- Rubber spatula
- Offset spatula, for spreading the layers evenly
- Cooling rack
Another favorite: Chocolate Pumpkin Cake uses a similar pan setup if you want to try a different pumpkin dessert with the same tools.
Recommended Products for This Recipe
These are products I personally reach for whenever I make this cake, based on years of trial and error with crumb cakes and layered bakes.
1. Libby’s 100% Pure Pumpkin
Canned pumpkin varies a lot in moisture and flavor, and this brand consistently gives the most reliable texture for baked goods.
It keeps the cake moist without making the batter too loose. It’s the one I use in nearly every pumpkin recipe on this blog.
2. KitchenAid Stand Mixer
Beating the cream cheese filling until it’s completely smooth is the key to avoiding lumps in every slice.
A stand mixer does this in under a minute and frees up your hands to prep the other components at the same time.
It’s a bigger investment, but one that pays off in every layered dessert you make afterward.
3. USA Pan 9×13 Baking Pan
This pan heats evenly, which matters a lot for a layered cake like this one where the middle needs to set at the same rate as the edges.
The nonstick coating also makes lifting out clean slices much easier once the cake has cooled.
I’ve used mine for years and it still bakes evenly every time.
4. OXO Good Grips Offset Icing Spatula
Spreading a thick cream cheese filling over batter without tearing it takes the right tool.
This offset spatula glides over the surface instead of dragging, which keeps the pumpkin batter underneath from mixing into the filling.
It’s a small purchase that makes layered cakes far less stressful.
5. Pastry Blender
Cutting cold butter into the crumb topping by hand with a fork works, but a pastry blender gets the job done in a fraction of the time and keeps the butter pieces evenly sized.
Evenly sized butter pieces are exactly what gives the topping its signature crunch.
It’s an inexpensive tool that earns its keep every baking season.
Read Also: Pumpkin Cheesecake Bars
Step-by-Step Instructions: How to Make Pumpkin Cream Cheese Crumb Cake
1. Prep the pan and oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13 inch baking pan with parchment paper, leaving a slight overhang on two sides so you can lift the cake out later.
- Lightly grease the parchment and any exposed edges of the pan with nonstick spray.
2. Make the crumb topping
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt for the crumb topping.
- Add the cold, cubed butter to the dry mixture.
- Use a pastry blender or a fork to cut the butter into the flour mixture until it forms coarse, pea sized crumbs.
- Place the bowl in the fridge while you prepare the other components. Chilling it keeps the crumbs from melting into the batter during baking.
3. Make the cream cheese filling
- In a mixing bowl, beat the softened cream cheese on medium speed until completely smooth with no lumps.
- Add the sugar and beat again until fully combined.
- Add the egg and vanilla extract, then mix just until incorporated. Avoid overmixing once the egg goes in.
- Set the filling aside at room temperature.
4. Mix the dry ingredients for the cake
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Set this bowl aside once everything is evenly distributed.
5. Mix the wet ingredients for the cake
- In another large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Whisk in the vanilla extract and buttermilk until the mixture is fully combined.
6. Combine the batter
- Add the dry flour mixture to the wet pumpkin mixture in two additions, folding gently with a rubber spatula each time.
- Stop mixing as soon as no streaks of flour remain. Overmixing will make the cake dense.
7. Layer the cake
- Pour half of the pumpkin batter into the prepared pan and spread it into an even layer with an offset spatula.
- Spoon the cream cheese filling over the batter in dollops, then gently spread it into a smooth, even layer, being careful not to drag the pumpkin batter up into it.
- Pour the remaining pumpkin batter over the cream cheese layer, spreading it carefully to fully cover the filling.
8. Add the crumb topping and bake
- Remove the chilled crumb topping from the fridge and sprinkle it evenly over the top of the batter, breaking up any large clumps as you go.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the cake portion (avoiding the cream cheese layer) comes out mostly clean.
- The top should be golden brown and the crumbs should look set and slightly crisp.
9. Cool and glaze
- Let the cake cool in the pan on a wire rack for at least 30 minutes before lifting it out using the parchment overhang.
- Allow it to cool completely, or nearly completely, before slicing so the cream cheese layer has time to set.
- If using the optional glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle it over the cooled cake right before serving.
This same layering technique is one I rely on constantly, including in my Pumpkin Cupcakes With Cream Cheese Frosting.
Tips for The Best Pumpkin Cream Cheese Crumb Cake
A few small details make the difference between a good crumb cake and a great one.
Keeping your butter cold for the topping and letting your cream cheese come fully to room temperature are the two habits that matter most here.
- Use cold butter straight from the fridge for the crumb topping, it creates bigger, crunchier crumbs
- Make sure the cream cheese is fully softened before mixing, or you’ll end up with lumps
- Don’t overmix the cake batter once the flour is added, a few small streaks are fine to fold in by hand
- Let the cake cool almost completely before cutting so the layers hold their shape
- Use a sharp knife wiped clean between slices for the neatest presentation
I picked up several of these tricks while working out the texture on my Pumpkin Cheesecake Brownies, which has the same tendency to get messy if the layers aren’t handled carefully.
Serving Suggestions
This cake is versatile enough to serve warm or fully cooled, depending on the occasion.
For breakfast or brunch, a slightly warm slice with a hot cup of coffee is hard to beat.
- Serve slightly warm with a scoop of vanilla ice cream for dessert
- Add a dusting of powdered sugar for a simpler finish than the glaze
- Pair with a hot drink alongside Pumpkin Spice Crumble Muffins for a full fall breakfast spread
- Drizzle with warm caramel sauce for an extra indulgent version
- Top with toasted pecans for added crunch and flavor
Variations of Pumpkin Cream Cheese Crumb Cake
Once you’ve made this recipe once, it’s easy to adjust it to fit your own taste or whatever you have on hand.
- Swap the vegetable oil for melted butter for a slightly richer crumb
- Add chopped pecans or walnuts to the crumb topping for extra texture
- Stir mini chocolate chips into the cream cheese filling for a chocolate pumpkin twist
- Use a bundt pan instead of a 9×13 for a more dramatic presentation, adjusting the bake time as needed
- Swap pumpkin pie spice for a homemade blend of cinnamon, ginger, nutmeg, and cloves
My Apple Crumble Cheesecake uses a similar swap of fruit puree for a completely different but equally cozy result.
Storage and Reheating
Because of the cream cheese layer, this cake needs to be stored differently than a typical crumb cake.
Keep it refrigerated rather than leaving it out on the counter for extended periods.
- Store leftovers covered tightly in the refrigerator for up to 5 days
- Wrap individual slices in plastic wrap for easy grab and go portions
- Freeze fully cooled, unglazed slices wrapped tightly for up to 2 months
- Thaw frozen slices overnight in the refrigerator before serving
- Warm a slice for about 10 to 15 seconds in the microwave if you prefer it slightly warm
My Pumpkin Spice Crumble Muffins follow the same fridge storage rule since they also include a cream cheese component.
Nutritional Facts
Nutritional values will vary depending on exact brands and portion sizes, but here is a general estimate per slice, based on 12 servings.
- Calories: approximately 380 per slice
- Total Fat: approximately 19g
- Saturated Fat: approximately 9g
- Carbohydrates: approximately 47g
- Sugars: approximately 30g
- Protein: approximately 5g
For a comparison of similar dessert nutrition, my Pumpkin Zucchini Bread runs slightly lighter since it skips the cream cheese layer entirely.
Health Benefits of Key Ingredients
While this is certainly a treat, a few of the ingredients bring some nutritional upside along with the flavor.
Pumpkin in particular is doing more nutritional work here than people usually give it credit for.
- Pumpkin puree is rich in vitamin A and fiber, supporting eye health and digestion
- Cinnamon and pumpkin pie spice contain antioxidants that may help support healthy blood sugar levels
- Eggs provide protein along with important vitamins like B12
- Cream cheese offers calcium, which supports bone health in moderation
Another favorite: Pumpkin Cheesecake leans even more heavily on pumpkin’s nutritional benefits since it’s the star of the entire filling.
FAQs About Pumpkin Cream Cheese Crumb Cake
1. Can I make this cake ahead of time?
Yes, this cake actually tastes better the next day once the layers have had time to set.
Bake it a day in advance, cool it completely, then store it covered in the refrigerator until you’re ready to serve it.
2. Why did my cream cheese layer sink to the bottom?
This usually happens if the pumpkin batter is too thin or the cream cheese filling is too warm when it’s layered in.
Make sure the bottom layer of batter is thick enough to support the filling, and keep the filling at room temperature rather than warm.
3. Can I use fresh pumpkin instead of canned puree?
You can, but homemade pumpkin puree tends to hold more water than canned.
If you use fresh puree, strain it well through cheesecloth first so it doesn’t add extra moisture to the batter.
4. What’s the best way to cut clean slices?
Chill the cake in the refrigerator for at least an hour before slicing.
Use a sharp knife and wipe the blade clean between each cut for the neatest presentation.
5. Can I make this recipe gluten free?
Yes, a 1 to 1 gluten free flour blend can generally replace the all purpose flour in both the cake and the crumb topping.
The texture may be slightly more delicate, so handle the layers gently when assembling.
Pumpkin Cream Cheese Crumb Cake
Ingredients
- all purpose flour for the crumb topping
- light brown sugar for the crumb topping
- granulated sugar for the crumb topping
- ground cinnamon for the crumb topping
- salt a pinch, for the crumb topping
- cold unsalted butter cut into cubes, for the crumb topping
- 16 ounces cream cheese two 8-ounce blocks, softened
- granulated sugar for the cream cheese filling
- 1 large egg for the cream cheese filling
- vanilla extract for the cream cheese filling
- all purpose flour for the cake
- baking powder
- baking soda
- salt for the cake
- pumpkin pie spice
- ground cinnamon for the cake
- pure pumpkin puree such as Libby’s 100% Pure Pumpkin
- granulated sugar for the cake
- packed brown sugar for the cake
- vegetable oil or melted butter for a richer crumb
- 2 large eggs for the cake
- vanilla extract for the cake
- buttermilk
- powdered sugar
- milk
- vanilla extract for the glaze
Equipment
- 9×13 inch baking pan or a springform pan
- Parchment paper
- Large mixing bowls
- Whisk
- Hand mixer or stand mixer
- Pastry blender or a fork, for the crumb topping
- Rubber spatula
- Offset spatula for spreading the layers evenly
- Cooling rack
- KitchenAid Stand Mixer recommended product (optional)
- USA Pan 9×13 Baking Pan recommended product (optional)
- OXO Good Grips Offset Icing Spatula recommended product (optional)
Method
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment and any exposed edges with nonstick spray.
- In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in cold cubed butter with a pastry blender or fork until coarse, pea-sized crumbs form. Chill in the fridge.
- In a mixing bowl, beat softened cream cheese until smooth. Add sugar and beat until combined. Add egg and vanilla, mixing just until incorporated. Set aside at room temperature.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
- In another large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Whisk in vanilla and buttermilk until combined.
- Add the dry flour mixture to the wet pumpkin mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
- Pour half of the pumpkin batter into the prepared pan and spread evenly. Spoon the cream cheese filling over in dollops, then gently spread into an even layer. Top with remaining pumpkin batter, spreading carefully to cover the filling.
- Sprinkle the chilled crumb topping evenly over the batter. Bake for 40-45 minutes, until a toothpick inserted into the cake portion comes out mostly clean. The top should be golden brown and the crumbs crisp.
- Cool in the pan on a wire rack for at least 30 minutes, then lift out using the parchment overhang. Cool completely before slicing. If using glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the cooled cake.
Nutrition
Notes
- Cold butter is key: Keep your butter cold for the crumb topping—it creates bigger, crunchier crumbs.
- Room temperature cream cheese: Make sure the cream cheese is fully softened before mixing, or you’ll end up with lumps in the filling.
- Don’t overmix: Overmixing the cake batter once the flour is added will make the cake dense. Fold until just combined.
- Cool before slicing: Let the cake cool almost completely before cutting so the layers hold their shape and the cream cheese sets.
- Clean slices: Use a sharp knife wiped clean between slices for the neatest presentation. Chilling the cake for an hour helps even more.
- Make ahead: This cake tastes even better the next day. Bake it a day in advance, cool completely, and store covered in the refrigerator.
- Substitutions: Swap vegetable oil for melted butter for a richer crumb, or add chopped pecans or walnuts to the topping for extra texture.
- Variations: Stir mini chocolate chips into the cream cheese filling for a chocolate pumpkin twist, or use a bundt pan for a dramatic presentation.
- Storage: Store leftovers covered tightly in the refrigerator for up to 5 days. Freeze unglazed slices wrapped tightly for up to 2 months.
- Fresh pumpkin: If using fresh pumpkin puree, strain it well through cheesecloth first to remove excess moisture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This pumpkin cream cheese crumb cake has become one of my go to bakes every time the weather cools down.
It’s simple enough for a weeknight but special enough for a holiday table, and that combination doesn’t come around often.
Give it a try this weekend, and let me know in the comments how your crumb topping turned out.
If you make it, I’d love to see it, so feel free to share a photo when you make it.
Recommended:
- Chocolate Chip Pumpkin Bread
- Pumpkin Bread
- Pumpkin White Chocolate Chip Cookies
- Brown Butter Pumpkin Bread
- Apple Crumble Muffins
