Pumpkin Cream Cheese Crumb Cake
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.
Equipment
- 9x13 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 9x13 Baking Pan recommended product (optional)
- OXO Good Grips Offset Icing Spatula recommended product (optional)
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
For the Cream Cheese Filling
- 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
For the Pumpkin Cake
- 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
For the Optional Glaze
- powdered sugar
- milk
- vanilla extract for the glaze
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 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.
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.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 47gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 85IUVitamin C: 2mgCalcium: 8mgIron: 10mg
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