Better than pumpkin pie! This delicious Pumpkin Cream Cheese Crumb Cake has a layer of sweet cream cheese and is topped with a pumpkin spice streusel!
Pumpkin Cream Cheese Crumb Cake
What makes pumpkin cake even better? Cream cheese! But instead of a cream cheese frosting I baked the cream cheese right in and topped it with a sugary streusel topping for crunch! This really is the perfect cake for Fall! It has everything you need to put you in the mood for falling leaves, halloween decor, and pumpkin patching! I hope you love this Pumpkin Cream Cheese Crumb Cake as much as I do!
The BEST Pumpkin Cake for Fall
I did a poll over on my instagram page a while back about what people like to bake most for Halloween! I gave the option of pumpkin flavored things, “cute” halloween treats like witch cupcakes or mummy cookies, snacks, or anything as long as it’s easy. What did most people vote for…. PUMPKIN! So here I am posting another fabulous pumpkin dessert because I too just can’t get enough!
Watch out Pumpkin Pie! This Cake is Better!
Don’t get me wrong, I love pumpkin pie. But sometimes after I’m done rolling out the dough and trying to make it look all cute by fluting the edges just right I’m wiped out! I love pumpkin desserts that are just less fussy! My Pumpkin Dump Cake is another one of those recipes and it’s my most popular blog post recipe ever!
Pumpkin Cream Cheese Coffee Cake
Did you know coffee cake doesn’t have coffee in it? It’s just a cake that pairs well with coffee! This Pumpkin Cake is very similar to a coffee cake because of the cinnamon and streusel topping but the cream cheese layer makes it more decadent… and delicious.
Pumpkin Cream Cheese Crumb Cake
Better than pumpkin pie! This delicious Pumpkin Cream Cheese Crumb Cake has a layer of sweet cream cheese and is topped with a pumpkin spice streusel! Better than pumpkin pie! This delicious Pumpkin Cream Cheese Crumb Cake has a layer of sweet cream cheese and is topped with a pumpkin spice streusel!
Ingredients
Pumpkin Cake:
- 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
Cream Cheese Layer:
- 8 oz. softened cream cheese
- 1 tsp. vanilla
- 3 Tbsp. sugar
Streusel Topping:
- 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
Instructions
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Preheat oven to 350 degrees and grease or line a 9X9 or 8X8 pan with parchment.
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In a large bowl whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
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In a separate bowl whisk together pumpkin puree, evaporated milk, egg and vanilla.
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Add wet ingredients to dry and stir just until combined. Pour into prepared pan.
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Cream Cheese Layer: Combine cream cheese, vanilla and sugar. I heated my cream cheese in the microwave to be able to more easily combine the ingredients. Drop dollops all over the cake batter and do your best to use a spoon or offset spatula to spread out the dollops into a layer over the entire cake.
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Streusel: Use a pastry blender or fork to combine all streusel ingredients. Crumble over cream cheese layer.
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Bake for 30-40 minutes or until the cake batter is cooked through. Let cool and serve!
Can’t wait to try this! Do you think I could double this in a 9 x 13 pan? Just looked great to take to an Autumn potluck or cookout! I always enjoy your recipes!
Yes, that would work just fine! It may bake a little faster, so watch the baking time!
I did a 9x 13. Boiled over and I’m not even sure it’s cooked after 70 minutes. We’ll see tomorrow when I cut it.
Hi…I really hate pumpkin. Can I substitute sweet potatoes
Yes you can!!
What spice would you use if you are substituting the pumpkin puree for the sweet potatoes?
Same spices for the sweet
potato.
Looks so yummy, but was disappointed to see it only makes a 9X9 inch panful! When I bake I like to make a 9X13 panful to serve to company and share with friends. Have you ever doubled the recipe to make a bigger panful? Thank you.
Where i get it.
What’s the size of the van of pumpkin?
I feel like I may have done something wrong because my bars are very thick and took way longer than the time listed. Has anyone else needed to cook them much longer than 40 minutes? I even had my oven up higher.
I’m having the same issue… I am using an 8×8 pan so honestly I may opt for a larger one next time! I’m having to keep mine in for like 50+ minutes.
I baked in 8×8 dish … had to put foil under dish as it started to ooze over… also baked add’l 20″. Was delicious md I preferred it the next day after being refrigerated overnight. Next time will use a larger dish but not a 9×13. Will make again for sure!
Beautiful cake and I have no doubt that it is so delicious! What a lovely design. Cakes Delivery Vijayawada.
I made this for our Sunday family night dinner & was it freakin delish!! That topping I couldn’t get enough of. My mother in law said it was now one of her favorites. It has been requested for Thanksgiving. Thank you for the yummy recipe!!
Can’t wait to serve this! Does it need to be stored in the fridge?
Can this be made ahead and frozen?
The cake part of mine turned out quite gummy and dense. Any suggestions?
yummy recipe
Can I use a can of 100% pumpkin?
Am I reading this right that I frost and then bake??
This turned out really gross. No flavor
Made this yesterday to be served as a dessert. It is very good but feel it’s more like a coffee cake than dessert. Disappointed that the cream cheese layer was not thicker. The crumble on the top was very good.
Does not fit in an 8 x 8 pan.
What would be the measurements if I wanted to use a 9×13 pan. Looks so yummy
Thanks,
Judy
I’m making this for Thanksgiving this week. I’m doubling it using a 9×13 glass pan, for 26 people. My question is How long did you microwave your creamcheese to soften it without melting it? 🤔
Thank you in advance ☺️
Also… how long would you bake it in a 9×13 glass pan?
HELP! lol
Since no one wanted to help me…..It came out like a coffee cake on the bottom which seriously bummed me out! It looked Nothing like the photo shown. ☹️
The cream cheese layer was good but I think that if they were put in more like dollops and spread out a little would have been better. If I had used a 9×13 container, it definitely would have boiled over the sides. (Remember I made a double batch)
One person took one piece & I guess told someone who told someone and on and on… that it was just ok.
No one else had any!
This recipe, which I followed to a T, I Will Not Make Again! The strussell was the inly and best part.
I baked mine for 50 minutes & the bottom still looked raw. Good streusel but I don’t care for the bottom part.
I’m a cake lover. I was reading your blog and found so many variations of cake. Pumpkin cake, carrot cake, chocolate cake, and so on. You’re a cake innovator. I liked your recipes. It was really delicious and I’m unable to stop myself from making it.
Pumpkin part has no flavor and cooked it like an hour and it was not done. Bummer
This cake is very mouth watering, surely gonna make
A fresh cream cake that tastes great.
Sounds great but I like my pumpkin pie with sweetened condensed milk. Can I substitute?
This looks so good! What a great combination of flavors!
Baked it for 50 minutes using an 8×8 pan, and it came out perfectly! No overflow, but yes, thicker than the photos show. Delicious!
This is a fabulous cake, perfect for Thanksgiving dinner!
I was very optimistic when trying this recipe. I made mine in a 9 inch springform pan. It rose beautifully. The layers turned out nice, but the cake at the bottom was dense and gluey, although it seemed like it was baked when I tested it. Flavor was OK.
My husband keep coming back for more!! One problem I had was knowing when it was actually done. The toothpick test doesn’t work as the cream cheese layer will show up as wet on the toothpick as well as the streusel layer when wet and bubbly. I had way too much streusel for 9 X 9 pan. The first time I made it, it was all over the oven. I cut back on the amount used the second time and used the extra on oatmeal or to top a banana bread that I made. This is delicious!
Used a 8×8 pan and it bubbled over. Had to cook it for an extra 10 mins. Eating it tomorrow so we’ll see how it looks but so far from the “samples” I’ve eaten (lol) it’s delicious
The recipe is off. The cake part was too thick using a 9×9 pan and the cream cheese layer was too thin.
It either needs to be made in a 9×13 and double the cream cheese layer or reduce the cake part if you are recommending a 9×9.
This looks so good I am making it for my meeting tomorrow, Thank You, I will be looking for more of your recipes😋🙏🇺🇸 Welcome tofive nights at freddy’s, you’re the new night watchman, lured by a cheap paycheck, unaware of the horrors that lurk after dark.
Pumpkin cream cheese crumb cake combines the rich flavors of pumpkin and creamy cheese, topped with a delectable crumbly layer. This indulgent treat offers a perfect blend of sweetness and spice, ideal for autumn cravings. With its moist texture and irresistible taste, it’s a delightful dessert or snack for any occasion. Infinite Craft
I see there’s a lot of mixed reviews. Here’s my 2 cents. I personally really enjoyed this recipe, and I might make it again. I made some pumpkin bread but I had extra pumpkin puree. Just enough to make this.
I did it with a 9×9 for 35 minutes. I suggest using parchment paper cuz it’s easier to take out of the pan. It panicked because I didn’t know if it was cooked fully or not but it turned out really good. Though it seemed a little dense coming out, I decided not to worry about it and no one had a single complaint. Let it cool completely before you cool. It’s also more pumkiny if you have it cold!
Things I changed: I added pumpkin puree and cinnamon to the cream cheese frosting and it’s PERFECT! Especially since a lot of people complain there’s not enough pumpkin flavor. TRUST ME! This makes it mouthwateringly good :0
Also when it asked for cinnamon, I halved the amount and replaced it with five spice and it had a subtle complexity to it. I dunno. I just look for ways to use it so it doesn’t sit in my pantry and I enjoyed it.
Overall! Good stuff. I’ve never make this kind of dessert before. It was a good use for my extra pumpkin. Fall vibes yall! 😀
Great WITH some adjustments. After reading comments I did put the left over pumpkin in the cream cheese mix AND added 1 good teaspoon of cinnamon and used my hand mixer till creamy. I have a heavy deep non stck 9×9 pan I just sprayed with cooking spray. Cake part am allergic to nutmeg & cloves so increased cinnamon to 2.5 teaspoons & 1 teaspoon ginger. For the topping added chopped toasted pecans I keep stored. Also added 1/2 teaspoon cinnamon and 1/4 tsp ginger. Did not add all the topping. Left 1/3 cup off. Baked at 350 for 50 minutes!! Came out beautiful! Served nice and warm. Some wanted vanilla ice cream, some whipped cream, some as is. It was a huge hit!!!
It’s a yummy dessert and I will try it again for sure. I doubled the recipe for the cream cheese layer and the crumbs topping and I’m glad I did. I also used a 9×13 pan for a larger group.
The cake part came out a little dry and rubbery. I baked it only 40 minutes.
This was absolutely delicious!!! Happened to have all the ingredients on hand and put it together in no time. Will make again and again!!!
Can these be frozen to keep longer?