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.
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??