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
- Preheat oven to 350 degrees and grease or line a 9X9 or 8X8 pan with parchment.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
- In a separate bowl whisk together pumpkin puree, evaporated milk, egg and vanilla.
- Add wet ingredients to dry and stir just until combined. Pour into prepared pan.
- 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.
- Streusel: Use a pastry blender or fork to combine all streusel ingredients. Crumble over cream cheese layer.
- Bake for 30-40 minutes or until the cake batter is cooked through. Let cool and serve!