This Pumpkin Cream Cheese Crumb Cake has everything you look for in a coffee cake: moist texture, crumbly topping, and buttery flavor. The pumpkin and spices make this crumb cake a perfect fall treat.
I don't know about you, but I absolutely adore crumb cake. Adding pumpkin and cream cheese to the mix brings this adoration to an even higher level.
This pumpkin cream cheese crumb cake has a lovely spice that accompanies the pumpkin flavor beautifully. There is the perfect amount of cream cheese filling inside the cake, enough for each bite.
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Are Crumb Cake and Coffee Cake the same?
What is crumb cake? It is essentially a cake with extra streusel. The cake itself is usually buttery and moist, while the crumble topping has hints of butter and brown sugar. The streusel acts as an essential portion of the cake, hence the emphasis on "crumb" in its name.
Crumb Cake and Coffee Cake vary because of the difference in the amount of streusel. But essentially, crumb cake is a coffee cake with extra crumb topping.
Ingredients
- All-Purpose Flour: A.P. Flour is the flour of choice for the cake and the crumble topping.
- Unsalted Butter: Unsalted butter is necessary for a crumb cake topping, little flecks of butter are mixed with sugar and flour. Softened butter is also the fat in the cake batter as well.
- Sugar: Both granulated and light brown sugar are needed for this recipe. The light brown sugar is in the cake batter and the crumble, while the granulated sugar is blended into the cream cheese.
- Ground Nuts: You can use either ground almonds or ground pecans in the crumble, either will work.
- Spices: You cannot have pumpkin without warm spices. This cake has ground cinnamon, ground nutmeg, and ground cloves. The cinnamon is in the crumble on top too.
- Pumpkin Puree: The pumpkin plays a couple of roles in this recipe. Number one is obviously for the flavor, this is a pumpkin cream cheese crumb cake after all. Pumpkin's second role is for moisture. There is no added milk or cream, just pumpkin.
- Vanilla Extract: Vanilla is in both the cake batter and the cream cheese filling in the middle.
- Leavening Agents: Both baking powder and baking soda are in the cake batter.
- Egg: Only 1 large egg is necessary for this small-batch cake.
- Cream Cheese: This recipe requires 4oz of cream cheese or half of an 8oz block. The cream cheese filling provides just enough to the cake without overwhelming the other elements.
- Salt
Frequently Asked Questions
If wrapped or stored in an airtight container, crumb cake should last for 2-3 days at room temperature. Or, one week in the refrigerator. Because this cake has cream cheese in it, store the cake in the refrigerator.
Yes, you can freeze this cake. Make sure that it is tightly wrapped or stored in an airtight container before freezing. Label with the name and date. It should stay good for about 2- 3 months in the freezer.
Other Cake Recipes You'll Love
- Low-Carb Blueberry Coffee Cake
- Cherry Almond Snack Cake
- Banana Cake with Peanut Butter Frosting
- Blueberry Oat Crumble Coffee Cake
You are going to love this pumpkin cream cheese crumb cake. It is so yummy when paired with coffee or a glass of cold milk. Enjoy for breakfast or as an after-dinner treat. This is the perfect cake for fall!
📖 Recipe
Pumpkin Cream Cheese Crumb Cake
Ingredients
Cream Cheese Filling
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
Crumb Topping
- ¼ cup light brown sugar packed
- ¼ cup all-purpose flour
- 2 tablespoon ground nuts pecans or almonds
- ½ teaspoon ground cinnamon
- pinch salt
- ¼ cup unsalted butter softned and cut into pieces
Pumpkin Cake
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- For the Cream Cheese Filling: In the bowl of a standing mixer with the paddle attachment, whip together the softened cream cheese and granulated sugar until light and fluffy. Add the vanilla extract, mix until incorporated. Transfer the filling to a separate bowl.
- For the Crumb Topping: While the cream cheese is mixing, make the crumble. In a small bowl, stir together the light brown sugar, flour, ground nuts, cinnamon, and a pinch of salt. Cut in the softened butter until the mixture is crumbly, set aside.
- For the Cake: In a medium-sized bowl, stir together the flour, baking powder, baking soda, salt, and spices. In the same bowl used for the cream cheese filling, whip the butter and light brown sugar until light and fluffy. Add the egg and vanilla, mixing until incorporated. Add the pumpkin, mix until combined. The mixture will look separated, this is okay. Add the dry ingredients and mix just until incorporated.
- Assembly: Pour half of the cake batter into the prepared pan and with a spatula, smooth into an even layer. Dot the cream cheese over this layer and spread until everything is covered. Pour the remaining cake batter into the pan and smooth into an even layer. Crumble the topping onto the cake, making sure everything is coated.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before slicing.
Notes
- If you would like to omit the cream cheese filling in this recipe, you easily can. This would still be a delicious Pumpkin Crumb Cake without it.
Nutrition
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