Name: Pumpkin Cream Cheese Crumb Cake
Prep time: 15 min
Total time: 50 min
Ingredients: 4 oz cream cheese (softened); ¼ cup granulated sugar; ½ tsp pure vanilla extract; ¼ cup light brown sugar (packed); ¼ cup all-purpose flour; 2 tbsp ground nuts (pecans or almonds); ½ tsp ground cinnamon; pinch salt; ¼ cup unsalted butter (softned and cut into pieces); ½ cup unsalted butter (softened); 1 cup light brown sugar (packed); 1 large egg (room temperature); 1 tsp vanilla extract; 1 cup pumpkin puree (not pumpkin pie filling); 1 ¾ cup all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves

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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.

a slice of pumpkin cream cheese crumb cake

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.

What is in this Pumpkin Cream Cheese Crumb Cake?

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 with out the 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 additional milk or cream added, 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

How to make this Pumpkin Crumb Cake:

Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan. For easy slicing, grease and line with parchment.
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 Crumble: 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 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.
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 to cool completely before slicing. Store in the refrigerator, wrapped, for up to one week.

How long does crumb cake last?

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.

Can you freeze this crumb cake?

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.