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A close-up of a slice of pumpkin crumb cake with cream cheese filling.

Pumpkin Crumb Cake with Cream Cheese Filling

Katelyn Theofanis
This Pumpkin Crumb Cake recipe has everything you look for in a good cake: moist texture, crumbly topping, and buttery flavor. This is the go-to crumb cake for fall, thanks to its warm spices and pumpkin flavor. Loaded with a brown sugar crumb topping and stuffed with cheesecake filling, this is the ultimate pumpkin cake!
5 from 6 votes
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Prep Time 15 minutes
Bake Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 slices
Calories 337 kcal

Equipment

Ingredients
  

Cream Cheese Filling

  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • ½ teaspoon pure vanilla extract

Crumb Topping

  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted

Pumpkin Cake

  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup pumpkin puree not pumpkin pie filling
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter melted

Instructions
 

  • Preheat the oven to 350° F. Grease and parchment line an 8-inch square baking pan.
  • For the Cream Cheese Filling: Whip the softened cream cheese and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until light and fluffy.
  • For the Crumb Topping: In a small bowl, stir together the light brown sugar, flour, cinnamon, and salt. Pour the melted butter over the dry ingredients and mix until the mixture is crumbly, and set aside. 
  • For the Cake: Stir the remaining flour, baking powder, baking soda, salt, and spices in a large bowl. Mix the pumpkin puree, granulated sugar, melted butter, eggs, and vanilla in a separate bowl until incorporated. Pour the wet ingredients into the dry ingredients and mix just until incorporated.
  • Assembly: Pour half of the cake batter into the prepared pan and smooth into an even layer. Top with the cream cheese filling. Dollop the remaining cake batter over the layer of cheesecake filling. Using a paring knife, gently swirl the cake batter into the filling. Sprinkle the topping onto the cake, ensuring everything is coated and covered. 
  • Bake for 35-40 minutes, until set and there is a slight jiggle in the center. Allow the cake to cool completely before slicing. 

Notes

  • STORE: Store cake slices in an airtight container in the refrigerator for up to one week. Bring the cake slices back to room temperature before eating for the best flavor results.
  • FREEZE: Ensure it is tightly wrapped or stored in an airtight container before freezing. Freeze the cake for up to 3 months.

Nutrition

Calories: 337kcalCarbohydrates: 41gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 80mgSodium: 233mgPotassium: 102mgFiber: 1gSugar: 23gVitamin A: 2979IUVitamin C: 1mgCalcium: 53mgIron: 2mg
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