Description
Indulge in this perfectly balanced Pumpkin Cream Cheese Crumb Cake. This dessert features a moist, spiced pumpkin base layered with a velvety, tangy cream cheese ribbon and crowned with a buttery, crisp streusel topping. It is the ultimate seasonal treat, ideal for autumn brunch gatherings or cozy evening desserts. With its harmonious blend of textures and warmth of autumn spices, every bite offers a satisfying experience that levels up any dessert table.
Ingredients
1.5 cups all-purpose flour
0.5 cup granulated sugar
1 tsp baking powder
0.5 tsp baking soda
1 tsp pumpkin pie spice
0.5 tsp ground cinnamon
0.25 tsp salt
1 cup pure pumpkin puree
0.5 cup evaporated milk
1 large egg
1 tsp vanilla extract
8 oz cream cheese, softened
0.25 cup granulated sugar (for cream cheese layer)
0.5 tsp vanilla extract (for cream cheese layer)
0.5 cup all-purpose flour (for crumb topping)
0.25 cup brown sugar (for crumb topping)
6 Tbsp cold butter (for crumb topping)
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9×9 inch square baking pan.
In a large bowl, whisk together 1.5 cups flour, 0.5 cup sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a separate bowl, combine pumpkin puree, evaporated milk, egg, and vanilla until smooth.
Stir the wet ingredients into the dry ingredients until just combined.
Pour the batter evenly into the prepared baking pan.
In a small bowl, beat the softened cream cheese, 0.25 cup sugar, and 0.5 tsp vanilla until creamy.
Drop dollops of the cream cheese mixture over the pumpkin batter and swirl gently with a knife.
In a small bowl, mix 0.5 cup flour, brown sugar, and cold butter using a pastry blender until crumbly.
Sprinkle the streusel over the top of the cake.
Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
Notes
Ensure the cream cheese is fully softened to room temperature for a smooth, lump-free cheesecake layer. Keep the butter cold for the crumb topping to ensure it stays crisp rather than melting into the cake batter. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg