Get ready to transform your kitchen into a autumn paradise with the most decadent, mouthwatering dessert that combines the rich warmth of pumpkin, the creamy luxury of cream cheese, and an irresistible crumbly topping. This Pumpkin Cream Cheese Crumb Cake isn't just a recipe—it's a slice of seasonal heaven that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof dessert promises to become your new fall favorite that looks and tastes like it came straight from a gourmet bakery.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray and set aside.
- In a medium bowl, prepare the crumb topping by mixing flour and brown sugar. Cut in softened butter using a pastry cutter or your fingers until the mixture resembles coarse, crumbly breadcrumbs. Set aside.
- In a large mixing bowl, cream together softened cream cheese and granulated sugar until smooth and well combined, using an electric mixer on medium speed.
- Add pumpkin puree, eggs, and vanilla extract to the cream cheese mixture. Beat until fully incorporated and the mixture is creamy.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the prepared crumb topping evenly over the batter, covering the entire surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for at least 30 minutes before slicing.
- Cut into 12 equal squares and serve warm or at room temperature. Optional: dust with powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure cream cheese, butter, and eggs are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender.
- Crumb Topping Technique: Use cold butter and work quickly with your fingers to create those perfect, coarse crumbs.
- Oven Placement: Bake in the center rack for even heat distribution and consistent browning.
- Cooling is Crucial: Let the cake cool for at least 30 minutes to allow it to set and make cutting easier.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
