As the leaves turn golden and the crisp air of autumn sets in, there’s nothing more comforting than the aroma of pumpkin spice wafting through the kitchen. This Pumpkin Crumb Cake with Cream Cheese Filling is more than just a dessert—it’s a seasonal celebration in every bite. With its soft, spiced pumpkin base, a velvety cream cheese center, and a sweet crumb topping, it’s a treat that feels like a warm hug on a chilly day.
Whether you’re hosting a fall brunch, contributing to a Thanksgiving table, or simply craving a sweet bite with your coffee, this recipe is your go-to for cozy indulgence.
2. Why You’ll Love This Pumpkin Crumb Cake
There are endless fall desserts out there, but here’s why this one stands out from the rest:
✅ Rich Fall Flavors
The blend of cinnamon, nutmeg, cloves, and ginger brings out the essence of pumpkin in the most heartwarming way.
✅ Cream Cheese Surprise
The luscious cream cheese filling balances the spiced cake and adds an unexpected creamy twist in every slice.
✅ Crumb Topping Perfection
A buttery, cinnamon-sugar crumble tops the cake, giving a textural contrast that’s both sweet and satisfying.
✅ Beginner-Friendly
Despite its impressive layers, this recipe is approachable—even for novice bakers.
✅ Versatile Serving
Enjoy it for breakfast, brunch, dessert, or an afternoon treat with coffee or tea.
3. Ingredients Breakdown
Let’s walk through what you’ll need to make this magical dessert from scratch:
🎃 For the Pumpkin Cake Layer
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup pumpkin puree (not pie filling!)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted and cooled
🧀 For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
🍰 For the Crumb Topping
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 ¼ cups all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
🔁 Optional Add-Ins
- ½ cup chopped pecans or walnuts (for topping)
- Mini chocolate chips (swirled into batter)
- A pinch of cardamom (for extra spice)
4. Tools & Equipment You’ll Need
The right tools make the baking process smoother and more enjoyable:
- Mixing bowls (at least 3)
- Whisk and rubber spatula
- Hand or stand mixer
- 8-inch square baking pan
- Parchment paper
- Measuring cups and spoons
- Oven thermometer (recommended)
5. Step-by-Step Instructions
Let’s bake this fall masterpiece step by step!
🔥 Step 1: Preheat Your Oven
- Set your oven to 350°F (175°C).
- Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy lifting.
🧁 Step 2: Make the Cream Cheese Filling
In a medium bowl:
- Beat the softened cream cheese and sugar until smooth and fluffy.
- Add the egg and vanilla extract.
- Mix until creamy and lump-free. Set aside.
🍂 Step 3: Prepare the Crumb Topping
In another bowl:
- Combine brown sugar, white sugar, flour, cinnamon, and salt.
- Pour in the melted butter and stir with a fork until large crumbs form.
- Chill in the refrigerator while you prepare the cake batter.
🎃 Step 4: Make the Pumpkin Cake Batter
In a large bowl:
- Whisk together the flour, baking powder, baking soda, salt, and spices.
In a separate bowl:
- Mix together the pumpkin puree, sugar, eggs, vanilla, and melted butter.
- Gently combine wet and dry mixtures. Do not overmix—this keeps the cake light.
🏗️ Step 5: Assemble the Layers
- Spread half of the pumpkin batter in the baking pan.
- Gently spread the cream cheese filling over the batter.
- Dollop the remaining batter over the filling and gently swirl using a knife for a marbled effect.
- Sprinkle the crumb topping evenly across the top.
⏲️ Step 6: Bake
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let cool completely before slicing.
6. Expert Tips for Perfect Results
✅ Room Temperature Ingredients: Cream cheese and eggs mix more smoothly and create a consistent texture.
✅ Don’t Overmix: Once you add flour, gently stir to combine. Overmixing can lead to a tough cake.
✅ Check for Doneness: The cake should be firm in the center with a slight jiggle from the cream cheese layer.
✅ Cool Before Slicing: Cutting while hot can cause the filling to ooze—give it time to set.
7. Creative Variations
Switch things up with these fun twists:
🍫 Chocolate Pumpkin Crumb Cake
Add ½ cup mini chocolate chips to the batter and a tablespoon of cocoa to the crumb topping.
🍎 Apple-Pumpkin Swirl
Layer thinly sliced apples on top of the cream cheese layer for a sweet, fruity touch.
🌰 Nutty Delight
Top with chopped pecans or walnuts before baking for extra crunch.
🍰 Cheesecake Bars
Double the cream cheese layer and make them into square bars for a cheesecake-like texture.
8. How to Store and Freeze
🧊 Storage:
- Store cooled cake slices in an airtight container in the refrigerator.
- Keeps fresh for up to 1 week.
❄️ Freezing:
- Wrap individual slices in plastic wrap and place in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before serving.
9. Serving Suggestions
This cake is delicious on its own, but here are some ways to serve it like a pro:
☕ With Coffee:
- Pumpkin Spice Latte
- Dark roast or cinnamon coffee
🍓 With Fresh Fruit:
- Sliced apples or pears
- Fresh raspberries or strawberries
🍦 Dessert Style:
- Warm a slice slightly and top with a scoop of vanilla or cinnamon ice cream
- Drizzle with caramel or maple glaze
10. Common Mistakes to Avoid
🔴 Using Pumpkin Pie Filling: Always use pure pumpkin puree—pie filling contains sweeteners and spices that throw off the balance.
🔴 Skipping the Parchment Paper: You’ll regret it when trying to lift the cake out. Always line the pan.
🔴 Underbaking: If your toothpick comes out with raw batter, give it 5–7 more minutes.
🔴 Overbaking: Dry pumpkin cake isn’t fun. Watch closely after 35 minutes.
🔴 Not Letting It Cool: Cutting too soon ruins the structure. Let it fully set.
11. Frequently Asked Questions (FAQs)
❓ Can I make this ahead of time?
Yes! Bake it a day ahead, cool, cover, and store in the fridge. It tastes even better the next day.
❓ Can I make this gluten-free?
Absolutely—substitute with a 1:1 gluten-free flour blend.
❓ Can I skip the cream cheese layer?
You can, but that creamy middle is what makes it special. Try Greek yogurt or ricotta as an alternative.
❓ What kind of pumpkin should I use?
Use canned pure pumpkin (not pie mix). Homemade puree works too, but make sure it’s not watery.
12. Final Thoughts
This Pumpkin Crumb Cake with Cream Cheese Filling isn’t just another fall dessert—it’s a celebration of autumn’s best flavors. With a tender crumb, spiced pumpkin richness, and a dreamy cream cheese surprise inside, it hits all the right notes. Whether you serve it at a cozy brunch, a Thanksgiving table, or enjoy it solo on a quiet morning, this cake is sure to become a seasonal staple.
