Description
Indulge in the comforting flavors of our Pumpkin Crumb Cake with Cream Cheese Filling, a perfect autumn treat that beautifully combines moist pumpkin cake, creamy cheese filling, and a buttery crumb topping. This delightful dessert is ideal for breakfast, an afternoon snack, or as a centerpiece for fall gatherings. With its warm spices and impressive marbled appearance, it’s sure to impress family and friends alike. Easy to make with common ingredients, this recipe will have everyone coming back for seconds!
Ingredients
Scale
- 8 oz cream cheese
- 1 cup pumpkin puree
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- Unsalted butter
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground ginger
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- For the cream cheese filling: Beat softened cream cheese with granulated sugar until fluffy. Mix in one egg and vanilla; set aside.
- For the crumb topping: Combine light brown sugar, granulated sugar, flour, cinnamon, and salt. Stir in melted butter until crumbly; set aside.
- For the pumpkin cake batter: Whisk flour, baking powder, baking soda, salt, and spices in one bowl. In another bowl, mix pumpkin puree with granulated sugar, melted butter, eggs, and vanilla until combined. Gently fold wet into dry ingredients.
- Assemble the cake by pouring half the batter into the prepared pan. Spread cream cheese filling over it and dollop remaining batter on top. Swirl gently for a marbled effect and sprinkle with crumb topping.
- Bake for 35-40 minutes until the center is set but still slightly jiggly. Cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 23g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg