Pumpkin Cream Cheese Crumb Cake: The Ultimate Fall Dessert

Thank you for stopping by today, my friend! I’m beyond excited to share this Pumpkin Cream Cheese Crumb Cake with you—a true autumn showstopper that’s perfect for cozy gatherings, Thanksgiving spreads, or just a little “treat yourself” moment with coffee.

This cake layers a buttery crumb base, a creamy cheesecake filling, and a spiced pumpkin cake topped with a golden cinnamon crumb. It’s sweet, tangy, spiced, and crumbly all at once—the kind of dessert that feels like a warm hug in every bite.

If you love fall baking as much as I do, don’t forget to subscribe to my email list so you’ll never miss another seasonal recipe! 🍂

Overview of Recipe Content

What is Pumpkin Cream Cheese Crumb Cake?

It’s a three-layer cake that marries cheesecake and pumpkin cake into one glorious dessert, crowned with a crumbly cinnamon streusel. It’s indulgent without being too heavy, and it hits all the right fall flavors.

Why You’ll Love It

• Layers of flavor and texture in every bite.
• Perfect make-ahead dessert for gatherings.
• Pairs beautifully with coffee or tea.
• Feels festive yet easy enough for a casual bake.

What It Tastes Like

Imagine biting into creamy cheesecake, spiced pumpkin bread, and crunchy streusel topping—all at once. The pumpkin adds warmth, the cream cheese balances sweetness, and the buttery crumb topping gives it crunch.

Ingredient List

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 stick unsalted butter, melted
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• 1 egg yolk

Tools Needed

• 9×9 inch baking pan
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Measuring cups & spoons

Suggested Substitutions

• Swap pumpkin puree for butternut squash puree.
• Use gluten-free flour for a GF version.
• Add chopped pecans or walnuts to the crumb topping.
• Replace cream cheese layer with mascarpone for a richer filling.

How to Make Pumpkin Cream Cheese Crumb Cake

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1. Make the Crumb Base: Combine flour, sugar, melted butter, and half the cinnamon. Press half into a greased pan as the base. Save the rest for topping.
2. Cream Cheese Layer: Beat cream cheese, powdered sugar, and egg yolk until smooth. Spread gently over the crumb base.
3. Pumpkin Layer: In another bowl, whisk eggs, pumpkin puree, oil, vanilla, and spices. Stir in dry ingredients. Pour over the cream cheese layer.
4. Top It Off: Sprinkle remaining crumb mixture evenly on top.
5. Bake: Bake at 350°F (175°C) for 45–50 minutes, until a toothpick comes out clean. Cool before slicing.

Your kitchen will smell like a cinnamon-spiced candle—only better!

What to Serve with Pumpkin Cream Cheese Crumb Cake

• A dollop of whipped cream or scoop of vanilla ice cream.
• Freshly brewed coffee or pumpkin spice latte.
• A drizzle of caramel sauce for extra indulgence.

Tips for Making It Perfect

• Use room temperature cream cheese for a smooth filling.
• Don’t overmix the pumpkin batter—just until combined.
• Chill the cake before slicing for neat layers.
• Make ahead: Bake the night before, refrigerate, and serve the next day.

Storage Instructions

• Refrigerator: Store covered for up to 5 days.
• Freezer: Wrap slices individually in plastic, then foil. Freeze up to 2 months.
• Reheat: Microwave a slice for 15–20 seconds before serving.

General Information

Pumpkin desserts are deeply rooted in American autumn traditions, especially around Thanksgiving. This cake takes the nostalgia of pumpkin pie and upgrades it with creamy cheesecake and a coffee-cake crumb topping.

Frequently Asked Questions

1. Can I make this without cream cheese?
Yes! Just skip the cream cheese layer for a classic pumpkin crumb cake.

2. Can I use fresh pumpkin puree instead of canned?
Absolutely. Just make sure it’s well-drained and smooth.

3. Can I double this recipe?
Yes—use a 9×13 pan and bake slightly longer.

4. Do I have to refrigerate the cake?
Yes, because of the cream cheese layer.

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Conclusion

This Pumpkin Cream Cheese Crumb Cake is the ultimate fall dessert—layered, spiced, creamy, and crumbly in the best way. If you loved this, you might also enjoy my Pumpkin Pie with Homemade Crust, or for a quicker fix, my Protein Cookie Dough.

Thanks for baking with me today, my friend. Don’t forget to share your creations—tag me on Pinterest so I can see your beautiful crumb cakes!

Interactive Elements

If you make this recipe, please leave a comment and review below—I’d love to hear how it turned out for you! And don’t forget to snap a photo and share it on Pinterest or tag me @poulefrecipe.

Nutritional Information (per slice, 12 servings)

Calories	Carbs	Protein	Fat	Sugar	Fiber
310	38g	5g	15g	22g	2g

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