This Pumpkin Cream Cheese Crumb Cake is the ultimate fall dessert with layers of crumb, cheesecake, spiced pumpkin, and cinnamon streusel.

Scale

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

Cook Mode Prevent your screen from going dark

1. Mix flour, sugar, butter, and cinnamon for the crumb base. Press half into pan.

2. Beat cream cheese, powdered sugar, and yolk. Spread over base.

3. Whisk eggs, pumpkin, oil, vanilla, and spices. Stir in dry mix. Pour over cream cheese.

4. Top with remaining crumbs. Bake at 350°F for 45–50 minutes.

5. Cool before slicing and serving.

Chill before slicing for cleaner layers.

Swap cream cheese with mascarpone for extra richness.

Freeze slices individually for up to 2 months.