Pumpkin Cream Cheese Crumb Cake: A Must-Try Delight!
A deliciously moist pumpkin cake layered with creamy cheese and topped with a crunchy crumb topping.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, melted butter, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- In a separate bowl, beat the cream cheese until smooth and set aside.
- Pour half of the pumpkin batter into the prepared pan, then dollop the cream cheese mixture over it.
- Spread the remaining pumpkin batter on top of the cream cheese layer.
- In a small bowl, mix together the brown sugar, oats, and chopped pecans to create the crumb topping.
- Sprinkle the crumb topping evenly over the cake.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- For a richer flavor, add chocolate chips to the batter.
- Store leftovers in an airtight container in the refrigerator.
- This cake can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg