This scrumptious moist Pumpkin Cake has a lightly sweetened thin layer of cream cheese and a luscious crumb topping. Pumpkin pie spice takes this cake over the top with the best that fall has to offer.
Fall is by far my favorite time of the year. I love the crisp cool nights and semi warm days. It is invigorating. I love football, bonfires, pumpkins, bright colored mums and Halloween. As a matter of fact I can’t think of anything that I don’t like about fall. This Pumpkin Cake with Cream Cheese Filling is the perfect fall treat. The scrumptious moist pumpkin cake has a lightly sweetened thin layer of cream cheese and a super easy crumb topping. It stays moist for days and tastes like heaven with just the right blend of spice. Wait till you smell it baking? It will remind you of everything you love about fall.
How do you make Pumpkin Cake with Cream Cheese Filling?
First you are going to make the crumb mixture so grab a medium bowl and combine butter, flour, brown sugar, rolled oats and cinnamon. Using a pastry knife cut in the butter until crumbly. Set this aside while you get the cake ready.
In a medium bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Using a stand mixer or a hand mixer cream the butter and the sugar until light and fluffy. Now turn the mixer to low and add the eggs one at a time mixing just until incorporated scraping down the bowl and the beaters as needed. Now add the pumpkin puree and applesauce and mix just until incorporated on low. Add the the flour mixture to the pumpkin mixture in three parts mixing just until incorporated on low.
In a separate bowl using a mixer beat cream cheese and sugar until smooth and creamy. Add the egg and vanilla and mix just until incorporated.
Now lets assemble the cake. Pour half the cake batter into a well greased and floured 9×13 inch baking dish. Carefully spread the cream cheese mixture over the cake batter. Now spread the remaining cake batter over the cream cheese mixture. Sprinkle with the crumb mixture and bake for about 50 minutes or until set.
So if Fall is your thing and you love pumpkin put this Pumpkin Cake with Cream Cheese Filling on your to try list and bake it this weekend. Life is short so don’t wait for a special occasion or that window of opportunity will have come and gone.
Helpful tips for making Pumpkin Cake with Cream Cheese Filling
- Grease and flour your baking dish well. I like to use Baker’s Joy which is a nonstick baking spray with flour.
- Always preheat your oven and load the cake in the center of the oven.
- For best results use real unsalted butter.
- Do not overwork the cream cheese mixture or it will get absorbed into your cake.
- Bake the cake until set. Test with a toothpick for doneness but please keep in mind that a little bit of cream cheese is going to end up on your toothpick and the cake may still be done.
- Refrigerate leftovers as the cake has cream cheese in it.
Other cake recipes you will love!
Pumpkin Cake with Cream Cheese Filling
Ingredients
Crumb topping
- 6 tablespoons butter slightly softened
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Cake
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup butter 1 stick
- 1 1/2 cups sugar
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup applesauce
Cream cheese filling
- 12 ounces cream cheese 1 1/2 box
- 1/3 cup sugar
- 1 egg
- 3/4 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees and spray 9 x 13 baking dish with nonstick baking spray.
- In medium bowl combine 6 tablespoons butter, 1/3 cup flour, brown sugar, rolled oats and 1 teaspoon cinnamon. Using pastry knife cut in butter until crumbly. Set aside.
- In medium bowl whisk together 1 3/4 cups flour, baking soda, baking powder, salt and pumpkin pie spice.
- In stand mixer with paddle attachment cream 1/2 cup butter with 1 1/2 cups sugar. Turn mixer to stir. Add 3 eggs; 1 at a time mixing after each just until blended. Add pumpkin puree and applesauce and mix just until incorporated. Add flour mixture (not crumb mixture made in step 1) in three parts mixing just until incorporated.
- In medium bowl with hand mixer beat cream cheese and 1/3 cup sugar until smooth and creamy. Add 1 egg and vanilla and mix just until incorporated.
- Spread half of the pumpkin cake mixture in the pan. Carefully spread the cream cheese mixture over the cake mixture. Now add the rest of the cake mixture spreading carefully with a spatula. Some may bleed through. Do not overwork or it the cream cheese mixture will be absorbed by the pumpkin mixture.
- Sprinkle with the crumb topping and bake for 50 minutes or until set. Allow to cool 20 minutes before cutting.
Video
Notes
- Grease and flour your baking dish well. I like to use Baker's Joy which is a nonstick baking spray with flour.
- Always preheat your oven and load the cake in the center of the oven.
- For best results use real unsalted butter.
- Do not overwork the cream cheese mixture or it will get absorbed into your cake.
- Bake the cake until set. Test with a toothpick for doneness but please keep in mind that a little bit of cream cheese is going to end up on your toothpick and the cake may still be done.
- Refrigerate leftovers as the cake has cream cheese in it
Nutrition
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This post was originally published August 13, 2017 and was republished August 8, 2019 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sherry
Made it today along with my daughter it is so delicious and easy to make
Beth Pierce
Thanks, Sherry! So glad that you and your liked the pumpkin cake.
Sherry
Have recently found your site and so glad I did. This recipe is delicious, and everyone raved how great is. I did use sugar substitute with no problems. your directions are easy to follow. Next to make will be your chocolate pound cake.
Beth Pierce
Thanks, Sherry! I am so glad that everyone liked it! Thank you for the tip on the sugar substitute.
Pam Hilliard
Can cake be made with the crumb topping? My family is not a favorite of crumb toppings.
Beth Pierce
Yes you can make it without the crumb topping.
Kerrie Crowson
Quick question- do I use unsalted butter for both the cake and crumb topping? I am excited to try this recipe
Beth Pierce
Yes unsalted butter! Enjoy!!
Flo Underwood
Can I use the cinnamon apple sauce?
Beth Pierce
Yes. That would work just as well.
Darlene Sattersten
Can’t see where anyone else asked this question , so here goes. What is in the pumpkin spice , have many spices and hate to buy that if I can make my own by mixing some spices together. Thank you would like to make this for my next party which will be this Thursday
Beth Pierce
I understand completely. Use 1 teaspoon cinnamon, 3/4 teaspoon ground nutmeg, 3/4 teaspoon ground ginger, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves! Happy baking!
Erica
Could I make this a five days ahead of time and freeze it? Thank you!
Beth Pierce
Yes I believe that you could. I have never frozen this cake but I have frozen similar ones.
Kristen
Just pulled this out of the oven and it smells so good!!! Made it for a dessert for Thanksgiving tomorrow. Can’t wait to try it!!!
Beth Pierce
Awesome! Thanks Kristen! I hope you enjoy it!!
FortuneLord
Wow, Beth, the pumpkin cheese cake looks amazing and so fluffy! There is no doubt it would be tasty!
Beth Pierce
Thanks so much! It is quite tasty!!
Peg
This recipe is a definite keeper! Everyone in my family loved it, including my picky husband! I added about 1/2 cup of chopped pecans to the topping .
Beth Pierce
Thanks Peg. So glad that you loved it. It is really a fun cake!
Debbie Yackanicz
Ok I am a bit slow but when you say rolled oats. What do you mean? quick cooking oatmeal?
Beth Pierce
Old fashioned rolled oats. They are right next to the instant oatmeal in most grocery stores here in the US.
Debbie Yackanicz
Thanks
Maddy
Do I need to soften the 1/2 cup butter for the cake and the cream cheese?
Beth Pierce
Yes you should.
Amara
Hello, I just started this recipe not realizing that I needed a stand mixer. Is there any way I can do this without one ? Thabknyiubinadvance fir any input and help. I was really excited for this recipe ??
Beth Pierce
Yes you can. You can use a regular mixer or your muscles. Sorry about the delay…crazy morning.
Karla
I made this 2 week’s ago for the the first time ~ We loved it so much that I decided to make it today for our Mother Daughter Tea at Church tonight instead of my normal desert because I know everyone will love it ~ Awesome recipe and I didn’t even feel the need to twine it ~
Beth Pierce
So glad that you liked it. We love it too! I hope it went over well at the Tea at church! Thanks for such a sweet comment.
Dorothy
This is an outstanding recipe! Delicious and foolproof !
Beth Pierce
Thanks so much Dorothy! We think it is delicious too!
Lynn Bast
Can you confirm if the posted picture is before you increased the creame cheese filling…or after? I would like to have a bit more filling! Could I double the amounts and bake a little longer? I want to make tomorrow! Cant wait to try it!
Beth Pierce
That picture is the increased amount. I am apprehensive about increasing it too much. Sometimes those kinds of plans work and sometimes they don’t. Probably the most I would go with is 2 boxes of cream cheese, 1/2 cup sugar, still one large egg and 1 teaspoon of vanilla but of course that is untested. Please let me know if you do and what the results are.
Crystal
What temperature do you bake this on? Just said to bake for 50 minutes didn’t say what temperature. I want to make this it looks delicious. Thank you for sharing
Beth Pierce
Thanks so much! It is my pleasure to share! Yes 350 degrees.
Sue Mcmath
I see this is made with rolled oats is it reg oats or quik oats?
Beth Pierce
Regular oats
Debbie Eckstein
Could this be made in a 11×15 jelly roll pan?
Beth Pierce
I am not sure. I have not tried. Please let me and readers know if you try how it turns out.
Summer
I was wondering is this could be made without the oats? I can’t use them due to an allergy, but this recipe looks delicious otherwise!!
Beth Pierce
Yes you can. Happy baking!!
Mary Mullis
Just to be sure. I assume when you say flour, you mean all purpose flour. The recipes sound great and I plan to try them. Thanks so much
Beth Pierce
Thanks Mary! Yes that would be all purpose flour.
Melissa ryan
I dont have a mixer with a paddle attachent, would a hand mixer on a low setting work as well.
Beth Pierce
Yes that would work just as well.
Joan
Can fresh pumpkin be used and what is pumpkin Spice?
Stacey
Yes fresh pumpkin can be used and pumpkin spice is a spice with cinamon, ginger, cloves, and nutmeg.
Beth Pierce
I sent it to you! Enjoy!
Laurie
Can I make this gluten free!
Beth Pierce
I am not sure. Hopefully one of the readers can answer that!
Twila
I was wondering about replacing sugar with Splenda? Any thoughts on that?
Beth Pierce
I am not sure. I have always cooked with sugar. Hopefully one of my readers will respond.
Candy
Hello, may I know if you are using all purpose flour or cake flour?
Beth Pierce
I used all purpose flour but a lot of the readers swear by cake flour for all of their cakes.
Kathy
Would this work using a gluten-free 1 to 1 flour mix?
Beth Pierce
I am not sure. Sorry Kathy maybe one of the readers will respond!
Jason
Quick question…should I up the sugar if I’m using fresh pumpkin vs canned?
Beth Pierce
No I would not.
Nadia Garas
Hello, I was wondering if you can freeze this cake and serve later
Beth Pierce
Yes you can freeze that cake. Double wrap to keep it fresh and thaw in the refrigerator to avoid excess condensation.
Honesty
I was wondering if anyone has any idea of what could be used to replace the eggs in this recipe?
Beth Pierce
Here is an article that I found. Baking Without Eggs is Possible with these 6 Substitues
Crystal
I know this is an old post, but i wanted to answer in case others are reading these comments. In breakfast breads I use apple sauce as an egg replacer its 1/4 c applesauce per egg. Another option that wprks well in most cake recipes would be Whisk together two tablespoons of water, one teaspoon of oil (like corn or vegetable oil) and two teaspoons of baking powder, again this amount is PER egg. And my last favorite to use is Chia seeds, they are great for cookies and my usual go to for them because they dont make the cookies cake like. 1 tablespoon chia seeds and 3 tablespoons of water again PER egg.
Now with that all said if a recipe calls for more then 3 eggs NONE of these will work, its best to find another recipe or a vegan one. 3 eggs or under and its usually safe to substitute. Also side note that 1/4 cup per egg pumpkin works as well, so in this case you would up the pumpkin by that much per egg in the recipe 🙂 my 18 year old daughter has an egg allergy since birth, so we have had experience navigating the baking world
Jolly Mama
Thanks for the excellent recipe! I made this and it was delicious! I was wondering your opinion on doubling the cheesecake part.? One of my friends was hinting he wished there was more and I do think if it baked up right it would be yummy. I thought it might need to bake few more minutes. What do you think?
Beth Pierce
You are most welcome. So glad that you enjoyed it. Yes I do think you can double the cheesecake part. I have done 1 1/2 times the cheesecake part. It might only increase the time a couple of minutes. I loved it!
Jolly Mama
Great! Thanks again. Happy Holidays!
Wendy wickard
The pumpkin cream cheese crumb cake is absolutely delicious. I’m gg to add nuts and cocunut to topping and try. Husband loved it, but wants nuts in everything. I did hsve to increase to 60 minutes. Best pumpkin cake I ever made. So thank you.
Beth Pierce
I love complements. They make my day. Thanks so much and so glad that you liked it. My husband wants nuts in everything too!!
Lo
Sweetened or unsweetened applesauce? Thanks.
Beth Pierce
Unsweetened is what is used. Happy Baking!!
Marguerite Merino
can we test for doneness with a toothp;ick thank you would appreciate a reply.
Beth Pierce
That is a hard cake to test with a toothpick because of the cream cheese. I go more on sight and gentle touch. Unfortunately too canned pumpkin seems to have different variations of moisture so I have had reports that 50 minutes is too long and 50 minutes is too short. For the most part people are happy with the 50 minute cooking time. I think I am going to make some notes on that recipe later this morning.
Deana
Can also be variations of actual temperature of oven
Cambey
Can this be made a day ahead and do you need to recrigerate if you haven’t cut it?
Beth Pierce
Yes it can and yes I would refrigerate it.
Cheyenne
Did anyone else find their centre was raw after cooking for 50 minutes?
Beth Pierce
I actually had someone complain yesterday that the cooking time was way too long. Isn’t that weird. I wonder if the different cans of pumpkin have different moisture content? I have had numerous readers tell me it cooked perfectly but yours was not cooked all the way and other ladies was too done…leads me to believe that the moisture content in a can of pumpkin is not always consistent.
Pamela
Or, maybe oven needs to be calibrated? As I’ve noticed my current oven runs too hot so I lower bake temp by 10 minutes and watch closely.
Maria
It also has to do with the oven, not everyone has the same oven so cooking times vary by such
Ashley B Osachoff
Mine is jiggly in the centre but I don’t know if that’s from the cheesecake filling
Beth Pierce
Probably from the cheesecake filling. 😉
Ben
Can you omit the applesauce?
Beth Pierce
Replace with 1/4 cup canola oil. Happy baking!
Tina Sarber
This looks delicious! Is there a substitute for applesauce by chance?
Beth Pierce
Sorry about the delay. Somehow I missed this question. I would substitute 1/4 cup canola oil. Happy baking!
Lisa
made this today for church pot luck, oh so yummy!!!!!!
Beth Pierce
Thank you so much! So glad that you liked it!!
Lisa
Can I use something other than apple sauce
Beth Pierce
You can replace with oil but it is going to become more calorie dense. I have not tried it with this substitution. Let us know if you do and how it turns out please.
Fallon
Do you make this in a 13×9 or 8×8?
Beth Pierce
9 X 13
Christie
Outstanding. I think next time I will double the topping for a little more crumbles, but such a great recipe. Everyone loved it.
Beth Pierce
Thanks so much. I am so glad that everyone liked it. Have a nice weekend!
Jane Tormey
Could these be made into muffins? How long would you bake them for if so? I have to bake for something this Saturday and it looks different. Thank youn
Beth Pierce
I am sure they could be made into muffins. I am unsure of the ending count on those and I can only guess on a cooking time of 25-30 minutes. You could always pull one out and cut it open. Happy baking!
Marguerite
Looks delicious and thank you for sharing, I’m always looking for new recipes.
Beth Pierce
You are most welcome. I love to cook also. 😉
Sara
Does anyone know or has anyone tried this recipe to be made grain-free? So in other words, with coconut or almond flour as a substitute?
June Garvin
Sara, I would also like to know about using coconut or almond flour.
Eileen
What size can of pumpkin are you using! It comes in at least 3 different sizes.
Beth Pierce
Use 1 cup of pumpkin puree. We used a little bit of the pumpkin for another recipe. Ours was a 15 oz can if this helps but adding the whole thing is a little much. We have tried it that way before. My husband likes it that way but my daughter, son and I like it with one cup.
Melissa
Can I use more pumpkin and no applesauce?
Beth Pierce
Yes you could.
Melissa
Sorry to be a pain. Should I just do 1 1/2 cups of pumpkin and omit the applesauce?
Thank you so much!
Beth Pierce
Yes that is what I would do.
Melissa
Great, thank you! Can’t wait to make this, it looks delicious!!
Bridget
Do you have to refrigerate leftovers?
Beth Pierce
Yes please because of the cream cheese filling. I will mention that on the recipe.
lynda
6. Sprinkle with the crumb topping and back for 50 minutes. Allow to cool 20 minutes before cutting. hi is that back or bake for 50 minutes?
Beth Pierce
Yes it is. Sorry! LOL I will fix it. Listening to children argue and blogging at the same time is hard work.
Lisa Mason
How long do you put it back in for?
Beth Pierce
50 minutes
Beth Pierce
You bake it total for 50 minutes
Robin
I love this recipe. Thank you for sharing it.
Pumpkin cream cheese crumble cake
Beth Pierce
You are most welcome. Thanks for stopping by!!
Brenda
Could I leave the topping off and just sprinkle conf sugar on top.Or any suggestions of another topping. I love pumpkin rolls and I was thinking this cake is a little like that except for the crumb topping. Also can I use conf sugar instead of reg. Sugar or would the conf sugar melt down in oven.
Beth Pierce
You could leave off the topping and sprinkle with sugar. I would use regular sugar and not powdered sugar.
Shelly Zapp
Can this recipe be modified to be gluten free?
Beth Pierce
I am not sure. I have not tried. Maybe one of the readers will respond.
Sharon
I made this recipe gluten free with Bob’s Red Mill baking flour and it turned out really good. I also used his gluten free oats for the topping.
Beth Pierce
Thanks for the heads up! I am sure some of my readers will appreciate this!
Nan
Thank you for sharing. Can’t wait to try. It looks so yummy and my family loves pumpkin goodies.
Beth Pierce
My pleasure. This cake is even more awesome if you add 1 1/2 times the cream cheese mixture. That takes it over the top!!
Amber Hiser
When you say add, do you mean in addition to? Could you tell me what the total is as you made it? Just to clarify? I agree, the more, the better!
Beth Pierce
I modified the recipe to include more cream cheese last night. Please follow the recipe as it is currently. Please let me know if you have any questions.