Pumpkin Cream Cheese Crumb Cake



Crumb topping


Cream cheese filling


  1. 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.
  2. In medium bowl whisk together 1 3/4 cups flour, baking soda, baking powder, salt and pumpkin pie spice.
  3. In stand mixer with paddle attachment cream 1/2 cup butter with 1 1/2 cups sugar. Turn mixer to stir and add 3 eggs one at a time 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.
  4. 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.
  5. Preheat oven to 350 degrees and spray 9 x 13 baking dish with nonstick baking spray. 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 pumpkin cake will swallow the cream cheese.
  6. Sprinkle with the crumb topping and bake for 50 minutes. Allow to cool 20 minutes before cutting.
  7. Refrigerate leftovers!


Please note I have slightly modified the cream cheese portion of this recipe because I think it is even better with more cream cheese filling.
I changed the following!
8 ounces of cream cheese to 12 ounces of cream cheese,
1/4 cup sugar to 1/3 cup sugar,
1/2 teaspoon vanilla extract to 3/4 teaspoon vanilla extract.


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