Oh, let me tell you about my absolute favorite fall treat: pumpkin cream cheese crumb cake! The moment the leaves start to turn and that crisp autumn air rolls in, I can’t help but crave this delightful dessert. It’s like a warm hug on a chilly day, and the best part? It’s super easy to whip up, even for beginner bakers! Trust me, once you try this cake, you’ll want to make it every weekend.
This cake has everything you love about fall — the cozy flavors of pumpkin, warm spices like cinnamon and nutmeg, and that creamy, dreamy layer of cream cheese that takes it all to the next level. Plus, the crumb topping adds that perfect crunch that contrasts so nicely with the tender cake. Whether you’re hosting a gathering, celebrating a special occasion, or just treating yourself on a quiet evening, this pumpkin cream cheese crumb cake is sure to impress. So, grab your apron and let’s dive into making this seasonal delight together!
Ingredients List
Here’s everything you’ll need to bake your delicious pumpkin cream cheese crumb cake. I promise, it’s all super straightforward!
- 1 cup pumpkin puree
- 8 oz cream cheese, softened (make sure it’s at room temperature for easy mixing!)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup walnuts, chopped (optional, but I love the extra crunch!)
- 1/2 cup crumb topping (made from equal parts flour, sugar, and butter)
Gather these ingredients, and you’re on your way to creating a scrumptious cake that’ll fill your kitchen with the most heavenly fall aromas. Ready? Let’s get baking!
How to Prepare Pumpkin Cream Cheese Crumb Cake
Now, let’s get into the fun part—making this pumpkin cream cheese crumb cake! I promise it’s simpler than it sounds, and I’m here to guide you through each step. Ready? Let’s go!
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it helps your cake bake evenly and rise beautifully. I usually turn on my oven right before I start mixing the ingredients so it’s nice and hot by the time I’m ready to bake. It takes about 10-15 minutes to preheat, so this is a great time to gather everything you’ll need!
Mixing the Pumpkin and Cream Cheese
In a large mixing bowl, combine your pumpkin puree, softened cream cheese, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using a hand mixer or a whisk, mix everything together until it’s super smooth. You want that creamy consistency to really shine through! If you’re using a whisk, don’t be afraid to put some muscle into it—this mixture should be well combined, with no lumps of cream cheese hiding around. Trust me, you’ll be rewarded with a creamy base that’s absolutely delicious!
Combining Dry Ingredients
In another bowl, grab your flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Stir these dry ingredients together with a whisk or spoon. This step is key because it ensures that everything is evenly distributed, which helps your cake rise nicely. You can even sift the flour if you want to be extra careful, but a good stir works just fine!
Merging Mixtures
Now, it’s time to bring the wet and dry ingredients together. Gradually add your dry mixture into the pumpkin mixture. I like to do this in three parts, gently folding it in with a spatula or wooden spoon after each addition. Be careful not to overmix—just stir until everything is combined. You want to keep that light and fluffy texture, so it’s okay if there are a few tiny flour streaks left in the batter!
Preparing for Baking
Next, pour your batter into a greased baking pan. I usually use a 9×13 inch pan for this cake. Make sure it’s evenly spread out. Now for the fun part—sprinkling on the crumb topping! Just mix equal parts of flour, sugar, and butter until crumbly, and then evenly distribute it over the top of the batter. This is where you can get creative! If you’re using walnuts, sprinkle them on top of the crumb for that extra crunch!
Baking Time and Temperature
Pop your cake in the oven and bake for about 40-45 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. It’s so exciting when that golden brown top starts to form!
Cooling Before Serving
Once your cake is out of the oven, let it cool in the pan for about 15-20 minutes. This step is super important—if you try to slice it too soon, it might fall apart. After it’s cooled a bit, you can transfer it to a wire rack to cool completely. Then, slice it up and serve! I love to enjoy mine with a hot cup of coffee while the flavors are still dancing in the air. Yum!
Tips for Success
To ensure your pumpkin cream cheese crumb cake turns out perfectly, here are some tried-and-true tips that I swear by. First off, make sure your cream cheese is truly at room temperature before mixing. This step helps it blend smoothly with the other ingredients, giving you that luscious, creamy texture. If you forget to take it out in advance, you can microwave it in 10-second bursts until softened, but watch it closely!
Another common pitfall is overmixing the batter. It’s easy to get carried away, but remember that gentle folding is your friend. Overmixing can lead to a dense cake instead of the light and fluffy masterpiece we want, so stop mixing as soon as you don’t see any dry flour. Trust me, it’ll still be delicious!
Also, if you’re adding walnuts, be sure to chop them roughly rather than finely. This keeps the crunch intact and prevents them from overpowering the cake. Lastly, don’t skip the cooling step! Letting your cake cool completely helps it set, making slicing much easier. Enjoy these tips and happy baking!
Nutritional Information
When it comes to enjoying your pumpkin cream cheese crumb cake, it’s always nice to know what you’re indulging in! Here’s a rough estimate of the nutritional information per slice, which is about one-twelfth of the cake:
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Total Sugars: 20g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on specific ingredients used and portion sizes. But hey, you’re treating yourself to a delicious dessert, so enjoy every bite guilt-free!
FAQ Section
Can I use fresh pumpkin instead of canned?
Absolutely! You can use fresh pumpkin puree instead of canned, and it can add a lovely flavor to your cake. Just make sure to roast your pumpkin first, then scoop out the flesh and blend it until smooth. Aim for about 1 cup of fresh puree, and let it cool before mixing it into your batter. It’s a bit more work, but the taste is definitely worth it!
How should I store leftovers?
Storing any leftovers from your pumpkin cream cheese crumb cake is super easy! Just place the slices in an airtight container and pop it in the fridge. It’ll stay fresh for about 3-4 days. If you want to keep it longer, you can freeze individual slices! Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag. When you’re ready to enjoy, let them thaw in the fridge overnight. Yummy, right?
Can I make this cake without nuts?
Of course! If you or someone you’re serving has a nut allergy, just skip the walnuts altogether. The cake will still be delicious and moist without them. If you want a little crunch, you could consider adding some oats to the crumb topping or even some pumpkin seeds for a fun twist. Your cake will still shine with all that pumpkin and cream cheese goodness!
Why You’ll Love This Recipe
- Easy Preparation: This pumpkin cream cheese crumb cake is a breeze to make, even for beginners! With simple steps and minimal fuss, you’ll have a delicious dessert in no time.
- Delicious Flavor: The combination of pumpkin, warm spices, and creamy cheese creates a flavor explosion that’s irresistibly delightful. Every bite is a cozy taste of fall!
- Perfect for Gatherings: Whether it’s a family dinner, a holiday party, or just a cozy get-together with friends, this cake is sure to impress everyone. It’s always a crowd-pleaser!
- Crumble Topping: Who doesn’t love a crunchy crumb topping? It adds a delightful texture that contrasts beautifully with the moist cake underneath.
- Versatile Treat: Enjoy it for breakfast, as a snack, or as a dessert. This cake is versatile enough to fit any occasion!
- Fall Favorite: With its seasonal ingredients and comforting flavors, this cake embodies everything we love about autumn. It’s a must-bake for the season!
For more information on the health benefits of pumpkin, check out this Healthline article. And if you’re curious about the history of cream cheese, you can read more here.
Print
Pumpkin Cream Cheese Crumb Cake: 5 Steps to Deliciousness
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious pumpkin cream cheese crumb cake that’s easy to make and perfect for fall.
Ingredients
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup crumb topping (made from flour, sugar, and butter)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, cream cheese, sugar, brown sugar, oil, eggs, and vanilla until smooth.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture and stir until combined.
- Pour the batter into a greased baking pan.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let it cool before slicing and serving.
Notes
- Make sure the cream cheese is at room temperature for easy mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin cream cheese crumb cake, pumpkin cake, fall dessert, easy cake recipe
