Description
A delicious pumpkin cream cheese crumb cake that’s easy to make and perfect for fall.
Ingredients
Scale
- 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