Pumpkin Cream Cheese Crumb Cake (Moist, Spiced Fall Dessert)

The first time I baked this pumpkin cream cheese crumb cake, I was home on a rainy Saturday. The smell of cinnamon and pumpkin filled the kitchen while my kids hovered by the oven, asking, “Is it ready yet?” When it finally cooled, that creamy layer and crumbly top disappeared in minutes.

Why You’ll Love This Pumpkin Cream Cheese Crumb Cake

I love this cake because it feels like the best parts of fall in one bite—moist pumpkin base, velvety cream cheese layer, and buttery streusel. It’s like the dessert version of wrapping up in a soft blanket.

Last Thanksgiving, I made it alongside my Easy Pumpkin Cobbler with Warm Spices and guests kept going back for “just one more sliver.” It’s easier than pie, yet still worthy of the holiday table. You can even bake it a day ahead so the flavors settle perfectly.

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Ingredients You’ll Need

Whenever I make this, I set everything out first. I learned the hard way—once I forgot the baking soda and ended up with a flat, sad cake.

For the Pumpkin Cake Base

• Flour – all-purpose for the perfect crumb
• Sugar – simple white sugar for sweetness
• Baking powder & baking soda – gives a light rise
• Pumpkin pie spice & cinnamon – warm, cozy flavor
• Salt – balances sweetness
• Pumpkin puree – unsweetened, rich flavor
• Evaporated milk (or milk) – keeps the cake tender
• Egg – binds the batter
• Vanilla – deepens flavor

I keep pumpkin puree stocked because I also use it for my Soft and Moist Pumpkin Bars with Cream Cheese Frosting.

For the Cream Cheese Layer

• Cream cheese – softened for smooth spreading
• Vanilla – a gentle sweetness
• Sugar – just enough for cheesecake-like flavor

For the Crumb Topping

• Sugar & brown sugar – sweet with caramel notes
• Flour – creates structure in the crumble
• Pumpkin pie spice – extra warmth
• Baking powder & salt – lightness and balance
• Cold butter – the secret to a crunchy top

Step-by-Step Instructions

When my daughter was little, she used to “help” by stealing bits of the streusel before it hit the cake. It’s that irresistible.

1. Preheat oven to 350°F. Grease or line a 9×9 or 8×8 pan with parchment.
2. Make pumpkin batter: In one bowl, whisk dry ingredients. In another, whisk wet. Stir together just until combined.
3. Add cream cheese layer: Beat cream cheese, sugar, and vanilla until smooth. Spread gently over the pumpkin batter.
4. Top with streusel: Combine topping ingredients and cut in butter until crumbly. Sprinkle over cream cheese.
5. Bake 30–40 minutes, until a toothpick in the cake comes out clean. Cool before slicing.

If you love cream cheese in your bakes, you should try my Chewy Pumpkin Cream Cheese Swirl Muffins next.

Tips for the Best Results

One fall, I rushed and overmixed the batter—big mistake. The cake turned dense instead of soft. Now I stop mixing as soon as the flour disappears.

• Keep cream cheese at room temperature so it spreads easily.
• Chill the cake before slicing for perfect layers.
• Double the recipe in two pans if serving a crowd to avoid overflow.

These small steps make all the difference in texture and presentation.

How to Store & Freeze

I once brought leftovers to a friend’s house, and she couldn’t believe it had been in my fridge for three days—it was still moist.

• Store in an airtight container in the fridge for up to 4 days.
• Freeze wrapped slices for up to 2 months. Thaw in the fridge overnight for best texture.

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