Description
Moist pumpkin crumb cake with a tangy cream cheese layer and buttery spiced streusel.
Simple, brunch‑friendly, and perfect for make‑ahead fall desserts.
Ingredients
Pumpkin Cake: 1 1/2 cups all‑purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
1 cup pumpkin puree (unsweetened)
2/3 cup evaporated milk (or milk)
1 large egg
1 tsp vanilla
Cream Cheese Layer: 8 oz cream cheese, softened
3 tbsp sugar
1 tsp vanilla
Streusel Topping: 3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup all‑purpose flour
1 1/2 tsp pumpkin pie spice
1/2 tsp baking powder
Pinch salt
6 tbsp cold butter, cubed
Instructions
1. Preheat oven to 350°F. Grease or line a 9×9 or 8×8 pan.
2. Whisk cake dry ingredients. Whisk pumpkin, milk, egg, and vanilla. Stir together just until combined; spread in pan.
3. Beat cream cheese, sugar, and vanilla until smooth. Dollop and gently spread over batter.
4. Mix streusel dry ingredients; cut in cold butter until crumbly. Sprinkle over cream cheese.
5. Bake 30–40 minutes until cake tests clean. Cool fully, then slice.
Notes
Coffee‑cake texture with a creamy ribbon—no frosting needed.
Swap mashed sweet potato for pumpkin; keep the spices.
Doubling for 9×13 can overflow—use two pans or leave headspace and extend bake time.
Refrigerate 3–4 days or freeze slices up to 2 months.
Also try Easy Pumpkin Cobbler with Warm Spices and Soft & Moist Pumpkin Bars with Cream Cheese Frosting.
Nutrition
- Serving Size: 1 slice