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Pumpkin Cream Cheese Crumb Cake

A moist, spiced pumpkin cake with a velvety cream cheese layer and a crunchy pecan crumb topping.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crumb and Cake Base
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup buttermilk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
Cream Cheese Filling and Topping
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Pastry blender
  • Whisk

Method
 

Baking Steps
  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
  3. Cut in cold butter until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture for the topping.
  4. Add buttermilk, pumpkin puree, eggs, and vanilla to the remaining flour mixture and stir until just combined.
  5. Beat cream cheese, 1/4 cup sugar, egg yolk, and vanilla in a separate bowl until smooth.
  6. Pour the pumpkin batter into the pan, then spoon the cream cheese mixture over the top and swirl with a knife.
  7. Stir pecans into the reserved crumb mixture and sprinkle over the cake.
  8. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 15 minutes before releasing the sides.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.