Pumpkin Cream Cheese Crumb Cake

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This easy Pumpkin Cream Cheese Crumb Cake with a cream cheese swirl and a crumb topping. It is sweet and moist and great for breakfast or dessert.

This unassuming cake may become your family’s Thanksgiving dessert!

 Crumb Cake

The cake is tender with a fine texture and loaded with pumpkin pie spice and cinnamon. Running through the middle of this Pumpkin Cream Cheese Crumb Cake is a silky, luscious cream cheese filling. It’s topped off with crunchy, buttery streusel. Streusel elevates any dessert. With the creamy filling, I didn’t want another creamy element for my cake. Instead, I opted for a little crunch with the crumb topping which also has cinnamon carrying that flavor throughout the dessert.

 Pumpkin Cream Cheese Crumb Cake

Pumpkin Cream Cheese Crumb Cake

Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.

Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Of course, it’s not low in calories if you make a dessert out of it. However, try to work pumpkin into your diet more.

  Pumpkin Cream Cheese Crumb Cake

Pumpkin Cream Cheese Crumb Cake

Before mixing the cake, make sure all your ingredients are at room temperature.

Most noteworthy, all the cake to cool completely before cutting into it. If the cream cheese center is warm it will ooze out of the center.

Finally, this cake is best eaten within a day or two. As well, it needs to be stored in an airtight container in the refrigerator for up to four days. Enjoy it cold or reheat a few seconds in the microwave, if desired.

   Pumpkin Cream Cheese Crumb Cake

Pumpkin Cream Cheese Crumb Cake

Pumpkin Cream Cheese Crumb Cake

The cake is soft, springy, bouncy, fluffy, and the cream cheese layer is like having a layer of cheesecake baked into the cake. The big ribbon of cream cheese is thick and bold making this cake out of this world.
Author: Paula
5 from 19 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 slices


Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoon unsalted butter (cold)

Cream Cheese Filling

  • 8 ounce cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Pumpkin Cake

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree NOT PUMPKIN PIE FILLING
  • 1/2 cup canola or vegetable oil
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°F. Spray a 9" springform pan well with nonstick cooking spray and set aside.

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, brown sugar, and cinnamon until well combined. 
  • Cut the cold butter into small pieces and using your hands or a pastry blender (a fork will work too), work it into the mixture until you have large clumps or crumbs.
  • Transfer to the refrigerator until ready to use.

Cream Cheese Filling

  • In a medium-sized bowl using a hand-held mixer, beat the cream cheese until smooth.
  • Add in the sugar and mix until fully combined. Add in the egg and vanilla and mix until just combined. Set aside.


  • In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside. 
  • In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined. 
  • Add the dry ingredients to the wet ingredients and mix until just combined. 
  • Pour half of the cake batter into the prepared springform pan and spread it around until the bottom of the pan is fully covered. 
  • Add all of the cheesecake filling on top and evenly spread it around. 
  • Then add the remaining cake batter on top and spread it around to cover the cheesecake filling. 
  • Evenly sprinkle the crumb topping over the top. 
  • Bake at 350°F for 45-55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. 
  • Remove from the oven and place the pan on a wire rack to cool for about 15-20 minutes. Remove from the pan and transfer to the wire rack to finish cooling. 


Calories: 251kcal | Carbohydrates: 52g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 300mg | Potassium: 195mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3255IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg
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Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Thank you, Paula




  1. 5 stars
    This crumb cake was heavenly! The cream cheese filling went so nicely with the fall flavors. Everything you need in a dessert for this time of year!

  2. 5 stars
    This tasted so amazing! Thanks a lot for sharing this super easy to make pumpkin creamcheese crumb cake recipe! Fam really loves it! Will surely have this again! Highly recommended!

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!