Oh boy, let me tell you, nothing captures the essence of fall quite like a slice of Pumpkin Cream Cheese Crumb Cake! This recipe is a delightful fusion of flavors that will have your taste buds dancing with joy. I remember the first time I made it; the aroma of warm pumpkin and spices wafting through my kitchen was so intoxicating that I could barely wait for it to cool before I dove in. I always serve this cake at family gatherings, and it never fails to become the star of the dessert table.
What I love about this cake is not only its creamy, luscious filling but also the crunchy, fabulous crumb topping that adds a little extra fun to each bite. It’s simple enough for a cozy afternoon coffee break but impressive enough to take to a potluck or holiday gathering. So, buckle up, and let’s get ready to whip up this perfect autumnal treat!
What’s in Pumpkin Cream Cheese Crumb Cake?
Pumpkin Puree: This is the superstar ingredient! Pumpkin puree gives the cake its moist texture and rich flavor. Always opt for 100% pumpkin puree; I prefer canned varieties from brands like Libby’s for convenience, but homemade works great, too!
Cream Cheese: The secret to that creamy filling! I use full-fat cream cheese because it gives the best texture and flavor, but if you’re in a pinch, low-fat can work too.
Sugar: A combination of granulated sugar and brown sugar adds the sweetness and depth of flavor. I have a soft spot for brown sugar in this recipe because it brings in that lovely caramel undertone.
Flour: All-purpose flour is what holds everything together. Always make sure to sift it; it really helps with the texture, especially when baking.
Spices: A blend of cinnamon, nutmeg, and ginger makes this cake sing with that classic pumpkin spice flavor. I like going heavy on the cinnamon for an extra touch of warmth.
Baking Powder and Baking Soda: Essential for giving your cake that fluffy rise. A little goes a long way, but don’t skip these!
Eggs: These provide structure and moisture; I use large eggs in all my baking.
Butter: Softened, unsalted butter gives that rich flavor and contributes to the cake’s moisture.
Walnuts (optional): Chopped walnuts add a delightful crunch to the crumb topping if you’re a nut fan like me. Feel free to leave them out if nuts aren’t your thing!
Is Pumpkin Cream Cheese Crumb Cake Good for You?
Ah, the age-old question! This cake does have its indulgent side, being rich in sugar and cream cheese, but let’s not forget the goodies that come along with it.
Pumpkin Puree: Besides being packed with flavor, pumpkin is rich in vitamins A and C, as well as fiber. Plus, it’s low in calories, which helps balance out the richness of the cake.
Cream Cheese: While it’s creamy and delicious, keep moderation in mind since it can be higher in fat. However, it’s a good source of calcium, which is a plus!
So yes, while this cake is definitely a treat, it can also be enjoyed mindfully in moderation, especially when you’re soaking in the flavors of the season!
Ingredients List
– 1 cup pumpkin puree (100% pumpkin, not pie filling)
– 8 oz cream cheese, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp pumpkin spice blend (or a mix of cinnamon, nutmeg, and ginger)
– 3 large eggs
– 1/2 cup unsalted butter, softened
– 1/2 cup chopped walnuts (optional)
Serves: 8-10
How to Make Pumpkin Cream Cheese Crumb Cake?
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
3. Add in the eggs one at a time, mixing well after each addition.
4. Stir in the pumpkin puree until well combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and pumpkin spice blend.
6. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined (don’t over-mix!).
7. In another bowl, beat the softened cream cheese until smooth. Spoon it over half of the batter in the baking pan, then gently spread the rest of the batter on top.
8. For the crumb topping, mix together remaining flour, sugar, and optional chopped walnuts in a bowl. Cut in butter until crumbly and sprinkle over the top of the cake.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow it to cool slightly before slicing, and enjoy a moment of happiness!
Delightful Serving Suggestions
There’s something about this cake that makes it perfect for any occasion! I love serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It pairs wonderfully with your favorite warm beverage, whether that be coffee, tea, or even a pumpkin spice latte if you’re feeling festive!
You can also make it ahead of time and keep it in the fridge. It’ll taste just as amazing for days – if it lasts that long, of course!
I’m really excited for you to try this Pumpkin Cream Cheese Crumb Cake! It’s sure to become a cherished recipe in your collection, just like it is in mine. I’d love to hear how it turns out for you, so don’t hesitate to share your experience. Happy baking!
