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Pumpkin Cream Cheese Crumb Cake

Pumpkin cream cheese crumb cake with a thick buttery cinnamon crumb topping and a distinct cream cheese swirl layer. Baked in a 9x13 pan until the center is set and finished with a powdered sugar dusting.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

crumb topping
  • 1.5 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.75 cup butter melted
cream cheese layer
  • 8 oz cream cheese softened
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp vanilla
pumpkin cake
  • 2 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 2 egg
  • 1 cup pumpkin
  • 0.75 cup sour cream
  • 1 tsp vanilla
finishing
  • 1 powdered sugar for finishing

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x13 pan.
  2. Make crumb topping by mixing flour, brown sugar, cinnamon, and melted butter into large crumbs, then refrigerate while you prepare the layers.
  3. Beat cream cheese with sugar, egg, and vanilla until smooth.
Make the pumpkin cake batter
  1. Beat butter and brown sugar until smooth, then beat in the eggs, pumpkin, sour cream, and vanilla.
  2. Fold in the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt) until just combined.
Assemble and bake
  1. Spread half the batter in the prepared pan.
  2. Dollop the cream cheese layer over the batter and spread gently.
  3. Top with the remaining batter, then scatter crumb topping generously over the surface.
  4. Bake at 350F for 50-55 minutes, until the cake is set and a tester comes out clean.
Finish
  1. Dust with powdered sugar before serving.

Notes

Pro tip: refrigerate the crumb topping so it stays thick and buttery instead of melting into the cake. Store covered in the fridge up to 4 days; warm individual slices in the microwave before serving. Freezing is yes—freeze cooled portions up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and sour cream (texture remains swirl-y, with slightly less richness).