There’s something truly comforting about a slice of pumpkin cream cheese crumb cake, especially when the leaves start to turn golden and the air becomes crisp. The warm flavors of pumpkin, blended with the rich, creamy filling, create a delicious dessert that feels like a cozy hug. I remember the first time I baked this cake for our family’s Thanksgiving gathering. The aroma wafted through the house, drawing everyone to the kitchen like moths to a flame. It quickly became a favorite, and now, I can’t imagine autumn without it!
This cake not only satisfies the sweet tooth but also brings loved ones together around the table. Whether it’s a holiday celebration or just a special treat on a chilly evening, this pumpkin cream cheese crumb cake is perfect for sharing. Trust me, once you try it, you’ll be looking for excuses to make it again and again!
Ingredients List
To make this delightful pumpkin cream cheese crumb cake, gather the following ingredients. Each one plays a crucial role in creating that warm, comforting flavor we all love:
- 1 cup all-purpose flour: This is the backbone of your cake, giving it structure.
- 1 cup pumpkin puree: Use canned or homemade; this adds moisture and the signature pumpkin flavor.
- 1/2 cup cream cheese: Make sure it’s softened to room temperature for easy mixing.
- 1/2 cup sugar: Regular granulated sugar for sweetness.
- 1/4 cup brown sugar: Lightly packed, this adds a lovely depth of flavor.
- 1/4 cup butter: Also softened; it helps create a rich texture.
- 2 eggs: They bind everything together and give the cake its lift.
- 1 teaspoon vanilla extract: A splash for that wonderful aroma.
- 1 teaspoon baking powder: Helps the cake rise; make sure it’s fresh!
- 1/2 teaspoon baking soda: Another leavening agent for a light crumb.
- 1 teaspoon ground cinnamon: This warm spice enhances the pumpkin flavor.
- 1/2 teaspoon ground nutmeg: Just a hint for that cozy autumn taste.
- 1/4 teaspoon salt: Balances the sweetness.
- 1/2 cup chopped nuts (optional): Walnuts or pecans add a delightful crunch, but you can skip them if you prefer.
Gather these ingredients, and you’re well on your way to baking a cake that will warm hearts and bellies alike!
How to Prepare Instructions
Now, let’s dive into preparing your pumpkin cream cheese crumb cake! I promise, it’s easier than it sounds, and you’ll have a delicious treat in no time. Just follow these simple steps:
- Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly from the moment it goes in.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together until well mixed. This step is crucial because it ensures the spices and leavening agents are evenly distributed.
- Prepare the wet mixture: In a larger bowl, blend the pumpkin puree, granulated sugar, brown sugar, and softened butter. Use a hand mixer or a sturdy wooden spoon to mix until smooth and creamy. Don’t worry if it looks a bit chunky at first; keep mixing until it’s combined!
- Add eggs and vanilla: Crack in the two eggs and pour in the vanilla extract. Mix well until everything is beautifully incorporated. This adds richness and flavor to your cake.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Beat the cream cheese: In a separate bowl, beat the cream cheese until smooth. This will be your luscious filling, so make sure it’s well blended without any lumps.
- Layer your cake: Grease a baking dish (an 8×8 inch square pan works great) and pour half of the pumpkin batter into it, spreading it evenly. Then, gently spread the cream cheese mixture on top. Finally, pour the remaining pumpkin batter over the cream cheese layer, smoothing it out.
- Add optional toppings: If you’re using chopped nuts, sprinkle them on top for an added crunch. Trust me, it elevates the cake!
- Bake: Place your cake in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Keep an eye on it towards the end; ovens can vary!
- Cool before serving: Once it’s done, let the cake cool in the pan for about 10-15 minutes before slicing. This helps set the layers and makes serving easier.
And there you have it! With these straightforward steps, you’ll be enjoying a slice of pumpkin cream cheese crumb cake in no time. I can already smell it baking in the oven!
Why You’ll Love This Recipe
- Warm Flavors: The combination of pumpkin, cinnamon, and nutmeg creates a cozy aroma that fills your kitchen, making it feel like home.
- Easy Preparation: With simple steps and everyday ingredients, this recipe is perfect for bakers of all skill levels.
- Perfect for Gatherings: This cake is a crowd-pleaser, making it ideal for family gatherings, holidays, or just as a sweet treat for friends.
- Rich Cream Cheese Filling: The creamy layer adds a delightful contrast to the spiced pumpkin, making every bite a delightful experience.
- Customizable: You can easily adapt it with nuts or chocolate chips to suit your taste!
Tips for Success
To ensure your pumpkin cream cheese crumb cake turns out perfectly, here are some handy tips:
- Room Temperature Ingredients: Make sure your cream cheese and butter are softened to room temperature. This helps them blend smoothly into the batter, creating that rich texture we love.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to a dense cake, and nobody wants that!
- Check Freshness: Always check the expiration dates on your baking powder and soda. Fresh ingredients help your cake rise beautifully.
- Substitutions: If you’re looking for a lighter option, Greek yogurt works well in place of cream cheese. And for a gluten-free version, simply swap in a good gluten-free flour blend!
With these tips in hand, you’re all set to bake a delightful cake that will impress everyone!
Variations
If you’re feeling adventurous, there are plenty of ways to switch up your pumpkin cream cheese crumb cake and make it uniquely yours! Here are some fun ideas:
- Spice it Up: Swap out the ground cinnamon and nutmeg for a pumpkin pie spice blend for an extra kick of flavor.
- Add Chocolate: For a sweet twist, try folding in some chocolate chips or chunks into the pumpkin batter. The chocolate complements the pumpkin beautifully!
- Fruit Additions: Consider mixing in some chopped apples or pears for added texture and a fruity surprise in every bite.
- Nuts Galore: Experiment with different nuts like pecans or almonds for a delightful crunch that contrasts the soft cake.
- Frosting Options: Top your cooled cake with a simple glaze or a cream cheese frosting for an indulgent finish.
These variations will keep your pumpkin cream cheese crumb cake exciting and fresh for every occasion!
Storage & Reheating Instructions
To keep your pumpkin cream cheese crumb cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to three days. If you want to extend its life, you can refrigerate it, but let it come to room temperature before serving to enhance the flavors.
When it comes to reheating, a gentle approach works best. You can warm slices in the microwave for about 10-15 seconds, just until they’re cozy, or pop them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This way, the cake stays moist and the crumbly topping remains delightful!
Nutritional Information Section
Understanding the nutritional content of your pumpkin cream cheese crumb cake can be helpful, especially when sharing it with loved ones. Here’s a rough estimate per slice, based on standard ingredients:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 35g
- Sugar: 15g
- Fiber: 2g
- Protein: 4g
These values are estimates and can vary based on specific brands and ingredients used. Enjoy this delightful treat while keeping these numbers in mind!
FAQ Section
Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you have fresh pumpkin, just roast it until soft, scoop out the flesh, and puree it until smooth. It adds a lovely homemade touch!
Q2: How can I make this recipe dairy-free?
You can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut oil or a dairy-free butter substitute for the butter. Just ensure everything is labeled dairy-free.
Q3: Can I freeze the pumpkin cream cheese crumb cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. Just thaw it in the fridge overnight before serving.
Q4: What can I serve with this cake?
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon on top adds a nice touch too!
Q5: How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready to come out of the oven!
For more information on the health benefits of pumpkin, check out this Healthline article.
Pumpkin Cream Cheese Crumb Cake: 10 Cozy Reasons to Bake
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This pumpkin cream cheese crumb cake combines the warm flavors of pumpkin with a rich cream cheese filling and a crumbly topping.
Ingredients
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup cream cheese
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, blend pumpkin puree, sugar, brown sugar, and softened butter.
- Add eggs and vanilla to the pumpkin mixture and mix well.
- Combine the dry ingredients with the wet mixture.
- In a separate bowl, beat cream cheese until smooth.
- Grease a baking dish and pour half of the pumpkin batter into it.
- Spread the cream cheese mixture over the pumpkin batter.
- Top with the remaining pumpkin batter.
- Sprinkle chopped nuts and crumb topping if desired.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- For a gluten-free option, substitute with gluten-free flour.
- You can use Greek yogurt instead of cream cheese for a lighter filling.
- Feel free to add chocolate chips for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin, cream cheese, crumb cake, dessert, baking
