Description
This pumpkin cream cheese crumb cake combines the warm flavors of pumpkin with a rich cream cheese filling and a crumbly topping.
Ingredients
Scale
- 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