Description
Pumpkin cream cheese crumb cake is a rich and moist dessert that combines the flavors of pumpkin and cream cheese with a crunchy crumb topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat together the pumpkin puree, cream cheese, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- In a separate bowl, combine oats, chopped nuts, and a bit of flour for the crumb topping.
- Spread half of the pumpkin batter into the prepared baking pan.
- Sprinkle half of the crumb mixture over the batter.
- Pour the remaining pumpkin batter over the crumb layer and top with the rest of the crumb mixture.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving.
Notes
- For a variation, add chocolate chips to the batter.
- Serve with a dollop of whipped cream for added richness.
- This cake can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin cream cheese crumb cake, pumpkin dessert, fall recipe