Pumpkin Cream Cheese Crumb Cake

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Well, my friends, this has been quite a week for me. My toddler is getting three molars in right now, so we are experiencing terrible twos to the max.
Diaper cream all over couch and both children? Check.
Almost all leaves plucked from my favorite jade plant? Check.
Bottle of honey unscrewed and dumped on stovetop, dripping down panggangan onto toddler and the chair he’s standing on and creating a large puddle for the baby to play in on the floor? Check.
Container of parmesan cheese dumped on the floor and swept into all the cracks between the panggangan and fridge? Check.
I should give him credit though, I think he was actually somehow trying to help by sweeping the parmesan cheese into every corner of the house after he spilled it.
Right now, the little punk is sleeping sweetly and innocently on my chest as I type. I have written many posts in this position, but now he’s such a big boy that I’m finding it hard to reach the computer on my lap so I can type, so I’m going to have to wrap up here.
This coffee cake is almost exactly the same as this Cream Cheese Apple Coffee Cake from 2014. You guys seemed to like that so much, I thought I would make you a pumpkin version this fall.
This crumb cake is soft and moist with a creamy cream cheese layer. The streusel is very sugary and sweet and is loaded with spices. It’s best after it has chilled in the fridge. I like to cut it in little bite sized pieces to have with my afternoon coffee. Enjoy!
    • Pumpkin Cream Cheese Crumb Cake
    • Cake Ingredients:
    • 1 cup pumpkin
    • 1 egg
    • 1/2 cup brown sugar
    • 6 tablespoons vegetable oil
    • 1/2 teaspoon vanilla
    • 3/4 cup flour (I used this gluten free flour)
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon cinnamon
    • 1/8 teaspoon ginger
    • A pinch of nutmeg
    • A pinch of cloves
    • Cream Cheese Layer Ingredients:
    • 8 oz. softened cream cheese
    • 1 teaspoon vanilla
    • 3 tablespoons white sugar
    • Streusel Ingredients:
    • 3/4 cup white sugar
    • 1/4 cup brown sugar
    • 1/2 cup flour (I used this gluten free flour)
    • 1 teaspoon cinnamon
    • 1/4 teaspoon ginger
    • 1/8 teaspoon cloves
    • 1/8 teaspoon nutmeg
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 6 tablespoons cold butter
    • Directions:
    • Preheat panggangan to 350ºF and grease an 8×8 inch square pan.
    • Cake:
    • Combine the pumpkin, egg, brown sugar, vegetable oil, and vanilla in a mixing bowl.
    • Stir together the flour, baking powder, salt, and spices and stir into the pumpkin mixture, mixing just until combined. Spread into the prepared pan.
    • Cream Cheese Layer:
    • Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.
    • Streusel:
    • Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.
    • Bake for about 40 minutes or until a toothpick comes out with no more pumpkin on it (it’s ok if the cream cheese is still sticking to the toothpick).
    • Chill in the refrigerator before serving and keep chilled.