Introduction

This pumpkin cake is a delightful fall dessert featuring layers of moist pumpkin cake, a tangy cream cheese filling, and a spiced streusel topping. It bakes all at once for an easy, impressive treat perfect for holidays or cozy gatherings.

A close-up view of a square piece of crumb cake placed on a white plate with a thin grey patterned rim. The cake has three layers: a dense, light brown bottom layer, a thin creamy white middle layer, and a thick crumbly top layer with a mix of light and dark brown crumbs. Behind this plate, there is a larger white plate with four more pieces of the same cake, showing the same distinct layers and crumbly texture on top. All is set on a white marbled surface with a soft blue cloth in the background and some blurred small lights. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup vegetable oil
¾ cup white granulated sugar
2 large eggs
1 cup canned pumpkin puree (canned or fresh)
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground ginger

Tangy Cream Cheese Frosting Layer Ingredients:

8 oz cream cheese, softened
⅓ cup white icing sugar
1 tsp vanilla extract

Streusel Topping Ingredients:

½ cup light brown sugar
½ cup white sugar
½ cup butter
¾ cup all-purpose flour
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp baking powder

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line the bottom with parchment paper.
Step 2: In a large bowl, combine the wet ingredients: pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and ginger. Add the dry mixture to the wet and mix just until combined.
Step 3: For the cream cheese layer, beat the softened cream cheese and white icing sugar together in a medium bowl until smooth. Add the vanilla extract and mix well. Set aside.
Step 4: Prepare the streusel topping by mixing the butter with both sugars until blended. Add the flour, baking powder, cinnamon, ginger, cloves, and nutmeg. Mix until the mixture forms small crumbly pea-sized pieces. Set aside.
Step 5: Pour the pumpkin cake batter evenly into the prepared pan and spread smoothly. Dollop spoonfuls of the cream cheese mixture over the batter and gently spread into a thin layer, avoiding swirling.
Step 6: Sprinkle the streusel topping evenly over the cream cheese layer. Bake for 40–45 minutes, or until the edges are set and the center springs back lightly when touched. If the top browns too quickly, tent loosely with foil and continue baking.
Step 7: Allow the cake to cool completely before slicing and serving.

Tips & Variations

Use canned pumpkin puree for consistent moisture and flavor, but fresh pumpkin puree works well too.
For a spicier kick, add a pinch of nutmeg or cloves to the cake batter in addition to the streusel spices.
Make sure the cream cheese is fully softened to achieve a smooth frosting layer that spreads easily.
If you prefer a less sweet topping, reduce the sugar in the streusel by half.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Storage

Store leftover pumpkin cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving to enjoy the best texture and flavor. The cake can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

The image shows a piece of crumb cake with three clear layers placed on a white plate with a gold patterned border, set on a white marbled surface. The bottom layer is a dense, moist, brown cake with a slightly coarse texture. The middle layer is a thin, smooth, creamy white frosting. The top layer is a thick crumb topping with a rough, crumbly texture in a light brown color. In the background, there is a larger white plate with gold edges holding more pieces of the same crumb cake on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of white icing sugar in the cream cheese layer?

Yes, white icing sugar typically refers to powdered sugar, which blends smoothly into cream cheese. Using granulated white sugar is not recommended as it can create a gritty texture.

My cake edges are done but the center is still liquid after baking. What can I do?

This can happen if the oven temperature is too high or if the pan is too thick. Try lowering the oven temperature slightly and baking longer. Tent the top loosely with foil if it browns too fast. Also, make sure to use an 8-inch square pan as directed for even cooking.