Pumpkin crumb cake with a cream cheese filling in the center.  This Pumpkin Cream Cheese Crumb Cake is perfect for breakfast or dessert!

Pumpkin Cream Cheese Crumb Cake

Ever since I made these pumpkin cupcakes with cream cheese frosting, I’ve been thinking of new ways to combine pumpkin and cream cheese again.  This past weekend, I had plans to make a pumpkin crumb cake, but I felt like it needed something else.  I remembered a few readers mentioning how much they loved the cream cheese filling in these zucchini muffins and then it struck me.

Add a cream cheese filling to the crumb cake.


Pumpkin Cream Cheese Crumb Cake

The ingredient list may seem long, but some of the ingredients repeat themselves so don’t be alarmed.  I start by making the crumb topping and then refrigerating it until I’m ready to top the cake.  Then comes the filling, a simple mixture of cream cheese, sugar, one egg, and a bit of vanilla.  Lastly, you’ll mix up the cake batter which comes together pretty quickly.

Then comes the layering, you’ll start with half of the pumpkin cake batter, then the cream cheese filling, the rest of the pumpkin cake batter, then the crumb topping.  Phew.  Sounds like a lot, right?  I promise it’s not.

Pumpkin Cream Cheese Crumb Cake

Once it’s done baking I let it cool for about 15-20 minutes before removing it from the pan.  I suggest using a springform pan for this recipe as well, since it makes it much easier to remove it without a huge mess.

The best part about this crumb cake?  It’s totally acceptable for breakfast.  Pumpkin crumb cake with a cream cheese filling for breakfast?  Oh yes.

Pumpkin Cream Cheese Crumb Cake

5 from 4 ratings
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Pumpkin crumb cake with a cream cheese filling in the center. This Pumpkin Cream Cheese Crumb Cake is perfect for breakfast or dessert!


Servings: 10 slices

Crumb Topping:

  • 3/4 cup all-purpose flour (spooned & leveled)
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter cold

Cream Cheese Filling:

  • 1 8-ounce package cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Pumpkin Cake:

  • 1 and 1/2 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup canola or vegetable oil
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°F. Spray a 9" springform pan well with nonstick cooking spray and set aside.

To make the crumb topping:

  • In a medium sized bowl, whisk together the flour, brown sugar, and cinnamon until well combined. Cut the cold butter into small pieces and using your hands or a pastry blender (a fork will work too), work it into the mixture until you have large clumps or crumbs.
  • Transfer to the refrigerator until ready to use.

To make the cream cheese filling:

  • In a medium sized bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the sugar and mix until fully combined. Add in the egg and vanilla and mix until just combined. Set aside.

To make the cake:

  • In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
  • In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Pour half of the cake batter into the prepared springform pan and spread it around until the bottom of the pan is fully covered. Add all of the cheesecake filling on top and evenly spread it around. Then add the remaining cake batter on top and spread it around to cover the cheesecake filling.
  • Remove the crumb topping from the refrigerator and evenly distribute it on top.
  • Bake at 350°F for 45-55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
  • Remove from the oven and place the pan on a wire rack to cool for about 15-20 minutes. Remove from the pan and transfer to the wire rack to finish cooling.


This is best eaten within a day or two, but can be stored in an airtight container in the refrigerator for up to 4 days. Reheat before serving, if desired.
Cuisine: American
Course: Breakfast
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

Q: I’m also planning to start putting together posts with tips and tricks for baking.  If you have any questions or things you would like to see, please feel free to shoot them my way!  I’d love to hear from you and get an idea of what to share with all of you!