This scrumptious moist Pumpkin Cake has a lightly sweetened thin layer of cream cheese and a luscious crumb topping. Pumpkin pie spice takes this cake over the top with the best that fall has to offer.
Fall is by far my favorite time of the year. I love the crisp cool nights and semi warm days. It is invigorating. I love football, bonfires, pumpkins, bright colored mums and Halloween. As a matter of fact I can’t think of anything that I don’t like about fall. This Pumpkin Cake with Cream Cheese Filling is the perfect fall treat. The scrumptious moist pumpkin cake has a lightly sweetened thin layer of cream cheese and a super easy crumb topping. It stays moist for days and tastes like heaven with just the right blend of spice. Wait till you smell it baking? It will remind you of everything you love about fall.
How do you make Pumpkin Cake with Cream Cheese Filling?
First you are going to make the crumb mixture so grab a medium bowl and combine butter, flour, brown sugar, rolled oats and cinnamon. Using a pastry knife cut in the butter until crumbly. Set this aside while you get the cake ready.
In a medium bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Using a stand mixer or a hand mixer cream the butter and the sugar until light and fluffy. Now turn the mixer to low and add the eggs one at a time mixing just until incorporated scraping down the bowl and the beaters as needed. Now add the pumpkin puree and applesauce and mix just until incorporated on low. Add the the flour mixture to the pumpkin mixture in three parts mixing just until incorporated on low.
In a separate bowl using a mixer beat cream cheese and sugar until smooth and creamy. Add the egg and vanilla and mix just until incorporated.
Now lets assemble the cake. Pour half the cake batter into a well greased and floured 9×13 inch baking dish. Carefully spread the cream cheese mixture over the cake batter. Now spread the remaining cake batter over the cream cheese mixture. Sprinkle with the crumb mixture and bake for about 50 minutes or until set.
So if Fall is your thing and you love pumpkin put this Pumpkin Cake with Cream Cheese Filling on your to try list and bake it this weekend. Life is short so don’t wait for a special occasion or that window of opportunity will have come and gone.
Helpful tips for making Pumpkin Cake with Cream Cheese Filling
- Grease and flour your baking dish well. I like to use Baker’s Joy which is a nonstick baking spray with flour.
- Always preheat your oven and load the cake in the center of the oven.
- For best results use real unsalted butter.
- Do not overwork the cream cheese mixture or it will get absorbed into your cake.
- Bake the cake until set. Test with a toothpick for doneness but please keep in mind that a little bit of cream cheese is going to end up on your toothpick and the cake may still be done.
- Refrigerate leftovers as the cake has cream cheese in it.
Other cake recipes you will love!
Pumpkin Cake with Cream Cheese Filling
Ingredients
Crumb topping
- 6 tablespoons butter slightly softened
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Cake
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup butter 1 stick
- 1 1/2 cups sugar
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup applesauce
Cream cheese filling
- 12 ounces cream cheese 1 1/2 box
- 1/3 cup sugar
- 1 egg
- 3/4 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees and spray 9 x 13 baking dish with nonstick baking spray.
- In medium bowl combine 6 tablespoons butter, 1/3 cup flour, brown sugar, rolled oats and 1 teaspoon cinnamon. Using pastry knife cut in butter until crumbly. Set aside.
- In medium bowl whisk together 1 3/4 cups flour, baking soda, baking powder, salt and pumpkin pie spice.
- In stand mixer with paddle attachment cream 1/2 cup butter with 1 1/2 cups sugar. Turn mixer to stir. Add 3 eggs; 1 at a time mixing after each just until blended. Add pumpkin puree and applesauce and mix just until incorporated. Add flour mixture (not crumb mixture made in step 1) in three parts mixing just until incorporated.
- In medium bowl with hand mixer beat cream cheese and 1/3 cup sugar until smooth and creamy. Add 1 egg and vanilla and mix just until incorporated.
- Spread half of the pumpkin cake mixture in the pan. Carefully spread the cream cheese mixture over the cake mixture. Now add the rest of the cake mixture spreading carefully with a spatula. Some may bleed through. Do not overwork or it the cream cheese mixture will be absorbed by the pumpkin mixture.
- Sprinkle with the crumb topping and bake for 50 minutes or until set. Allow to cool 20 minutes before cutting.
Video
Notes
- Grease and flour your baking dish well. I like to use Baker's Joy which is a nonstick baking spray with flour.
- Always preheat your oven and load the cake in the center of the oven.
- For best results use real unsalted butter.
- Do not overwork the cream cheese mixture or it will get absorbed into your cake.
- Bake the cake until set. Test with a toothpick for doneness but please keep in mind that a little bit of cream cheese is going to end up on your toothpick and the cake may still be done.
- Refrigerate leftovers as the cake has cream cheese in it
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
This post was originally published August 13, 2017 and was republished August 8, 2019 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Lo
Sweetened or unsweetened applesauce? Thanks.
Beth Pierce
Unsweetened is what is used. Happy Baking!!
Marguerite Merino
can we test for doneness with a toothp;ick thank you would appreciate a reply.
Beth Pierce
That is a hard cake to test with a toothpick because of the cream cheese. I go more on sight and gentle touch. Unfortunately too canned pumpkin seems to have different variations of moisture so I have had reports that 50 minutes is too long and 50 minutes is too short. For the most part people are happy with the 50 minute cooking time. I think I am going to make some notes on that recipe later this morning.
Deana
Can also be variations of actual temperature of oven
Cambey
Can this be made a day ahead and do you need to recrigerate if you haven’t cut it?
Beth Pierce
Yes it can and yes I would refrigerate it.
Cheyenne
Did anyone else find their centre was raw after cooking for 50 minutes?
Beth Pierce
I actually had someone complain yesterday that the cooking time was way too long. Isn’t that weird. I wonder if the different cans of pumpkin have different moisture content? I have had numerous readers tell me it cooked perfectly but yours was not cooked all the way and other ladies was too done…leads me to believe that the moisture content in a can of pumpkin is not always consistent.
Pamela
Or, maybe oven needs to be calibrated? As I’ve noticed my current oven runs too hot so I lower bake temp by 10 minutes and watch closely.
Maria
It also has to do with the oven, not everyone has the same oven so cooking times vary by such
Ashley B Osachoff
Mine is jiggly in the centre but I don’t know if that’s from the cheesecake filling
Beth Pierce
Probably from the cheesecake filling. 😉
Ben
Can you omit the applesauce?
Beth Pierce
Replace with 1/4 cup canola oil. Happy baking!
Tina Sarber
This looks delicious! Is there a substitute for applesauce by chance?
Beth Pierce
Sorry about the delay. Somehow I missed this question. I would substitute 1/4 cup canola oil. Happy baking!
Lisa
made this today for church pot luck, oh so yummy!!!!!!
Beth Pierce
Thank you so much! So glad that you liked it!!
Lisa
Can I use something other than apple sauce
Beth Pierce
You can replace with oil but it is going to become more calorie dense. I have not tried it with this substitution. Let us know if you do and how it turns out please.
Fallon
Do you make this in a 13×9 or 8×8?
Beth Pierce
9 X 13
Christie
Outstanding. I think next time I will double the topping for a little more crumbles, but such a great recipe. Everyone loved it.
Beth Pierce
Thanks so much. I am so glad that everyone liked it. Have a nice weekend!
Jane Tormey
Could these be made into muffins? How long would you bake them for if so? I have to bake for something this Saturday and it looks different. Thank youn
Beth Pierce
I am sure they could be made into muffins. I am unsure of the ending count on those and I can only guess on a cooking time of 25-30 minutes. You could always pull one out and cut it open. Happy baking!
Marguerite
Looks delicious and thank you for sharing, I’m always looking for new recipes.
Beth Pierce
You are most welcome. I love to cook also. 😉
Sara
Does anyone know or has anyone tried this recipe to be made grain-free? So in other words, with coconut or almond flour as a substitute?
June Garvin
Sara, I would also like to know about using coconut or almond flour.
Eileen
What size can of pumpkin are you using! It comes in at least 3 different sizes.
Beth Pierce
Use 1 cup of pumpkin puree. We used a little bit of the pumpkin for another recipe. Ours was a 15 oz can if this helps but adding the whole thing is a little much. We have tried it that way before. My husband likes it that way but my daughter, son and I like it with one cup.
Melissa
Can I use more pumpkin and no applesauce?
Beth Pierce
Yes you could.
Melissa
Sorry to be a pain. Should I just do 1 1/2 cups of pumpkin and omit the applesauce?
Thank you so much!
Beth Pierce
Yes that is what I would do.
Melissa
Great, thank you! Can’t wait to make this, it looks delicious!!
Bridget
Do you have to refrigerate leftovers?
Beth Pierce
Yes please because of the cream cheese filling. I will mention that on the recipe.
lynda
6. Sprinkle with the crumb topping and back for 50 minutes. Allow to cool 20 minutes before cutting. hi is that back or bake for 50 minutes?
Beth Pierce
Yes it is. Sorry! LOL I will fix it. Listening to children argue and blogging at the same time is hard work.
Lisa Mason
How long do you put it back in for?
Beth Pierce
50 minutes
Beth Pierce
You bake it total for 50 minutes
Robin
I love this recipe. Thank you for sharing it.
Pumpkin cream cheese crumble cake
Beth Pierce
You are most welcome. Thanks for stopping by!!
Brenda
Could I leave the topping off and just sprinkle conf sugar on top.Or any suggestions of another topping. I love pumpkin rolls and I was thinking this cake is a little like that except for the crumb topping. Also can I use conf sugar instead of reg. Sugar or would the conf sugar melt down in oven.
Beth Pierce
You could leave off the topping and sprinkle with sugar. I would use regular sugar and not powdered sugar.
Shelly Zapp
Can this recipe be modified to be gluten free?
Beth Pierce
I am not sure. I have not tried. Maybe one of the readers will respond.
Sharon
I made this recipe gluten free with Bob’s Red Mill baking flour and it turned out really good. I also used his gluten free oats for the topping.
Beth Pierce
Thanks for the heads up! I am sure some of my readers will appreciate this!
Nan
Thank you for sharing. Can’t wait to try. It looks so yummy and my family loves pumpkin goodies.
Beth Pierce
My pleasure. This cake is even more awesome if you add 1 1/2 times the cream cheese mixture. That takes it over the top!!
Amber Hiser
When you say add, do you mean in addition to? Could you tell me what the total is as you made it? Just to clarify? I agree, the more, the better!
Beth Pierce
I modified the recipe to include more cream cheese last night. Please follow the recipe as it is currently. Please let me know if you have any questions.