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.
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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
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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
Sherry
Have recently found your site and so glad I did. This recipe is delicious, and everyone raved how great is. I did use sugar substitute with no problems. your directions are easy to follow. Next to make will be your chocolate pound cake.
Beth Pierce
Thanks, Sherry! I am so glad that everyone liked it! Thank you for the tip on the sugar substitute.
Pam Hilliard
Can cake be made with the crumb topping? My family is not a favorite of crumb toppings.
Beth Pierce
Yes you can make it without the crumb topping.
Kerrie Crowson
Quick question- do I use unsalted butter for both the cake and crumb topping? I am excited to try this recipe
Beth Pierce
Yes unsalted butter! Enjoy!!
Flo Underwood
Can I use the cinnamon apple sauce?
Beth Pierce
Yes. That would work just as well.
Darlene Sattersten
Can’t see where anyone else asked this question , so here goes. What is in the pumpkin spice , have many spices and hate to buy that if I can make my own by mixing some spices together. Thank you would like to make this for my next party which will be this Thursday
Beth Pierce
I understand completely. Use 1 teaspoon cinnamon, 3/4 teaspoon ground nutmeg, 3/4 teaspoon ground ginger, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves! Happy baking!
Erica
Could I make this a five days ahead of time and freeze it? Thank you!
Beth Pierce
Yes I believe that you could. I have never frozen this cake but I have frozen similar ones.
Kristen
Just pulled this out of the oven and it smells so good!!! Made it for a dessert for Thanksgiving tomorrow. Can’t wait to try it!!!
Beth Pierce
Awesome! Thanks Kristen! I hope you enjoy it!!
FortuneLord
Wow, Beth, the pumpkin cheese cake looks amazing and so fluffy! There is no doubt it would be tasty!
Beth Pierce
Thanks so much! It is quite tasty!!
Peg
This recipe is a definite keeper! Everyone in my family loved it, including my picky husband! I added about 1/2 cup of chopped pecans to the topping .
Beth Pierce
Thanks Peg. So glad that you loved it. It is really a fun cake!
Debbie Yackanicz
Ok I am a bit slow but when you say rolled oats. What do you mean? quick cooking oatmeal?
Beth Pierce
Old fashioned rolled oats. They are right next to the instant oatmeal in most grocery stores here in the US.
Debbie Yackanicz
Thanks
Maddy
Do I need to soften the 1/2 cup butter for the cake and the cream cheese?
Beth Pierce
Yes you should.
Amara
Hello, I just started this recipe not realizing that I needed a stand mixer. Is there any way I can do this without one ? Thabknyiubinadvance fir any input and help. I was really excited for this recipe ??
Beth Pierce
Yes you can. You can use a regular mixer or your muscles. Sorry about the delay…crazy morning.
Karla
I made this 2 week’s ago for the the first time ~ We loved it so much that I decided to make it today for our Mother Daughter Tea at Church tonight instead of my normal desert because I know everyone will love it ~ Awesome recipe and I didn’t even feel the need to twine it ~
Beth Pierce
So glad that you liked it. We love it too! I hope it went over well at the Tea at church! Thanks for such a sweet comment.
Dorothy
This is an outstanding recipe! Delicious and foolproof !
Beth Pierce
Thanks so much Dorothy! We think it is delicious too!
Lynn Bast
Can you confirm if the posted picture is before you increased the creame cheese filling…or after? I would like to have a bit more filling! Could I double the amounts and bake a little longer? I want to make tomorrow! Cant wait to try it!
Beth Pierce
That picture is the increased amount. I am apprehensive about increasing it too much. Sometimes those kinds of plans work and sometimes they don’t. Probably the most I would go with is 2 boxes of cream cheese, 1/2 cup sugar, still one large egg and 1 teaspoon of vanilla but of course that is untested. Please let me know if you do and what the results are.
Crystal
What temperature do you bake this on? Just said to bake for 50 minutes didn’t say what temperature. I want to make this it looks delicious. Thank you for sharing
Beth Pierce
Thanks so much! It is my pleasure to share! Yes 350 degrees.