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Pumpkin Cake with Cream Cheese and Streusel Topping Recipe

Pumpkin Cake with Cream Cheese and Streusel Topping Recipe
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★★★★★

5.1 from 8 reviews

A deliciously moist Pumpkin Cake layered with creamy sweetened cream cheese and topped with a spiced buttery streusel crumb topping. This one-pan dessert combines warm fall spices and creamy texture for the perfect seasonal treat perfect for gatherings or cozy nights.

Ingredients

Scale

Pumpkin Cake Batter

  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin puree (canned or fresh)
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger

Cream Cheese Layer

  • 8 oz cream cheese, softened
  • 1/3 cup white sugar
  • 1 tsp vanilla extract

Streusel Topping

  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking powder

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line the bottom with parchment paper to ensure easy removal of the cake later.
  2. Mix Pumpkin Cake Batter: In a large bowl, whisk together the wet ingredients: vegetable oil, sugar, eggs, pumpkin puree, and vanilla extract. In a separate bowl, sift together all the dry ingredients: all purpose flour, baking soda, baking powder, salt, cinnamon, and ginger. Gradually add the dry ingredients to the wet, mixing gently until just combined. Avoid overmixing to keep the cake tender.
  3. Prepare Cream Cheese Layer: Using a mixer with a paddle attachment, beat the softened cream cheese and white sugar in a medium bowl until creamy and smooth. Add the vanilla extract and blend again until well combined. Set aside.
  4. Make Streusel Topping: In a separate bowl, cream together the butter, brown sugar, and white sugar until well blended. Mix in the flour, then stir in the baking powder and spices—cinnamon, ginger, cloves, and nutmeg. Continue mixing until the mixture forms crumbs about the size of small peas. Set aside.
  5. Assemble the Cake Layers: Pour the pumpkin batter into the prepared pan and spread it evenly. Dollop spoonfuls of the cream cheese mixture over the batter. Use a spatula to gently spread the cream cheese into a thin layer, being careful not to blend it fully with the pumpkin to maintain distinct layers.
  6. Add Streusel Topping and Bake: Evenly sprinkle the streusel crumbs over the cream cheese layer. Place the pan in the preheated oven and bake for 40-45 minutes, or until the streusel topping is golden and a toothpick inserted into the pumpkin layer comes out clean.
  7. Cool and Serve: Remove the cake from the oven and let it cool completely in the pan before slicing and serving to allow the layers to set perfectly.

Notes

  • For a richer flavor, use fresh pumpkin puree if available.
  • Ensure cream cheese is softened to room temperature for easy mixing.
  • You can substitute vegetable oil with melted coconut oil for a slight coconut flavor.
  • Do not overmix the batter to avoid a dense cake.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin cake, cream cheese layered cake, streusel topping, fall dessert, autumn cake, spiced pumpkin cake, easy pumpkin dessert

Find it online: https://lucabites.com/pumpkin-cake-with-cream-cheese-and-streusel-topping-recipe/