Best Pumpkin Cream Cheese Crumb Cake Recipe with Philadelphia Cream Cheese

Hi there, food lover! 👋

Ready to dive into a cozy, heart-warming bake that brings together velvety pumpkin spice goodness, tangy Philadelphia cream cheese, and a buttery crumb topping? This traditional-style Pumpkin Cream Cheese Crumb Cake is one of those recipes passed down through generations — the kind that makes a kitchen smell like fall, comfort, and home. 🍂🎃

There’s something magical about the balance of textures in this cake. The soft, moist pumpkin base brings warmth from cinnamon, nutmeg, and cloves, while the silky cream cheese layer melts into every bite with that unmistakable Philly tang. And then… the crumb topping. Oh, the crumb topping! Crisp, buttery, sweet, and spiced — it gives this cake its rustic charm and satisfying finish.

This is the kind of treat you’d bring to a family gathering, serve with hot coffee on a chilly morning, or nibble on during a peaceful moment of “me time.” Whether you’re a seasoned baker or someone who simply loves the art of homemade comfort food, this recipe is delightfully simple, deeply flavorful, and always a crowd favorite.

Let’s step into the kitchen and create something truly special together. ❤️👩‍🍳

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Ingredients

For the Pumpkin Cake Base

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp allspice
• 1 cup pumpkin purée
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the Philadelphia Cream Cheese Filling

• 8 oz Philadelphia cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Crumb Topping

• 1 cup all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 tsp cinnamon
• ½ cup unsalted butter, melted

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Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan. Line with parchment for easier lifting.
2. In a large bowl, whisk flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
3. In a separate bowl, mix pumpkin purée, oil, eggs, and vanilla until smooth.
4. Add wet ingredients to dry ingredients and gently fold until combined — don’t overmix.
5. Pour three-quarters of the pumpkin batter into the prepared pan.
6. Prepare the cream cheese filling: beat Philadelphia cream cheese, sugar, egg, and vanilla until silky smooth.
7. Spread the cream cheese layer evenly over the pumpkin batter.
8. Top with the remaining pumpkin batter — dollop and gently swirl for a marbled effect.
9. Make the crumb topping: mix flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until crumbs form.
10. Sprinkle the crumb topping generously over the entire cake.
11. Bake for 45–55 minutes, or until the center is set and a toothpick comes out clean.
12. Cool completely before slicing to let the cream cheese set beautifully.

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Nutritional Information

⏰ Prep Time: 20 minutes | 🔥 Baking Time: 50 minutes | ⏳ Total Time: 1 hour 10 minutes
⚡ Calories per serving: ~420 | 🍽️ Servings: 9

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Bon appétit and happy cooking! 👩🍳🍽️