Pumpkin Cake with Cream Cheese Filling is the ultimate fall dessert — a moist, warmly spiced pumpkin cake layered with a rich, tangy cream cheese filling and topped with a buttery, cinnamon-spiced crumb topping. This recipe is a celebration of everything we love about autumn baking, where the cozy flavors of pumpkin pie spice, brown sugar, and rolled oats come together in a cake that’s tender, flavorful, and utterly irresistible. The magic begins with a simple crumb topping made from butter, flour, brown sugar, rolled oats, and cinnamon, cut together until crumbly and set aside. The cake batter is a moist, fragrant blend of flour, pumpkin pie spice, butter, sugar, eggs, pumpkin puree, and applesauce, which keeps the cake incredibly tender and flavorful.
The brilliance of this cake lies in its layers — half the pumpkin batter goes into the pan, followed by a smooth, creamy layer of sweetened cream cheese, and then the remaining pumpkin batter is spread gently over the top. As it bakes, the cream cheese filling creates a luscious, tangy ribbon running through the center of the cake, while the crumb topping bakes into a golden, crunchy, cinnamon-scented crust. It’s a showstopping dessert that’s perfect for holiday gatherings, potlucks, or any time you’re craving a taste of fall.
WHY YOU’LL LOVE THIS RECIPE
- Moist, spiced pumpkin cake — tender, flavorful, and packed with warm autumn spices.
- Creamy, tangy cream cheese filling — a luscious ribbon running through the center.
- Buttery crumb topping — golden, crunchy, and irresistible.
- Perfect for fall gatherings — a showstopping dessert for holidays and potlucks.
- Simple ingredients — made with pantry staples and canned pumpkin.
INGREDIENTS
For the Crumb Topping:
- 6 tablespoons butter, slightly softened
- ⅓ cup flour
- ½ cup brown sugar
- ½ cup rolled oats
- 1 teaspoon cinnamon
For the Cake:
- 1¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ½ cup butter (1 stick)
- 1½ cups sugar
- 3 eggs
- 1 cup pumpkin puree
- ½ cup applesauce
For the Cream Cheese Filling:
- 12 ounces cream cheese (1½ boxes)
- ⅓ cup sugar
- 1 egg
- ¾ teaspoon vanilla
INSTRUCTIONS
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick baking spray.
Step 2: Make the Crumb Topping
In a medium bowl, combine the butter, flour, brown sugar, rolled oats, and cinnamon. Using a pastry knife, cut in the butter until crumbly. Set aside.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Step 4: Make the Cake Batter
In a stand mixer with the paddle attachment, cream the butter with the sugar. Turn the mixer to stir. Add the eggs one at a time, mixing after each just until blended. Add the pumpkin puree and applesauce and mix just until incorporated. Add the flour mixture in three parts, mixing just until incorporated.
Step 5: Make the Cream Cheese Filling
In a medium bowl with a hand mixer, beat the cream cheese and sugar until smooth and creamy. Add the egg and vanilla and mix just until incorporated.
Step 6: Assemble the Cake
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 it, or the cream cheese mixture will be absorbed by the pumpkin mixture. Sprinkle with the crumb topping.
Step 7: Bake and Cool
Bake for 50 minutes, or until set. Allow to cool for 20 minutes before cutting.
TIPS
- Don’t overmix the batter — mix just until incorporated to keep the cake tender.
- Spread gently — when adding the top layer of pumpkin batter, use a light hand so the cream cheese layer stays distinct.
- Use room temperature cream cheese — it blends more smoothly and prevents lumps.
- Let it cool — cooling for 20 minutes helps the cake set for cleaner slices.
- Add a drizzle — a simple powdered sugar glaze or caramel drizzle takes this cake over the top.
STORAGE OPTIONS
Refrigerator: Store covered in the refrigerator for up to 5 days.
Freezer: This cake freezes well for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Pumpkin Cake with Cream Cheese Filling is a moist, spiced, and utterly delicious fall dessert that’s perfect for any occasion. With its creamy filling and buttery crumb topping, it’s a cake that everyone will love. Enjoy!
