Ingredients:

  • 2 cups All-Purpose Flour (for topping)
  • 1 cup Light Brown Sugar (packed, for topping)
  • 1/4 cup Granulated Sugar (for topping)
  • 2 teaspoons Ground Cinnamon (for topping)
  • 1/2 teaspoon Ground Nutmeg (for topping)
  • 1/2 teaspoon Salt (for topping)
  • 1 cup cold Unsalted Butter, cubed (for topping)
  • 8 ounces full-fat Cream Cheese, softened (for filling)
  • 1/4 cup Granulated Sugar (for filling)
  • 1 Large Egg Yolk (for filling)
  • 1 teaspoon Vanilla Extract (for filling)
  • 2 cups All-Purpose Flour (for batter)
  • 2 teaspoons Baking Powder (for batter)
  • 1 teaspoon Baking Soda (for batter)
  • 1 teaspoon Salt (for batter)
  • 2 teaspoons Ground Cinnamon (for batter)
  • 1 teaspoon Ground Ginger (for batter)
  • 1/4 teaspoon Ground Cloves (for batter)
  • 1/2 cup Unsalted Butter, softened (for batter)
  • 1 cup Light Brown Sugar, packed (for batter)
  • 1/2 cup Granulated Sugar (for batter)
  • 2 Large Eggs (for batter)
  • 1 cup Pumpkin Puree (100% pure)
  • 1/2 cup Buttermilk
  • 1 teaspoon Vanilla Extract (for batter)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13 inch pan with parchment paper, ensuring an overhang on two sides for easy lifting.
  2. Prepare the Streusel Crumb Topping: In a bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt for the topping. Cut in the cold, cubed butter using your fingers or a pastry blender until coarse, pea-sized crumbs form. Place the topping in the refrigerator to keep it cold.
  3. Prepare the Cream Cheese Filling: In a small bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla extract until just combined. Set aside.
  4. Prepare the Dry Cake Mix: Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves for the batter in a medium bowl.
  5. Cream Wet Ingredients: In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, followed by vanilla extract. Mix in the pumpkin puree until just incorporated.
  6. Combine Batter: Alternate adding the dry ingredient mixture and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix only until just combined—do not overmix!
  7. Assemble the Cake: Spread half of the pumpkin cake batter evenly into the prepared pan. Dollop the cream cheese filling randomly over the batter layer. Use a knife to gently swirl the filling through the batter. Spread the remaining cake batter over the top, smoothing carefully.
  8. Top the Cake: Generously sprinkle the chilled streusel topping evenly over the entire top layer of batter.
  9. Bake: Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out mostly clean with only a few moist crumbs attached. The cake should feel firm to the touch.
  10. Cool: Cool the Pumpkin Cream Cheese Crumb Cake completely in the pan on a wire rack before slicing into 12 squares and serving.