Recipes

Pumpkin Crumbcake with Cream Cheese Drizzle

Embrace the flavors of autumn with this Pumpkin Crumb Cake, adorned with a luscious cream cheese drizzle. This dessert layers warm notes of cinnamon and pumpkin pie spice into a soft, perfectly moist cake, all topped with a golden streusel that adds a satisfying crunch. Sure to be a crowd-pleaser, this cake embodies the essence of fall in every decadent bite.

By Stephanie Banyas
Image of Pumpkin Crumbcake with Cream Cheese Drizzle
Ingredients
Directions
Ingredients

Crumb Topping

  • 1 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar, tightly packed
  • 1/3 cup pure cane sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons shelled pumpkin seeds
  • 6 tablespoons unsalted butter, melted and cooled so that it’s warm
  • 1/2 teaspoon pure vanilla extract

Pumpkin Cake

  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup (240ml) vegetable or grapeseed oil
  • 4 large eggs, at room temperature
  • ½ cup (100 grams) packed light brown sugar
  • ½ cup (100 grams) packed dark brown sugar
  • ½ cup (100g) pure cane granulated sugar
  • (15 ounce) can pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 4 ounces, Philadelphia cream cheese, at room temperature
  • ¼ cup confectioners’ sugar
  • ¼ cup milk
  • ½ teaspoon vanilla extract
Directions

Make the crumb topping. Whisk together the flour, sugars, salt and pumpkin seeds in a medium bowl. Drizzle the melted butter over the mixture and use a fork to toss the ingredients together until combined but still clumpy. Don’t over-mix. Simply toss together until the mixture is clumpy, no longer dry, and the flour is completely absorbed. Refrigerate for 5 minutes.

Make the pumpkin cake. Preheat the Artisan Fire Pizza Oven to 350°F. Liberally spray a deep 9-inch cake pan with a removable bottom. 

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl and set aside.

Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and use a mixer or whisk until completely combined. (The batter will be thick.)

Spread batter into the prepared pan and scatter the crumb mixture evenly over the top of the cake. Bake for 18 to 22  minutes. Baking times vary, so keep an eye on yours. Turn the cake every five minutes to ensure even baking.  The cake is done when a toothpick inserted in the center comes out with a few moist crumbs attached. 

Remove cake from oven and let cool in pan on a wire rack. Allow to cool completely before removing from the pan.  

Whisk together the cream cheese, sugar, milk and vanilla in a medium bowl until smooth. If it’s too thick, add a splash of milk. If too thin, add a bit more confectioners’ sugar. 

Drizzle the glaze onto the cake just before serving and enjoy!