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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup powdered sugar - ½ cup chopped pecans (optional) - 1 cup brown sugar - ½ cup rolled oats Using fresh ingredients makes this cake taste even better. The pumpkin puree gives a rich flavor. I love to use canned pumpkin for its convenience, but fresh works too. - You can add chocolate chips or dried fruits for a twist. - If you're gluten-free, consider using a gluten-free flour blend. - For a dairy-free option, choose a vegan cream cheese. Feel free to adjust these ingredients based on your taste. This recipe is flexible, so make it your own! - Preheat your oven to 350°F (175°C). - Grease a 9x13-inch baking pan well. This helps the cake come out easily. - In a medium bowl, combine the brown sugar, rolled oats, and chopped pecans. - Add ½ cup of softened butter to the bowl. Mix with your fingers until it looks crumbly. Set this aside for later. - In another bowl, beat 8 oz of softened cream cheese with ½ cup of powdered sugar until smooth. This mixture will add a creamy layer to your cake. - In a large bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. - In a separate bowl, cream ½ cup of softened butter with 1 cup of granulated sugar until it looks light and fluffy. - Add 2 large eggs one at a time, mixing well after each. Stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. - Gradually mix the dry ingredients into the wet mixture until just combined. - Pour half of the batter into the prepared baking pan and spread it evenly. - Drop spoonfuls of the cream cheese filling over the batter. Carefully spread it out. - Pour the rest of the batter over the cream cheese filling. - Evenly sprinkle the crumb topping over the top of the cake batter. - Bake in the preheated oven for 45-50 minutes. A toothpick inserted in the center should come out clean. To get the best texture for your pumpkin cream cheese crumb cake, avoid overmixing. When you mix, do it just until the ingredients come together. This keeps your cake light and fluffy. After baking, let the cake cool in the pan for at least 15 minutes. This helps set the cake and makes it easier to cut into squares. For a delightful presentation, dust the cake with powdered sugar right before serving. A dollop of whipped cream adds a rich touch. This cake is perfect for fall gatherings, holidays, or cozy evenings at home. Serve it warm for a comforting treat that everyone will love. Watch the baking time closely. If you bake it too long, the cake can dry out. Always check with a toothpick; it should come out clean but not dry. Also, be careful with your ingredients. Using cold cream cheese or butter can lead to lumps in the filling. Make sure they are softened for a smooth mix. {{image_2}} You can add fun twists to this cake. Try mixing in chocolate chips for a rich taste. Dried fruits like cranberries or raisins also work great. They add a sweet, chewy texture. For nut lovers, you can swap the pecans for walnuts or almonds. Each nut brings a unique crunch and flavor. If you need gluten-free options, use almond flour or a gluten-free blend. For dairy-free needs, look for plant-based cream cheese. There are many brands that taste great in this recipe. You can also make this cake vegan. Use flax eggs instead of real eggs. This keeps the texture moist while being plant-based. Seasoning can change the whole vibe of the cake. You can add spices like ginger or cloves for extra warmth. These spices enhance the pumpkin flavor nicely. For a fresh touch, consider using real pumpkin instead of canned. Fresh pumpkin makes the cake taste even better! Just cook and puree the pumpkin before adding it to the batter. To store your pumpkin cream cheese crumb cake, let it cool first. After cooling, place it in an airtight container. This keeps the cake fresh and moist. You can also wrap it tightly in plastic wrap. Make sure to store it in the fridge. It will stay good for about three days. You can freeze this cake for later enjoyment. First, let the cake cool completely. Cut it into squares for easy portions. Wrap each piece tightly in plastic wrap. Then, put the wrapped pieces in a freezer bag. Label the bag with the date. The cake can last up to three months in the freezer. To reheat your cake, you have two great options. You can use the microwave or the oven. - Microwave: Heat a slice for about 20 seconds. Check if it’s warm enough. If not, heat in short bursts. - Oven: Preheat the oven to 350°F (175°C). Place the cake on a baking sheet. Heat for about 10 minutes. This keeps the cake nice and soft. These methods help maintain the cake’s texture and flavor. Enjoy your tasty treat anytime! Pumpkin Cream Cheese Crumb Cake stays fresh in the fridge for up to five days. Store it in an airtight container to keep it moist. If you want to keep it longer, you can freeze the cake. It lasts well in the freezer for about three months. Wrap it tightly in plastic wrap, then foil, for best results. Yes, you can make this cake ahead of time. Bake it a day or two before you plan to serve it. Let it cool completely, then cover and store it in the fridge. This allows the flavors to meld beautifully. If you want to bake it even earlier, freeze it after cooling. Just thaw it in the fridge before serving. If you need a substitute for cream cheese, you have a few options. You can use Greek yogurt for a tangy twist. Mascarpone cheese is a rich option too. For dairy-free choices, try silken tofu blended until smooth. Each option will give a unique flavor, but they all work well in this cake. Yes, you can make this cake gluten-free. Substitute the all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum for better texture. Almond flour or coconut flour are also great options, but you may need to adjust the liquid in the recipe. Experimenting can lead to delicious results! This blog post covered everything you need for the Pumpkin Cream Cheese Crumb Cake. We discussed the ingredients, gave step-by-step instructions, and provided tips for serving and storage. Remember, you can adjust flavors and ingredients to suit your taste. Avoid common mistakes for the best results. Enjoy your baking journey! Each cake you make can be a new experience. Happy baking!

Pumpkin Cream Cheese Crumb Cake

Indulge in the deliciousness of Pumpkin Cream Cheese Crumb Cake! This mouthwatering recipe combines spiced pumpkin batter, creamy filling, and a crunchy crumb topping for the ultimate fall treat. Perfect for gatherings or cozy nights at home, you won’t want to miss out! Click through to discover the step-by-step guide and tips to master this dessert. #PumpkinCake #FallBaking #DessertRecipes #YummyTreats
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened

½ cup powdered sugar

½ cup chopped pecans (optional)

1 cup brown sugar

½ cup rolled oats

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

    Prepare the crumb topping: In a medium bowl, combine the brown sugar, rolled oats, and chopped pecans. Add ½ cup of softened butter and mix with your fingers until crumbly. Set aside.

      Make the cream cheese filling: In a separate bowl, beat the softened cream cheese with ½ cup of powdered sugar until smooth. Set aside.

        Prepare the batter: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

          In another bowl, cream the remaining ½ cup of butter with 1 cup of granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.

            Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

              Layer the cake: Pour half of the batter into the prepared baking pan and spread evenly. Drop spoonfuls of the cream cheese filling over the batter, then carefully spread it out. Pour the rest of the batter over the cream cheese filling.

                Add the crumb topping: Evenly sprinkle the crumb mixture over the top of the cake batter.

                  Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

                    Let cool in the pan for at least 15 minutes before cutting into squares.

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings

                        - Presentation Tips: Serve warm with a dusting of powdered sugar on top and a dollop of whipped cream on the side for an indulgent treat.