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Pumpkin cream cheese crumble cake with spiced pumpkin cake, creamy cheesecake-style filling, golden cinnamon crumble topping, and whipped cream dusted with cinnamon.

ozy layered pumpkin dessert

A cozy layered pumpkin dessert with moist spiced pumpkin cake, a creamy cheesecake-style center, and a buttery cinnamon-nutmeg crumble topping baked until golden.
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Prep Time 15 minutes
Cook Time 50 minutes
20 minutes
Total Time 1 hour 25 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crumble Topping
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup butter melted
  • For the Cream Cheese Layer
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping
  • For the Pumpkin Layer
  • 1 box yellow cake mix
  • 1 can 15 oz pumpkin puree
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 tsp pumpkin pie spice
  • Optional Topping
  • Whipped cream
  • Extra cinnamon for dusting

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • electric mixer
  • spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, mix cake mix, pumpkin puree, eggs, oil, and pumpkin pie spice until smooth and well combined.
  3. Pour into the prepared pan and spread evenly.
  4. In a separate bowl, beat softened cream cheese with powdered sugar and vanilla until fluffy.
  5. Gently fold in whipped topping.
  6. Drop spoonfuls of cream cheese mixture over the pumpkin layer and spread carefully.
  7. In a small bowl, combine sugar, flour, cinnamon, and nutmeg.
  8. Stir in melted butter until the mixture becomes crumbly.
  9. Sprinkle crumble evenly over the top.
  10. Bake for 45 to 50 minutes, until the crumble topping is deeply golden and the edges are bubbling slightly.
  11. Let cool for at least 20 minutes before slicing.
  12. Top with whipped cream and a light dusting of cinnamon if desired.
  13. Serve warm or chilled.

Notes

Use plain pumpkin puree, not pumpkin pie filling.
Soften cream cheese for a smooth filling.
Chill before slicing if you want cleaner squares.
Store leftovers covered in the refrigerator for up to 4 days.