Ingredients:

  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) packed brown sugar
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (57g) cold unsalted butter, cubed
  • 2 cups (250g) all-purpose flour
  • 1 tsp (4g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (245g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.
  2. In a small bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon.
  3. Using a fork or pastry cutter, work in the cold cubed butter until the mixture resembles coarse crumbs, then set aside in the fridge.
  4. Cream the softened butter and 1 cup granulated sugar until light. Beat in 2 eggs, pumpkin puree, and 1 tsp vanilla extract.
  5. Gradually stir in 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice until just combined. Spread evenly into the bottom of the pan.
  6. In a separate bowl, beat softened cream cheese and 1/4 cup granulated sugar until smooth. Mix in 1 egg and 1 tsp vanilla extract until velvety.
  7. Spoon the cream cheese mixture over the pumpkin base and use a butter knife or skewer to gently swirl the two layers together.
  8. Sprinkle the chilled cinnamon crumble evenly over the top, pressing very lightly to adhere.
  9. Bake for 35–40 minutes until the edges are pulling away from the pan and the top is golden brown.