For The Cake:
- Cooking spray
- 2 c. all-purpose flour
- 1 tsp. kosher salt
- 1 1/2 tsp. pumpkin pie spices
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 c. (1 stick) butter, softened
- 1/3 c. granulated sugar
- 1/3 c. packed brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 (15-oz.) can pumpkin puree
For The Filling:
- 1 (8-oz.) block cream cheese, softened
- 1/4 c. granulated sugar
- 1 large egg
For The Crumb Topping:
- 4 tbsp. melted butter
- 1/2 c. packed brown sugar
- 1/2 c. all-purpose flour
- 1/2 c. chopped pecans
- Caramel sauce, for serving
1Make cake: Preheat oven to 350°. Grease an 8″ or 9″ springform pan with cooking spray. In a medium bowl, whisk together flour, salt, pumpkin pie spices, baking powder, and baking soda.
2In a large bowl using a hand mixer, beat butter and sugars together until combined. Add eggs and vanilla and beat until incorporated, then beat in pumpkin puree. Add dry ingredients and beat until just combined.
3Make filling: In a medium bowl, beat cream cheese and sugar together until smooth. Add egg and beat until incorporated.
4Make crumb topping: In a medium bowl, stir together butter and brown sugar. Add flour and pecans and stir until mixture resembles coarse sand.
5Add half the batter to prepared pan and smooth into an even layer. Add cream cheese filling and smooth top. Top with remaining batter, then crumble topping in big clumps all over top.
6Bake until a toothpick inserted in middle comes out clean, about 1 hour.
7Let cool completely. Serve with a drizzle of caramel, if desired.