Best 2 Pumpkin Crunch Cake With Cream Cheese Frosting Recipes

Indulge in the delightful symphony of flavors with our delectable Pumpkin Crunch Cake, an irresistible treat that combines the warmth of autumn spices with the creamy richness of cream cheese frosting. This culinary masterpiece features a moist and tender pumpkin cake base, generously topped with a layer of crunchy pecan streusel that adds a delightful textural contrast. The crowning glory is a velvety cream cheese frosting, the perfect complement to the spicy-sweet cake and crunchy topping.

Dive into the world of Pumpkin Crunch Cake with our comprehensive collection of recipes, each offering unique variations to tantalize your taste buds. Experience the classic allure of our traditional Pumpkin Crunch Cake with Cream Cheese Frosting, a timeless favorite that embodies the essence of fall flavors. For a touch of sophistication, try our elegant Pumpkin Crunch Cake with Maple Glaze, where the sweetness of maple syrup enhances the pumpkin's natural flavors. Chocolate lovers will delight in our decadent Pumpkin Crunch Cake with Chocolate Ganache, a rich and indulgent treat that marries the best of both worlds. And for those seeking a lighter option, our Pumpkin Crunch Cake with Greek Yogurt Frosting offers a healthier twist without compromising on taste.

No matter your preference, our Pumpkin Crunch Cake recipes are sure to satisfy your cravings and evoke the cozy ambiance of autumn. With step-by-step instructions and detailed ingredient lists, these recipes are accessible to bakers of all skill levels. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING

Pumpkin Crunch Cake with Cream Cheese Frosting image

This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.

Provided by Mimsy

Categories Fruits and Vegetables Vegetables Squash

Time 2h5m

Yield 12

Number Of Ingredients 11

Ingredients

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
1 teaspoon ground cinnamon
1 (15.25 ounce) package yellow cake mix with pudding
1 cup chopped nuts
1 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¾ cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Pumpkin Cookies with Cream Cheese Frosting image

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts
FROSTING:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor or blender.
Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake in a preheated oven. This will help the cake rise evenly.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Use a cream cheese frosting that is not too sweet. A sweet frosting will overwhelm the flavor of the pumpkin cake.

Conclusion:

Pumpkin crunch cake with cream cheese frosting is a delicious and festive fall dessert. It is perfect for Thanksgiving or Christmas dinner. This cake is easy to make and can be made ahead of time. It is also a great way to use up leftover pumpkin puree.