Pumpkin Cream Cheese Crumb Cake for 10

Instructions:

1. In a medium bowl, cream together the softened butter and brown sugar until gritty but combined.
2. Stir in the flour, cinnamon, and salt until the mixture resembles coarse wet sand.
3. Set aside the crumb topping in the refrigerator to keep the butter cold.
4. Whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt in a bowl.
5. In a separate larger bowl, beat the pumpkin puree, sugar, eggs, oil, and vanilla until the batter is a smooth, bright orange.
6. Gradually fold the dry ingredients into the wet until just combined; do not overmix.
7. Pour half of the pumpkin batter into the greased 9x9 inch baking pan and smooth the top.
8. Beat the softened cream cheese, sugar, egg, and vanilla until velvety smooth. Spread this evenly over the first pumpkin layer.
9. Top with the remaining pumpkin batter.
10. Sprinkle the chilled crumb topping generously over the top.
11. Bake at 350°F (175°C) for 35–40 minutes until the edges are pulling away from the pan.