• Preheat the oven to 350°F (175°C). Grease a square 8-inch pan and line the bottom with parchment paper. Begin by preparing each layer of the pumpkin dessert separately, combining them at the end before baking. This recipe features layers that bake together harmoniously.
• Mixing Pumpkin Cake Batter: In a large bowl, combine the wet ingredients: pumpkin, eggs, sugar, oil, and vanilla. In a separate bowl, whisk together the dry ingredients: flour, salt, baking soda, baking powder, and spices. Set aside.
• Cream Cheese Layer: In a medium bowl using the paddle attachment, blend the cream cheese with white sugar until creamy. Add vanilla extract, mix again, and set aside.
• Mixing Streusel Layer: In another bowl, combine butter with both sugars until well blended. Incorporate the flour, then add the baking powder and spices to the mixture. Blend until the crumbs resemble the size of small peas. Set aside.
• Assembling the Pumpkin Cake Layers: For the pumpkin cake bottom layer, mix the dry ingredients into the pumpkin mixture until just combined. Transfer the wet batter to the prepared 8 by 8-inch pan and spread evenly.
• For the cream cheese frosting layer, place spoonfuls of the cream cheese mixture over the pumpkin batter. Lightly spread the cream cheese to form a thin layer, ensuring not to swirl the layers together. Finally, evenly distribute the streusel crumbs on top and place the pan in the oven.
• Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool before slicing and serving.

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