In a mixing bowl, combine your crumble ingredients until they resemble coarse crumbs. Refrigerate for at least 30 minutes.

In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and pumpkin spice until well combined. Set aside.

In a large mixing bowl, beat the eggs until fluffy, then mix in sugars, butter, sour cream, pumpkin puree, and vanilla until smooth.

Slowly incorporate the dry mixture into the wet ingredients, stirring gently until just combined.

Beat the softened cream cheese with powdered sugar and an egg until smooth and fluffy.

Preheat your oven to 350°F (175°C). Grease a springform pan and pour half of the cake batter, then add cream cheese filling and remaining batter.

Sprinkle the chilled crumble over the top and bake for 40-45 minutes or until a toothpick comes out clean.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.