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Beat the softened cream cheese and granulated sugar until light and fluffy.
Add the egg and vanilla and mix until smooth. Set aside.
Beat the eggs and brown sugar until fluffy and completely combined.
Add the oil, pumpkin purée, vanilla, and salt and mix well.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and ginger.
Sift the dry ingredients into the pumpkin mixture and gently mix just until combined. Do not overmix.
Grease a 9 x 13-inch baking pan very well.
Spread half of the pumpkin batter evenly into the pan.
Carefully spread the cream cheese filling over the batter, then top with the remaining pumpkin batter.
Combine the melted butter, flour, brown sugar, and cinnamon.
Mix until large crumbs form the mixture should hold together when pressed in your hand.
Crumble generously over the top of the cake.
Bake at 325°F for 45–50 minutes, or until the cake is set in the center and the crumb topping is golden.
Allow to cool before slicing.