Why You’ll Love This Recipe

This Pumpkin Spice Crumb Cake combines the rich flavors of pumpkin, cinnamon, and nutmeg with a buttery, crumbly topping that adds just the right amount of crunch. The cake itself is soft and flavorful, making it the perfect balance of textures. It’s the kind of dessert that fills your kitchen with a warm, inviting aroma and is sure to impress everyone at the table. Plus, it’s easy to make, perfect for any skill level, and makes for a great seasonal treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Pinch of cloves
1 1/4 cups pumpkin puree
½ cup butter (room temperature)
2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 cup milk

For the crumbs:

1/2 cup cold butter, cubed (1 stick)
1 cup light brown sugar
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Directions

Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In the bowl of an electric mixer, beat together the butter and pumpkin puree until well distributed. It’s okay if it’s not totally smooth.
Add the sugar and beat until well combined. Then beat in the eggs and vanilla.
Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Beat on low speed until there are no white streaks remaining. Set the batter aside.
To make the crumb topping, combine all ingredients in a medium bowl. Use your fingers or a pastry cutter to cut in the cold butter until it forms small crumbs.
Pour half the pumpkin batter into the prepared dish. Layer with half the crumb mixture, then top with the remaining batter. Finish with the remaining crumbs on top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before serving.

Servings and Timing

Yield: 20 servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Variations

Nuts: Add chopped walnuts or pecans to the crumb topping for a bit of texture and flavor.
Icing: Drizzle a simple glaze made from powdered sugar and milk over the top for a sweet finishing touch.
Spices: Feel free to adjust the spices to your liking—add a bit more cinnamon or ginger if you want extra warmth.
Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.

Storage/Reheating

This cake freezes beautifully! Store leftover slices in an airtight container at room temperature for up to 2-3 days or refrigerate for up to 5 days. You can also freeze individual slices for up to 2 months. Reheat in the microwave for a few seconds before enjoying.

FAQs

1. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option. Make sure to use plain pumpkin puree, not pumpkin pie filling.

2. Can I make this cake without the crumb topping?

You can! If you prefer a simpler cake, feel free to skip the crumb topping and bake just the spiced pumpkin cake portion.

3. How can I make this cake more moist?

The pumpkin puree already adds moisture to the cake, but you can increase the amount of milk slightly or even add a bit of sour cream or yogurt to enhance the texture.

4. Can I substitute brown sugar with granulated sugar for the crumbs?

Yes, you can use granulated sugar in the crumb topping, but brown sugar gives it a deeper, richer flavor. The choice is yours!

5. Can I use a different type of flour for this recipe?

You can substitute all-purpose flour with a gluten-free flour blend if you need a gluten-free version of the cake. Make sure the blend includes a binder like xanthan gum.

6. Can I add nuts to this cake?

Yes, adding chopped walnuts or pecans to the crumb topping or even to the batter would be a delicious addition.

7. Can I make this cake ahead of time?

Yes, this cake keeps well for several days. In fact, it’s often even better the next day as the flavors continue to develop.

8. How can I tell when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.

9. Can I make this cake in a different size pan?

Yes, you can. You can use an 8×8 or 9×9-inch pan, but you may need to adjust the baking time. Check for doneness by inserting a toothpick.

10. Can I serve this cake warm?

Yes, serving it warm is delicious, especially with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

This Pumpkin Spice Crumb Cake is everything you want in a fall dessert: moist, flavorful, and comforting. With its blend of warm spices, rich pumpkin flavor, and a crunchy crumb topping, it’s the perfect treat to enjoy on a crisp autumn day. It’s easy to make, delicious, and perfect for sharing with friends and family!

Pumpkin Spice Crumb Cake

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This moist Pumpkin Spice Crumb Cake combines rich pumpkin flavor with warm spices and a crunchy, sweet crumb topping. A perfect fall dessert that’s easy to make and great for gatherings.

Author: Amy
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 20 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In the bowl of an electric mixer, beat together the butter and pumpkin puree until well distributed. It’s okay if it’s not totally smooth.
Add the sugar and beat until well combined. Then beat in the eggs and vanilla.
Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Beat on low speed until there are no white streaks remaining. Set the batter aside.
To make the crumb topping, combine all ingredients in a medium bowl. Use your fingers or a pastry cutter to cut in the cold butter until it forms small crumbs.
Pour half the pumpkin batter into the prepared dish. Layer with half the crumb mixture, then top with the remaining batter. Finish with the remaining crumbs on top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before serving.