Pumpkin Crumb Cake – The Ultimate Fall Dessert

If you love cozy, spiced desserts, this Pumpkin Crumb Cake is a must-try! With a moist pumpkin cake base, a buttery cinnamon crumb topping, and just the right amount of pumpkin spice, this cake is the perfect addition to your fall baking recipes collection.

Whether you’re looking for pumpkin coffee cake recipes, a twist on pumpkin gingerbread, or simply a moist pumpkin cake to enjoy with your morning coffee, this recipe has you covered. It’s easy to make, great for gatherings, and tastes like autumn in every bite!

Let’s dive into this irresistible crumb cake recipe that will have everyone asking for seconds.

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Why You’ll Love This Recipe

• Moist and flavorful – Packed with warm pumpkin spice and a tender texture.
• Perfect for any occasion – Enjoy as breakfast, dessert, or an afternoon treat.
• Easy to make – Simple ingredients and no fancy techniques required.
• Fall-inspired flavors – A cozy pumpkin spice recipe that pairs perfectly with coffee.
• Great for meal prep – Stays fresh for days and freezes well.

Ingredients for Pumpkin Crumb Cake

For the Pumpkin Cake:

• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¾ cup (150g) granulated sugar
• ½ cup (100g) brown sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 cup (240g) pumpkin puree
• ¼ cup (60ml) milk
• 1 tsp vanilla extract

For the Crumb Topping:

• ¾ cup (100g) all-purpose flour
• ½ cup (100g) brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• 6 tbsp (85g) unsalted butter, melted

For the Glaze (Optional):

• ½ cup (60g) powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

Kitchen Equipment Needed

• 9×9-inch baking pan
• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• Spatula

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and line a 9×9-inch baking pan with parchment paper.

Step 2: Make the Crumb Topping

1. In a small bowl, mix flour, brown sugar, cinnamon, and salt.
2. Pour in melted butter and stir until crumbs form. Set aside.

Step 3: Prepare the Pumpkin Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. In a separate large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Step 4: Assemble the Cake

1. Pour the batter into the prepared baking pan, spreading it evenly.
2. Sprinkle the crumb topping evenly over the batter.

Step 5: Bake the Cake

1. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
2. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Step 6: Make the Glaze (Optional)

1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
2. Drizzle over the cooled cake before serving.

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Tips for the Best Pumpkin Crumb Cake

• Use canned pumpkin puree – Fresh pumpkin can add extra moisture, making the cake too dense.
• Don’t overmix the batter – Stir just until combined to keep the cake light and fluffy.
• For extra crunch – Add chopped pecans or walnuts to the crumb topping.
• Want a stronger spice flavor? Add a pinch of cardamom for a deeper warmth.
• Make it dairy-free – Swap milk for almond or oat milk and use coconut oil instead of butter.

Variations & Substitutions

Pumpkin Gingerbread Cake:

• Add 2 tbsp molasses for a deeper, richer flavor.
• Increase ground ginger to 1 tsp for extra spice.

Pumpkin Coffee Cake with Streusel:

• Mix ½ cup rolled oats into the crumb topping for a hearty texture.

Pumpkin Crumble Cake with Chocolate Chips:

• Stir ½ cup mini chocolate chips into the batter for extra indulgence.

Gluten-Free Version:

• Use 1:1 gluten-free flour blend for a gluten-free adaptation.

Common Mistakes to Avoid

• Skipping the crumb topping – It adds texture and sweetness to the cake.
• Overbaking – Check at 35 minutes to prevent dryness.
• Using too much flour – Spoon and level the flour to avoid a dense cake.

How to Store & Freeze Pumpkin Crumb Cake

• Room Temperature: Store in an airtight container for 3 days.
• Refrigeration: Keeps for 5 days in the fridge.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months.
• Reheating: Warm in the microwave for 10-15 seconds before serving.

What to Serve with Pumpkin Crumb Cake

• A hot cup of coffee or tea – Perfect for breakfast or an afternoon treat.
• Vanilla ice cream – Adds a creamy, cold contrast.
• Whipped cream – Light and fluffy topping.
• Maple syrup drizzle – Enhances the fall flavors.

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FAQs

Can I make this cake ahead of time?

Yes! It tastes even better the next day as the flavors develop.

Can I use fresh pumpkin instead of canned?

Yes, but be sure to drain excess moisture before using.

Is this cake best served warm or cold?

It’s delicious both ways, but warm is extra comforting!

Conclusion

This Pumpkin Crumb Cake is the perfect blend of moist pumpkin cake and a buttery, cinnamon-spiced crumb topping. Whether you’re making it as a cozy pumpkin coffee cake recipe, a delicious pumpkin spice recipe, or part of your fall baking recipes, this treat is sure to impress.

Try this recipe today and let us know how it turned out! Don’t forget to share your pumpkin crumble cake variations and tag us when you bake. Happy baking!

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