Pumpkin Crumb Cake – Moist, Spiced & Irresistible!

This Pumpkin Crumb Cake is the ultimate fall-inspired dessert, combining a soft, spiced pumpkin cake with a buttery, crunchy crumb topping. Every bite is warm, cozy, and packed with cinnamon and pumpkin flavor!

Perfect for Thanksgiving, brunch, or an afternoon coffee treat, this cake is easy to make and sure to be a crowd favorite!

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Ingredients for Pumpkin Crumb Cake

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) brown sugar, packed
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240g) canned pumpkin puree
• ½ cup (120ml) milk

the Crumb Topping:

• ¾ cup (90g) all-purpose flour
• ½ cup (100g) brown sugar, packed
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 6 tablespoons (85g) unsalted butter, melted

the Optional Glaze:

• ½ cup (60g) powdered sugar
• 1-2 tablespoons milk
• ½ teaspoon vanilla extract

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Kitchen Equipment Needed

• 9×9-inch baking pan
• Mixing bowls
• Hand or stand mixer
• Whisk
• Spatula
• Cooling rack

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Step-by-Step Instructions

1. Preheat & Prep

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

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2. Make the Crumb Topping

1. In a small bowl, whisk together flour, brown sugar, cinnamon, and salt.
2. Stir in melted butter until the mixture becomes crumbly.
3. Set aside.

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3. Prepare the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until fluffy (about 2 minutes).
3. Add eggs and vanilla extract, mixing until smooth.
4. Stir in pumpkin puree.
5. Gradually add dry ingredients and milk, mixing until combined.

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4. Assemble & Bake

1. Pour the cake batter into the prepared pan.
2. Evenly sprinkle the crumb topping over the batter.
3. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

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5. Cool & Glaze

1. Let the cake cool for 10 minutes before transferring to a wire rack.
2. If using glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over cooled cake before serving.

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Expert Tips for the Best Pumpkin Crumb Cake

Use canned pumpkin, not pumpkin pie filling – It keeps the cake moist without extra sweetness.
Don’t overmix the batter – This ensures a soft and fluffy texture.
Let the cake cool before glazing – This prevents the glaze from melting into the cake.

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Common Mistakes to Avoid

Skipping the crumb topping step – Make sure to crumble the topping rather than mixing it too much.
Overbaking – Check for doneness at 35 minutes to keep the cake moist.
Using cold ingredients – Room temperature butter and eggs mix better for a smooth batter.

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Serving and Presentation Ideas

• Serve warm with a dollop of whipped cream or vanilla ice cream.
• Dust with extra cinnamon and powdered sugar for an elegant touch.
• Pair with a pumpkin spice latte or chai tea for a cozy fall treat.

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How to Store & Reheat Leftovers

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days for longer freshness.

Freezing:

• Wrap slices tightly and freeze for up to 2 months.
• Thaw at room temperature before serving.

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Variations and Substitutions

• Make it nutty – Add ½ cup chopped pecans or walnuts to the crumb topping.
• Use different spices – Try adding a pinch of cloves or cardamom for extra warmth.
• Make it dairy-free – Use coconut oil instead of butter and almond milk instead of regular milk.

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What to Serve with Pumpkin Crumb Cake

• Maple syrup or caramel sauce for drizzling
• Spiced apple cider or hot coffee for a cozy pairing
• Greek yogurt for a breakfast-friendly option

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Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?

Yes! Use 1 cup of homemade pumpkin puree, but be sure to drain excess moisture before adding to the batter.

Can I make this cake ahead of time?

Absolutely! Bake the cake up to 24 hours in advance and store it covered at room temperature.

How do I make the crumb topping extra crunchy?

Use cold butter instead of melted and cut it into the flour mixture with a pastry cutter for a chunkier texture.

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Conclusion

This Pumpkin Crumb Cake is moist, spiced, and topped with a buttery crumble, making it the perfect fall dessert! Whether for Thanksgiving, a holiday brunch, or a cozy weekend treat, this cake will be a new favorite in your kitchen.

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more seasonal baking ideas!

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Calories Per Serving

Approximate Calories: 320 kcal per slice (based on 12 servings).

Preparation Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves: 12

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