This Pumpkin Crumb Cake is what pumpkin dreams are made of. A dense, soft, delicious, cinnamony pumpkin cake topped with a brown sugar crumble topping . . .it’s perfect for breakfast, brunch, lunch or dinner.
Pumpkin season is finally here and I couldn’t be more excited.
I have been baking and buying all things pumpkin and I am not the least bit sorry. Honestly, I could easily make and post pumpkin recipes year-round, but that might be a little annoying for some of you and I could possibly end up getting hate/mean emails (lol).
This Pumpkin Crumb Cake is my newest pumpkin love and if you love pumpkin desserts like I do, you’re going to want to make this cake ASAP.
I could eat this cake every. single. day.
I have always thought the crumb/streusel part of coffee and crumb cakes was the best part. I mean have you ever eaten something with streusel on top and had it not be good? But underneath the crumb layer of this cake is an irresistible pumpkin cake that is spectacular, with or without the streusel. It’s dense, soft, buttery and so, so good.
This cake is not overly sweet, it’s perfectly spiced and your house will smell amazing while it’s baking. Waiting for it to slightly cool is almost impossible. I think I might love this cake almost as much as I love this Pumpkin Chocolate Chip Streusel Cake.
Crumb Cake Ingredients:
- flour
- baking powder
- salt
- pumpkin pie spice
- cinnamon
- butter
- sugar
- vanilla
- pumpkin
- milk
Crumb Topping Ingredients:
- cold butter
- brown sugar
- flour
- salt
- cinnamon
Tips for making Pumpkin Crumb Cake:
- Make sure you use cold butter for the crumb topping. If the butter isn’t cold, the crumb mixture will be too soft and will melt into the cake and not stay on top. I like to make the crumb topping first and then put it in the fridge while I prepare the cake batter.
- When you buy canned pumpkin, make sure it’s 100% pure pumpkin and not pumpkin pie filling.
- I love this cake most warm or at room temperature. Also a scoop of vanilla ice cream on the side would be fantastic.
Pumpkin Crumb Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 to 15 1x
Ingredients
CAKE:
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 can (15 oz) pure pumpkin
- 1 cup whole milk
CRUMB TOPPING:
- 1/2 cup cold butter
- 1 cup light brown sugar
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
CAKE:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray, set aside.
- Whisk together flour, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
- In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
- Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
- Spread batter into pan evenly.
CRUMB TOPPING:
- In a medium bowl, cut together the butter, brown sugar, flour, salt and cinnamon using a pastry cutter or fork. until combined. Use your hands hands to combine the ingredients once they are all mixed, and form larger clumps of crumb. Spread evenly over the top of the cake batter.
- Bake for 45-55 minutes until center is set and toothpick comes out clean.
- Can be served warm or at room temperature.
- Prep Time: 15 mins
- Cook Time: 50 mins
Recipe Source: The Cookies & Cups Cookbook
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