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:
- baking powder
- pumpkin pie spice
Crumb Topping Ingredients:
- cold butter
- brown sugar
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.
Recipe Source: The Cookies & Cups Cookbook