Homemade Pumpkin Spice Crumble Cake is the perfect autumn dessert, combining warm pumpkin flavors with a buttery, crumbly topping. Moist and tender with hints of cinnamon, nutmeg, and cloves, this cake is ideal for cozy gatherings, holiday dinners, or as a treat with your morning coffee.
Why You’ll Love This Recipe
- Warm and Cozy Flavors: Pumpkin spice brings the essence of fall to every bite.
- Buttery Crumble Topping: The crunchy, sweet topping perfectly complements the moist cake.
- Easy to Make: Simple ingredients and straightforward steps make it foolproof.
- Perfect for Any Occasion: Great for holidays, brunches, or casual afternoons.
- Make-Ahead Friendly: Stays moist and delicious for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Salt
- Granulated sugar
- Brown sugar
- Pumpkin puree (not pumpkin pie filling)
- Eggs
- Unsalted butter, melted
- Milk or buttermilk
- Vanilla extract
For the Crumble Topping:
- All-purpose flour
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Unsalted butter, cold and cubed
Directions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Prepare the Cake Batter
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, pumpkin puree, eggs, melted butter, milk, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
3. Make the Crumble Topping
- In a medium bowl, mix flour, granulated sugar, brown sugar, and cinnamon.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Assemble the Cake
- Pour the cake batter into the prepared baking dish, spreading it evenly.
- Sprinkle the crumble topping evenly over the batter.
5. Bake
- Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve
- Allow the cake to cool for 15 minutes before slicing. Serve warm or at room temperature.
Servings and Timing
- Servings: Serves 12–16 slices
- Preparation Time: 15 minutes
- Baking Time: 35–40 minutes
- Total Time: 50–55 minutes
Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Extra Spiced: Add ground ginger or allspice for more depth.
- Nutty Crunch: Mix chopped pecans or walnuts into the crumble topping.
- Cream Cheese Swirl: Add dollops of sweetened cream cheese to the batter before topping with the crumble.
- Mini Cakes: Bake in muffin tins for individual servings; adjust baking time to 20–25 minutes.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm slices in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for a few minutes.
FAQs
1. Can I use fresh pumpkin puree?
Yes, fresh pumpkin puree works well as long as it’s smooth and not watery.
2. Can I substitute the butter?
You can use coconut oil or a neutral vegetable oil, but butter gives the best flavor.
3. Do I need a stand mixer for this recipe?
No, this recipe can be mixed by hand with a whisk and spatula.
4. Can I add chocolate chips?
Absolutely! Fold in a cup of chocolate chips for a sweet twist.
5. How do I prevent the crumble topping from sinking?
Ensure the topping is evenly distributed and the butter is cold when making the crumble.
6. Can I make this cake ahead of time?
Yes, it’s even more flavorful the next day. Store it covered at room temperature or refrigerate.
7. What type of sugar works best in the topping?
A mix of granulated and brown sugar provides the perfect balance of sweetness and texture.
8. Can I use a different spice blend?
Pumpkin pie spice works perfectly if you have it on hand.
9. What can I serve with this cake?
Serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
10. How do I ensure the cake is moist?
Avoid overbaking and use full-fat ingredients like butter and milk for the best texture.
Conclusion
Homemade Pumpkin Spice Crumble Cake is the ultimate fall dessert, offering the perfect balance of moist cake and buttery crumble topping. With its warm spices and pumpkin flavor, this cake is a guaranteed crowd-pleaser for any occasion. Try it today and embrace the cozy vibes of autumn!
Print
Homemade Pumpkin Spice Crumble Cake
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Crumble Cake is the ultimate fall dessert! Featuring a moist pumpkin cake spiced with cinnamon, nutmeg, and cloves, and topped with a buttery crumble, it’s the perfect treat for cozy days. Serve it with coffee or as a delightful holiday dessert!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter, melted
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Prepare the Crumble Topping:
- In a medium bowl, mix the flour, rolled oats, brown sugar, cinnamon, and nutmeg. Add the melted butter and mix until crumbs form.
- Assemble the Cake:
- Pour the cake batter into the prepared pan and spread it evenly.
- Sprinkle the crumble topping evenly over the batter.
- Bake:
- Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Optional Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Drizzle over the cooled cake for added sweetness.
- Serve:
- Let the cake cool completely before slicing. Serve as is or with whipped cream or ice cream for an extra treat.
Notes
- For added texture, stir 1/4 cup chopped pecans or walnuts into the crumble topping.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Substitute pumpkin puree with mashed sweet potato or butternut squash for a twist.