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
Units
Scale
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.