Description
This Pumpkin Spice Crumb Cake is the perfect fall dessert, combining a moist pumpkin cake with warm spices and a buttery crumb topping. Whether for breakfast, dessert, or a cozy snack with coffee, this cake will fill your home with the flavors of autumn.
Ingredients
Scale
For the crumb topping:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, melted
For the pumpkin cake:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60 ml) milk
Instructions
1. Preheat the oven and prepare the pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper for easy removal.
2. Make the crumb topping
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt.
- Add the melted butter and stir until the mixture forms large, clumpy crumbs. Set aside.
3. Make the pumpkin cake batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large mixing bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
4. Assemble the crumb cake
- Pour the pumpkin cake batter into the prepared baking pan and spread it evenly with a spatula.
- Sprinkle the crumb topping evenly over the batter.
5. Bake
- Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
6. Cool and serve
- Allow the cake to cool in the pan for at least 15 minutes before slicing.
- Dust with powdered sugar for a finishing touch, if desired. Serve warm or at room temperature.
Notes
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.
- Variations: Add chopped pecans or walnuts to the crumb topping for added crunch.