As autumn leaves begin to fall and the air turns crisp, there’s no better way to embrace the season than with a perfectly baked Pumpkin Spice Crumb Cake. This delightful dessert captures everything we love about fall baking, combining the warm, comforting flavors of pumpkin and aromatic spices with a buttery, cinnamon-sugar crumb topping that’s simply irresistible. Whether you’re hosting a cozy brunch, celebrating a holiday gathering, or simply craving something sweet with your morning coffee, this Pumpkin Spice Crumb Cake delivers on every level.
Why You Should Try This Pumpkin Spice Crumb Cake Recipe
What makes this Pumpkin Spice Crumb Cake truly special is its incredible texture and flavor profile. The moist, tender cake base infused with real pumpkin puree and a blend of warming spices creates a foundation that’s both rich and light. The generous crumb topping adds a delightful contrast with its buttery, slightly crunchy texture that melts in your mouth. Each bite of this Pumpkin Spice Crumb Cake offers the perfect balance of sweetness, spice, and everything nice.
One of the greatest advantages of this Pumpkin Spice Crumb Cake recipe is its versatility and ease of preparation. Unlike complicated layer cakes that require frosting skills or intricate techniques, this single-layer wonder comes together quickly with straightforward steps that even beginner bakers can master confidently. The Pumpkin Spice Crumb Cake requires no special decorating—the beautiful crumb topping is both the decoration and the star of the show, making it an ideal choice when you want impressive results without the stress.
This Pumpkin Spice Crumb Cake also makes your home smell absolutely amazing while it bakes, filling every corner with the enticing aromas of cinnamon, nutmeg, and ginger. It’s the kind of recipe that brings family members wandering into the kitchen, drawn by the irresistible scent. Best of all, the Pumpkin Spice Crumb Cake tastes even better the next day as the flavors meld together, making it perfect for make-ahead entertaining. This recipe transforms simple pantry ingredients into a memorable dessert that celebrates the very best of autumn flavors.
Heavenly Pumpkin Spice Crumb Cake
This Pumpkin Spice Crumb Cake is the ultimate fall dessert that combines a moist, flavorful pumpkin cake with an irresistible buttery crumb topping. Infused with warm spices like cinnamon, nutmeg, and ginger, this Pumpkin Spice Crumb Cake offers the perfect balance of sweetness and spice in every bite. The tender cake pairs beautifully with the crunchy, cinnamon-sugar crumb layer, creating a textural experience that’s simply divine. Whether served warm with coffee for breakfast or as an afternoon treat, this Pumpkin Spice Crumb Cake captures the essence of autumn in the most delicious way possible.
Summary
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Difficulty: Easy
Equipment
- 9×13-inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Rubber spatula
- Pastry cutter or fork
- Cooling rack
- Parchment paper (optional)
- Toothpick for testing doneness
Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup whole milk
- 1/4 cup sour cream
Instructions
Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or cooking spray, or line it with parchment paper for easy removal. Set aside.
Step 2: Make the Crumb Topping
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the crumb topping. Pour the melted butter over the mixture and stir with a fork until large crumbs form. The mixture should be moist and clump together when pressed. Set aside while you prepare the cake batter.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the leavening agents and spices are evenly distributed throughout the cake. Set aside.
Step 4: Cream Butter and Sugars
In a large mixing bowl using an electric mixer, beat the softened butter with both granulated and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. This incorporates air into the batter, creating a lighter texture.
Step 5: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well incorporated.
Step 6: Combine Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, milk, and sour cream until smooth and well combined.
Step 7: Alternate Adding Dry and Wet Ingredients
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the pumpkin mixture in two additions. Begin and end with the dry ingredients. Mix just until combined after each addition—do not overmix.
Step 8: Transfer to Pan
Pour the batter into the prepared baking pan and spread it evenly with a spatula. The batter will be thick but spreadable.
Step 9: Add Crumb Topping
Evenly distribute the crumb topping over the batter, covering the entire surface. Break up any very large clumps, but keep the topping in generous chunks for the best texture.
Step 10: Bake
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
Step 11: Cool
Remove from the oven and place the pan on a cooling rack. Allow the cake to cool for at least 20 minutes before slicing. The Pumpkin Spice Crumb Cake can be served warm or at room temperature.
Step 12: Slice and Serve
Cut into 12 squares and serve. The cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that will throw off the recipe’s balance.
- Room Temperature Ingredients: Ensure eggs, butter, milk, and sour cream are at room temperature for the smoothest batter and best texture.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and can result in a tough, dense cake.
- Testing Doneness: The toothpick should have a few moist crumbs, not wet batter. Overbaking will result in a dry cake.
- Crumb Topping Consistency: The crumb mixture should hold together when squeezed but still break into chunks. If too dry, add a teaspoon more melted butter.
Storage Options
Room Temperature: Store the Pumpkin Spice Crumb Cake covered with plastic wrap or aluminum foil at room temperature for up to 3 days. The crumb topping may soften slightly but will still be delicious.
Refrigeration: For longer storage, cover tightly and refrigerate for up to 5 days. Bring to room temperature before serving, or warm individual slices in the microwave for 15-20 seconds.
Freezing Whole Cake: Cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm before serving.
Freezing Individual Slices: Wrap each slice individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. This allows you to thaw only what you need. Microwave frozen slices for 30-45 seconds for a quick treat.
Tips for Success
Measure Flour Correctly: Spoon flour into measuring cups and level off with a knife. Scooping directly from the bag compacts the flour, resulting in too much and a dry cake.
Use Fresh Spices: Ground spices lose potency over time. For the best flavor in your Pumpkin Spice Crumb Cake, use spices purchased within the last year.
Don’t Skip the Sour Cream: The sour cream adds moisture and a subtle tang that balances the sweetness and enhances the pumpkin flavor.
Let Butter Soften Naturally: Softened butter should leave a slight indent when pressed but still hold its shape. Avoid microwaving, which can create uneven melting.
Evenly Distribute Crumb Topping: Take time to spread the crumbs evenly across the entire surface for consistent texture and appearance in every slice.
Cool Before Slicing: While tempting to cut immediately, waiting at least 20 minutes allows the cake to set properly, resulting in cleaner slices.
Make Ahead: This Pumpkin Spice Crumb Cake actually improves after a day as the flavors meld, making it perfect for advance preparation.
Additional Tips and Variations
Maple Glaze: Whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk. Drizzle over cooled cake for extra sweetness.
Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese mixture (8 oz cream cheese, 1/4 cup sugar, 1 egg) over the batter before adding crumbs. Swirl gently with a knife.
Nuts in Crumb Topping: Add 1/2 cup chopped pecans or walnuts to the crumb mixture for added crunch and flavor.
Pumpkin Pie Spice Substitute: Instead of individual spices, use 3-4 teaspoons of store-bought pumpkin pie spice for convenience.
Mini Cakes: Divide batter among muffin tins and reduce baking time to 20-25 minutes for individual Pumpkin Spice Crumb Cakes.
Chocolate Chips: Fold 3/4 cup chocolate chips into the batter for a chocolate-pumpkin combination.
Streusel Variation: Add 1/2 cup chopped nuts and 1/4 cup oats to the crumb topping for a heartier streusel texture.
Buttermilk Substitute: Replace the milk and sour cream combination with 3/4 cup buttermilk for a tangier flavor.
Extra Spicy: Double the ginger for a more pronounced spicy kick in your Pumpkin Spice Crumb Cake.
Frequently Asked Questions (FAQ)
Q: Can I use pumpkin pie spice instead of individual spices?
A: Yes! Replace the cinnamon, ginger, nutmeg, and cloves with 3-4 teaspoons of pumpkin pie spice. Adjust to taste, as pre-mixed blends vary in intensity.
Q: Can I make this in a different size pan?
A: Yes, but adjust baking time accordingly. A 9-inch square pan will yield a thicker cake requiring 50-55 minutes of baking. Two 8-inch round pans will need about 35-40 minutes.
Q: My crumb topping sank into the cake. What happened?
A: This typically occurs if the batter is too thin or the crumbs were pressed into the batter. Make sure the batter has the proper consistency and gently sprinkle—don’t press—the crumbs on top.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, but ensure it’s pureed until completely smooth and drained of excess moisture. Homemade puree can be wetter than canned, which may affect the cake’s texture.
Q: Why is my cake dry?
A: Overbaking is the most common cause. Check your cake at 40 minutes and remember that it continues cooking slightly as it cools. Also ensure you measured flour correctly (spoon and level method).
Q: Can I make this dairy-free?
A: Yes! Use dairy-free butter alternatives, non-dairy milk (almond or oat work well), and dairy-free sour cream or yogurt. The texture may vary slightly but will still be delicious.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter. The edges will pull slightly away from the pan and the top will spring back when lightly touched.
Q: Can I reduce the sugar?
A: You can reduce the granulated sugar in the cake by up to 1/4 cup, but this may affect moisture and texture. The crumb topping needs its sugar for proper texture and flavor.
Conclusion
The Pumpkin Spice Crumb Cake is more than just a dessert—it’s an edible celebration of autumn’s finest flavors. This recipe brings together the earthy sweetness of pumpkin, the warmth of seasonal spices, and the irresistible texture of buttery crumb topping into one unforgettable cake. Whether you’re an experienced baker or just beginning your culinary journey, this Pumpkin Spice Crumb Cake offers a foolproof path to delicious success.
What truly sets this Pumpkin Spice Crumb Cake apart is its ability to fit seamlessly into any occasion. Serve it for breakfast with your morning coffee, present it as an elegant dessert at your Thanksgiving table, package it as thoughtful homemade gifts for neighbors, or simply enjoy it as an afternoon pick-me-up when you need something comforting and sweet. The make-ahead friendly nature of this Pumpkin Spice Crumb Cake means you can prepare it when convenient and serve it when needed, reducing stress during busy times.
The beauty of this recipe lies in its perfect balance—not too sweet, wonderfully spiced, incredibly moist, and topped with that essential crunchy crumb layer that makes every bite interesting. Once you master this Pumpkin Spice Crumb Cake, it will undoubtedly become a treasured recipe you return to year after year. So gather your ingredients, preheat that oven, and prepare to fill your home with the heartwarming aromas and flavors of this spectacular autumn treat. Your family and friends will thank you for it.Retry
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