The moment I pulled this version out of the oven, the aroma of warm spices and sweet pumpkin filled every corner of our home. Even my usually stoic teenager, Liam, wandered into the kitchen, sniffing the air. “What is that amazing smell?” he asked. That, my dear, is when you know you’ve got a winner.
The cake turned out incredibly moist, with just the right amount of pumpkin flavor, and that streusel? Oh, that streusel! It’s thick, buttery, and has the perfect crunch to contrast with the soft cake. It truly is the ultimate Pumpkin Spice Crumb Cake Recipe for any fall baking adventure. It’s perfect for a lazy weekend breakfast, a mid-afternoon pick-me-up with coffee, or even a simple dessert.
If you’ve been looking for that perfect autumn dessert that comes together without too much stress, this is it. Trust me on this one. You’re going to adore making and eating this incredible Pumpkin Spice Crumb Cake Recipe. Are you ready to get started? Because I’m so excited for you to try this Pumpkin Spice Crumb Cake Recipe! This isn’t just any Pumpkin Spice Crumb Cake Recipe, it’s the Pumpkin Spice Crumb Cake Recipe that will become a staple in your home.
Ingredients
Alright, let’s talk about what you’ll need to whip up this amazing Pumpkin Spice Crumb Cake Recipe. Don’t worry, it’s all pretty standard stuff you probably have in your pantry or can easily grab at the store.
Here’s our shopping list:
- For the Crumb Topping:
- 1 ½ cups (180g) all-purpose flour: Regular all-purpose works perfectly here.
- ¾ cup (150g) granulated sugar: For classic sweetness.
- 1 teaspoon ground cinnamon: Gotta have that warm spice! Did you know cinnamon has some great health benefits? Healthline has a good article on it.
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup (1 stick or 113g) unsalted butter, melted: Key for those big, glorious crumbs. Melt it slowly so it doesn’t get too hot. This little trick is what really sets this streusel topping apart. My daughter, Lily, calls these the “big delicious bits.” For more on perfecting your streusel, check out this great article from King Arthur Baking on the secret to extra big streusel.
- For the Cake:
- 1 ¾ cups (210g) all-purpose flour
- 1 cup (200g) granulated sugar: Sweetens our tender cake base.
- ½ cup (100g) packed light brown sugar: Adds moisture and molasses notes.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon: More spice for a good Pumpkin Spice Crumb Cake Recipe.
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt: Balances sweetness. Don’t skip it!
- 1 cup (240g) pumpkin puree (not pumpkin pie filling): Crucial! Make sure it’s unsweetened pure pumpkin. Did you know pumpkin is packed with nutrients? This guide has some great info on pumpkin’s health benefits.
- ½ cup (120ml) milk (any kind, I use whole milk): Adds moisture to our pumpkin puree cake.
- ½ cup (120ml) vegetable oil: Keeps the cake extra moist and tender.
- 2 large eggs: Our binder.
- 1 teaspoon vanilla extract: A must!
When you’re shopping, store-brand flour and sugar are usually fine. For the pumpkin, I stick with well-known brands for consistent texture. If you don’t have all the individual spices, a good quality pumpkin pie spice blend can work for the cake, but I highly recommend measuring out the individual spices for the streusel – it makes a noticeable difference for this Pumpkin Spice Crumb Cake Recipe. This Pumpkin Spice Crumb Cake Recipe benefits from fresh spices, so check the dates on yours! A true Pumpkin Spice Crumb Cake Recipe is all about those warm spice notes. This particular Pumpkin Spice Crumb Cake Recipe really lets the pumpkin shine. Get ready to bake the best Pumpkin Spice Crumb Cake Recipe!
Step-by-Step Instructions
Okay, apron on? Good! Let’s walk through making this delightful Pumpkin Spice Crumb Cake Recipe together. It’s easier than you might think, and the payoff is huge!
- Prep Your Pan and Oven: First things first, preheat your oven to 350°F (175°C). Then, grease and flour a 9×13 inch baking pan. You can also line it with parchment paper, leaving an overhang on the sides – that makes lifting the cake out super easy. I learned this trick after a few crumbly cake disasters trying to dig them out of the pan!
- Make the Crumb Topping: In a medium bowl, whisk together the flour, granulated sugar, cinnamon, ginger, nutmeg, and cloves for the topping. Once combined, pour in the melted butter. Now, this is the fun part: use a fork or your fingers to mix until large, moist crumbs form. You want varying sizes – that’s what gives you that gorgeous streusel topping texture. My kids love helping with this part! Don’t overmix; just combine until crumbly. Set this aside. This crumb topping is key to our Pumpkin Spice Crumb Cake Recipe.
- Whisk Dry Ingredients for Cake: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt for the cake. Make sure there are no lumps of brown sugar. This ensures everything is evenly distributed for a perfect Pumpkin Spice Crumb Cake Recipe.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth. My personal tip: make sure your eggs and milk are at room temperature if you can – it helps everything combine more smoothly!
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a spoon or a rubber spatula until just combined. A common mistake here is overmixing, which can lead to a tough cake. We want a tender, moist Pumpkin Spice Crumb Cake Recipe, so mix until there are no streaks of dry flour left, and then stop. A few small lumps are perfectly fine!
- Assemble the Cake: Pour the cake batter into your prepared 9×13 inch pan and spread it evenly with a spatula. Now, generously sprinkle the crumb topping all over the batter. Really pile it on – this is a crumb cake, after all! This is where the magic really starts for our Pumpkin Spice Crumb Cake Recipe.
- Bake It Up: Place the pan in your preheated oven. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs, not wet batter. If it comes out clean, it might be a little overdone. Every oven is different, so start checking around 35 minutes. If the topping starts to get too brown too quickly, you can loosely tent the cake with aluminum foil.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 20-30 minutes before slicing. This allows the cake to set and prevents it from falling apart when you cut into it. The aromas as it cools are just incredible, a true sign of delicious fall baking. You might find it hard to wait, but it’s worth it! This spiced coffee cake will be a huge hit. This truly is a wonderful Pumpkin Spice Crumb Cake Recipe. I just know you’re going to love this Pumpkin Spice Crumb Cake Recipe.
Serving Ideas
You’ve done it! You’ve baked a magnificent Pumpkin Spice Crumb Cake Recipe, and now your kitchen smells like pure autumn bliss. So, how do we enjoy this masterpiece?
At our house, this cake rarely lasts long. For breakfast, a warm slice of this Pumpkin Spice Crumb Cake Recipe with a cup of strong coffee or a frothy latte is simply divine. It’s comforting, satisfying, and just the right amount of sweet to start your day. My husband, Mark, swears it’s better than any coffee shop pastry!
For an afternoon treat, especially when friends pop over, I’ll often serve slices with a generous dollop of whipped cream or a scoop of vanilla bean ice cream. The cold cream or ice cream melting into the warm cake is just heavenly. A light dusting of powdered sugar over the top right before serving also makes it look extra special, without much effort. It’s a simple touch that really makes this autumn dessert pop.
This cake also makes a fantastic addition to a brunch spread. We recently had family over for a Sunday brunch, and I served this alongside some savory breakfast casseroles and fresh fruit. It was the first thing to disappear!
Got leftovers? Lucky you! This Pumpkin Spice Crumb Cake Recipe stores beautifully. I keep it covered tightly at room temperature for up to 3 days, or in the fridge for up to 5 days. A quick zap in the microwave for 15-20 seconds brings back that “fresh from the oven” warmth. Sometimes, if I’m feeling fancy, I’ll even crumble a leftover piece over some plain Greek yogurt for a quick, spiced parfait. It’s a surprisingly delicious and easy way to enjoy the flavors of this Pumpkin Spice Crumb Cake Recipe in a new way.
It’s versatile too! While perfect on its own, imagine serving a slice after a big fall dinner, perhaps alongside a simple fruit compote. It’s truly a flexible and beloved Pumpkin Spice Crumb Cake Recipe in our home. Whether it’s a casual snack or a more formal gathering, this Pumpkin Spice Crumb Cake Recipe always gets rave reviews.
FAQs
I get a lot of questions about recipes, and this Pumpkin Spice Crumb Cake Recipe is no exception! Here are some of the common ones I hear from friends and family, along with my best advice:
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: Oh, please don’t! This is one of the most common mistakes. Pumpkin pie filling already has sugar and spices added, which will throw off the flavor and sweetness balance of this Pumpkin Spice Crumb Cake Recipe. You really need pure pumpkin puree for this recipe to work as intended. Always double-check the can!
Q: My crumbs aren’t big and chunky. What did I do wrong?
A: This usually happens if your butter isn’t melted enough, or if you overmix the crumb topping. Remember, for that perfect streusel topping, you want the butter just melted, and you should mix it with the dry ingredients just until large, irregular clumps form. Don’t knead it or work it too much. My secret is often to give the bowl a little shake and then use my fingers to gently press some of the smaller crumbs together into bigger ones before sprinkling. It’s a bit of an art!
Q: Can I make this ahead of time?
A: Absolutely! This Pumpkin Spice Crumb Cake Recipe is fantastic for make-ahead baking. You can bake it the day before you plan to serve it. Just let it cool completely, then cover it tightly. It actually tastes even better the next day, as the flavors have more time to meld. For longer storage, you can freeze individual slices or the whole cake (unfrosted) for up to 2-3 months. Thaw it at room temperature.
Q: How do I know when the cake is done baking?
A: A toothpick or wooden skewer inserted into the center should come out with moist crumbs attached, not wet batter. If it comes out completely clean, the cake might be slightly overbaked, but still delicious! Ovens vary, so start checking at the 35-minute mark. If the topping is browning too fast, loosely tent with foil. This is crucial for a perfectly baked Pumpkin Spice Crumb Cake Recipe.
Q: Can I modify this recipe for dietary restrictions?
A: While I haven’t personally tested all variations, a few friends have had success. For a dairy-free version, use unsweetened non-dairy milk (like almond or oat) and a plant-based butter alternative that melts well. For a gluten-free version, a 1:1 gluten-free baking flour blend might work, but results can vary, especially with the crumb topping. I always suggest doing a small test batch first if you’re making significant changes to a Pumpkin Spice Crumb Cake Recipe. For something like this autumn dessert, the exact ratios are important.
Q: Can I add nuts or chocolate chips?
A: You bet! While it’s perfect as is, you could certainly fold in about ½ cup of chopped pecans or walnuts into the cake batter for added texture. Chocolate chips would also be a delicious addition for a different twist on this Pumpkin Spice Crumb Cake Recipe. I haven’t tried adding them to the crumb topping itself, but you could probably sprinkle some on top of the batter before adding the streusel. It’s a great option for fall baking!
If you’re looking for other crumb cake ideas, check out my Southern Peach Crumb Cake – it’s a summer favorite! Also, if you love comfort food for breakfast, my Cracker Barrel Pancakes Recipe is a must-try. You’ll love this Pumpkin Spice Crumb Cake Recipe.
Conclusion
Well, there you have it, my friend! My absolute favorite Pumpkin Spice Crumb Cake Recipe. This isn’t just another sweet treat; it’s a recipe that has brought so much warmth and happiness to our kitchen, especially during those crisp autumn days. There’s something truly special about the process of fall baking – the cozy smells, the promise of comfort, and the joy of sharing something homemade. This cake embodies all of that for me.
Remember those chaotic back-to-school days? This cake became our little anchor, a quiet moment of deliciousness in the midst of the whirlwind. It’s the kind of recipe that creates memories, like Liam sniffing the air or Lily eagerly helping make those “big delicious bits” for the streusel topping. It’s truly become a family tradition.
If you’re ready to fill your home with the most inviting aroma and treat your loved ones (or just yourself!) to something truly special, then give this Pumpkin Spice Crumb Cake Recipe a whirl. You absolutely won’t regret it.
Here are a few final tips from my kitchen to yours:
- Don’t overmix the cake batter. A light hand ensures a tender, moist cake.
- Go for big crumbs! Don’t be shy when mixing the streusel. The bigger, the better for that satisfying texture.
- Trust your nose. When the cake fills your kitchen with that undeniable sweet, spiced scent, it’s usually very close to being done!
We love to play around with this Pumpkin Spice Crumb Cake Recipe too. Sometimes I’ll add a drizzle of cream cheese glaze over the top once it’s cool. Or if I’m feeling extra festive, a sprinkle of toasted pepitas on top of the crumbs before baking adds a lovely crunch and visual appeal. It really makes this spiced coffee cake shine. If you’re a fan of crumb cakes, you might also love my Southern Peach Crumb Cake for a taste of summer.
I genuinely hope you try this Pumpkin Spice Crumb Cake Recipe and that it brings as much joy to your home as it has to mine. It’s more than just a recipe; it’s a little slice of autumn comfort. Please, let me know if you try it! I’d love to hear how it turns out for you in the comments below. Happy baking, my friend! This Pumpkin Spice Crumb Cake Recipe is one of my very best, and I can’t wait for you to experience it.
Pumpkin Spice Crumb Cake
Indulge in the ultimate fall treat with this incredible Pumpkin Spice Crumb Cake, featuring a moist, spiced pumpkin cake base generously topped with a buttery, cinnamon-sugar crumb and a delightful vanilla glaze. Perfect for breakfast, brunch, or a festive dessert.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crumb Topping:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- ½ cup (1 stick) unsalted butter, melted
- For the Pumpkin Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves)
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin puree (not pie filling)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- For the Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract
Instructions
- Prepare Crumb Topping: In a medium bowl, combine 1 ½ cups flour, ½ cup granulated sugar, ½ cup brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves. Pour in the melted butter and mix with a fork or your fingers until large, moist crumbs form. Set aside.
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.
- Make Pumpkin Cake Batter: In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice. In a separate large bowl, cream together the softened butter, 1 cup granulated sugar, and ½ cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain; do not overmix.
- Assemble & Bake: Pour the cake batter evenly into the prepared baking pan. Sprinkle the prepared crumb topping evenly over the cake batter, pressing down gently.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the topping starts to brown too quickly, you can loosely tent it with foil.
- Make Vanilla Glaze: While the cake cools slightly, whisk together the powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl until smooth. Add more milk, ½ teaspoon at a time, if a thinner consistency is desired.
- Cool & Serve: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before drizzling with the vanilla glaze. Slice and serve warm or at room temperature.
Notes
Serve this pumpkin spice crumb cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. It also pairs wonderfully with a hot cup of coffee or tea.