Oh my gosh, you guys, this Pumpkin Spice Crumb Cake is my absolute go-to when the leaves start turning and that crisp autumn air rolls in. I swear, the moment I smell cinnamon and nutmeg warming up in my oven, I’m instantly transported back to childhood mornings watching my mom bake this exact cake. What makes it so special? That perfect balance of moist pumpkin cake (seriously, it stays tender for days) and that buttery, spiced crumb topping that gives just the right amount of crunch. After tweaking this recipe for years and burning more than a few batches along the way, I’ve finally nailed what I think is the ultimate fall dessert. Trust me, once you try this version, you’ll understand why it’s become my most requested recipe every Thanksgiving!
Why You’ll Love This Pumpkin Spice Crumb Cake
Listen, I know there are a million pumpkin recipes out there, but this one? It’s got that magic combo that keeps people coming back for seconds (and thirds!). Here’s why it’s my absolute favorite:
- The cake stays insanely moist thanks to that perfect pumpkin-to-flour ratio, no dry crumbs here!
- That crumb topping? It’s like autumn in every bite, buttery, crunchy, and loaded with just the right amount of warm spices.
- You probably have most ingredients in your pantry already, no fancy trips to the store needed.
- It’s foolproof for beginner bakers but impressive enough to serve at holiday gatherings.
- The smell alone will make your whole house feel like a cozy fall day instant mood booster!
Seriously, one bite and you’ll understand why my friends beg me to make this every year!
Ingredients for Pumpkin Spice Crumb Cake
Okay, let’s gather our pumpkin spice warriors! I’ve grouped everything neatly so you can prep like a pro. Measure everything before you start trust me, it makes the whole process smoother when you’re not scrambling mid-mix.
For the Cake:
- 1 1/2 cups all-purpose flour (spooned and leveled, don’t pack it!)
- 1 tsp baking powder (make sure it’s fresh!)
- 1/2 tsp baking soda
- 1 tsp ground cinnamon (the good stuff, it makes a difference)
- 1/2 tsp ground nutmeg (freshly grated if you’re feeling fancy)
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (just a pinch, they’re powerful!)
- 1/2 tsp fine sea salt
- 1 cup pumpkin puree (not pumpkin pie filling, we’ll talk about this)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar (dark or light, your choice)
- 1/3 cup vegetable oil (or melted coconut oil works too)
- 1 large egg (room temperature is best)
- 1 tsp pure vanilla extract (imitation vanilla? Not in my kitchen!)
For That Amazing Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup melted butter (unsalted, and let it cool slightly)
Ingredient Notes & Substitutions
Pumpkin puree: Canned works perfectly (Libby’s is my go-to), but homemade is great if you’ve got it. Oil options: Vegetable oil gives the best texture, but melted coconut oil adds a nice flavor too. Spice swaps: No cloves? Add more cinnamon. Short on time? Use 2 tsp pumpkin pie spice instead of individual spices. One golden rule: Don’t overmix the batter. A few lumps are totally fine and keep the cake tender!
How to Make Pumpkin Spice Crumb Cake
Alright, let’s get baking! This pumpkin spice crumb cake comes together faster than you can say “fall flavors,” but there are a few key steps that make all the difference. First things first, preheat that oven! You’ll want it nice and toasty at 350°F (175°C) before our batter hits the pan. Grab your favorite 8-inch square baking dish and give it a good greasing. I like to use butter and a dusting of flour for that perfect golden crust.
Step-by-Step Instructions
- Whisk those dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Give it a good whisk; you want those spices evenly distributed!
- Mix the wet stuff: In another bowl, whisk together the pumpkin puree, both sugars, oil, egg, and vanilla until smooth. Don’t worry if it looks a bit loose, that’s perfect!
- Combine carefully: Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are totally fine. Overmixing is the enemy of tender cake!
- Spread the batter: Pour it into your prepared pan and smooth the top with a spatula. It’ll be thick but spreadable.
- Make the magic topping: Mix flour, both sugars, cinnamon, and melted butter until crumbly. Sprinkle evenly over the batter, don’t skimp!
- Bake to perfection: 35-40 minutes until golden brown and a toothpick comes out clean. Your kitchen will smell incredible!
Tips for Perfect Pumpkin Spice Crumb Cake
Room temperature egg blends better! Spread batter evenly to prevent uneven baking. Start checking at 30 minutes; ovens vary. The cake should spring back lightly when touched. Let it cool slightly before slicing. I know it’s hard to wait!
Serving & Storage
Oh, the best part is eating it! I love serving this pumpkin spice crumb cake slightly warm with a dollop of fresh whipped cream or a drizzle of caramel sauce. Coffee? Absolutely mandatory, the perfect pairing! For storage, pop any leftovers (if you have any!) in an airtight container. It’ll stay moist and delicious for up to 3 days at room temperature. Though honestly? Mine never lasts that long!
Pumpkin Spice Crumb Cake Variations
Want to make this cake your own? Here are some of my favorite twists! Try adding 1/2 cup chopped pecans or walnuts to the crumb topping for extra crunch. Feeling adventurous? Swirl in a cream cheese mixture before adding the topping. For special occasions, I love drizzling the cooled cake with maple glaze. Just mix 1 cup powdered sugar with 2 tbsp maple syrup and 1 tbsp milk! For more delicious dessert ideas, check out Family Tastes.
Nutritional Information
Here’s the scoop on what’s in each delicious slice (based on 9 servings): about 280 calories, 20g sugar, and 2g fiber. But remember, these are just estimates! Your exact numbers might change depending on the brands you use or if you tweak the recipe (no judgment, I customize all the time!).
FAQs About Pumpkin Spice Crumb Cake
I get so many questions about this recipe. Here are the ones that pop up most often from friends and readers!
Can I freeze pumpkin spice crumb cake?
Absolutely! Wrap cooled cake tightly in plastic, then foil. It keeps beautifully for up to 3 months. Thaw overnight in the fridge. I like to warm slices slightly before serving to bring back that just-baked texture.
Can I use pumpkin pie spice instead of individual spices?
You sure can! Swap all the spices for 2 teaspoons of pumpkin pie spice. The flavor will be slightly different (I prefer the custom blend), but still delicious when you’re in a pinch.
Why did my crumb topping sink?
Ah, the classic crumb conundrum! This usually happens if the butter was too warm when mixed in. Next time, let your melted butter cool until just warm to the touch before making the topping. It should resemble wet sand when mixed.
Can I make this in a different pan?
Of course! A 9-inch round pan works well (bake 5 minutes less). For muffins, fill liners 2/3 full and bake 18-20 minutes. Just watch that crumb topping it browns faster in smaller portions!
Is there a dairy-free option?
Yep! Use coconut oil instead of butter in the topping, and your favorite plant-based milk if making a glaze. The cake itself is already dairy-free, one of the reasons I love this recipe!
Rate This Recipe
Tried this pumpkin spice crumb cake? I’d love to hear how it turned out for you! Leave a rating and tell me your favorite part in the comments below. Your feedback helps other bakers, too!
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1 Perfect Pumpkin Spice Crumb Cake Recipe You’ll Crave
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A moist pumpkin cake topped with a spiced crumb topping. Perfect for fall or any time you crave warm spices.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup flour (for crumb topping)
- 1/4 cup brown sugar (for crumb topping)
- 1/4 cup granulated sugar (for crumb topping)
- 1 tsp cinnamon (for crumb topping)
- 1/4 cup melted butter (for crumb topping)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a bowl.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract.
- Combine wet and dry ingredients. Stir until just mixed.
- Spread batter into the prepared pan.
- Make the crumb topping by mixing flour, brown sugar, granulated sugar, cinnamon, and melted butter.
- Sprinkle crumb topping evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use canned or homemade pumpkin puree.
- Do not overmix the batter to keep the cake tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg