Ultimate Pumpkin Spice Crumb Cake – A Must-Try Fall Dessert!

Pumpkin Spice Crum extractb Cake is not just a dessert; it’s an experience, a delightful embrace of autumn’s finest flavors. Imagine the comforting aroma filling your kitchen, a symphony of warm spices like cinnamon, nutmeg, and cloves, mingling with the earthy sweetness of pumpkin. This beloved bake perfectly captures the essence of crisp fall days and cozy evenings, making it an undeniable favorite for gatherings or a simple treat with your morning coffee.

While crumble cakes themselves boast a rich European heritage, particularly from Germany where ‘Streuselkuchen’ reigns supreme, the addition of pumpkin and those iconic autumn spices has transformed it into a quintessential North American fall staple. It evokes memories of harvest festivals and holiday tables, deeply woven into the fabric of seasonal traditions. What truly sets this treat apart is the incredible contrast of textures: a moist, tender pumpkin-infused cake base, crowned with a generous, buttery, and irresistibly crunchy streusel topping. Each bite delivers that perfect balance of soft cake and delightful crumble, underscored by the unmistakable taste of a true Pumpkin Spice Crum extractb Cake. I am confident that once you try this recipe, it will become an indispensable part of your autumnal baking repertoire.

this Recipe

Ingredients:

• For the Crumb Topping:
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (or 2 ¼ teaspoons total of a good quality pumpkin pie spice mix)
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, very cold and cut into small cubes
• For the Pumpkin Spice Crumb Cake:
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (or 1 ¾ teaspoons total of a good quality pumpkin pie spice mix)
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk, at room temperature (or make your own by adding ½ tablespoon lemon juice or white vinegar to ½ cup regular milk and letting it sit for 5 minutes)
• For the Glaze (Optional but highly recommended):
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3-4 tablespoons milk or heavy cream, at room temperature
  • ½ teaspoon pure vanilla extract
  • A tiny pinch of ground cinnamon (optional)

For the Irresistible Crumb Topping:

Let’s kick things off by preparing the glorious crumb topping for our Pumpkin Spice Crumb Cake. This step is crucial because a truly magnificent crumb topping requires cold butter to achieve that perfect sandy, yet substantial, texture.

1. First, in a medium bowl, I like to combine all the dry ingredients for the crumb topping. Whisk together the 1 ½ cups of all-purpose flour, ½ cup granulated sugar, ½ cup packed light brown sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves (or the full 2 ¼ teaspoons of your preferred pumpkin pie spice blend), and ½ teaspoon salt. Make sure these are thoroughly combined so the spice is evenly distributed throughout every bite.
2. Next, it’s time to introduce the star of the crumb show: the cold butter. Take your ¾ cup (170g) of very cold unsalted butter, which you’ve already cut into small cubes, and add it to the dry ingredients. Using your fingertips, a pastry blender, or even a fork, begin to work the butter into the flour mixture. The goal here is to break down the butter into pea-sized pieces, with some larger and some smaller, creating a varied texture.
3. Tip for success: It’s important to work quickly to prevent the butter from warming up too much. If the butter gets too warm, your crumbs will melt into a paste rather than forming distinct, delicious clusters. Continue until the mixture resembles coarse, wet sand with some larger, distinct chunks of butter remaining. This variation in size is what gives our Pumpkin Spice Crumb Cake its amazing texture. Once the crumbs are ready, cover the bowl and pop it into the refrigerator while we prepare the cake batter. Keeping it cold ensures the crumbs hold their shape and stay wonderfully distinct during baking.

For the Moist and Flavorful Pumpkin Spice Crumb Cake Batter:

Now that our crumb topping is chilling out, we’re ready to dive into the heart of our Pumpkin Spice Crumb Cake – the batter itself. This recipe is designed to deliver a wonderfully moist cake, packed with the warm, inviting flavors of autumn.

1. Before I start mixing, I always preheat my oven to 350°F (175°C). Then, I lightly grease and flour a 9×13-inch baking pan. You can also line it with parchment paper, leaving an overhang on the sides, which makes lifting the finished cake out a breeze. This preparation ensures our beautiful cake won’t stick.
2. In a medium bowl, I combine all the dry ingredients for the cake: the 2 ½ cups of sifted all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves (or the 1 ¾ teaspoons of pumpkin pie spice blend), and ½ teaspoon salt. Give these a good whisk to ensure they are thoroughly incorporated and evenly distributed. Setting this aside prevents overmixing later.
3. In a large mixing bowl, using an electric mixer fitted with the paddle attachment (or a hand mixer), I cream together the 1 cup (226g) of softened unsalted butter with 1 ½ cups (300g) granulated sugar and ½ cup (110g) packed light brown sugar. I beat this mixture on medium-high speed for about 3-5 minutes, scraping down the sides of the bowl occasionally. You want to continue until the mixture is truly light, pale yellow, and incredibly fluffy. This step is vital for incorporating air into the batter, which contributes to a tender, airy crumb in our finished Pumpkin Spice Crumb Cake.
4. Next, I add the 3 large room-temperature eggs, one at a time, beating well after each addition. It’s important to let each egg fully incorporate into the butter-sugar mixture before adding the next. This ensures a stable emulsion and prevents the batter from separating. After the eggs are incorporated, I stir in 1 teaspoon of pure vanilla extract, letting its sweet aroma mingle with the developing flavors.
5. Now it’s time for the star ingredient – the pumpkin! I gently fold in 1 cup (240g) of pumpkin puree (making sure it’s puree and not pie filling, which has added sugars and spices). The batter will take on a beautiful orange hue, and the fragrance will immediately transport you to autumn.
6. With the wet ingredients beautifully combined, we’ll now alternate adding the dry ingredient mixture and the ½ cup (120ml) of room-temperature buttermilk to the pumpkin mixture. I always start and end with the dry ingredients. So, add about one-third of the dry ingredient mixture to the wet, and mix on low speed until just combined. Then, pour in half of the buttermilk and mix until just incorporated. Repeat with another third of the dry mixture, then the remaining buttermilk, and finally, the last third of the dry mixture.
7. Here’s a crucial step: Once the last of the dry ingredients goes in, mix on low speed only until just combined. Overmixing at this stage will develop the gluten in the flour too much, leading to a tough and dense cake, which is the absolute opposite of what we want for our delicate Pumpkin Spice Crumb Cake. A few streaks of flour are perfectly fine; they’ll disappear during baking.

Assembly and Baking for Your Perfect Pumpkin Spice Crumb Cake:

We’ve got our delightful crumb topping chilling and our fragrant pumpkin cake batter ready. Now comes the exciting part: assembling this masterpiece and getting it into the oven to bake into a golden, spiced perfection.

1. Retrieve your prepared 9×13-inch baking pan. I like to spread about half of the pumpkin cake batter evenly across the bottom of the pan. An offset spatula or the back of a spoon works wonderfully for this, ensuring a smooth, level base for our cake.
2. Next, bring out that gorgeous, chilled crumb topping from the refrigerator. Sprinkle about half of the crumb topping generously and evenly over the layer of cake batter. Don’t press it down; simply let it rest on top. This creates that delightful, distinct crumb layer within the cake.
3. Carefully dollop the remaining cake batter over the crumb layer. It might seem tricky to spread without disturbing the crumbs, but a gentle touch is key. Use your spatula to spread the batter as evenly as possible. Don’t worry if it’s not absolutely perfect; the cake will level out beautifully in the oven.
4. Finally, sprinkle the remaining half of the crumb topping over the top of the second layer of cake batter. Be generous and ensure a beautiful, even coverage. This will form that signature crunchy, spiced top layer that makes a “Pumpkin Spice Crumb Cake” so utterly irresistible.
5. Place the pan into your preheated 350°F (175°C) oven. The baking time will typically be between 45-55 minutes. However, oven temperatures can vary, so it’s always best to keep an eye on it. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If you notice the topping browning too quickly, you can loosely tent the cake with aluminum foil for the last 10-15 minutes of baking.
6. Once baked to perfection, carefully remove the Pumpkin Spice Crumb Cake from the oven. I always let it cool in the pan on a wire rack for at least 20-30 minutes. This allows the cake to set and firm up, preventing it from crumbling when you try to move it. After this initial cooling, you can lift the cake out of the pan using the parchment paper overhang (if you used it) and transfer it directly to the wire rack to cool completely before glazing. This full cooling process is essential before applying the glaze to prevent it from melting and soaking into the cake rather than creating a lovely frosted finish.

For the Sweet Glaze (An Optional, but Highly Recommended Finishing Touch):

While our Pumpkin Spice Crumb Cake is undeniably delicious on its own, a simple drizzle of sweet glaze adds an extra layer of elegance and moisture that truly elevates the experience. This glaze is incredibly easy to whip up and perfectly complements the spiced notes of the cake.

1. Once your Pumpkin Spice Crumb Cake has cooled completely (this is important, as a warm cake will melt the glaze), I prepare the glaze. In a small bowl, I combine 1 ½ cups (180g) of sifted powdered sugar. Sifting is crucial here to prevent any lumps, ensuring a silky-smooth glaze.
2. Gradually, I whisk in 3-4 tablespoons of milk or heavy cream, starting with 3 tablespoons and adding more only if needed, one teaspoon at a time. I also add ½ teaspoon of pure vanilla extract for that lovely aromatic touch, and sometimes, a tiny pinch of ground cinnamon if I’m feeling extra festive.
3. Whisk until the mixture is completely smooth and reaches a consistency that is thick enough to coat the back of a spoon but still thin enough to drizzle. You’re looking for a consistency that flows beautifully but doesn’t run off the cake too quickly. If it’s too thick, add a tiny bit more milk; if it’s too thin, whisk in a little more sifted powdered sugar.
4. Once the glaze is perfect, I generously drizzle it over the completely cooled Pumpkin Spice Crumb Cake. You can use a spoon or a whisk to create lovely, artful drizzles. The white glaze against the rich, spiced cake and golden crumbs creates a beautiful visual contrast that’s as appealing as the taste. Allow the glaze to set for about 15-20 minutes before slicing. This gives it a chance to firm up slightly, preventing stickiness.

Serving Your Perfect Pumpkin Spice Crumb Cake:

Now, the moment we’ve all been waiting for! Your kitchen should be filled with the most incredible aroma, a testament to the effort and love you’ve poured into creating this magnificent Pumpkin Spice Crumb Cake. It’s time to enjoy the fruits of your labor.

1. Once the glaze has set (if you chose to add it), use a sharp, non-serrated knife to slice the cake into generous squares. Because this is a dense yet tender cake with a lovely crumb topping, clean cuts are best achieved with a smooth, downward motion.
2. Serve your slices of Pumpkin Spice Crumb Cake alongside a hot cup of coffee, a warm mug of tea, or even a glass of cold milk. The flavors are particularly enhanced when the cake is served slightly warm, so don’t hesitate to pop a slice into the microwave for a few seconds if you prefer. The soft, spiced cake, the delightful crunch of the crumb topping, and the sweet hint of glaze create an unparalleled autumnal treat.
3. Storage Tip: Any leftover Pumpkin Spice Crumb Cake should be stored in an airtight container at room temperature for up to 3-4 days. While it’s unlikely there will be much left, it somehow tastes even better on the second day as the flavors have more time to meld and deepen. For longer storage, you can freeze individual slices, well-wrapped, for up to 2-3 months. Just thaw at room temperature or gently warm before enjoying. Every bite of this Pumpkin Spice Crumb Cake is a celebration of fall, a cozy hug in dessert form, and I truly hope you savor every single mouthful!

Conclusion:

If there’s one recipe I genuinely believe you absolutely must add to your baking repertoire, it’s this one. I’ve poured my heart into perfecting this, and I can confidently say that the resulting dessert is nothing short of magical. This isn’t just another cake; it’s an experience. From the moment those warm, inviting aromas begin to waft through your kitchen, you’ll understand. The exquisite balance of rich, moist pumpkin cake – infused with just the right amount of autumnal spices – and that incredibly buttery, crunchy crumb topping creates a symphony of textures and flavors that is simply irresistible. It’s the kind of treat that transforms an ordinary afternoon into a special occasion, or elevates any gathering with its undeniable charm. Every bite delivers a comforting hug, a delightful blend of earthy pumpkin, warm cinnamon, nutmeg, ginger, and cloves, all complemented by the glorious sweetness and crunch of the crumb. It’s comforting, it’s decadent, and it truly embodies the spirit of cozy indulgence. Seriously, this Pumpkin Spice Crumb Cake stands head and shoulders above many other seasonal bakes, offering a sophisticated yet utterly approachable flavor profile that will have everyone asking for the recipe.

Now, let’s talk about making this already stellar cake even more spectacular with some serving suggestions and delightful variations. While it’s utterly divine on its own, perhaps with a simple cup of coffee or tea for a cozy breakfast or an afternoon pick-me-up, it truly shines when dressed up. Imagine a warm slice, gently heated, served alongside a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of warm cake and cold cream is pure bliss! For an extra touch of decadence, a drizzle of caramel sauce or a sprinkle of toasted pecans over the top elevates it to dessert perfection. If you’re looking for something a bit more substantial for a brunch spread, consider pairing it with a fresh fruit salad or a spoonful of plain Greek yogurt for a delightful balance.

But why stop there? The beauty of baking is in the experimentation! You could easily customize this recipe to suit your preferences or what you have on hand. For the crumb topping, consider adding a handful of finely chopped walnuts or pecans for an extra layer of nutty crunch. A simple glaze, made from powdered sugar and a splash of milk or even a hint of maple syrup, drizzled over the cooled cake can add an elegant finish and an extra touch of sweetness. For those who love a bit of tang, a cream cheese glaze would be an absolute dream. If you’re feeling adventurous with the cake batter itself, stir in some white chocolate chips for a surprising sweetness, or dried cranberries for a festive tartness. You could even bake this recipe into individual muffins or mini loaves, perfect for gifting or portion control, though I doubt you’ll want to control your portions once you taste this! The core recipe for this Pumpkin Spice Crumb Cake is robust enough to handle these thoughtful additions, allowing you to make it truly your own signature bake.

So, there you have it – my earnest appeal for you to dive into your kitchen and experience the pure joy of making this incredible cake. I promise you, the effort is minimal compared to the incredible reward. Don’t just read about it; feel the warmth of the oven, smell those intoxicating spices, and taste the triumph of a homemade treat that will undoubtedly become a new favorite. Go on, gather your ingredients, set aside some time, and bring this delightful Pumpkin Spice Crumb Cake to life! Once you’ve baked and savored every delicious crumb, I would absolutely love to hear about your experience. Did you add any special variations? How did your family and friends react? Please, share your stories, your triumphs, and perhaps even a photo or two in the comments below. Your feedback and excitement are what truly fuel my passion for sharing these recipes with you. Happy baking, my friends – I can’t wait to hear all about your delicious adventure!

Pumpkin Spice Crumb Cake

This Pumpkin Spice Crumb Cake is the perfect blend of moist, flavorful pumpkin cake and crunchy, cinnamon-scented crumb topping. With simple ingredients like pumpkin puree, brown sugar, and warm spices, this cake is an easy fall favorite. Whether served as a dessert, snack, or a cozy breakfast treat, its irresistible crumbly topping and tender cake texture make it a crowd-pleaser. The crumb topping adds a delightful crunch, making it perfect for pairing with a hot cup of coffee or tea. This Pumpkin Spice Crumb Cake is the ultimate fall treat, offering a moist and tender pumpkin-flavored base topped with a crunchy, cinnamon-scented crumb topping. It’s a simple yet satisfying dessert that celebrates the cozy flavors of the season. Whether you’re hosting a fall gathering or just craving a sweet treat, this crumb cake is sure to please.

Prep Time
45 Minutes

Cook Time
50 Minutes

Total Time
35 Minutes

Servings
1 (9×13-inch) cake (approx. 12-16 servings)

Ingredients

• For the Crumb Topping:
• 1 ½ cups (190g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ cup (110g) light brown sugar, packed
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves (or 2 ¼ tsp pumpkin pie spice mix)
• ½ tsp salt
• ¾ cup (170g) unsalted butter, very cold, cubed
• For the Pumpkin Spice Crumb Cake:
• 2 ½ cups (315g) all-purpose flour, sifted
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves (or 1 ¾ tsp pumpkin pie spice mix)
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• ½ cup (110g) light brown sugar, packed
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup (240g) pumpkin puree
• ½ cup (120ml) buttermilk (or make your own by adding ½ tbsp lemon juice or white vinegar to ½ cup regular milk and letting it sit for 5 minutes)
• For the Glaze (Optional):
• 1 ½ cups (180g) powdered sugar, sifted
• 3-4 tbsp milk or heavy cream, room temperature
• ½ tsp pure vanilla extract
• Pinch of ground cinnamon (optional)

Instructions

1. Step 1
   In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves (or pumpkin pie spice), and salt for the crumb topping. Add cold, cubed butter and work into the mixture with fingertips or a pastry blender until pea-sized crumbs form. Cover and refrigerate.
2. Step 2
   Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a medium bowl, whisk together sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (or pumpkin pie spice), and salt for the cake. Set aside.
3. Step 3
   In a large mixing bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Beat in eggs one at a time, then stir in vanilla extract. Gently fold in pumpkin puree.
4. Step 4
   Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with dry. Mix on low speed until just combined, being careful not to overmix.
5. Step 5
   Spread half of the cake batter evenly in the prepared pan. Sprinkle half of the chilled crumb topping over the batter. Carefully dollop and spread the remaining cake batter over the crumb layer, then sprinkle the remaining crumb topping generously over the top.
6. Step 6
   Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If topping browns too quickly, tent with foil. Cool in the pan on a wire rack for 20-30 minutes, then transfer to the rack to cool completely.
7. Step 7
   Once cake is completely cool, whisk together sifted powdered sugar, milk (or heavy cream), vanilla extract, and optional cinnamon in a small bowl until smooth and drizzles easily. Drizzle glaze generously over the cooled cake. Allow glaze to set for 15-20 minutes before slicing.
8. Step 8
   Slice the cake into squares. Serve warm or at room temperature with coffee, tea, or milk. Store leftovers in an airtight container at room temperature for 3-4 days. Freeze wrapped slices for up to 2-3 months.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.