Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake features a moist pumpkin spice cake with cinnamon and brown sugar crumb topping and vanilla glaze. This cake is the perfect fall dessert!

As the air turns crisp and the leaves begin to change, there’s nothing quite like the comforting flavors of pumpkin spice. It always brings a sense of warmth and coziness to your kitchen. This Pumpkin Spice Crumb Cake is the perfect recipe to celebrate the arrival of fall, combining the rich flavors of pumpkin with the warmth of cinnamon, ginger, nutmeg, and cloves.

The combination of soft, spice cake and crunchy crumb topping is simply irresistible, making this cake a hit with everyone who tries it. So, as the weather starts to cool and the leaves begin to fall, take some time to bake this practically perfect cake. It’s the best way to celebrate the flavors of the season and create warm, lasting memories with family and friends. Happy baking!

PUMPKIN SPICE CRUMB CAKE

In this crumb cake, the pumpkin spice blend not only flavors the cake itself but also adds depth to the crumb topping, making every bite a deliciously spiced experience. This cake is made with simple ingredients that come together to create something truly special. The cake batter starts with a blend of all-purpose flour, baking powder, and salt, which provide the structure and lift needed for a fluffy cake. The star of the show is, of course, the pumpkin puree, which adds moisture and a subtle sweetness to the cake. Combined with softened butter, sugar, eggs, and vanilla, the batter becomes rich and smooth.

INGREDIENTS

Cake

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups pumpkin puree
• ½ cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Crumbs

• 1/2 cup cold butter, cubed
• 1 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Glaze

• ½ cup powdered sugar
• 1 Tablespoon milk
• ½ teaspoon vanilla extract

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.

For Cake

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

In the bowl of an electric mixer, beat together the butter and pumpkin puree until combined. Add the sugar and beat until well combined. Beat in the eggs and vanilla.

Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Continue to mix on low speed until just combined.

For Crumbs

Combine all ingredients in a medium bowl. Using a fork or pastry cutter, cut in the butter until it forms small crumbs.

Back to Cake

Pour half of the pumpkin cake batter evenly into the prepared baking dish. Layer with half the crumbs and then the remainder of the batter. Top evenly with the remaining crumbs.

Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for at least 30 minutes before glazing.

Glaze

Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle all over the warm cake. Cut into slices and serve!

SERVINGS

This cake can be cut into 12 even pieces, ensuring that everyone gets a taste of its soft, spiced layers and sweet, crunchy crumb topping.

SERVING SUGGESTIONS

This cake is incredibly versatile and can be served in a variety of ways. It’s perfect as a breakfast treat alongside a cup of coffee or tea, but it also makes a wonderful dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream. The cake’s warm, spiced flavors are particularly delightful during the fall and winter months, making it a great addition to holiday gatherings or cozy family dinners.

STORING

If you’re not planning to eat the entire cake in one sitting (though it might be hard to resist!), you can store any leftovers in an airtight container at room temperature for up to three days. The cake will remain moist and flavorful, with the crumb topping staying slightly crunchy. This cake is also freezer-friendly, making it a great option for meal prepping or saving for later. To freeze, simply wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and place it in the freezer. When you’re ready to enjoy the cake, allow it to thaw at room temperature for a few hours or overnight in the refrigerator. It can be warmed in the microwave or oven before serving, if desired.

CREATIVE ALTERNATIVES

One of the best things about this recipe is its versatility—you can easily have fun with different additions to make it your own. For a touch of indulgence, try folding in a handful of chocolate chips into the batter for a rich, melty surprise in every bite. If you’re a fan of nuts, chopped pecans or walnuts can add a delightful crunch and complement the warm spices in the cake. You can even sprinkle some nuts over the crumb topping for an extra layer of texture and flavor. These simple additions can elevate the cake and make it even more special, perfect for tailoring to your personal taste or creating a unique twist on a classic favorite.

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECT PUMPKIN RECIPES!

Pumpkin Cobbler – The ultimate fall dessert with a fluffy pumpkin cake on top and warm caramel sauce on the bottom! Perfect for those fall family gatherings.

Pumpkin Chocolate Chip Cookies – The best fall treat! Skip the grocery store line and try this recipe for amazing pumpkin cookies that your family will love.

White Chocolate Pumpkin Snickerdoodles – Delicious and perfect for the fall season. Soft cookies, loaded with white chocolate chips and pumpkin flavor.

Pumpkin Cinnamon Rolls – Soft, delicious and full of pumpkin flavor. This is my favorite recipe to make during the fall and winter months. The best fall breakfast!

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