Pumpkin Spice Crumb Cake is the ultimate fall dessert. This moist and flavorful cake is infused with warm pumpkin spice and topped with a buttery, crunchy cinnamon crumb layer that takes it over the top.
Whether served as a sweet breakfast, an afternoon treat, or a dessert to share, it’s perfect for cozy autumn days. If you love the flavors of pumpkin pie and crave a little crunch, this crumb cake will become your go-to seasonal bake!
Kitchen Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (optional)
- 9×9-inch baking pan
- Measuring cups and spoons
- Spatula
Ingredients Overview
For the Cake
- Pumpkin Puree: Adds moisture and earthy sweetness. Use pure pumpkin, not pumpkin pie filling.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves brings warmth.
- Buttermilk: Helps create a tender crumb.
- Brown Sugar: Adds depth and complements the pumpkin flavor.
For the Crumb Topping
- Butter: Cold butter creates the crumbly texture.
- Cinnamon: Adds a cozy, spiced note to the topping.
- Flour and Sugar: Create the perfect crunchy, golden topping.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1 tsp vanilla extract
For the Crumb Topping
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 6 tbsp unsalted butter, cold and cubed
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. Make the Crumb Topping
- In a medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, and nutmeg.
- Add the cold cubed butter and mix with your fingers or a pastry cutter until crumbly. Set aside.
3. Prepare the Cake Batter
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer or whisk.
- Beat in eggs one at a time, then mix in pumpkin puree, buttermilk, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
4. Assemble the Cake
- Pour the cake batter into the prepared baking pan, spreading it evenly.
- Sprinkle the crumb topping generously over the batter.
5. Bake the Cake
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan for at least 15 minutes before serving.
Recipe Tips
- Chill the Topping: Keep the crumb topping in the fridge while preparing the batter to ensure it stays cold and forms a crispy layer.
- Don’t Overmix: Stir the batter just until combined to avoid a dense cake.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
What to Serve With This Recipe
- A dollop of whipped cream or a drizzle of vanilla glaze pairs beautifully with this crumb cake.
- Serve with a cup of coffee, tea, or a pumpkin spice latte for the ultimate fall experience.
Frequently Asked Questions
Can I use a different pan size?
Yes, you can use an 8×8-inch pan for a thicker cake or double the recipe for a 9×13-inch pan. Adjust baking time accordingly.
Can I substitute the buttermilk?
Yes, mix 1/2 cup of milk with 1/2 tbsp of lemon juice or vinegar and let it sit for 5 minutes as a substitute.
Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend for best results.
Serving Suggestions
- Dust with powdered sugar for a simple and elegant finish.
- Serve warm with a scoop of vanilla ice cream for dessert.
Pumpkin Spice Crumb Cake with a Crunchy Cinnamon Topping is the epitome of fall baking. Its moist, spiced interior and crispy topping make every bite irresistible. Whether you’re sharing it with loved ones or enjoying it solo, it’s a treat that celebrates the season in the most delicious way!
Pumpkin Spice Crumb Cake
Ingredients
- For the Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- For the Crumb Topping
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 6 tbsp unsalted butter cold and cubed
Instructions
- Preheat and Prep
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
- Make the Crumb Topping
- In a medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, and nutmeg.
- Add the cold cubed butter and mix with your fingers or a pastry cutter until crumbly. Set aside.
- Prepare the Cake Batter
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer or whisk.
- Beat in eggs one at a time, then mix in pumpkin puree, buttermilk, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Assemble the Cake
- Pour the cake batter into the prepared baking pan, spreading it evenly.
- Sprinkle the crumb topping generously over the batter.
- Bake the Cake
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan for at least 15 minutes before serving.
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