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Pumpkin Spice Crumb Cake

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!
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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.