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Pumpkin Spice Crumb Cake Recipe

ByAmanda
Jump to Recipe· 4.9 from 20 reviews

Oh, you’re going to love this Pumpkin Spice Crumb Cake Recipe! It’s one of those cozy, comforting treats that feels like a warm hug on a chilly day. The soft pumpkin-spiced cake paired with a crunchy, buttery crumb topping is seriously irresistible — perfect for fall mornings or an afternoon coffee break with friends.

I remember the first time I made this recipe; the house smelled like a pumpkin patch mixed with a sprinkle of cinnamon magic. It’s not just the flavor that makes it special — the texture is spot on, moist yet fluffy, with just the right crumble on top. If you’re looking for a go-to pumpkin dessert that doesn’t require frosting but still feels special, this Pumpkin Spice Crumb Cake Recipe should be on your list!

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Why This Recipe Works

  • Perfect Balance of Spices: The blend of cinnamon, ginger, nutmeg, and cloves creates that signature pumpkin spice warmth without overpowering.
  • Moist Buttery Texture: Using real pumpkin puree and butter gives you a moist cake with richness in every bite.
  • Crunchy Crumb Topping: The buttery crumb layer adds a delightful contrast to the soft cake and makes it extra memorable.
  • Simple and Foolproof: This recipe flows well from start to finish, even if you’re not an experienced baker — I’ve made this countless times with great results.
The image shows one thick square piece of orange cake with a crumbly brown topping, placed in the center of a white plate. The cake has a moist, dense texture with visible small air pockets throughout. The top layer has a rough, uneven texture made of small clumps with a golden-brown color that contrasts with the bright orange cake layer beneath it. The plate rests on a wooden surface, with a blurred background showing some containers out of focus. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Pumpkin Spice Crumb Cake Recipe plays a key role, coming together to build layers of flavor and texture. I always recommend using fresh spices and real pumpkin puree for the best taste.

  • Flour: The base for your cake and crumbs; all-purpose flour works wonderfully for structure.
  • Baking powder: Gives the cake a nice rise so it stays light and fluffy.
  • Salt: Enhances all the flavors and balances the sweetness.
  • Cinnamon, ginger, nutmeg, cloves: The classic pumpkin spice mix that makes this recipe shine—don’t skip this blend!
  • Pumpkin puree: Adds moisture and authentic pumpkin flavor; be sure to use pure pumpkin, not pumpkin pie filling.
  • Butter (room temperature and cold): Room temp butter creamed into the batter adds richness while cold butter in crumbs creates that perfect crumbly texture.
  • Granulated sugar and light brown sugar: Brown sugar in the crumbs adds depth, while granulated sugar sweetens the batter evenly.
  • Eggs: Help bind everything and contribute to the cake’s tenderness.
  • Vanilla extract: A little vanilla boosts the overall flavor and rounds out the spices.
  • Milk: Keeps the batter moist and tender without weighing it down.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to mix things up a bit depending on my mood or who I’m baking for. This Pumpkin Spice Crumb Cake Recipe is so versatile that you can personalize it easily without losing its charm.

  • Swap the spices: If you want a milder spice profile, try cutting the cloves and nutmeg in half. I’ve done this when baking for kids and it still tastes amazing.
  • Gluten-free option: Use a gluten-free flour blend for a naturally tender crumb, though the texture will be a bit different.
  • Add nuts: A handful of chopped pecans or walnuts in the crumb topping adds a lovely crunch and nutty note I adore.
  • Use maple syrup: Replace part of the sugar with maple syrup for a richer, fall-inspired flavor.

Step-by-Step: How I Make Pumpkin Spice Crumb Cake Recipe

Step 1: Prep and Spice it Up

First, preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish well — this keeps the cake from sticking and helps those crumbs shine when you slice it. Then, in a large bowl, whisk together your dry ingredients: flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This is where all those cozy pumpkin spice flavors begin to build, so don’t skimp on whisking to evenly distribute everything.

Step 2: Cream the Pumpkin and Butter

In a stand or hand mixer, beat the room-temperature butter with the pumpkin puree until they’re combined but don’t worry if it’s still a bit lumpy — that’s totally fine. Add in the granulated sugar and mix until smooth, then beat in the eggs and vanilla extract. This creamy pumpkin mixture provides the base for your cake’s moist texture and rich flavor.

Step 3: Bring It All Together

Gradually add the dry flour-spice mixture to the pumpkin mixture in three parts, alternating with the milk. Beat on low speed just until you don’t see any white streaks – don’t overmix, or your cake might get tough. This step keeps your crumb tender while letting all ingredients blend harmoniously.

Step 4: Make the Crumb Topping

Now for the crumb topping — use cold butter here! Combine the flour, brown sugar, cinnamon, nutmeg, and cubed cold butter in a bowl. Use your fingers or a pastry cutter to mix until you get pea-sized crumbs. I find that doing this by hand helps me feel the texture and ensures that the topping bakes into those perfect crunchy bits.

Step 5: Assemble and Bake

Pour half of the pumpkin batter into the prepared pan, spread half of the crumb topping evenly over it, then layer the rest of the batter on top. Finish by sprinkling the remaining crumbs over everything. Pop it into the oven and bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs.

Cool it before slicing so the crumbs set nicely—you don’t want a crumbly mess on your plate!

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Pro Tips for Making Pumpkin Spice Crumb Cake Recipe

  • Use Room Temperature Butter: It creams more easily with the pumpkin, giving you a smoother batter texture.
  • Don’t Overmix: Once you add flour, mix just until combined to keep the cake tender and light.
  • Cold Butter for Crumbs: Keeps the topping crumbly and crunchy, not greasy or melted in the oven.
  • Check Your Oven Temperature: I recommend using an oven thermometer to avoid over- or under-baking, since ovens can vary.

How to Serve Pumpkin Spice Crumb Cake Recipe

Pumpkin Spice Crumb Cake Recipe - Recipe Image

Garnishes

When serving, I like to keep it simple because this cake is flavorful on its own. A light dusting of powdered sugar or a drizzle of vanilla glaze works beautifully if you want a touch of sweetness on top. Sometimes, I’ll add a dollop of whipped cream or a scoop of vanilla ice cream to elevate dessert vibes.

Side Dishes

This cake pairs wonderfully with a warm cup of coffee or chai tea, making it a perfect brunch or afternoon treat. For a more substantial breakfast spread, try it alongside scrambled eggs or bacon to balance the sweet and savory flavors.

Creative Ways to Present

For special occasions, I like cutting this Pumpkin Spice Crumb Cake Recipe into squares, then setting them on decorative trays with little autumn leaves or cinnamon sticks for a festive touch. Wrapping individual slices in parchment paper tied with twine makes a charming edible gift too!

Make Ahead and Storage

Storing Leftovers

I typically keep leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The crumbs stay crispy enough, and the cake remains moist — no fridge needed unless your kitchen is warm.

Freezing

This Pumpkin Spice Crumb Cake Recipe freezes really well! Slice it into portions before freezing, then wrap each piece tightly in plastic wrap and foil. When you want a treat later, just thaw overnight in the fridge or on the counter for a few hours — it tastes almost like fresh-baked.

Reheating

To enjoy leftovers warm, pop a slice in the microwave for about 20-30 seconds, or heat in a toaster oven for a few minutes to bring back that crumbly top texture. Avoid overheating to keep it from drying out.

FAQs

  1. Can I use canned pumpkin pie filling instead of pumpkin puree?

    It’s best to use pure pumpkin puree and not pumpkin pie filling since the filling contains added sugars and spices which can throw off your cake’s balance. Pure pumpkin gives you better control over sweetness and spice flavors in this Pumpkin Spice Crumb Cake Recipe.

  2. Can I make this cake gluten-free?

    Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture might be a little different — a bit more delicate — but it still tastes delicious.

  3. How do I know when the cake is done baking?

    Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Keep an eye on the crumb topping—it should be golden brown and crisp.

  4. Can I use oil instead of butter?

    I prefer butter for richness and that tender crumb, especially in the topping where cold butter makes the crumbs. If you substitute oil in the batter, expect a slightly different texture but it should still work in a pinch.

Final Thoughts

This Pumpkin Spice Crumb Cake Recipe has become my go-to fall treat because it’s comforting, straightforward, and always a hit with friends and family. Whether you’re an experienced baker or just starting, you’ll find this recipe forgiving and rewarding. I can’t wait for you to try it yourself — trust me, once you get a slice of that moist pumpkin cake with crumbly topping, you’ll want to keep this recipe handy all season long!

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Pumpkin Spice Crumb Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 20 reviews
  • Author: Amanda
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A moist and flavorful Pumpkin Spice Crumb Cake featuring a tender pumpkin-infused cake layered with a spiced buttery crumb topping, perfect for autumn gatherings and festive occasions.

Ingredients

Units Scale

For the cake:

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • Pinch cloves
  • 1 1/4 cups pumpkin puree
  • 1/2 cup butter (room temperature)
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

For the crumbs:

  • 1/2 cup cold butter, cubed (1 stick)
  • 1 cup light brown sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat and prepare dish: Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 13 inch baking dish to prevent sticking.
  2. Mix dry ingredients for cake: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  3. Blend wet ingredients: In the bowl of an electric mixer, beat together the room temperature butter and pumpkin puree until well combined; slight texture is acceptable. Add the granulated sugar and beat until fully incorporated. Then beat in the eggs and vanilla extract thoroughly.
  4. Combine wet and dry ingredients: Add the flour mixture to the mixing bowl in three separate additions, alternating with the milk. Beat on low speed just until the batter is smooth and there are no visible streaks of flour. Avoid overmixing.
  5. Make crumb topping: In a medium bowl, combine the cold cubed butter, light brown sugar, flour, cinnamon, and nutmeg. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture forms small crumbly pieces.
  6. Assemble the cake: Pour half of the pumpkin batter into the prepared baking dish, spreading it evenly. Sprinkle half of the crumb topping evenly over this layer. Then, add the remaining batter on top, followed by the rest of the crumbs.
  7. Bake the cake: Place the dish in the preheated oven and bake for 55 minutes until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.

Notes

  • This cake freezes beautifully wrapped tightly to maintain freshness—thaw overnight in the refrigerator before serving.
  • If you prefer a dairy-free version, substitute milk with almond or oat milk and use vegan butter alternatives.
  • For enhanced spice flavor, toast the spices lightly before adding to the dry ingredients.
  • Room temperature butter is essential for smooth mixing of the wet ingredients; do not use melted butter.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 250 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 65 mg

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