Why You’ll Love Pumpkin Crumb Cake Recipe
This pumpkin crumb cake combines three irresistible layers of flavor and texture: tender pumpkin cake, crisp buttery streusel, and a simple pumpkin-spice glaze. Despite its impressive appearance, each component is straightforward to prepare.
Using both melted butter and neutral oil gives the cake a particularly moist texture while maintaining plenty of buttery flavor. Brown sugar complements the pumpkin with its deeper caramel notes, and pumpkin spice adds warmth throughout the cake, topping, and glaze.
It is also an excellent make-ahead dessert. The cake tastes wonderful once cooled and can easily be sliced for breakfast, brunch, an afternoon treat, or dessert with coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the streusel:
- ½ packed cup (100 grams) light brown sugar
- ½ cup (64 grams) all-purpose flour
- 1 teaspoon pumpkin spice blend
- Pinch of salt
- ¼ cup (56 grams) unsalted butter, cold and cut into cubes
For the cake:
- Nonstick cooking spray
- 1 packed cup (200 grams) light brown sugar
- 2 large eggs
- 1 cup (230 grams) canned pumpkin purée
- ¼ cup (56 grams) unsalted butter, melted
- ¼ cup neutral oil
- 1 tablespoon pumpkin spice blend
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups (190 grams) all-purpose flour
For the glaze:
- ¾ cup (75 grams) confectioners’ sugar
- ¾ teaspoon pumpkin spice blend
- Pinch of salt
- 3 to 5 teaspoons milk
Directions
- Place an oven rack in the center position and preheat the oven to 350°F (175°C). Coat an 8-inch square or 9-inch round baking pan with nonstick cooking spray, then line it with parchment paper.
- Prepare the streusel by combining the brown sugar, flour, pumpkin spice, and salt in a small bowl. Add the cold cubed butter. Use your fingertips to pinch and work the butter into the dry ingredients until evenly moistened, pebble-sized crumbs form. Set aside.
- To make the cake batter, add the brown sugar and eggs to a large bowl. Whisk vigorously for about 1 minute, until the mixture becomes pale and slightly foamy.
- Add the pumpkin purée, melted butter, neutral oil, pumpkin spice, and salt. Whisk until everything is thoroughly combined and smooth.
- Whisk in the baking powder and baking soda. Add the flour and gently whisk just until incorporated. Avoid overmixing the batter.
- Pour the batter into the prepared baking pan and smooth the surface. Gently tap the pan against the counter several times to release any large air bubbles.
- Sprinkle the prepared streusel evenly over the entire surface of the batter.
- Bake for 40 to 45 minutes, until the cake is puffed and golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Place the cake, still in its pan, on a wire rack. Let it cool for approximately 15 minutes before carefully removing it from the pan. Transfer the cake to the rack and allow it to cool until only slightly warm.
- For the glaze, whisk together the confectioners’ sugar, pumpkin spice, salt, and 3 teaspoons of milk. Add additional milk a little at a time, as needed, until the glaze is thick but easy to drizzle.
- Drizzle the pumpkin-spice glaze over the slightly warm or cooled cake. Allow the glaze to set briefly before slicing and serving.
Servings and timing
This recipe makes one cake using either an 8-inch square pan or a 9-inch round pan. Depending on how generously it is sliced, it will provide approximately 8 to 10 servings.
Preparation time: About 15 minutes
Baking time: 40 to 45 minutes
Total time: About 1 hour, plus additional cooling time
Yield: 1 cake
Servings: Approximately 8 to 10
The cake should cool for at least 15 minutes before being removed from the pan. For cleaner slices and a glaze that stays on top instead of melting into the cake, allow it to cool until just slightly warm before glazing.
Variations
For a crunchy variation, add chopped pecans or walnuts to the streusel topping. The nuts complement the pumpkin and brown sugar while giving each slice additional texture.
For a chocolate pumpkin crumb cake, fold semisweet or dark chocolate chips into the cake batter before transferring it to the pan. Mini chocolate chips are particularly good for distributing chocolate throughout every slice.
If you enjoy a stronger spice flavor, add a little extra cinnamon, ginger, or nutmeg to the batter. You can also make your own pumpkin spice blend using cinnamon, ginger, nutmeg, cloves, and allspice.
The glaze is optional. For a less sweet cake, leave it off and serve the cake with only the buttery streusel topping. Alternatively, dust the cooled cake lightly with confectioners’ sugar.
For a maple variation, replace some or all of the milk in the glaze with pure maple syrup. This creates a richer glaze that pairs especially well with pumpkin and warm spices.
You can also add a small splash of vanilla extract to the batter or glaze for a softer, more aromatic flavor.
Storage/Reheating
Allow the Pumpkin Crumb Cake to cool completely before storing it. Place it in an airtight container or tightly cover the baking dish. It can be kept at room temperature for about 2 days.
For longer storage, refrigerate the cake in an airtight container for up to 5 days. Let refrigerated slices sit at room temperature for a short time before serving if you prefer a softer texture.
The cake can also be frozen. For best results, freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container or bag. Store them for up to 3 months and thaw overnight in the refrigerator or for a few hours at room temperature.
To reheat an individual slice, microwave it for approximately 10 to 15 seconds. Avoid overheating, as this can make the cake dry and cause the glaze to melt completely.
FAQs
Can I make Pumpkin Crumb Cake ahead of time?
Yes. This cake is a convenient make-ahead dessert. Bake and cool it completely, then keep it tightly covered at room temperature if serving within a day or two. You can also prepare it the evening before serving.
Can I use homemade pumpkin purée?
Yes, as long as the homemade pumpkin purée has a thick consistency similar to canned pumpkin. If it contains considerably more water, drain some of the excess moisture before measuring it.
Is pumpkin pie filling the same as pumpkin purée?
No. Pumpkin purée is plain cooked pumpkin, while pumpkin pie filling generally contains added sugar and spices. Plain pumpkin purée is the better choice for this recipe because the sugar and spices are already measured separately.
How do I keep the streusel topping crumbly?
Use cold butter and work it into the flour mixture only until pebble-sized crumbs form. Avoid completely blending or melting the butter, as distinct pieces help create the crumbly texture during baking.
Can I make this cake without the glaze?
Yes. The glaze is optional. The pumpkin cake and buttery streusel provide plenty of flavor on their own, so you can leave the glaze off for a simpler and slightly less sweet version.
Why did my Pumpkin Crumb Cake turn out dense?
Overmixing after adding the flour can contribute to a dense texture. Mix only until the flour has disappeared into the batter. Accurate flour measurement is also important, since adding too much flour can make the cake heavier and drier.
How do I know when Pumpkin Crumb Cake is done?
The cake should look puffed and golden. Insert a toothpick into the center; it should come out clean or with a few moist crumbs rather than wet batter.
Can I add nuts to Pumpkin Crumb Cake?
Yes. Chopped pecans or walnuts make an excellent addition. Add them to the streusel for a crunchy topping, or fold a smaller amount directly into the cake batter.
What can I use instead of pumpkin spice?
You can make a homemade blend using ground cinnamon with smaller amounts of ginger, nutmeg, cloves, and allspice. Adjust the proportions depending on how warm and spicy you want the cake to taste.
Does Pumpkin Crumb Cake need to be refrigerated?
It can be stored at room temperature in an airtight container for about 2 days. Refrigeration is recommended if you want to keep it longer, and refrigerated cake can generally be stored for up to 5 days.
Conclusion
Pumpkin Crumb Cake is an easy way to turn classic pumpkin flavors into a comforting homemade dessert. The moist brown-sugar pumpkin cake, buttery spiced streusel, and sweet pumpkin-spice glaze create distinct layers of flavor and texture without requiring complicated decorating or baking techniques.
Serve it with coffee for breakfast or brunch, enjoy a slice as an afternoon treat, or add it to a fall or holiday dessert table. With simple variations and make-ahead-friendly storage, this pumpkin cake is a versatile recipe worth keeping throughout pumpkin season.
Pumpkin Crumb Cake
A tender, warmly spiced pumpkin cake topped with buttery streusel and a thick pumpkin-spice glaze. Perfect for fall gatherings, dessert, or an indulgent afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ (packed) cup/100 grams light brown sugar
- ½ cup/64 grams all-purpose flour
- 1 teaspoon pumpkin spice blend
- Pinch of salt
- ¼ cup/56 grams unsalted butter, cold and cut into cubes
- Nonstick cooking spray
- 1 (packed) cup/200 grams light brown sugar
- 2 large eggs
- 1 cup/230 grams canned pumpkin purée
- ¼ cup/56 grams unsalted butter, melted
- ¼ cup neutral oil
- 1 tablespoon pumpkin spice blend
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups/190 grams all-purpose flour
- ¾ cup/75 grams confectioners’ sugar
- ¾ teaspoon pumpkin spice blend
- Pinch of salt
- 3 to 5 teaspoons milk, any kind
Instructions
- Place a rack in the center of the oven and preheat to 350°F (175°C). Spray an 8-inch square or 9-inch round baking pan with nonstick cooking spray and line with parchment paper.
- Make the streusel: In a small bowl, combine ½ cup brown sugar, ½ cup flour, 1 teaspoon pumpkin spice, and a pinch of salt. Add the cold cubed butter and pinch it into the dry ingredients with your fingertips until evenly moistened and pebble-size crumbs form.
- Make the cake: In a large bowl, whisk 1 cup brown sugar and the eggs until pale and foamy, about 1 minute.
- Add the pumpkin purée, melted butter, oil, 1 tablespoon pumpkin spice, and ½ teaspoon salt. Whisk until smooth and combined.
- Whisk in the baking powder and baking soda, then whisk in 1 ½ cups flour until just combined.
- Transfer the batter to the prepared pan and smooth the top. Tap the pan on the counter a few times to release large air bubbles, then sprinkle the streusel evenly over the batter.
- Bake for 40 to 45 minutes, until the cake is puffed and golden and a toothpick inserted into the center comes out clean.
- Set the cake in its pan on a wire rack. After about 15 minutes, remove the cake from the pan and place it directly on the rack to cool until just slightly warm.
- Make the glaze: Whisk together the confectioners’ sugar, ¾ teaspoon pumpkin spice, a pinch of salt, and 3 teaspoons milk until smooth. Add additional milk as needed, up to 5 teaspoons total, to create a very thick but drizzleable glaze.
- Drizzle the glaze over the slightly warm cake and serve.
Notes
- Use an 8-inch square or 9-inch round baking pan for the recommended cake thickness.
- The glaze is optional; add milk gradually so it remains thick enough to sit on top of the cake.
- A store-bought pumpkin spice blend can be used, or substitute a homemade blend of warming spices such as cinnamon, ginger, nutmeg, and cloves.
- Allow the cake to cool until only slightly warm before glazing to prevent the glaze from melting into the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 39 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
