Name: Pumpkin Crumble Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 can pumpkin puree; 0.5 cup granulated sugar; 0.5 cup brown sugar; 2 large eggs; 0.25 cup vegetable oil; 0 tsp vanilla extract; 1 cup all-purpose flour; 0.5 tsp baking soda; 0.25 tsp salt; 1 tsp cinnamon; 0.5 tsp nutmeg; 0.25 tsp ground cloves; 1 cup all-purpose flour; 0.5 cup packed brown sugar; 0.25 cup unsalted butter, cold and cubed; 0.5 cup chopped pecans or walnuts

Oh, this pumpkin crumble cake. It’s one of those recipes that just feels like a warm hug on a chilly day. I remember the first time I made it; it was one of those hectic autumn weekends where I’d promised the kids something special but time was just… nowhere to be found. I was rummaging through my pantry, feeling a little defeated, and then I spotted a can of pumpkin puree and some flour. What if, I thought, I could combine the magic of pumpkin bread with the irresistible crunch of a crumble topping? The result? Absolute bliss. It’s not quite as dense as a traditional cake, nor is it as crumbly as a pure crumble. It’s that perfect middle ground that makes it so wonderfully adaptable. Think of it as your favorite spiced apple crumble had a delicious, moist pumpkin baby. If you love a good pumpkin bread or a moist coffee cake, you are going to fall head over heels for this pumpkin crumble cake.

What is a pumpkin cr

So, what exactly *is* this magical thing we’re calling pumpkin crumble cake? Well, the name pretty much says it all, doesn’t it? It’s a wonderfully moist, spiced cake base infused with that unmistakable flavor of pumpkin, topped with a generous, buttery crumble. It’s like the best of both worlds rolled into one glorious baked good. The “crumble” part isn’t just a sprinkle on top; it’s a substantial, crunchy layer that adds fantastic texture and an extra hit of flavor. The cake itself is tender and full of warmth from spices like cinnamon, nutmeg, and ginger. It’s not overly sweet, which I love, allowing the natural flavors of the pumpkin and spices to really shine through. It’s essentially a more rustic, less fussy version of a fancy cake, perfect for any time of day.

Why you’ll love

Honestly, where do I even begin with why this pumpkin crumble cake is my absolute favorite? For starters, the flavor is just out of this world. It’s that perfect blend of sweet pumpkin and warming spices that just screams autumn, but I find myself craving it year-round. It’s got this incredible depth of flavor that makes you think it took hours to prepare, but here’s the kicker: it’s surprisingly simple. Seriously, even if you’re a beginner baker, you can totally nail this. I’ve tested it on friends who claim they can’t bake, and they’ve all had amazing success!

Another huge win is how cost-effective it is. Most of the ingredients are pantry staples, and even if you need to pick up a few things, they’re generally quite budget-friendly. You don’t need any fancy, expensive ingredients for this one. And let’s talk about versatility. This pumpkin crumble cake isn’t just for dessert. I’ve served it warm with a dollop of whipped cream as a treat after dinner, but it’s also fantastic with my morning coffee for breakfast. It’s that kind of recipe that adapts to whatever you’re craving. What I love most about it, though, is how it makes my house smell. The aroma of cinnamon, pumpkin, and baking butter is just divine. It fills every corner and instantly makes the whole place feel cozier. It’s like a scent-based time machine back to all my favorite fall memories.

How do I make a pumpkin crumble cake

Quick Overview

Making this pumpkin crumble cake is a breeze! You’ll whip up a simple batter by combining your wet and dry ingredients, then prepare a quick crumble topping. The magic happens when you layer them together and bake until golden and fragrant. It’s a straightforward process that yields incredible results, perfect for when you need a delicious treat without a lot of fuss. Don’t be intimidated; it’s designed for ease and enjoyment!

Ingredients

For the Main Batter:

2 cups all-purpose flour (I always use unbleached, it seems to give a better texture)

1 ½ teaspoons baking soda (don’t skip this, it’s crucial for the rise!)

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger (or a pinch of ground cloves if you have it)

½ teaspoon salt

1 ½ cups granulated sugar (you can reduce this slightly if you prefer it less sweet, but I find this is perfect)

½ cup unsalted butter, softened (or a good quality margarine in a pinch)

2 large eggs, at room temperature (I always take them out of the fridge about 30 minutes before I start)

1 teaspoon vanilla extract

1 cup pumpkin puree (make sure it’s 100% pumpkin, not Pumpkin Pie filling!)

½ cup milk (whole milk makes it extra rich, but I’ve used almond or soy milk too, and it works just fine!)

For the Crumble:

1 cup all-purpose flour

½ cup packed light brown sugar (the brown sugar is key for that caramel-y flavor)

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup cold unsalted butter, cut into small cubes (cold butter is super important for a crumbly texture!)

For the Glaze:

1 cup powdered sugar

2-3 tablespoons milk or heavy cream (start with 2 and add more only if needed to reach desired consistency)

½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). While that’s heating up, grab a 9×13 inch baking pan. You can grease it with butter or non-stick spray, or even better, line it with parchment paper. Leave a little overhang on the sides of the parchment – this makes lifting the cake out so much easier once it’s baked! Trust me, this little trick is a lifesaver.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Give it a good whisk until everything is evenly distributed. This step ensures your spices are mixed in well and you don’t get clumps of baking soda or salt. You want all those lovely flavors to be uniform throughout the cake.

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer, or a little longer by hand. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and the pumpkin puree until everything is smooth and well combined. It will look a lovely, rich orange color.

Step 4: Combine

Now, it’s time to bring those wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix on low speed or stir by hand just until everything is *barely* combined. It’s super important not to overmix here! A few little streaks of flour are okay; they’ll disappear during baking. Overmixing can make your cake tough, and we definitely don’t want that.

Step 5: Prepare Filling

While your cake batter is resting, let’s get the crumble ready. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the crumble. Give that a quick mix. Then, add the cold, cubed butter. Use a pastry blender, a fork, or even your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want some pea-sized pieces of butter still visible – that’s what makes it extra crispy and delicious!

Step 6: Layer & Swirl

Pour about half of the pumpkin batter into your prepared baking pan and spread it evenly. Now, sprinkle about half of the crumble mixture over the top. Dollop the remaining batter over the crumble, trying to cover as much as possible, and then sprinkle the rest of the crumble topping evenly over the top. For an extra touch, you can gently swirl the two batters together slightly with a knife or skewer before baking, creating a beautiful marbled effect. This is optional, but it looks really pretty!

Step 7: Bake

Bake in the preheated oven for 35-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (not wet batter). The top should be golden brown and the edges will start to pull away slightly from the sides of the pan.

Step 8: Cool & Glaze

Let the cake cool in the pan on a wire rack for at least 20-30 minutes before adding the glaze. If you try to glaze it while it’s too hot, the glaze will just melt off. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk (or cream), and vanilla extract in a small bowl. If it’s too thick, add another tablespoon of milk, a little at a time, until you reach a pourable but not too runny consistency. Once the cake has cooled sufficiently, drizzle the glaze all over the top. Let the glaze set for another 10-15 minutes.

Step 9: Slice & Serve

Once the glaze has set, you can slice your beautiful pumpkin crumble cake into squares and serve! It’s delicious served warm or at room temperature. I love it when it’s still a little warm from the oven, but it’s also fantastic the next day.

What to Serve It With

This pumpkin crumble cake is so versatile, it fits in pretty much anywhere! For a cozy breakfast or brunch, I love serving it warm with a strong cup of coffee or a hot chai latte. The spices in the cake really complement the warmth of these drinks. For brunch, I’ll often serve it alongside some fresh fruit salad or a sprinkle of powdered sugar instead of the glaze for a lighter touch. It’s always a hit when we have guests over.

As a dessert, it’s absolutely divine. A small scoop of vanilla bean ice cream or a dollop of freshly whipped cream takes it to the next level. You can also dust it with a little extra cinnamon before serving. And for those moments when you just need a little something sweet in the afternoon or evening, this cake is perfect. It’s comforting and satisfying without being too heavy. My kids especially love it with a glass of cold milk. It’s become our family tradition for a little after-school treat on those first chilly days of fall.

Top Tips for Perfecting Your Pumpkin Crumble Cake

Over the years, I’ve picked up a few tricks that I think really help make this pumpkin crumble cake absolutely perfect every single time. When it comes to the pumpkin, make sure you’re using pure pumpkin puree and not pumpkin pie filling. The filling has added sugars and spices that can throw off the balance of your cake. Also, draining any excess liquid from the pumpkin puree can be a good idea if it seems particularly watery; I usually just spoon it into a fine-mesh sieve for a few minutes.

For the crumble, the key is cold butter. Seriously, don’t skip this! I cut my butter into small cubes and keep it in the fridge until I’m ready to use it. When you’re mixing it into the dry ingredients, work quickly with your fingertips or a pastry blender. You want it to form crumbs, not a paste. The little bits of butter will melt during baking, creating those delightfully crispy pockets.

When mixing the cake batter, remember my earlier warning: do NOT overmix. Just mix until the flour streaks are almost gone. A few are totally fine. Overmixing develops the gluten too much, leading to a tougher cake. For the swirl effect, you don’t need to be an artist. Just dollop spoonfuls of batter and crumble over the top, and then gently drag a knife or skewer through it a few times. It creates a beautiful, rustic look without any stress.

If you want to try ingredient swaps, I’ve had great success using a gluten-free all-purpose flour blend for the cake batter (though the crumble might be a little less crisp). You can also easily make this dairy-free by using plant-based milk and a dairy-free butter substitute. For the glaze, if you find it too thick, add more milk a teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time. Patience is key!

When baking, ovens can be so different. If you find your cake is browning too quickly on top before the center is cooked, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. And remember that toothpick test – it’s the most reliable way to know when it’s done.

Storing and Reheating Tips

Keeping this pumpkin crumble cake fresh is pretty straightforward. If you’re planning to eat it within a day or two, you can just leave it covered at room temperature. I usually cover the pan loosely with plastic wrap or aluminum foil once it’s completely cooled. It stays wonderfully moist for about 2-3 days this way.

For longer storage, the refrigerator is your friend. Make sure the cake is completely cooled before wrapping it tightly in plastic wrap, or storing it in an airtight container. It will keep well in the fridge for up to 5 days. The flavor actually deepens a bit after a day or two, which I really enjoy!

If you want to freeze portions or the whole cake, wrap it very well. I like to wrap it first in plastic wrap, then in aluminum foil, and then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. To thaw, simply transfer it from the freezer to the refrigerator and let it thaw overnight. You can also thaw it at room temperature, but it might take a few hours. For reheating, a short stint in a warm oven (around 300°F or 150°C for 5-10 minutes) can bring back some of that fresh-baked warmth and texture, especially if it’s been refrigerated.

A quick note on the glaze: I find it’s best to add the glaze *after* the cake has cooled and *after* you’ve decided how you’re storing it. If you’re freezing it, you might want to store the glaze separately in a small container and drizzle it on after thawing and reheating. If you’re refrigerating it, the glaze will hold up okay, but it might become a little less shiny. It will still taste delicious, though!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can swap out the all-purpose flour in the cake batter for a good quality gluten-free all-purpose flour blend (one that contains xanthan gum is usually best). You might need to adjust the baking time slightly, as gluten-free flours can sometimes absorb liquid differently. For the crumble topping, you can use a gluten-free flour blend or even almond flour, though the texture might be slightly different and less crumbly. I’d stick to a blend for best results.

Do I need to peel the zucchini?

Wait, zucchini? Oh, I think you might be thinking of a different recipe! This is a *pumpkin* crumble cake, so there’s no zucchini involved. If you meant pumpkin, no, you don’t need to peel the pumpkin if you’re using canned pumpkin puree. Just make sure it’s 100% pure pumpkin and not the pie filling!

Can I make this as muffins instead?

Yes, this recipe adapts wonderfully into muffins! Line a muffin tin with paper liners and fill them about two-thirds full with the batter. Sprinkle a little extra crumble mixture on top of each one. Bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. You’ll want to add the glaze after they’ve cooled slightly, or even skip it and just dust with powdered sugar. They’re divine!

How can I adjust the sweetness level?

This recipe is moderately sweet. If you prefer a less sweet cake, you can reduce the granulated sugar in the batter by ¼ cup (around 50g). For the crumble, reducing the brown sugar by 2 tablespoons will also make it less sweet. The glaze can be made less sweet by adding a splash more milk or cream to thin it out. You can also skip the glaze entirely if you want to significantly cut down on sweetness.

What can I use instead of the glaze?

The glaze is lovely, but not essential! You can skip it altogether and simply dust the cooled cake with a bit of powdered sugar or cinnamon. Another idea is to serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce. For a more rustic feel, a simple sprinkle of cinnamon-sugar mix on top before baking also works beautifully.

Final Thoughts

So there you have it – my absolute favorite pumpkin crumble cake. It’s more than just a recipe; it’s a feeling. It’s that cozy warmth of autumn, the joy of sharing something delicious with loved ones, and the satisfaction of creating something truly special without a lot of fuss. I truly believe this pumpkin crumble cake is a keeper, one that you’ll find yourself making again and again, just like I do. It’s perfect for those crisp mornings with a cup of coffee, a delightful treat for a family gathering, or that comforting snack you need on a lazy afternoon.

If you love this recipe, you might also enjoy my Spiced Pear Muffins or my Easy Apple Crumble Bars – they have that same comforting, cozy vibe! I can’t wait for you to try this pumpkin crumble cake. Please let me know in the comments below how yours turns out! I’d love to hear your favorite ways to serve it or any fun twists you add. And if you’re sharing photos online, tag me – I always love seeing your culinary creations!