Pumpkin Spice Crumb Cake

This pumpkin spice crumb cake is cozy, soft, and filled with all those warm fall flavors I love. The tender pumpkin cake pairs perfectly with a buttery cinnamon crumb topping that melts in your mouth. Every bite feels like a warm hug on a cool day.

I love how the pumpkin keeps the cake extra moist while the crumb layer adds that perfect crunch. The hint of spice—cinnamon, nutmeg, and cloves—makes the whole kitchen smell amazing. It’s simple, comforting, and so satisfying.

It’s perfect for breakfast, brunch, or a sweet afternoon treat. With a cup of coffee or tea, this cake feels like fall baked right into every crumb.

Why You’ll Love This Recipe

• Perfect for Fall: Warm spices and pumpkin make this cake taste like autumn in every bite.
• Simple to Make: Basic ingredients come together easily for a beautiful homemade cake.
• Two Delicious Layers: Soft pumpkin cake base with a sweet, crunchy crumb topping.
• Great for Sharing: Makes enough servings for family gatherings or potlucks.
• Make-Ahead Friendly: Bake ahead and store for busy mornings or last-minute guests.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour

Servings: This recipe makes one 9×13 inch cake, serving 12-15 people. Perfect for a crowd, and you can easily cut smaller portions for a sweet snack.

Difficulty: Easy enough for beginner bakers. If you can mix ingredients in a bowl, you can make this cake.

Required Kitchen Tools

• 9×13 inch baking pan
• Mixing bowls (2-3 medium to large)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack

Ingredients

This pumpkin cake uses simple pantry ingredients that create amazing flavor and texture. The warm spices blend perfectly with pumpkin, while the crumb topping adds sweetness and crunch. Here’s everything you’ll need:

For the Cake:

• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk, at room temperature

For the Crumb Topping:

• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

Variations for Pumpkin Spice Crumb Cake

• Add Nuts: Mix chopped pecans or walnuts into the crumb topping for extra crunch.
• Use Cream Cheese: Add a cream cheese swirl layer between the cake and crumb topping.
• Try Maple Flavor: Replace vanilla extract with maple extract for deeper autumn taste.
• Make It Gluten-Free: Use a 1-to-1 gluten-free flour blend in place of regular flour.
• Add Chocolate: Sprinkle mini chocolate chips over the batter before adding the crumb topping.

How to Make Pumpkin Spice Crumb Cake Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 350°F. Grease your 9×13 inch baking pan with butter or cooking spray, then set it aside.

2. Make the Crumb Topping

In a medium bowl, mix together flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and stir with a fork until the mixture forms clumps. Set this aside while you make the cake batter.

3. Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until everything is evenly combined.

4. Combine the Wet Ingredients

In another bowl, mix pumpkin puree, melted butter, and sugar until smooth. Add the eggs one at a time, stirring after each one. Mix in vanilla extract and milk until everything looks creamy.

5. Make the Batter

Pour the wet ingredients into the dry ingredients. Gently stir with a rubber spatula until just combined. Do not overmix. Some small lumps are okay.

6. Assemble the Cake

Pour the batter into your prepared pan and spread it evenly with a spatula. Sprinkle the crumb topping over the entire surface, covering the batter completely.

7. Bake

Place the pan in the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

8. Cool

Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for at least 20 minutes before slicing and serving.

Serving and Decoration

How to Serve Pumpkin Spice Crumb Cake:

This versatile cake works for many occasions:

• For Breakfast: Serve warm slices with hot coffee or tea for a cozy morning treat.
• As Dessert: Top with vanilla ice cream or fresh whipped cream.
• For Brunch: Cut into squares and arrange on a platter for guests.
• With Beverages: Pairs beautifully with apple cider, chai latte, or pumpkin spice coffee.
• Simple Presentation: Dust with powdered sugar for an elegant finishing touch.

Storing Pumpkin Spice Crumb Cake

• Room Temperature: Cover the cake tightly with plastic wrap or foil. It will stay fresh for 2-3 days on the counter.
• Refrigerator: Store covered in the fridge for up to 5 days. The cake stays moist and delicious when chilled.
• Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before eating.

Tips and Tricks for Success

• Use Real Pumpkin Puree: Make sure you buy plain pumpkin puree, not pumpkin pie filling which has added spices and sugar.
• Room Temperature Ingredients: Let eggs and milk sit out for 30 minutes before baking. This helps everything mix smoothly.
• Don’t Overmix: Stir the batter just until the flour disappears. Overmixing makes the cake dense instead of light.
• Check for Doneness: Every oven is different. Start checking at 40 minutes with a toothpick.
• Let It Cool: The cake needs time to set. Cutting too early can make it crumbly.
• Make the Crumbs Big: Use a fork to create different sized crumbs. Larger pieces give better texture.

Nutrition

Nutrient	Per Serving (1 slice)
Calories	285
Total Fat	11g
Saturated Fat	7g
Cholesterol	55mg
Sodium	180mg
Total Carbohydrates	43g
Dietary Fiber	1g
Sugars	26g
Protein	4g

Nutrition information is approximate and based on 15 servings.

Pumpkin Spice Crumb Cake FAQs

Can I use canned pumpkin? Yes, canned pumpkin puree works perfectly. Just make sure it’s pure pumpkin, not pumpkin pie filling.

Why is my cake dry? Overbaking is usually the cause. Check your cake at 40 minutes and remove it as soon as a toothpick comes out clean.

Can I make this in a different pan? You can use a 9-inch square pan, but the cake will be thicker. Increase baking time by 5-10 minutes.

Do I need to use all the spices? For best flavor, use all the spices listed. However, you can substitute 2 teaspoons of pumpkin pie spice if needed.

Can I double this recipe? Yes, double all ingredients and use two 9×13 inch pans, or make one very large sheet cake.