Here’s a delicious, moist Pumpkin Spice Crumb Cake recipe—perfect for fall or any cozy breakfast/snack!
🎃 Pumpkin Spice Crumb Cake
Serves 8–10
Ingredients
For the cake
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
For the crumb topping
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- 1 tsp pumpkin pie spice
- ¼ cup unsalted butter, melted
- Optional: ½ cup chopped nuts (pecans or walnuts)
Instructions
1. Preheat and prep
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking pan or line with parchment paper.
2. Make the crumb topping
- In a small bowl, mix brown sugar, flour, pumpkin pie spice, and nuts (if using).
- Stir in melted butter until the mixture is crumbly. Set aside.
3. Make the cake
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, beat butter and sugar until creamy. Add eggs one at a time, then mix in pumpkin puree and vanilla.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
4. Assemble
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle the crumb topping evenly over the batter.
5. Bake
- Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10–15 minutes before slicing.
Tips & Variations
- Serve warm with coffee or tea for a cozy treat.
- Add a cream cheese drizzle on top for extra indulgence: mix 4 oz cream cheese, ½ cup powdered sugar, and 1–2 tsp milk.
- Store leftovers in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
I can also make a mini muffin version of this pumpkin crumb cake if you want individual servings that bake faster.
Do you want me to do that?
