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Pumpkin Crumb Cake Recipe

Pumpkin Crumb Cake recipe is a moist and perfectly spiced pumpkin cake, topped with buttery, flaky, and yummy crumbs! When I hear pumpkin, I can only think of desserts made with pumpkin pie spice! Cake, pies, Cookies, etc. I wanted to share this pumpkin crumb cake recipe at the end of this season to leave the best for last, but you know what? I guess you deserve the best all the time, so let’s get to know this beauty.

Pumpkin crumb cake on brown parchment paper.

How to make Pumpkin Crumb Cake?

The star is pumpkin puree; I used canned unsweetened and unseasoned pumpkin puree. Then you have to have a good pumpkin pie spice mix, eggs, baking soda, milk, both brown and white sugar, oh, and we are not going to use butter except in the crumbs, you need this cake to stay moist for a long time, and oil will allow that.

Making pumpkin crumb cake is easy and can be done in few minutes using ingredients available in the almost every kitchen. The unpleasant and challenging part in making this crumb cake is the waiting part. This crumb cake will take some time in the oven, and we can’t do anything about it!

Making the crumbs may take a minute or two, add all the crumb ingredients in a bowl and mix and then place over the pumpkin cake batter before baking.

Close up shot of pumpkin crumb cake loaf.

Why make pumpkin crumb cake?

Number one, it’s moist and delicious. You get to taste the blend of pumpkin pie spice in every bite, coming from the crumbs and the cake. Second, this cake looks gorgeous, so you don’t have to decorate it with anything. Since it’s a beautiful cake, it is an excellent gift for your family and friends. It stays moist for a few days if you are traveling to meet your family you can take it with you, make sure it’s in an airtight container.

Slices of pumpkin crumb cake loaf.

Easy Pumpkin crumb cake

Indeed, it is an easy recipe for a crumb cake, it takes few minutes to prepare, and you do not have to bring out the hand or stand mixer from your cabinet, you need a hand whisk for this!

How to ruin a Pumpkin Crumb Cake Recipe

Over beat the batter. Will result in a dense cake.

Overbake the cake. The cake will be dry.

Not preheating the oven. The cake will sink in the middle and will not bake evenly.

Opening the oven door often. Will not allow the cake to bake evenly, and the cake will take longer to bake.

Using sweetened pumpkin puree. The cake will be extra sweet and will get soggy.

I wish I can take all the credit for making this cake, but I have taken this recipe from Sally’s baking addiction. I turned her muffin recipe into a loaf cake with a minor change.

Moist pumpkin crumb cake sliced and ready to be eaten.

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Pumpkin crumb cake feature image

Pumpkin Crumb Cake Recipe

Moist pumpkin cake topped with delicious crumbs. This cake stays moist for a long time and is the perfect gift in this season!
5 from 3 votes
Print Rate
Course: Cake
Cuisine: American
Keyword: pumpkin crumb cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 280kcal
Author: Muna Kenny


Making the cake batter

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice link to recipes in notes
  • 1/2 teaspoon salt
  • 1/2 cup oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light sugar
  • 1 and 1/2 cups canned pumpkin puree unsweetened
  • 2 large eggs
  • 1/4 cup milk

Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light sugar
  • 1 teaspoon pumpkin pie spice link to recipes in notes
  • 6 Tablespoons unsalted melted butter


  • Preheat oven to 350F/180C. Line a 9 x 5 x 3-inch baking pan with parchment paper. Set aside.

Making the Cake

  • In a large bowl, sift the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
  • In another bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and fold everything together gently until combined.
  • Pour the cake batter in the previously prepared baking pan.

Making the crumb topping

  • Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. I like big crumbs, so I made uneven lumps from the crumbs and placed it gently over the cake batter.
  • Bake the cake until a toothpick inserted in the middle of the cake comes out clean. The cooking time may vary depending on your oven, but it will take around 50 to 55 minutes.


To make the pumpkin pie spice use my recipe 


Calories: 280kcal
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!


  1. Looks irresistible! I would love to join you for some tea 🙂

    • munatycooking

      Hey Angie 🙂 … I wish that day come quickly, I’m sure we will chat for hours!

  2. Oh Muna, your pumpkin cake looks fabulous especially with the crumb on top…I would love a big slice of this cake with a cup of tea. Thanks for sharing the recipe…have a wonderful week!

  3. 5 stars
    Hi Muna, I love this recipe!! I’ve made it three times and everyone loves it. I want to make this as muffins for teacher gifts, would I have to change anything?

    Thank you

    • munatycooking

      Hi Carmen, I’m happy you’ve enjoyed this cake. to make it into muffins don’t change anything in the recipe except the baking time, muffins bake faster so keep an eye on it!

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