Pumpkin Crumb Cake
This Pumpkin Crumb Cake combines an ultra-moist pumpkin cake with warm pumpkin spices and a generous buttery crumb topping. The brown sugar crumbs are crisp and flaky on top but melt in your mouth, while the pumpkin puree keeps the cake soft and tender.
Made with cinnamon, nutmeg, and cloves, this easy pumpkin crumb cake recipe has plenty of fall flavor without being overly sweet. It doesn’t need icing or glaze—the buttery crumb topping gives it all the flavor and texture it needs.
If you love pumpkin desserts, try my Pumpkin Bread, creamy Pumpkin Flan, or make my homemade Pumpkin Pie Spice for more fall baking.
Why You’ll Love This Pumpkin Crumb Cake
- Moist and tender: Pumpkin puree gives the cake a wonderfully soft texture.
- Buttery crumb topping: The brown sugar crumbs are rich, crisp on top, and melt in your mouth.
- Warmly spiced: Cinnamon, nutmeg, and cloves give the cake its classic pumpkin spice flavor.
- Easy to make: Both the cake batter and crumb topping use simple ingredients and straightforward steps.
- No icing needed: The buttery crumbs provide plenty of sweetness and flavor on their own.
- Great for breakfast or dessert: Serve it with coffee or tea, or enjoy it as an easy fall dessert.
Ingredients for Pumpkin Crumb Cake
Below are the key ingredients you’ll need to make this pumpkin crumb cake recipe. The full measurements are in the recipe card below.
All-purpose flour – Gives the cake enough structure while keeping the crumb soft and tender. I prefer it here over cake flour.
Light brown sugar and granulated sugar – Brown sugar adds moisture and a light caramel flavor, while granulated sugar provides sweetness without making the cake too heavy.
Pumpkin puree – Use plain, unsweetened pumpkin puree, not pumpkin pie filling. Canned pumpkin puree works perfectly.
Pumpkin pie spice – Adds the warm cinnamon, nutmeg, clove, and ginger flavors that make this a pumpkin spice crumb cake. You can use my homemade Pumpkin Pie Spice recipe.
Oil – I use oil instead of butter in the cake batter because it keeps the pumpkin cake moist and tender, even after refrigeration.
Butter – Used in the crumb topping to create those rich, buttery brown sugar crumbs.
Instructions
Step 1 – Prepare the pan
Preheat the oven to 350°F (180°C). Line a 9 x 5 x 3-inch loaf pan with parchment paper.
Step 2 – Mix the dry ingredients
In a large bowl, sift together the dry ingredients, except for the brown and granulated sugars.
Step 3 – Mix the wet ingredients
In another bowl, whisk the wet ingredients with the sugars until well combined. Pour the wet mixture over the dry ingredients and gently fold just until combined. Do not overmix.
Step 4 – Fill the pan
Pour the pumpkin cake batter into the prepared pan and spread it evenly.
Step 5 – Make the brown sugar crumb topping
Whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Add the melted butter and mix until crumbs and small clumps form. Sprinkle the crumb mixture evenly over the batter.
Step 6 – Bake
Bake until a toothpick inserted into the center of the cake comes out clean. Let the cake cool before removing it from the pan.
Pro Tips
- Don’t overmix the batter. Fold the wet and dry ingredients together just until combined. Overmixing can make the cake dense instead of soft and tender.
- Use plain pumpkin puree. Don’t use pumpkin pie filling, which already contains sugar and spices and can change both the sweetness and texture of the cake.
- Make sure the oven is fully preheated. Putting the cake into an oven that hasn’t reached the correct temperature can affect how evenly it rises and bakes.
- Make chunky crumbs. When mixing the crumb topping, leave some larger clumps instead of breaking everything into fine crumbs. This gives the cake a more noticeable buttery crumb topping.
- Check the center for doneness. Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
Variations
- Add nuts – Add chopped toasted pecans or walnuts to the batter, or sprinkle them over the crumb topping before baking for extra crunch.
- Use buttermilk – Replace the milk with the same amount of buttermilk for a slightly tangier flavor and tender texture.
- Use non-dairy milk – Unsweetened almond or soy milk can replace regular milk.
How to Serve
Pumpkin crumb cake is delicious slightly warm or at room temperature. Serve it with coffee, tea, or a cold glass of milk for breakfast, an afternoon treat, or an easy fall dessert.
Because the cake already has a rich buttery crumb topping, it doesn’t need icing or glaze.
How to Store Pumpkin Crumb Cake
Allow the cake to cool completely before storing it. Wrap it well or place it in an airtight container and refrigerate for up to 4 days.
To freeze, cut the cake into individual slices and wrap each slice well before placing them in a freezer-safe container or bag. Freeze for up to 3 months.
Thaw the wrapped slices overnight in the refrigerator. For that freshly baked texture, warm a slice briefly in the microwave before serving.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes. You can use homemade pumpkin puree as long as it is smooth and not excessively watery. If it contains a lot of liquid, drain it before measuring.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use plain, unsweetened pumpkin puree. Pumpkin pie filling contains added sugar and spices that can change the sweetness, flavor, and texture of the cake.
Why is my crumb topping not crumbly?
Mix the melted butter with the dry crumb ingredients just until crumbs and clumps form. Avoid overmixing or breaking all the larger pieces apart—the larger buttery crumbs are part of what gives crumb cake its characteristic topping. This is also something strong competing recipes explicitly teach.
How do I know when pumpkin crumb cake is done?
Check the center of the cake with a toothpick. It should come out without wet batter; a few moist crumbs are fine.
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⭐PLEASE RATE AND REVIEW
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Pumpkin Crumb Cake
Ingredients
Making the cake batter
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup oil
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- 1 ½ cup canned pumpkin puree
- 2 large eggs
- ¼ cup milk
Crumb Topping
- ¾ cup all-purpose flour
- ¼ cup granulated white sugar
- ¼ cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 6 tablespoon unsalted melted butter
Instructions
- Preheat the oven to 350F/180C. Line a 9 x 5 x 3-inch loaf 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.
- In a different bowl, whisk the oil, white sugar, brown sugar, pumpkin puree, eggs, and milk together until well combined. Pour the wet ingredients into the dry ingredients, and fold everything together gently until combined.
- Pour the cake batter into the previously prepared baking loaf pan.
MAKING THE CRUMB TOPPING
- In a bowl, whisk the flour, granulated white sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until you see crumbs.
- I like big crumbs, so I formed uneven lumps from the crumbs and placed them 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.
- Allow the cake to cool while in the baking pan for 9 minutes. Remove the cake from the pan and place it on a cooling rack to cool complelty.
Notes
- Do not use pumpkin pie filling for this cake.
- It’s best to use the ingredients when they are at room temperature.
- Preheat the oven for 30 minutes before using it.
- This cake stores well. Slice it before freezing. More on how to store it in the post.
- After mixing the crumb ingredients, create small lumps and place it over the batter to get the same effect shown in the images above.
- This recipe was adapted from Sally’s Baking Addiction’s pumpkin crumb cake muffin recipe. I turned the muffins into a loaf cake with a few changes.
Looks irresistible! I would love to join you for some tea 🙂
Hey Angie 🙂 … I wish that day come quickly, I’m sure we will chat for hours!
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!
I wish I can send you some. Have a great week ahead 🙂
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
Carmen
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!