Pumpkin Spice Crumb Cake Recipe

If you’re craving a cozy, warmly spiced dessert that screams fall in every bite, this Pumpkin Spice Crumb Cake Recipe is an absolute must-try. I love how the soft, tender pumpkin cake pairs perfectly with that crumbly, buttery topping—it’s like autumn wrapped up on a plate. Whether you’re baking for a weekend brunch, holiday gathering, or a comforting afternoon treat with coffee, this cake never disappoints.

What makes this Pumpkin Spice Crumb Cake Recipe extra special is how effortlessly it balances flavors and textures. The spicy notes of cinnamon, nutmeg, and ginger meld beautifully with the moisture-rich pumpkin, while the cinnamon-scented crumbs add that perfect sweet crunch on top. Trust me, once you make it, you’ll want to come back to it season after season—it’s exactly the kind of recipe that feels both nostalgic and fresh.

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Ingredients & Why They Work

All the ingredients in this Pumpkin Spice Crumb Cake Recipe come together to create a harmonious blend of flavors and textures. I always recommend using fresh spices and real pumpkin puree for the best results—the difference is noticeable!

• Flour: Provides structure for the cake; using all-purpose flour gives just the right crumb.
• Baking Powder: Helps the cake rise nicely, making it light and fluffy.
• Salt: Balances sweetness and enhances the flavor of spices.
• Cinnamon, Ginger, Nutmeg, Cloves: These warm spices create the signature pumpkin spice flavor that makes this cake special.
• Pumpkin Puree: Adds moisture, softness, and that unmistakable autumn taste.
• Butter (room temperature and cold): Soft butter enriches the cake batter; cold butter in the crumbs creates perfect, flaky texture.
• Granulated Sugar and Light Brown Sugar: Granulated sugar sweetens the batter, while brown sugar in the crumbs adds caramel notes.
• Eggs: They bind ingredients and add richness.
• Vanilla: Enhances all the flavors with a sweet, floral hint.
• Milk: Keeps the cake moist and tender by adding liquid.

Tweak to Your Taste

I like to play around with this Pumpkin Spice Crumb Cake Recipe depending on the season or who I’m baking for. It’s such a forgiving recipe that you can easily personalize it without losing that classic vibe.

• Make It Vegan: Swap butter for coconut oil or a plant-based margarine, and replace eggs with flax eggs. I did this once for friends and it was just as good!
• Extra Crunch: Toss in chopped pecans or walnuts to the crumb topping for a nutty twist.
• More Spice: If you love intense flavors, try doubling the cinnamon or adding a pinch of cardamom to elevate the warmth.
• Mini Muffins: Use this batter to bake mini pumpkin crumb muffins for an adorable, bite-sized treat perfect for parties.

Step-by-Step: How I Make Pumpkin Spice Crumb Cake Recipe

Step 1: Gather and Prep Your Ingredients

I start by preheating my oven to 350°F and greasing a 9×13 baking dish—this helps ensure the cake releases easily. Then, I whisk the dry ingredients (flour, baking powder, salt, all those lovely spices) in a large bowl to make sure everything is evenly distributed. This little step saves you from biting into a giant clump of cinnamon later on!

Step 2: Mix the Pumpkin and Butter

In my stand mixer, I beat the room-temperature butter and pumpkin puree together until they’re well combined. Don’t worry if it’s not perfectly smooth—that’s totally fine and actually helps keep the crumb nice. Then I add the sugar, eggs, and vanilla, beating after each addition until everything is creamy and smooth.

Step 3: Combine Wet and Dry Ingredients

Now, I add the dry flour mixture to the pumpkin mixture in three parts, alternating with the milk. I always mix on low speed so the batter comes together without overworking the flour, which can make the cake tough. The goal is a smooth, thick batter with no dry spots.

Step 4: Make the Crumbs

For the crumbs, I combine flour, brown sugar, cinnamon, and nutmeg in a medium bowl. Then I cut in cold, cubed butter using my fingers or a pastry cutter until I get small, pea-sized crumbs. This step is crucial because the cold butter creates that classic crumbly, flaky topping everyone loves.

Step 5: Assemble and Bake

I pour half of the pumpkin batter into the prepared pan, spread half of the crumb topping over it, then add the remaining batter and finally top it all with the rest of the crumbs. Into the oven it goes for about 45-55 minutes, until a toothpick inserted in the center comes out clean. The smell while baking is honestly one of my favorite parts—the spices fill the kitchen and make your mouth water.

How to Serve Pumpkin Spice Crumb Cake Recipe

Garnishes

I love serving this cake just as it is, but a light dusting of powdered sugar or a drizzle of cream cheese glaze adds a nice touch for special occasions. Sometimes, I’ll pile on a dollop of whipped cream or a scoop of vanilla ice cream to really elevate it—I promise it’s heavenly!

Side Dishes

This cake pairs beautifully with a robust cup of coffee or chai tea. For brunch, I often serve it alongside fresh fruit or a simple green salad with a tangy vinaigrette to balance the sweetness. It’s surprisingly versatile!

Creative Ways to Present

For fall parties, I’ve layered slices of this cake in trifle bowls with whipped cream and toasted pecans—it’s impressive without much extra work. Cutting it into mini squares and serving on wooden platters with cinnamon sticks makes it feel rustic and festive. You can’t go wrong with a festive pumpkin candle nearby to set the mood!

Make Ahead and Storage

Storing Leftovers

I usually store leftover pumpkin spice crumb cake in an airtight container at room temperature for up to 3 days—that way, it keeps its crumbly topping just right. If your kitchen is warm, the fridge works fine but bring the cake to room temp before serving for the best flavor.

Freezing

This cake freezes beautifully! I slice it into portions, wrap each piece tightly in plastic wrap, then pop them in a freezer bag. It makes an awesome quick treat to thaw on busy days—you just let it come to room temperature or warm it gently in the microwave.

Reheating

I reheat leftovers in a low oven (about 300°F) for 10-15 minutes to keep the crumbs crisp rather than soggy. If in a hurry, a quick zap in the microwave for 20-30 seconds works too, but I always prefer the oven for that fresh-baked feel.

FAQs

Final Thoughts

This Pumpkin Spice Crumb Cake Recipe has quickly become one of my fall favorites, not just because it tastes incredible, but because it’s reliably simple and so comforting. I love pulling it out when the weather gets crisp and sharing it with friends or family who eagerly wait all year for that first bite. You really can’t go wrong with this cake—give it a try, and I have a feeling it’ll become your go-to autumn dessert too.

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