Pumpkin Spice Crumb Cake

This Pumpkin Spice Crumb Cake is the ultimate fall treat, featuring a moist, spiced pumpkin cake layered with a rich, buttery cinnamon crumb topping. Each bite is filled with warm spices like cinnamon, ginger, nutmeg, and cloves, making it a cozy, comforting dessert or a perfect pairing with your morning coffee. Whether you enjoy it as breakfast, dessert, or an afternoon snack, this cake is sure to bring all the fall vibes to your table.

Why You’ll Love This Recipe

✔️ Perfectly spiced – A warm blend of cinnamon, ginger, nutmeg, and cloves.
✔️ Moist and tender – Pumpkin puree and butter create a soft, fluffy cake.
✔️ Crispy crumb topping – A sweet, buttery cinnamon topping adds the perfect crunch.
✔️ Great for any occasion – Enjoy it as a coffee cake, brunch treat, or dessert.
✔️ Easy to make ahead – Bake it in advance and store for later!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• Pinch of cloves
• 1¼ cups pumpkin puree
• ½ cup butter, room temperature
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

For the Crumb Topping:

• ½ cup cold butter, cubed (1 stick)
• 1 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Directions

Step 1: Preheat and Prepare the Baking Dish

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Prepare the Dry Ingredients

1. In a large mixing bowl, whisk together:
   • Flour
   • Baking powder
   • Salt
   • Cinnamon
   • Ginger
   • Nutmeg
   • Cloves
2. Set aside.

Step 3: Cream the Butter and Sugar

1. In a separate large mixing bowl (or stand mixer), beat together:
   • Butter
   • Pumpkin puree
2. Mix until the butter is evenly distributed (it’s okay if it’s not completely smooth).
3. Add granulated sugar and beat until well combined.

Step 4: Incorporate the Eggs and Vanilla

1. Add eggs one at a time, mixing well after each addition.
2. Stir in vanilla extract and mix until smooth.

Step 5: Combine the Wet and Dry Ingredients

1. Add the flour mixture to the pumpkin mixture in three parts, alternating with the milk in two parts.
2. Mix on low speed just until no streaks of flour remain (do not overmix).
3. Set aside while preparing the crumb topping.

Step 6: Make the Crumb Topping

1. In a medium bowl, combine:
   • Cold cubed butter
   • Brown sugar
   • Flour
   • Cinnamon
   • Nutmeg
2. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until crumbly.

Step 7: Assemble the Cake

1. Pour half of the cake batter into the prepared baking dish.
2. Sprinkle half of the crumb mixture over the batter.
3. Pour the remaining cake batter over the crumbs, spreading evenly.
4. Sprinkle the remaining crumb topping over the cake.

Step 8: Bake the Cake

1. Place the cake in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cake cool for at least 20 minutes before slicing and serving.

Pro Tips and Variations

✔️ Use fresh pumpkin puree – If using homemade puree, make sure it’s well-drained to avoid excess moisture.
✔️ Make it nutty – Add ½ cup chopped pecans or walnuts to the crumb topping for extra crunch.
✔️ Drizzle with icing – For a sweeter finish, mix powdered sugar with milk and drizzle over the cooled cake.
✔️ Make it dairy-free – Substitute almond milk and vegan butter for a dairy-free option.
✔️ Add chocolate chips – Mix ½ cup chocolate chips into the batter for a fun twist!

Serving Suggestions

• Pair with hot coffee or chai tea for a cozy breakfast treat.
• Serve warm with whipped cream or vanilla ice cream for a decadent dessert.
• Drizzle with caramel sauce for an extra indulgent finish.

Storage & Reheating

Room Temperature:

• Store in an airtight container for up to 3–4 days.

Refrigeration:

• Keep in the fridge for up to 5 days. Reheat individual slices in the microwave for 30 seconds before serving.

Freezing:

• Wrap the entire cake or individual slices in plastic wrap and freeze for up to 3 months.
• Thaw at room temperature overnight and reheat as needed.

FAQs

❓ Can I use a different type of sugar?
Yes! Swap granulated sugar for coconut sugar and brown sugar for dark brown sugar for a richer flavor.

❓ Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend for the cake and crumb topping.

❓ Why is my cake dense?
Overmixing can cause the cake to become dense. Mix just until combined for a light and fluffy texture.

❓ Can I make this in a smaller pan?
Yes, but adjust the bake time—a 9×9-inch pan may take longer to bake.

Conclusion

This Pumpkin Spice Crumb Cake is a must-bake for fall! With its moist, pumpkin-spiced cake and crunchy cinnamon-sugar crumb topping, it’s the perfect treat for breakfast, brunch, or dessert. Enjoy it with a cup of coffee, share it with family, or make it ahead for a stress-free holiday treat!

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