Explore the flavors of Pumpkin Crumb Cake, a delicious fall dessert inspired by New York bakery-style that pairs well with coffee. Try today!
Pumpkin Crumb Cake is the perfect seasonal cake that I like to make to kick off Pumpkin Season. If you love this Coffee Cake, be sure to also check out my Apple Crisp Crumb Cake and Gingerbread Crumb Cake.
Why You’ll Love This Crumb Cake?
- Adds a little seasonal magic alongside your morning coffee for the perfect cozy way to start your day!
- It is the perfect crowd-pleasing treat that you might want to keep all to yourself!
Sabrina’s Pumpkin Crumb Cake Recipe
I love trying new crumb cake recipes and this one has to be my favorite holiday variation. It is my go to recipe when the pumpkin season comes around and it’s perfect to pair with my morning coffee or as a special breakfast treat for the kids. Without fail I make this at least twice a year and I bet you will too after you get a taste of this delicious crumb cake. It also makes a perfect gift for a friend or loved one you haven’t seen in a while.
Recipe Card
Ingredients
PUMPKIN CAKE
- 2 1/2 cups flour
- 1 1/2 cup brown sugar , packed
- 1/2 cup sugar
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon Kosher salt
- 3/4 cup unsalted butter , cut into cubes
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups pumpkin puree , homemade or 1 15-oz can of pumpkin puree
CRUMB TOPPING:
- 1/3 cup sugar
- 1/3 cup dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon Kosher salt
- 8 tablespoons unsalted butter , 1 stick, melted and still warm
- 1 3/4 cups flour
Instructions
CRUMB TOPPING:
- Add sugar, dark brown sugar, cinnamon, salt, and butter into a bowl.
- Whisk together and add in cake flour until combined.
- Form into a dough ball. Let sit until you are done making the cake.
PUMPKIN CAKE:
- Preheat oven to 325 degrees.
- Use baking spray or butter and flour a 9×13-inch baking dish.
- To a stand mixer add flour, brown sugar, sugar, baking soda, pumpkin pie spice, and salt.
- On low speed, add butter in pieces.
- Mix for 1-2 minutes, or until you no longer see the butter and the mixture looks like a crumble.
- Add in your remaining cake ingredients, egg, vanilla, and pumpkin puree.
- Mix until light and fluffy, another 1-2 minutes.
- Pour and spread cake batter into greased baking dish.
- Take the topping dough and break apart into chunks about the size of marbles over the dough in a uniform pattern.
- Bake for 35 to 40 minutes, or until a knife is inserted and comes out clean.
Nutrition
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Note from Sabrina
The secret to the perfect crumb cake? Keep the topping extra crumbly by not over mixing, pull the cake out when a toothpick shows just a few moist crumbs, and let it rest before slicing so each piece holds its shape.
Table of Contents
About this Recipe
This crumb cake is perfect to make for the holiday season. It is a cozy fall cake made with pumpkin puree and warm spices, topped with a thick layer of crumb topping. It is the perfect mixture of moist delicious cake with a crunchy outer layer. It is so simple to make with only 15 minutes of prep that you won’t be able to resist making this a regular favorite at home. Enjoy a slice in the morning, as an afternoon snack, or as a sweet treat before bed.
Kitchen Tools & Equipment
- 9×13 Pan: This allows for the signature square pieces, but you can also make this in a Springform Pan.
- Stand Mixer: A workhorse in my kitchen. I’d avoid a hand mixer here for the crumble if you can.
Can this be made ahead of time?
Absolutely, this cake can be made ahead of time. Once cooled, cover or place it in an airtight container and store it at room temperature for up to 2 days or refrigerate it for up to 5 days. If you are looking to make it further in advance freeze individual pieces in airtight container for up to 3 months. Thaw overnight in refrigerator and warm before serving.
Recipe Tips & Tricks
- The temperature of your crumb mixture is essential. If not chilled, the butter will be too soft and the crumb will melt into more of a shell. Keep it cold just until it is crumbled on top of the batter.
- This is a tall cake, so cooking lower for a longer period of time is better to ensure it is baked through.
- If you find the top is browning too much, tent it with some foil.
- Crumb cakes tend to dry out quickly if left uncovered. Make sure you cover the cake when storing.
- If using fresh Pumpkin Puree, be sure to strain it for at least 1-2 hours.
- If using canned pumpkin, make sure you are not using pumpkin pie filling because it has added spices and sugars.
Pairing Suggestions
This cake is delicious on its own but if you are looking to spice it up a bit try serving topped with Whipped Cream, Caramel, or a side of Vanilla or Pumpkin Ice Cream.
How to Store
- Serve: After letting your crumb cake rest in the pan for 20-30 minutes, cut into squares. Serve warm for the best flavor.
- Store: Store the cake covered in a pan or in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Warm individual pieces in 10 second intervals in the microwave before serving.
- Freeze: Let the cake cool, then cut into individual pieces. Freeze in airtight container for up to 3 months. Thaw overnight in refrigerator and warm before serving to maintain the best texture.
Variations
- Chocolate: Add in one cup of chocolate chips to your cake batter for a classic pumpkin chocolate pairing. Mini chocolate chips would also be fun. You can use white chocolate or dark chocolate too!
- Cranberry Orange: Add in 2 cups of fresh or dried cranberries and 2 tablespoons of orange zest. Add 3 tablespoons of orange juice into the batter too.
- Maple Bourbon: Add ½ cup of maple syrup into your batter and 2 tablespoons of bourbon. Add one tablespoon of bourbon into the crumble too. You will love this adult version!
Related Recipes
More Yummy Crumb Cakes
Photos Used in Previous Post:
I wanted to clarify before attempting this recipe, is the crumble 1 3/4 cups of flour plus 7 oz? Or is the 7 oz a typo? If not a typo, what is 7 oz in tablespoons?
It’s a typo Lauren, sorry about that. 1 3/4 cups of flour is approximately 7 ounces. I deleted it from the recipe card to avoid any future confusion. Thank you for pointing it out!
This is a great recipe, however, the bake time is off significantly. I baked for 40 minutes and only about an inch and a half from the sides were set. I baked another 18 minutes to finally get it baked through. Not unhappy with the contents, the crumb recipe is actually one of the best ones I’ve ever made.
Cake is completely raw! Is the temperature at 325 right?
Yes the temperature is 325 degrees to prevent the crumb from burning, and to maintain moisture. You can wrap the edges in foil to allow the heat to just cook the middle, and protect the edges from overbaking.
This was a family hit, kids too! The cake was moist and the crumb was PERFECT. Loved big chunks.
Love it when the family enjoys the recipe. Thanks Becca and thanks for the five star review.
This was SO easy and a HUGE hit…first pumpkin spice of the fall and will definitely make again. Strongly suggest making homemade browns sugar (molasses really comes through) also added walnuts to topping. Thanks for this great recipe!
You know your way around the kitchen Shelly! Homemade brown sugar! Great idea and you’re welcome, thanks for the five star review.
This cake was Amazing! I cooked it about 10 minutes longer than the recipe recommended. I will be making this again and again!!
I made it . But my crumbs sunk in . They did not sit pretty on the top. Any suggestions?
Hi trained .
This looks all food delicious! I’ll be adding it to my Eid menu, for sure!with avocado.my husband & children like it too much. And I think it’s a sign that I have all of the ingredients in my kitchen right now. Thank You!!!
This looks delicious! I’ll be adding it to my Eid menu, for sure! And I think it’s a sign that I have all of the ingredients in my kitchen right now. My husband and I might get an appetizer before dinner tonight!
I would take that as a sign too!
Thank you for sharing your recipe! I made this last Sunday and brought a few slices to my co-workers as their treat for Halloween. They all loved it! I reduced the sugar on the cake, but followed your recipe for the topping. This cake is sooo good. My co-worker can’t stop thinking about it, now she wants to pay me just to bake one for her husband. My kids and I can’t stop eating the excess baked crumble toppings!
Haha that’s awesome they loved it so much to pay! What a great side gig – especially with all the leftover baked crumbles you’ll get! 😀
So I missed these for Thanksgiving and I’m pretty bummed about it! These would have looked great on my Thanksgiving table. It looks like a delicious recipe and I’m so excited to make these! Thanks for posting!
HI! Can’t wait to make this! I noticed the directions mention cake flour, but it doesn’t specify in the ingredients. Is it all purpose or cake? Thanks so much!!!!
You’ll be using All Purpose flour for this recipe. 🙂
Hi. Anyone else have trouble with it not cooking fully in the center? I am using a 9×13 pan and it is still jiggly in the center, but cooked around the edges. It’s going on 1 hr. 10 min.
So sorry you had issues. If this happens again, you can wrap the edges in foil to allow the heat to just cook the middle and protect the edges from overcooking.
In the directions for the crumb topping it says add cake flour but ingredients just lists flour. Can all purpose flour be used or is it in fact cake flour? I am planning on making this tomorrow for Halloween guests and want to clarify before I start. Thanks in advance.
You can use either flour in this recipe. It’s not affecting the baking process, so it won’t matter.
Yes. I have had mine in the oven for 45 minutes and it still isn’t done in the middle. I’m wondering if 350 might be a better temp.
I baked mine longer than specified. Mine took about 60 minutes to get the toothpick top come out clean. If the author is a professional chef she may have used an industrial oven. Haven’t tried it yet. Bringing it too my daughter’s house this weekend for the grandkids!
Pumpkin. Perfection. That crumble seriously has me drooling and swooning and dreaming of a morning with a plate full of this and a ginormous cup of coffee.
Thanks, Karly!
This looks heavenly!! Can’t wait to try it!! 🙂
Thanks, Sue!
This is awesome! It is tall, fluffy and soon good. Please post ginger bread one, got to do it also. Love this cake.
Thank you so much! Stay tuned for the gingerbread one. It’s on it’s way soon!
I’m SUCH a sucker for a crumb topping. Looks AMAZING!
Thanks, Cathy!
The crumb topping on this cake looks amazing. This might take the place of pumpkin pie on our Thanksgiving table this year.
Thanks, Renee! It’s nice to change things up every now and again!! Enjoy!
Perfect timing.Perfect ingredients ! Tank you so much for sharing !
Enjoy!!
This look incredible! My family would LOVE this!
This cake looks scrumptious! I wish I had a slice right now!
Come on over 😉
I thought I might be tired of pumpkin recipes by now but I’m not. This cake looks so good. I wish I had a piece in front of me right now! It really looks delicious.
Tis the season for pumpkin, for sure!
This is the perfect fall dessert.
Thank you, Delaney!
I’m telling you that I am a big sucker for a crumb topping. This looks so good!
This is perfect for you then, Dorothy! You have to make it!!
OMG I’m drooling like crazy… this cake looks heavenly!!
Thanks, Amanda!