Pumpkin Crumb Cake with a New York Bakery Style giant brown sugar crumble topping is a fall bakery treat you’ll enjoy for breakfasts all winter long.
Pumpkin Crumb Cake with NY Style Crumb Topping
Pumpkin Crumb Cake is the fall version of my absolute FAVORITE pal for my morning coffee, NY Crumb Coffee Cake.
Over the course of the last month I’ve been testing a handful of crumb cakes to share. I’ve been testing holiday versions, fruity versions and more. This pumpkin version (and an upcoming gingerbread version) were among my holiday favorites I tested.
Some failed versions? Carrot Crumb Cake (this needs more testing) along with fruitcake crumb cake. I will say Apple Crisp Crumb Cake is probably my favorite of the bunch, but I just REALLY love Apple Crisps! See: Legendary Apple Crisp Pie, Apple Crisp Cookies, Old-Fashioned Apple Crisp (Double the Crisp!)
Looking for more breakfast cakes?
- Honey Bun Cake (No Cake Mix!)
- Classic Gingerbread Cake
- Blueberry Cream Cheese Coffee Cake
- Triple Berry Sour Cream Crumb Cake
Tips for making the perfect Pumpkin Crumb Cake:
- 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, 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 (directions in the puree post).
- If using canned pumpkin, make sure you are not using pumpkin pie filling, it has added spices and sugars.
Tools used in the making of this Pumpkin Crumb Cake:
9×13 pan: This allows for the signature square pieces, you can also make this in a Springform Pan.
Canned Pumpkin: I use my fresh made puree, but this is my go-to canned pumpkin.
Stand Mixer: A workhorse, I’d avoid a hand mixer here for the crumble if you can.
9×13 baking pan with Cover: Keeping this cake moist is important and this covered baking pan is great.
- 1/3 cup sugar
- 1/3 cup dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 tablespoons unsalted butter 1 stick, melted and still warm
- 1 3/4 cups flour 7 ounces
- 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.
- Preheat oven to 325 degrees.
- Use baking spray or butter and flour a square 9×13 pan.
- In 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 pan.
- 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.