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.
Ingredients
PUMPKIN CAKE
- 2 1/2 cups flour
- 1 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup unsalted butter cut into cubes
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups Homemade Pumpkin Puree (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 salt
- 8 tablespoons unsalted butter 1 stick, melted and still warm
- 1 3/4 cups flour 7 ounces
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 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.
Nutrition
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!