Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake – The Ultimate Fall Comfort Dessert

There’s something magical about the aroma of pumpkin spice wafting through the kitchen. The blend of cinnamon, nutmeg, and ginger signals the arrival of fall, cozy mornings, and crisp evenings. And nothing captures that comforting essence better than a slice of Pumpkin Spice Crumb Cake. This soft, moist, buttery cake, topped with a golden brown sugar crumble and finished with a drizzle of vanilla icing, is the perfect treat for any occasion — from a simple breakfast to a festive dessert table.

Whether you’re a pumpkin lover or just looking for a dessert that feels like a warm hug, this cake will win you over instantly. It’s simple to make, easy to customize, and can be enjoyed all year round. The combination of tender pumpkin cake and buttery crumb topping creates a delightful contrast in textures — soft and fluffy beneath, crumbly and crunchy on top. Each bite melts in your mouth, filling it with the warmth of spices and the sweetness of pumpkin.

Why You’ll Love This Pumpkin Spice Crumb Cake

• Moist and Flavorful: The pumpkin puree keeps the cake moist for days, while spices infuse it with deep, warm flavor.
• Perfect Crumb Topping: Buttery, brown sugar-packed crumble that adds the ideal texture and sweetness.
• Simple Ingredients: Made with pantry staples — no fancy ingredients required!
• Versatile: Works as a breakfast treat, a snack, or a dessert with coffee or milk.
• Easy to Make: No mixer needed! A whisk and two bowls are all you need.

Ingredients You’ll Need

For the Crumb Topping:

• 1 cup all-purpose flour – the base that gives the crumble its body.
• 1 cup packed light brown sugar – adds sweetness and caramel-like flavor.
• 1 teaspoon ground cinnamon – provides warmth and spice.
• 1/2 teaspoon ground nutmeg – deepens the flavor and enhances the pumpkin notes.
• 1/4 teaspoon fine salt – balances sweetness and highlights the other flavors.
• 1/2 cup unsalted butter, cold and cut into small cubes – binds everything together and creates that classic, crumbly texture.

For the Cake:

• 2 cups all-purpose flour – gives the cake its structure and soft crumb.
• 3 teaspoons baking powder – helps the cake rise and stay light.
• 1 teaspoon fine salt – enhances all the other flavors.
• 1 teaspoon ground cinnamon – the heart of pumpkin spice.
• 1/2 teaspoon ground ginger – adds a subtle spiciness.
• 1/4 teaspoon ground nutmeg – provides warmth and complexity.
• 1/4 teaspoon ground cloves – intensifies the spice and deepens the aroma.
• 1 1/4 cups pumpkin puree – the star of the show, adds moisture and that signature pumpkin flavor.
• 1/2 cup vegetable oil – keeps the cake soft and tender without being greasy.
• 2 cups granulated sugar – provides sweetness and helps create a delicate crumb.
• 2 large eggs, room temperature – bind the ingredients and add richness.
• 1 teaspoon vanilla extract – enhances flavor and aroma.
• 1 cup buttermilk or milk, room temperature – adds tang and helps maintain a tender texture.

For the Vanilla Icing:

• 1 cup powdered sugar – the base for a sweet, smooth glaze.
• 2 tablespoons milk – thins the icing to drizzle consistency.
• (Optional) 1/2 teaspoon vanilla extract – adds extra flavor to the glaze.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal. This ensures your cake won’t stick and will release cleanly after baking.

Step 2: Make the Crumb Topping

In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to mix until the texture resembles coarse crumbs. The secret to a perfect crumble is using cold butter — it creates those golden, crisp bits that melt in your mouth once baked. Set aside while you prepare the cake batter.

Step 3: Combine the Dry Ingredients for the Cake

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Mixing the dry ingredients first ensures the leavening agents are evenly distributed, preventing uneven rising later.

Step 4: Mix the Wet Ingredients

In another large mixing bowl, whisk the pumpkin puree, vegetable oil, and sugar until smooth and well combined. Add the eggs one at a time, whisking thoroughly after each addition. Finally, stir in the vanilla extract. The mixture should look glossy and uniform — this is your flavor foundation.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients with the buttermilk, beginning and ending with the dry mix. Do this in three additions of dry ingredients and two of buttermilk. Mix gently after each addition — overmixing can lead to a dense cake instead of a light, fluffy texture. Once everything is incorporated, your batter should be thick, smooth, and fragrant with pumpkin spice.

Step 6: Assemble the Cake

Pour the batter evenly into your prepared pan. Sprinkle the crumb mixture evenly over the top, pressing it lightly into the batter so it adheres during baking. The contrast between the soft batter and the crumb topping is what makes this dessert unforgettable.

Step 7: Bake to Perfection

Bake for 30 to 35 minutes (or 20–25 minutes for a thinner cake in a 9×13 pan). You’ll know it’s ready when a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs attached. The top should be golden brown and fragrant. Avoid overbaking — it’s better slightly underdone than dry.

Step 8: Cool and Glaze

Let the cake cool in the pan for about 15–20 minutes before glazing. To make the icing, whisk together the powdered sugar, milk, and vanilla (if using) until smooth and pourable. Drizzle it over the cooled cake in zigzag motions for that perfect bakery-style finish. Allow the glaze to set for a few minutes before slicing.

Tips for the Best Pumpkin Spice Crumb Cake

• Use Fresh Spices: Freshly ground spices make a huge difference in flavor intensity.
• Don’t Overmix: Overworking the batter can make the cake dense instead of soft and airy.
• Cold Butter is Key: Always use cold butter for the crumb topping — it’s what creates that irresistible texture.
• Let It Rest: Cooling allows the flavors to develop and the crumb topping to set properly.
• Experiment with Glaze: Add a touch of maple syrup or cream cheese to the icing for extra richness.
• Storage: This cake stays moist for days, making it perfect for meal prep or gatherings.

Serving Suggestions

• Serve warm with a glass of cold milk for a comforting snack.
• Pair with hot coffee or pumpkin spice latte for a cozy morning treat.
• Add a scoop of vanilla or cinnamon ice cream for an indulgent dessert.
• Sprinkle crushed pecans or walnuts on top before baking for a nutty crunch.
• Drizzle caramel sauce over the cooled cake for extra decadence.

Storage and Freezing

Store your Pumpkin Spice Crumb Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week — just let it come to room temperature before serving.

To freeze: Wrap individual slices or the entire cake tightly in plastic wrap, then foil, and freeze for up to 2 months. To serve, thaw overnight in the fridge and warm slightly before enjoying.

Variations to Try

• Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese mixture into the batter before adding the crumble for a cheesecake-style version.
• Maple Glaze: Replace milk in the icing with maple syrup for a warm, caramelized finish.
• Nutty Crumb Topping: Add chopped pecans or walnuts to the crumb for extra crunch.
• Chocolate Chip Twist: Fold mini chocolate chips into the batter for a kid-friendly version.
• Mini Loaves or Muffins: Bake the batter in muffin tins or loaf pans for individual servings.

Frequently Asked Questions (FAQ)

Can I use canned pumpkin pie filling instead of puree?

It’s best to use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can throw off the balance of the recipe.

Can I make this cake ahead of time?

Yes! It tastes even better the next day as the spices have more time to bloom. Simply bake it, cool it completely, and store it covered at room temperature.

Can I use whole wheat flour?

You can substitute half of the all-purpose flour with whole wheat for a slightly denser, nuttier version. Increase the buttermilk by 1–2 tablespoons if needed.

How can I make it dairy-free?

Use plant-based milk (like almond or oat) and substitute the butter with coconut oil or vegan butter. The result will still be moist and flavorful.

How do I prevent the crumb topping from sinking?

Make sure the crumble pieces are pea-sized and gently pressed onto the batter — not mixed in. This helps them stay on top and crisp beautifully.

Can I double the recipe?

Absolutely! Bake in two pans or one large pan. Just watch the baking time — thicker cakes may need an extra 5–10 minutes.

Expert Tips for Perfect Texture and Flavor

• Weigh your flour for accuracy — too much can make the cake dry.
• Use room-temperature eggs and milk to help the batter mix evenly.
• Don’t skip the salt — it’s what balances the sweetness and spice.
• Let the cake cool before adding icing to prevent it from melting into the crumbs.
• Try adding a teaspoon of espresso powder to the batter for deeper flavor complexity.

Final Thoughts

The Pumpkin Spice Crumb Cake is a celebration of fall flavors, nostalgia, and comfort. Each bite captures the essence of autumn — warm spices, tender crumb, and buttery sweetness. It’s the kind of dessert that invites you to slow down, pour yourself a coffee, and savor the season. Whether enjoyed as a morning pick-me-up, an after-dinner dessert, or a weekend baking project, this cake never fails to impress.

Bake it once, and it’ll become your go-to recipe every year when the leaves start to fall and the craving for cozy flavors returns. This cake is proof that simple ingredients, when combined thoughtfully, can create something truly unforgettable.