Pumpkin Spice Crumb Cake Recipe

I am so excited to share this Pumpkin Spice Crumb Cake Recipe with you! It’s one of those cozy, feel-good baked goods that instantly brings the warmth of fall right into your kitchen. Whether you’re craving something perfect for a weekend brunch or a sweet afternoon treat with coffee, this cake hits all the right notes—moist pumpkin batter layered with irresistible spiced crumbs that give every bite a little bit of magic.

What makes this Pumpkin Spice Crumb Cake Recipe really stand out for me is how simple it is, yet delivers complex flavors. The spice blend is just right—not overwhelming—letting the pumpkin shine through while the buttery crumb topping adds the best contrast in textures. Honestly, I’ve made this recipe for years, and every time I do, friends ask for the recipe. You’ll love how easy it is to pull together and how perfect it is for sharing.

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Ingredients & Why They Work

Let’s talk ingredients because the right ones can make or break your Pumpkin Spice Crumb Cake Recipe. The mix of spices gives it that nostalgic autumn vibe, and using real pumpkin puree keeps it moist without making it heavy. I always recommend getting fresh spices if you can—your nose will thank you!

• All-purpose flour: The base that provides the structure—make sure it’s measured correctly to avoid a dry cake.
• Baking powder: Acts as the leavening agent helping the cake rise beautifully.
• Salt: Enhances all the flavors, don’t skip it!
• Cinnamon, ginger, nutmeg, cloves: These ground spices add the classic pumpkin spice warmth—freshly ground spices can elevate the taste.
• Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, for best results and balanced sweetness.
• Butter: Room temperature butter creamed with pumpkin helps provide fat for richness and moisture; cold butter in the crumbs creates that perfect crumble texture.
• Granulated sugar: Sweetens the cake while also aiding in tenderizing.
• Eggs: Bind everything together and add structure.
• Vanilla extract: Enhances the overall flavor depth.
• Milk: Adds moisture and keeps the crumb soft.
• Light brown sugar (for crumbs): Adds a hint of molasses flavor and helps the crumb topping caramelize.

Make It Your Way

I love when a recipe gives you room to make it your own, and this Pumpkin Spice Crumb Cake Recipe is one of those. You can easily swap out ingredients or add extras depending on your mood or dietary needs. When I bake it in colder months, I sometimes throw in chopped pecans or a drizzle of maple glaze for an extra layer of flavor.

• Nut-Free Variation: Omit nuts altogether and enjoy the classic crumb texture—perfect for sharing with little ones or at work.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend; results are still delicious!
• Extra Spicy Kick: Add a pinch of ground cloves or increase cinnamon if you like a bolder spice flavor.
• Frosting Twist: I sometimes top slices with a cream cheese frosting or a simple dusting of powdered sugar for added indulgence.

Step-by-Step: How I Make Pumpkin Spice Crumb Cake Recipe

Step 1: Prep Like a Pro

First things first: preheat your oven to 350°F (175°C) and grease your 9×13 inch baking dish well. I like to use a little butter and then dust with flour so the cake comes out effortlessly without sticking. Getting this right makes cleanup a breeze and will keep your edges perfectly tender and golden.

Step 2: Mix Your Dry Spices and Flour

Whisk together your flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. This step is key because it spreads the spices evenly throughout the cake. I always double-check my cinnamon measurement here since it’s the main star.

Step 3: Cream Butter and Pumpkin

In your mixer, beat the room-temperature butter and pumpkin puree until well combined. Don’t worry if the texture looks a bit chunky—that’s actually perfect. Then, add sugar and beat again until smooth and fluffy. This gives the cake a lovely lightness that makes it so enjoyable.

Step 4: Add Eggs and Vanilla

Pop in the eggs one at a time, mixing until everything is smooth. Follow with the vanilla extract to deepen those cozy flavors that make pumpkin spice stand out.

Step 5: Alternate Adding Dry and Wet Ingredients

Add your flour mixture to the mixer bowl in thirds, alternating with the milk. Start and end with the flour. Mix on low speed just until combined—overmixing can make your crumb tough, so keep it gentle and watch for the batter to look uniform with no streaks of flour.

Step 6: Make the Crumb Topping

In a separate bowl, combine the cold, cubed butter with brown sugar, flour, cinnamon, and nutmeg. Use your fingers to rub the butter into the dry ingredients, or a pastry cutter if you have one, until it forms pea-sized crumbs. The cold butter is what gives the crumb its signature crunch after baking.

Step 7: Layer and Bake

Pour half of the pumpkin batter into your prepared pan. Spread half the crumb topping evenly over it. Repeat with the remaining batter and then the rest of the crumbs on top. Bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Sometimes I check at 45 minutes and then every few minutes after, so it doesn’t overbake.

How to Serve Pumpkin Spice Crumb Cake Recipe

Garnishes

I typically keep it simple here—a light dusting of powdered sugar just before serving adds a pretty touch. But when I’m feeling fancy, I sometimes whisk up a quick cream cheese glaze to drizzle on top, which adds a tangy, sweet counterpoint to the spices. Fresh whipped cream or a dollop of vanilla yogurt also work beautifully as creamy accompaniments.

Side Dishes

This crumb cake pairs wonderfully with a hot cup of spiced chai tea or rich coffee. For a brunch buffet, I like to serve it alongside scrambled eggs or a light fruit salad to balance the richness. It’s perfect when you want a little slice of fall without a full meal.

Creative Ways to Present

For special occasions, I slice the cake into smaller squares and serve them on a wooden platter with edible flowers and cinnamon sticks for garnish. Another fun idea is to layer warm cake crumbs in small jars with whipped cream for individual mini trifles that guests can enjoy without any fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover crumb cake tightly covered at room temperature for up to two days—though honestly, it rarely lasts that long in my house! If you plan to keep it longer, wrapping it well and refrigerating is your best bet to maintain freshness.

Freezing

This cake freezes beautifully! I wrap whole or sliced pieces tightly in plastic wrap then foil, and freeze for up to three months. When you’re ready to eat, thaw overnight in the fridge—it tastes just like fresh baked, which is a total game-changer for busy weeks.

Reheating

For best texture, I reheat slices in a warm oven at 300°F for about 10 minutes or until warmed through. You can also microwave for 15-20 seconds, but be careful not to overdo it or it might dry out. A quick oven reheat revives the crumb topping’s crispness much better.

FAQs

Final Thoughts

This Pumpkin Spice Crumb Cake Recipe has truly become a favorite in my kitchen because it’s the perfect mix of easy, comforting, and impressive. It’s one of those recipes that feels homemade in the best way—no fancy ingredients, just simple, tried-and-true steps that yield a delicious fall classic. If you’re looking for a new cozy dessert or brunch treat that everyone will rave about, I wholeheartedly encourage you to give this recipe a spin—you’ll be so glad you did!

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