This moist pumpkin crumb cake is the perfect fall treat, combining warm pumpkin spices with a buttery, soft crumb topping. Each bite offers a tender pumpkin cake with a lightly spiced crumb that’s finished off with a dusting of powdered sugar. Whether served with a cup of coffee in the morning or as an afternoon snack, this cake is the perfect bite for the pumpkin lovers in your life!
Recipe Tips:
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling, for the best flavor.
- Crumb Topping: This crumble is meant to be soft and tender, so it uses most brown sugar! Another reason I love this topping is that it doesn’t sink into the cake while it bakes.
- Don’t Overmix: Stir the batter until just combined to keep the cake light and moist.
- Baking Pan: This recipe is baked in a 9×13 metal baking pan. I highly suggest using a metal pan as it will ensure even baking. You can try this in a glass pan but you may have to adjust the bake time. I love this pan because it comes with a lid which makes for easy storage.
- Crumble Topping: I make my crumble in a food processor. You just add all the ingredients and blend until combined. You can also use a pastry cutter or even a fork and do it by hand too!
Storage Tips:
- Counter: Store covered at room temperature for up to 3 days.
- Refrigerator: Keep the cake in an airtight container in the fridge for up to 5 days. Let it sit at room temperature before serving or lightly warm in the microwave.
- Freezing: Wrap individual slices tightly in plastic wrap and store in the freezer for up to 3 months. Thaw at room temperature before enjoying.
One of my favorite ways to wake up is with a sweet treat with my coffee, so if you’re looking for other brunch/breakfast inspired ideas, click here!
Pumpkin Crumb Cake
This pumpkin crumb cake is a tender pumpkin breakfast cake topped with a soft buttery crumble. Dust with powdered sugar and serve with your morning coffee, as a snack or dessert!
Ingredients
For the crumble:
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 ½ tsp ground cinnamon
- ¾ tsp pumpkin pie spice you can also just use all cinnamon!
- ½ tsp kosher salt
- 1 cup salted butter melted and room temperature. you can use unsalted butter if you prefer!
- 2 ½ cups all-purpose flour
For the cake:
- 1 cup granulated sugar
- 1 ¼ cups light brown sugar
- ½ cup salted butter melted
- ½ cup vegetable oil
- 1 tbsp vanilla extract
- 1 15 oz can pumpkin puree
- 3 eggs room temperature
- 1 tsp ground cinnamon
- ¾ tsp pumpkin pie spice
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 2 tsp baking soda
- ½ tsp kosher salt
Instructions
For the crumble:
- For the crumble, add all of the ingredients to a medium sized bowl. Use a spatula or fork to mix until combined, and resembles wet sand. Set aside until needed.
For the cake:
- Preheat the oven to 350° and spray a 9×13 inch metal backing pan with nonstick cooking spray. In a large bowl combine the granulated sugar, light brown sugar, melted butter, oil, vanilla and pumpkin puree. Whisk to combine. Add the eggs and whisk until just incorporated.
- Add in all of the dry ingredients and mix until everything is evenly combined, about 20 seconds. Once smooth, pour into the prepared baking pan and spread evenly. Top with the crumble and bake for 50-60 minutes, or until completely baked through. Check after 40 minutes and if you feel the crumble is getting dark, top with aluminum foil. once the cake has cooled, dust with powdered sugar and serve!
Yummy cake and very moist sponge!
I had more than half of the crumb mixture left though, any recommendations for using it up? 🙂
I don’t agree with the person who said there was too much crumble. That’s what crumb cakes are all about! I used it all up and it’s in the oven now, so I can’t give you a real comment about the flavor, but I have no doubts that it will be delicious!