How to Make Pumpkin Spice Crumb Cake
1. Prepare Your Pan and Preheat the Oven
Preheat the oven to 350°F (175°C).
Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal.
2. Make the Crumb Topping
In a bowl, mix:
-
Flour
-
Brown sugar
-
Cinnamon
-
Pumpkin pie spice
Pour in the melted butter and stir until large, soft crumbs form.
Set aside—this is the star of the cake!
3. Mix the Dry Cake Ingredients
In a medium bowl, whisk together:
-
Flour
-
Baking powder
-
Baking soda
-
Salt
-
Cinnamon
-
Pumpkin pie spice
This ensures the spices are evenly distributed.
4. Mix the Wet Ingredients
In a separate large bowl, whisk:
-
Oil
-
Brown sugar
-
Eggs
-
Pumpkin puree
-
Vanilla
Whisk until smooth and creamy.
5. Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture.
Pour in the milk and stir gently until everything is just combined — do NOT overmix, or the cake won’t be as tender.
6. Pour the Batter and Add the Crumbs
Spread the pumpkin cake batter into your prepared pan.
Sprinkle the crumb topping evenly over the entire surface.
Make sure the crumbs stay chunky—those big buttery pieces are delicious!
7. Bake
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for at least 20 minutes before slicing.
Optional Finishing Touch
Dust the top with powdered sugar or drizzle with a simple vanilla glaze for added sweetness.
Tips for a Perfect Pumpkin Crumb Cake
✨ Use pure pumpkin puree for the best texture and flavor.
✨ Don’t skip the spices—they’re what make the cake aromatic and comforting.
✨ Keep the crumbs chunky by pressing them together with your fingers before sprinkling.
✨ Double the recipe for a 9×13-inch pan—perfect for gatherings.
Serve It Warm, Cold, or In-Between
This cake is delicious at room temperature, but warming it for 10–15 seconds in the microwave makes it taste bakery-fresh. Add a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert.
