Description
A moist and flavorful Pumpkin Spice Crumb Cake featuring tender pumpkin batter layered with a crunchy spiced crumb topping. Perfect for fall gatherings or cozy dessert cravings.
Ingredients
Units
Scale
For the cake:
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pinch cloves
- 1 1/4 cups pumpkin puree
- 1/2 cup butter, room temperature
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
For the crumbs:
- 1/2 cup cold butter, cubed (1 stick)
- 1 cup light brown sugar
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 13 inch baking dish to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices and leavening.
- Combine wet ingredients: In the bowl of an electric mixer, beat the butter and pumpkin puree until well distributed, even if not completely smooth. Add the granulated sugar and beat until fully combined. Then beat in the eggs and vanilla extract.
- Incorporate dry and wet ingredients: Add the flour mixture to the pumpkin mixture in three additions, alternating with the milk. Beat on low speed until the batter is smooth and no white flour streaks remain. Set aside.
- Make crumb topping: In a medium bowl, combine the cold cubed butter, light brown sugar, flour, cinnamon, and nutmeg. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until small crumbs form.
- Layer batter and crumbs: Pour half of the pumpkin batter into the prepared dish. Sprinkle half of the crumb mixture evenly over the batter. Pour the remaining batter on top, then finish by sprinkling the rest of the crumbs over the surface.
- Bake the cake: Bake in the preheated oven for 55 minutes until a toothpick inserted in the center comes out clean. The top should be golden and crumbly.
- Cool and serve: Allow the cake to cool in the pan before slicing into 20 servings. Serve warm or at room temperature.
Notes
- This cake freezes beautifully—wrap tightly and freeze up to 3 months.
- Use canned pumpkin puree for convenience and consistent results.
- Butter for the crumbs must be cold to create the perfect crumbly texture.
- For a finer crumb, pulse butter mixture briefly in a food processor instead of using fingers.
- Serve with whipped cream or cream cheese frosting for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
