Pumpkin Spice Crumb Cake
This moist, tender pumpkin cake is topped with a thick, buttery crumb layer and a sweet maple glaze. It’s the ultimate fall breakfast, dessert, or coffee break treat.
Prep Time: 25 mins | Bake Time: 40-45 mins | Cool Time: 1 hour | Serves: 9-12
Ingredients
For the Crumb Topping:
· 1 cup (125g) all-purpose flour
· ½ cup (100g) granulated sugar
· ⅓ cup (70g) packed light brown sugar
· 1 tsp ground cinnamon
· Pinch of salt
· ½ cup (1 stick / 115g) unsalted butter, melted
For the Pumpkin Cake:
· 1 ¾ cups (220g) all-purpose flour
· 1 tsp baking soda
· ½ tsp baking powder
· ½ tsp salt
· 2 tsp ground cinnamon
· 1 tsp ground ginger
· ½ tsp ground nutmeg
· ¼ tsp ground cloves
· ½ cup (1 stick / 115g) unsalted butter, softened
· ¾ cup (150g) granulated sugar
· ½ cup (110g) packed light brown sugar
· 2 large eggs, room temperature
· 1 cup (240g) pure pumpkin purée (not pumpkin pie filling)
· 1 tsp vanilla extract
· ½ cup (120ml) buttermilk or sour cream (room temperature)
For the Maple Glaze (Optional):
· ½ cup (60g) powdered sugar, sifted
· 1-2 tbsp pure maple syrup or milk
· ½ tsp vanilla extract
Instructions
- Make the Crumb Topping
· In a medium bowl, whisk together the flour, sugars, cinnamon, and salt.
· Pour the melted butter over the mixture and stir with a fork until coarse, moist crumbs form. Some larger clumps are good! Set aside.
- Prep & Mix Dry Ingredients
· Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line with parchment paper.
· In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
- Make the Pumpkin Cake Batter
· In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes).
· Beat in the eggs, one at a time, then mix in the pumpkin purée and vanilla.
· With the mixer on low, add half of the dry ingredients, then all of the buttermilk, then the remaining dry ingredients. Mix until just combined. Do not overmix.
- Layer & Bake
· Spread the batter evenly into the prepared pan. It will be thick.
· Sprinkle the crumb topping evenly over the batter, breaking up any huge clumps with your fingers. Press down lightly.
· Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake (not crumb) comes out clean.
· Let the cake cool in the pan on a wire rack for at least 1 hour before glazing.
- Glaze & Serve
· For the glaze: Whisk together the powdered sugar, 1 tbsp maple syrup, and vanilla. Add more syrup/milk until it’s a drizzling consistency.
· Drizzle over the cooled cake.
· Cut into squares and serve.
Success Tips
· Room Temperature Ingredients: This ensures an even, tender crumb.
· Pure Pumpkin Purée: Use plain canned pumpkin (like Libby’s), not pumpkin pie filling.
· Don’t Overmix: Mix the batter until just combined to keep the cake soft.
· Test for Doneness: The crumb topping will be deep golden brown and the cake should spring back when lightly pressed.
· Cool Completely: This cake sets as it cools, making it easier to slice.
Storage
· Room Temperature: Store covered at room temperature for up to 3 days.
· Refrigerator: Cover and refrigerate for up to 5 days. Let come to room temp or warm slightly before serving.
· Freeze: Freeze unglazed cake (wrapped tightly) for up to 3 months. Thaw overnight in fridge, then glaze.
Delicious Variations
· Pumpkin Cream Cheese Swirl: Beat 4 oz softened cream cheese + ¼ cup sugar + 1 egg yolk. Drop spoonfuls over batter and swirl before adding crumbs.
· Pecan Streusel: Add ½ cup chopped toasted pecans to the crumb topping.
· Gingerbread Spice: Replace pumpkin spices with 2 tsp ginger + 1 tsp cinnamon.
· Bundt Cake: Double the recipe and bake in a greased Bundt pan for 50-60 minutes.
· Muffins: Divide batter into lined muffin cups, top with crumbs, and bake at 375°F for 20-25 minutes.
Enjoy this cozy, spice-filled treat with a hot cup of coffee or tea!