This Pumpkin Crumb Cake features a moist, spiced pumpkin coffee cake that’s topped with a buttery cinnamon crumb topping. It’s the perfect pairing for your morning coffee!
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Pumpkin Crumb Cake: A Fall Breakfast or Dessert
You didn’t think I was going to let October pass without publishing a pumpkin recipe, did you? I mean, I’m not insane.
The truth is, pumpkin and I were on a break. I outpumpkined myself last year with Pumpkin Cream Cheese Roll and Healthy Pumpkin Muffins and Pumpkin Dirt Pudding.
I needed some space, some time to think and see other autumn fruits. But now I’m back, and I’m ready to give this relationship another go.
I could never stay away for long. Fall leaves and chilly mornings have me longing for those good old times with pumpkin. So I’m crawling back and begging forgiveness with this Pumpkin Crumb Cake.
If you ask me, there’s no better way to patch things up.
This pumpkin coffee cake is deeee-lish. Buttery and moist on the inside, crispy and cinnamony on the outside.
Spiced with nutmeg, ginger, and cloves, it’s got all the warm-you-up pumpkin spice flavor you need to start your day…or end it…or just get through it. Let’s be real, you’re going to be sneaking bites of this cake all.day.long.
Pumpkin Coffee Cake with Crumb Topping
Can we talk about crumb topping for a minute? What dessert is not improved by a little crumb topping?
Lemon Blueberry Loaf Cake? Ummm, yes.
Banana Crumb Cake? Of course.
Apple Crumb Cake? GIVE IT TO ME.
If I have to choose between frosting and crumb topping, I’m choosing crumb topping every time.
This crumb topping is made with butter, brown sugar, cinnamon, and nutmeg and it adds just the right amount of crunch to this cake.
But what makes this cake extra special is that the crumb topping is also inside the cake.
That’s right, a layer of crumbs is baked right into the cake. It melts away during the baking process, leaving a trail of buttery brown sugar goodness in its wake.
How to Make Pumpkin Crumb Cake
Step 1: Prep. Preheat the oven to 350 degrees and grease a 9 x 13 inch baking dish.
Step 2: Whisk dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Step 3: Beat together wet ingredients. In the bowl of an electric mixer, beat together the butter and pumpkin puree until well distributed. It’s okay if it’s not totally smooth. Add the sugar and beat until well combined. Beat in the eggs and vanilla.
Step 4: Combine. Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Beat on low speed until no white remains. Set aside.
Step 5: Make crumbs. To make the crumbs, combine cubed butter, flour, brown sugar, and cinnamon in a medium bowl and use your fingers or a pastry cutter to cut in the butter until it forms small crumbs.
Step 6: Layer and bake. Pour half the pumpkin batter into the prepared dish. Layer with half the crumbs and then the remainder of the batter. Top with the rest of the crumbs. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean.
Make Ahead, Storage, and Freezing Instructions
- The crumb topping can be made up to 2 days in advance and kept in the fridge or frozen for up to 1 month.
- Pumpkin Crumb Cake keeps well stored, covered, at room temperature for 3-4 days.
- Reheat individual slices in the microwave for about 30 seconds or pop the whole dish (covered) in the oven for 10-15 minutes. Uncover and heat a few more minutes to recrisp the topping.
- Crumb cake can be frozen for up to 3 months. Wrap individual slices or the whole cake in saran wrap and then aluminum foil, for added protection. Thaw at room temperature overnight and reheat, if desired, before serving.
More Pumpkin Recipes to Try:
If you’re bored of pumpkin, reignite the flames with this Pumpkin Coffee Cake. You’ll be back together in no time.
And if you need even MORE pumpkin recipes to fuel your pumpkin spice craving, try these:
- Easy Pumpkin Bread
- Pumpkin 7 Layer Bars
- Chewy Pumpkin Chocolate Chip Cookies
- Healthy Blender Pumpkin Muffins
- Fluffy Pumpkin Pancakes
- Frosted Pumpkin Cookies
Don’t forget to check out our full list of Leftover Pumpkin Puree recipes, with a recipe for as little as 1/4 cup puree!
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Pumpkin Spice Crumb Cake
Ingredients
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
- ½ 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 the oven to 350 degrees and grease a 9 x 13 inch baking dish.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In the bowl of an electric mixer, beat together the butter and pumpkin puree until well distributed. It’s okay if it’s not totally smooth. Add the sugar and beat until well combined. Beat in the eggs and vanilla.
- Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Beat on low speed until no white remains. Set aside.
- To make the crumbs, combine all ingredients in a medium bowl and use your fingers or a pastry cutter to cut in the butter until it forms small crumbs.
- Pour half the pumpkin batter into the prepared dish. Layer with half the crumbs and then the remainder of the batter. Top with the rest of the crumbs. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean.
Notes
- This cake also freezes beautifully.
Nutrition
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