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A delicious crumb cake with the flavors of fall. Pumpkin Pecan Crumb Cake is an excellent addition to a holiday brunch, but also wonderful served for dessert with a scoop of vanilla ice cream!
Oh, crumb cake… how I love you. We get to eat you for breakfast, for dessert, or really, whenever we’d like. You break all the cake rules and I like rule breakers. As long as they’re cake and not teenagers. Stay out of trouble, teenagers.
During the summer months when berries are at their best, Blueberry Crumb Cake happens frequently in my kitchen. Sometimes I throw in raspberries too and it’s a fabulous thing. I thought it was high time I shared my fall-inspired version of this super yummy cake. It’s got just enough pumpkin to get you in the fall mood and there are some finely chopped, crunchy pecans in the sweet crumb topping.
Your house will smell INCREDIBLE as it bakes!
You’ll need a can of this stuff. Be sure you’ve got pumpkin puree and not the canned pie filling. Big diff but the labels look nearly identical.
After combining softened butter and sugar with an electric hand mixer, add 1/2 cup pumpkin puree, an egg, and a teaspoon of vanilla extract. Mix until well combined.
The dry ingredients consist of flour, pumpkin pie spice, baking powder, and salt. Add it to the pumpkin mixture in spoonfuls…
…alternating with a little buttermilk. Continue alternating the flour mixture and buttermilk until all have been added.
Use a wooden spoon to scrape down the sides of the bowl. You’ll have a nice, thick batter.
Combine the streusel ingredients in a small bowl – softened butter, both white and brown sugar, flour, cinnamon, and nutmeg. Get in there with your hands and work it until the mixture is crumbly. Add 1/2 cup finely chopped pecans.
Spread the cake batter out in a 9″ to 10″ round or square baking dish that you’ve coated with non-stick cooking spray. Top the batter with your nutty crumb topping.
Bake at 350 degrees for about 40 minutes, or just until a toothpick inserted in the center of the cake comes out clean.
If you like this one, here are a few more you might like:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 3/4 cup granulated white sugar
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup buttermilk
Pecan Crumb Topping:
- 1/4 cup butter softened
- 1/4 cup brown sugar
- 1/4 cup granulated white sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup finely chopped pecans
- Preheat oven to 350 degrees F. Coat a 9" to 10" round or square baking dish with non-stick cooking spray.
For the cake:
- In a medium mixing bowl, combine flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In a large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Add pumpkin puree, egg and vanilla. Beat another minute or two, or until well combined. Add flour mixture, a little at a time, alternating with buttermilk, beating just until each addition is incorporated. Batter will be thick.
For the pecan crumb topping:
- Combine all ingredients, except pecans, in a small mixing bowl with a pastry blender or fork. When it is well mixed, work the mixture between your hands until it begins to hold together. Add the pecans and work them in with your hands. Crumble it up and sprinkle it over the top of cake batter.
- Bake at 350 degrees F for 40 to 45 minutes. Remove from oven when toothpick inserted in center of cake comes out clean and crumb topping is golden brown. Allow to cool for about 15 minutes before slicing and serving.