Pumpkin Crumb Cake is an excellent addition to a holiday brunch or serve it warm for dessert with a scoop of vanilla ice cream! A delicious crumb cake with the flavors of fall.
My Pumpkin Gingerbread is another cozy pumpkin cake you’ll love!
Oh, Pumpkin 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. This is my fall-inspired version of this super yummy cake. It’s got just enough pumpkin and spice flavor to get you in the fall mood and there are some finely chopped, crunchy pecans in the sweet crumb topping.
It gets extra bonus points because it makes the house smell INCREDIBLE as it bakes!
Table of contents
- Dry ingredients: All-purpose flour and baking soda.
- Creamed butter mixture: Softened butter, granulated sugar, brown sugar (either light or dark), eggs, and pure vanilla extract.
- Spices: Pumpkin pie spice and cinnamon.
- Pumpkin puree: Look for canned pumpkin puree, not pie filling. Pumpkin puree is 100% pure pumpkin without any added seasoning.
- Pecan crumb topping: All-purpose flour, light brown sugar, cinnamon, finely chopped pecans, and cold butter cut into small pieces
The Pecan Crumb Topping
- Add the flour, brown, sugar, cinnamon, and butter to a small mixing bowl.
- Using a pastry blender or fork, work the mixture until it is well combined.
- Add the pecans.
- Work the mixture between your fingers until the pecans are well incorporated and the streusel begins to hold together (the warmth from your hands will help bring it together).
How to Make Pumpkin Crumb Cake
- Whisk together the flour, baking powder, pumpkin pie spice, ground cinnamon, and salt in a medium mixing bowl.
- In a separate large mixing bowl, use an electric mixer to beat the butter with the granulated sugar and brown sugar until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl as needed. Add the vanilla.
- Turn the mixer down to low and gradually add a small amount of the flour mixture.
- Then, mix in a little of the pumpkin puree. Continue adding a little of each to the bowl and mixing just until combined after each addition.
- Pour the cake batter into a greased 9-inch square or round pan.
- Sprinkle with the streusel topping and bake at 350 degress F for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing.
This crumb cake is deicious as it is but for a special touch, combine about ½ cup powdered sugar with ½ teaspoon pure vanilla extract or maple syrup, and just enough milk to make it thin enough to pour off the tip of a spoon. Drizzle the completely cooled cake with the glaze just before serving.
Cover the cake with plastic wrap or aluminum foil and store at room temperature until ready to serve.
Leftovers should be transferred to an airtight container so they will stay fresh and tasty for up to 4 to 5 days.
Try warming leftover pieces of Pumpkin Crumb Cake in the microwave for 20 to 30 seconds for fresh out of the oven taste!
More Easy Fall-Inspired Baking
- Apple Cider Coffee Cake
- Glazed Apple Coffee Cake Muffins
- Pumpkin Cornbread
- Apple Fritter Bread
- Cranberry Breakfast Cake
Pumpkin Pecan Crumb Cake
Pumpkin Crumb Cake
- 1½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoons baking soda
- ½ cup butter, softened
- ¾ cup granulated white sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree, 100% pumpkin, not pumpkin pie filling
Pecan Crumb Topping
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons butter, cold and cut into small pieces
- ⅓ cup finely chopped pecans
- Preheat oven to 350 degrees F and grease a 9-inch square or round baking dish with nonstick cooking spray.
For the Pecan Crumb Topping
- Combine all the crumb topping ingredients, except the pecans, in a small mixing bowl with a pastry blender or fork. When they are well mixed, add the pecans and work the mixture between your fingers for 2 to 3 minutes, or until the pecans are well incorporated and the streusel begins to hold together (the warmth from your hands will help bring it together so it won’t be dry). Set aside.
For the Pumpkin Coffee Cake
- In a medium mixing bowl combine the flour, pumpkin pie spice, cinnamon, and baking soda. Set aside.
- In a large mixing bowl with an electric mixer, beat the butter with the granulated sugar and brown sugar for about 3 minutes, or until well combined. Add the eggs, one at a time, beating for about 1 minute after each is added and scraping down the sides of the bowl as needed. Add the vanilla. Turn the mixer down to low and gradually add the flour mixture alternately with pumpkin puree, adding a little of each to the bowl and mixing just until combined after each addition.
- Pour the batter into the prepared pan and sprinkle with the pecan streusel topping. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on November 5, 2015. It has been updated with new text and images.