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+ servings
Three slices of pumpkin crumb cake on a white plate.
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5 from 1 vote

Pumpkin Pecan Crumb Cake

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Cake, Dessert
Cuisine: American
Servings: 8 pieces
Calories: 444kcal

Ingredients

Pumpkin Crumb Cake

  • 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

  • cup all-purpose flour
  • ¼ cup light brown sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons butter cold and cut into small pieces
  • cup finely chopped pecans

Instructions

  • 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.

Notes

Optional Glaze
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.
Storage Tips
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!

Nutrition

Serving: 1slice | Calories: 444kcal | Carbohydrates: 64g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 208mg | Potassium: 165mg | Fiber: 2g | Sugar: 40g | Vitamin A: 5280IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg