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Pumpkin Pecan Crumb Cake
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Pumpkin Pecan Crumb Cake

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 pieces



  • 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.