Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake is the perfect treat to welcome the cozy season. Nothing says “back to school” or “back to the daily grind” like a tray of this warm, aromatic cake. With its brown sugar-infused crumb topping and soft pumpkin-spiced base, it’s a dessert that fills your kitchen with the irresistible scent of autumn. Each bite delivers comfort, warmth, and nostalgia — perfect with a glass of milk or a steaming cup of coffee.

Why You’ll Love This Recipe

This crumb cake strikes the ideal balance between sweet and spiced. The tender pumpkin base pairs beautifully with a rich, buttery crumb topping and a drizzle of vanilla icing. It’s versatile enough for breakfast, brunch, or dessert — and it’s simple to make with pantry staples. The best part? It stays moist for days, making it a great make-ahead treat for gatherings or busy weeks.

Ingredients and Their Roles

For the Crumb Topping

• 1 cup all-purpose flour – Provides structure to the crumb mixture.
• 1 cup packed light brown sugar – Adds sweetness and a hint of molasses for depth of flavor.
• 1 teaspoon ground cinnamon – Infuses classic warmth and spice.
• 1/2 teaspoon ground nutmeg – Enhances the autumn spice profile.
• 1/4 teaspoon fine salt – Balances sweetness and sharpens the flavors.
• 1/2 cup unsalted butter, cold and cut into small cubes – Creates that signature crumbly texture and rich flavor.

For the Cake

• 2 cups all-purpose flour – The foundation of the cake for a tender yet stable crumb.
• 3 teaspoons baking powder – Provides lift and ensures the cake rises beautifully.
• 1 teaspoon fine salt – Balances flavors.
• 1 teaspoon ground cinnamon – A key warm spice that enhances the pumpkin flavor.
• 1/2 teaspoon ground ginger – Adds a subtle spiciness for depth.
• 1/4 teaspoon ground nutmeg – Adds sweetness and warmth.
• 1/4 teaspoon ground cloves – Intensifies the spice blend and deepens aroma.
• 1 1/4 cups pumpkin puree – Brings moisture, color, and the unmistakable pumpkin flavor.
• 1/2 cup vegetable oil – Keeps the cake tender and moist.
• 2 cups granulated sugar – Sweetens the batter and creates a soft texture.
• 2 large eggs, room temperature – Bind ingredients and add richness.
• 1 teaspoon vanilla extract – Enhances flavor and aroma.
• 1 cup buttermilk or milk, room temperature – Ensures the cake stays light and fluffy.

For the Vanilla Icing

• 1 cup powdered sugar – Forms the base of the glaze for a sweet finish.
• 2 tablespoons milk – Thins the icing to drizzle consistency.
• 1/4 teaspoon vanilla extract – Adds flavor to complement the pumpkin spice.

Step-by-Step Instructions

To Make the Crumb Topping

1. Preheat your oven to 350°F (175°C) and lightly spray a 9×9-inch square pan or 9×13-inch rectangle pan with baking spray. Set aside.
2. In a bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt.
3. Add the small cubes of cold butter. Using a pastry cutter or your hands, cut the butter into the dry ingredients until large, coarse crumbs form. Set aside.

To Make the Cake

1. In one bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
2. In another bowl, whisk the pumpkin puree, vegetable oil, and sugar until well combined.
3. Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla extract.
4. Add the dry ingredients to the pumpkin mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix gently until just combined — do not overmix.
5. Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumb topping over the batter, pressing gently so it adheres.
6. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs (for a 9×13 pan, check at 20 to 25 minutes).
7. Allow the cake to cool partially before adding the glaze.

To Make the Vanilla Glaze

1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and lump-free.
2. Drizzle the glaze over the still-warm crumb cake.
3. Slice, serve, and enjoy!

Pro Tips for Perfect Results

• Use real pumpkin puree, not pumpkin pie filling to control sweetness and spice balance.
• Cold butter is key to creating perfect crumbs that bake up crisp and golden.
• Don’t overmix the batter — mix just until combined for a soft, tender texture.
• Let the cake cool slightly before glazing so the icing sets beautifully without melting.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

Serving Suggestions

This Pumpkin Spice Crumb Cake pairs beautifully with a variety of accompaniments:

• Enjoy warm with a glass of cold milk or hot coffee.
• Top with a dollop of whipped cream for a decadent dessert.
• Serve alongside scrambled eggs or yogurt for a cozy fall breakfast.
• For a festive touch, sprinkle cinnamon sugar over the glaze before serving.

Why This Recipe Is Loved

People adore this Pumpkin Spice Crumb Cake for its moist texture, fragrant spices, and comforting sweetness. It captures the essence of fall in every bite and is as satisfying as it is beautiful. Whether you bake it for a family breakfast, a school event, or a holiday table, it’s guaranteed to impress.

Conclusion

The Pumpkin Spice Crumb Cake is a celebration of simple ingredients coming together to create something truly irresistible. With its tender crumb, rich pumpkin flavor, and buttery topping, this recipe transforms an ordinary day into a cozy, memorable moment. It’s easy, reliable, and absolutely delicious — the kind of bake that never lasts long once it’s on the counter.