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Pumpkin Crumb Cake

A moist pumpkin spiced coffee cake with warm fall spices and a crunchy cinnamon sugar crumb topping, perfect for breakfast or dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 1/4 cups pumpkin puree
  • 1/2 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup cold unsalted butter, cubed (for crumbs)
  • 1 cup light brown sugar (for crumbs)
  • 1 cup all-purpose flour (for crumbs)
  • 1 teaspoon ground cinnamon (for crumbs)
  • 1/2 teaspoon ground nutmeg (for crumbs)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9 x 13 inch baking dish.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In the bowl of an electric mixer, beat together the butter and pumpkin puree until well combined but not completely smooth.
  4. Add the sugar and beat until well combined.
  5. Beat in the eggs and vanilla extract.
  6. Add the flour mixture to the mixing bowl in three additions, alternating with the milk, beating on low speed until no white streaks remain. Set aside.
  7. To make the crumb topping, combine the cold butter, brown sugar, flour, cinnamon, and nutmeg in a medium bowl.
  8. Use your fingers or a pastry cutter to cut in the butter until the mixture forms small crumbs.
  9. Pour half of the pumpkin batter into the prepared baking dish.
  10. Layer half of the crumb topping over the batter.
  11. Add the remaining batter on top, then sprinkle with the remaining crumb topping.
  12. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow to cool before serving.

Notes

For best results, use fresh pumpkin puree and ensure the butter is at room temperature for the batter but cold for the crumb topping. This cake is delicious served warm and pairs well with coffee or tea.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Method: Dessert, Breakfast
  • Cuisine: American

Nutrition

  • Calories: 380
  • Sugar: 38
  • Sodium: 320
  • Fat: 14
  • Saturated Fat: 8
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 58
  • Fiber: 2
  • Protein: 4
  • Cholesterol: 55