Homemade Pumpkin Spice Crumble Cake

This Homemade Pumpkin Spice Crumble Cake is the ultimate treat for cozy fall days. With a moist pumpkin-flavored base and a buttery, spiced crumble topping, it’s perfect for pairing with a hot cup of coffee or tea. Whether for breakfast, dessert, or an afternoon snack, this cake is sure to become a seasonal favorite.

Why You’ll Love This Recipe

It’s packed with warm spices like cinnamon and pumpkin pie spice, creating the perfect fall flavor.

The crumble topping adds a delightful crunch that complements the soft cake.

Made with canned pumpkin puree, it’s easy to whip up anytime.

Ideal for sharing at gatherings or simply enjoying with family on a cozy afternoon.

It’s customizable with optional add-ins like nuts or a glaze drizzle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 cup canned pumpkin puree

1/2 tsp vanilla extract

For the crumble topping:

1/4 cup packed brown sugar

1/4 cup rolled oats

1/2 cup all-purpose flour

1/4tsp cinnamon

1/4 tsp pumpkin pie spice

1/4 cup unsalted butter, cold and cubed

Directions

Preheat the Oven:
Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan to prevent sticking.

Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Prepare the Crumble Topping:
In a small bowl, mix the flour, brown sugar, oats, cinnamon, and pumpkin pie spice. Use a pastry cutter or your fingers to cut in the cold butter until the mixture resembles coarse crumbs.

Assemble the Cake:
Pour the cake batter evenly into the prepared pan. Sprinkle the crumble topping over the batter.

Bake:
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool and Serve:
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Servings and Timing

Servings: 9 slices

Prep Time: 20 minutes

Cook Time: 35–40 minutes

Total Time: Approximately 1 hour

Variations

Add-ins: Mix chopped nuts, like pecans or walnuts, into the batter for added crunch.

Spiced Glaze: Drizzle a simple powdered sugar glaze with a pinch of pumpkin pie spice over the cooled cake.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free 1:1 baking flour blend.

Extra Flavor: Add 1/4 tsp nutmeg or ginger to the cake batter for a more complex spice profile.

Larger Crowd: Double the recipe and bake it in a 9×13-inch pan.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing: Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to 3 months.

Reheating: Warm slices in the microwave for 10–15 seconds or let them come to room temperature before serving.

Related Recipes:

• Apple Crumble
• Simple Apple Crumble (Apple Crisp)
• Cranberry Crumble Bars

FAQs

How do I make my crumble topping extra crunchy?

Using cold butter and mixing it just until crumbly helps create a crisp topping. Adding a tablespoon of chopped nuts can also add more texture.

Can I use fresh pumpkin puree instead of canned?

Yes, just make sure it’s well-drained and similar in consistency to canned puree.

Can I substitute the butter in the recipe?

For the cake, you can use vegetable oil or melted coconut oil. For the crumble, stick with butter for the best texture.

What’s the best way to prevent the cake from sticking to the pan?

Grease the pan well with butter or non-stick spray, then dust it with flour, shaking out any excess.

Can I make this recipe vegan?

Yes, substitute the butter with vegan butter, the eggs with flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based milk if needed.

Conclusion

This homemade pumpkin spice crumble cake brings together the comforting flavors of fall in every bite. With its moist pumpkin base and spiced, buttery crumble topping, it’s a treat that’s as easy to make as it is delicious. Whether served fresh from the oven or enjoyed as leftovers, this cake is sure to become a family favorite.

---

📖 Recipe:

Print