Pumpkin Spice Crumb Cake Recipe

There’s something irresistibly cozy about a Pumpkin Spice Crumb Cake Recipe, especially when the air turns crisp and leaves start crunching underfoot. This cake feels like a warm hug on a cool morning — perfectly spiced pumpkin batter topped with a buttery crumb layer that’s crispy, sweet, and utterly addictive. Whether you’re sharing it at a brunch with friends or just sneaking a slice with your afternoon tea, it’s the kind of recipe that always sparks happy memories.

I love how this Pumpkin Spice Crumb Cake Recipe balances spice and sweetness without overwhelming the pumpkin’s natural flavor. Plus, it’s surprisingly simple to make — the crumb topping adds that extra wow factor without fuss. If you’ve been searching for a detailed, foolproof recipe to bring fall vibes into your kitchen, this one’s worth every cozy bite!

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Ingredients & Why They Work

This Pumpkin Spice Crumb Cake Recipe shines because each ingredient plays a part in texture and flavor harmony. When shopping, aim for quality pumpkin puree and fresh spices to get the best results — it really makes a difference.

• Flour: Provides the cake’s structure; all-purpose flour works perfectly here.
• Baking powder: Gives that light lift for a fluffy crumb.
• Salt: Balances the sweetness and enhances all the pumpkin spice notes.
• Cinnamon: The star spice for that warm fall vibe.
• Ginger: Adds a subtle zing that brightens the spices.
• Nutmeg: Adds depth and warmth without overwhelming.
• Cloves: Just a pinch adds complexity to the spice mix.
• Pumpkin puree: Brings moisture, flavor, and that signature pumpkin texture.
• Butter (room temperature and cold): Room temp butter creamed with pumpkin makes the batter smooth; cold butter in the crumbs makes them crisp.
• Granulated sugar: Sweetens the cake and helps tenderize.
• Eggs: Bind everything together and contribute to a tender cake.
• Vanilla extract: Rounds out the flavors with a sweet aroma.
• Milk: Adds moisture and lightens the batter.
• Brown sugar (crumb topping): Adds a deep molasses flavor and chewiness to the crumb topping.

Make It Your Way

I like to tweak this Pumpkin Spice Crumb Cake Recipe depending on the occasion. Sometimes I add chopped pecans into the crumb topping for extra crunch or swap half the milk with buttermilk for tang and tenderness. Feel free to customize it with what you love most!

• Nutty Variation: Adding toasted pecans or walnuts to the crumb topping adds wonderful texture—I always get compliments when I do this.
• Dairy-Free Modification: You can substitute plant-based milk and dairy-free butter to make it vegan-friendly without sacrificing moistness.
• Spice Boost: If you’re a spice lover, I’m all for doubling the cinnamon and nutmeg—but start with a dash less and taste your batter so it doesn’t get overpowering.
• Mini Cakes: Try baking this in muffin tins for grab-and-go treats that make sweet gifts.

Step-by-Step: How I Make Pumpkin Spice Crumb Cake Recipe

Step 1: Mixing the Spiced Dry Ingredients

Start by whisking together the flour, baking powder, salt, and all the warming spices—cinnamon, ginger, nutmeg, and cloves. This step ensures the spices are evenly distributed, so every bite of your crumb cake has that perfect spicy warmth without pockets of uneven flavor.

Step 2: Creaming Pumpkin and Butter

Using your mixer, beat the room temperature butter and pumpkin puree until they’re well blended — it doesn’t have to be perfectly smooth, just nicely combined. Then add in the sugar and keep mixing until everything feels light and fluffy. This process creates a creamy base that gives your cake both richness and moisture.

Step 3: Adding Eggs and Vanilla

Next, beat in the eggs one at a time, along with the vanilla extract. I like breaking this up to make sure everything incorporates properly and my batter stays smooth without curdling or separating.

Step 4: Alternating Flour and Milk

To keep the batter tender, add your dry ingredients in three parts, alternating each with a splash of milk. Beat everything on low speed, just until the flour disappears — overmixing can make the cake tough, so resist the temptation to keep going.

Step 5: Preparing the Crumb Topping

In a separate bowl, toss together the flour, brown sugar, cinnamon, and nutmeg. Then use your fingers or a pastry cutter to cut in the cold, cubed butter until the mixture looks like coarse crumbs. This crumb topping is what adds that signature texture and sweet crunch that makes this cake unforgettable.

Step 6: Layering and Baking

Grease a 9×13 inch dish, then pour half the batter in and sprinkle half the crumb topping on it. Repeat the layers with the remaining batter and crumbs. Bake at 350°F for 45-55 minutes, or until a toothpick inserted in the center comes out clean. You’ll want to keep a close eye near the end since ovens can vary — don’t be shy about a quick poke-check at 45 minutes.

How to Serve Pumpkin Spice Crumb Cake Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a drizzle of warm caramel sauce right before serving. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level, especially in the evening.

Side Dishes

This cake pairs wonderfully with a hot latte or spiced chai, perfect for fall afternoons. I’ve also served it alongside fresh fruit or a lightly dressed green salad for brunch-style gatherings to balance the richness.

Creative Ways to Present

For special occasions, I sometimes cut the cake into squares and serve them in individual glass jars with a layer of cinnamon whipped cream on top—super cute and extra festive. Another idea is layering pieces into a trifle with some spiced pudding for a unique dessert twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature if I plan to eat within 2 days, but honestly, it rarely lasts that long! For longer storage, keeping it in the fridge helps maintain freshness for about 4-5 days.

Freezing

This Pumpkin Spice Crumb Cake Recipe freezes beautifully—wrap a cooled cake tightly in plastic wrap and then foil to preserve aroma and moisture. When I’m ready to enjoy, I thaw it overnight in the fridge, and it tastes almost as fresh as the day I baked it.

Reheating

To reheat, I prefer warming individual slices in the microwave for about 20-30 seconds to bring back that soft, cozy texture. If you want the crumb topping crispy again, a quick zap under the broiler for a minute works wonders—just watch it closely!

FAQs

Final Thoughts

This Pumpkin Spice Crumb Cake Recipe is one I come back to every fall because it truly captures the spirit of the season in a simple, comforting cake. It’s one of those recipes that’s approachable yet impressive, and I find that once you’ve nailed it, you’ll be sprinkling those cinnamon crumbs on everything! I can’t wait for you to try this in your kitchen—you’re going to love how the layers of spice, pumpkin, and buttery crumb come together to create pure autumn magic.

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