How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crumble Top Pumpkin Gingerbread?

You need 13 ingredients. The key ingredients include: 2 c. all-purpose flour, 1 c. whole wheat flour, 1 tsp. cinnamon, 1 tsp. ginger, and more.

Is Crumble Top Pumpkin Gingerbread suitable as baking & desserts?

Yes, Crumble Top Pumpkin Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Crumble Top Pumpkin Gingerbread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crumble Top Pumpkin Gingerbread Recipe

Name: Crumble Top Pumpkin Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 1 c. whole wheat flour; 1 tsp. cinnamon; 1 tsp. ginger; 1/2 tsp. nutmeg; 1 c. sugar; 3/4 c. butter or margarine; 2 large eggs; 1 can canned pumpkin (1 lb.); 1/2 c. light molasses; 1/4 c. milk; 1 1/2 tsp. baking soda; whipped cream (optional)

Bake this irresistible Crumble Top Pumpkin Gingerbread at home. Made with flour, whole wheat flour, cinnamon and ginger. Easy step-by-step instructions …

This Crumble Top Pumpkin Gingerbread relies on simple, everyday ingredients such as all-purpose flour, whole wheat flour, cinnamon and ginger. It comes together quickly and makes 4 servings, at about 1280 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Crumble Top Pumpkin Gingerbread delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1280

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Crumble Top Pumpkin Gingerbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions