Pumpkin Crumb Cake Recipe

Name: Pumpkin Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the cake batter; 1 1/2 cups (215 g) all purpose flour; 3/4 cup (150 g) granulated sugar; 2 teaspoons baking powder; 3/4 teaspoon kosher salt; 1/2 teaspoon cinnamon; 1/8 teaspoon cloves; 1/8 teaspoon ginger; 1 pinch nutmeg; 3 tablespoons vegetable oil; 2 teaspoons vanilla extract; 1 large egg; 1/2 cup pumpkin puree; 1/4 cup whole milk; for the crumb topping; 2 3/4 cups (390 g) all purpose flour; 1 cup (200 g) light brown sugar; 2 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg, plus more for sprinkling on top of the finished cake; 1/2 teaspoon kosher salt; 2 teaspoons vanilla extract; ⅛ tablespoons unsalted butter, melted; confectioner's sugar, for sprinkling on top of the finished cake

Servings: persons

for the cake batter
1 1/2 cups (215 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon ginger
1 pinch nutmeg
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 large egg
1/2 cup pumpkin puree
1/4 cup whole milk
for the crumb topping
2 3/4 cups (390 g) all purpose flour
1 cup (200 g) light brown sugar
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg, plus more for sprinkling on top of the finished cake
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
⅛ tablespoons unsalted butter, melted
confectioner's sugar, for sprinkling on top of the finished cake

1
Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking pan and line with parchment paper. Grease parchment paper.
2
FOR THE CRUMB TOPPING:
3
Whisk together the dry ingredients. Stir the vanilla into the melted butter. Stir the butter mixture into the dry ingredients until it clumps together. Chill while you put together the cake batter.
4
FOR THE CAKE BATTER:
5
Whisk together the dry ingredients. Whisk together the wet ingredients. Stir the wet ingredients into the dry ingredients. Stir well - It is a thick batter.
6
Spread the batter into the pan evenly. It will be a thin layer of batter. Evenly scatter the crumb topping over the cake batter, breaking up the biggest chunks. Leave a few large-ish crumbs - those are the BEST!
7
Bake on upper-middle rack for 30 -35 minutes, until cake is set and crumbs are just beginning to brown.
8
Cool before serving. Top cake with confectioner's sugar and a grating of nutmeg.

992

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: for the cake batter, 1 1/2 cups (215 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, and more.

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

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.

That's it — enjoy your meal!

Pumpkin Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions