Pumpkin Spice Crumb Cake Recipe

If you love the cozy flavors of fall wrapped up in a dessert, you’re going to adore this Pumpkin Spice Crumb Cake Recipe. It’s that perfect balance of tender cake and a buttery, spicy crumb topping that feels like a warm hug in every bite. Whether you’re baking for a holiday gathering or just craving something comforting with your afternoon coffee, this cake always delivers.

Over the years, I’ve made this recipe countless times, and it never fails to impress friends and family alike. The pumpkin puree keeps the crumb cake moist and adds a gentle earthiness, while the spices — cinnamon, ginger, nutmeg, and a pinch of cloves — give it that unmistakable autumn charm. Plus, it’s surprisingly easy to put together, even if you’re just starting out in the kitchen.

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Ingredients & Why They Work

Each ingredient in this Pumpkin Spice Crumb Cake Recipe plays its part in creating warm, comforting flavors and the perfect crumbly texture. Let me walk you through why I love using them, and a few tips on what to look for when you shop.

• Flour: Acts as the sturdy base for the cake; all-purpose flour works perfectly to give a tender crumb without being too dense.
• Baking powder: This leavens the cake, helping it rise nicely and stay fluffy.
• Spices (cinnamon, ginger, nutmeg, cloves): The secret blend that brings out that trademark pumpkin spice flavor — fresh spices always taste best!
• Pumpkin puree: The star ingredient, adding moisture and that rich, subtle sweetness. Use canned pumpkin for convenience or homemade if you’re feeling ambitious.
• Butter: Both the room temperature butter in the batter and the cold butter in the crumb topping add richness and help create a tender texture and crunchy topping respectively.
• Granulated & brown sugar: Granulated sugar sweetens the cake batter, while light brown sugar in the crumbs adds moisture and a deeper, caramel-like flavor.
• Eggs: They bind everything together and help with the crumb structure.
• Vanilla extract: Enhances all the flavors and adds a subtle sweetness that balances the spices.
• Milk: Adds moisture to the batter and keeps the cake tender without making it dense.

Tweak to Your Taste

One of the things I love about this Pumpkin Spice Crumb Cake Recipe is how easy it is to customize. Over time, I’ve played around with it—some tweaks really highlight different textures or dietary needs without losing the soul of the cake.

• Gluten-Free: I once swapped the flour for a gluten-free blend with great success—just make sure your baking powder is gluten-free too!
• Spice it Up: If you love a spicy kick, try adding a pinch of cayenne or more ginger; it adds a delightful warmth.
• Less Sweet: I sometimes cut back the sugar in the cake by about a quarter cup if I’m serving it with sweet whipped cream or maple syrup.
• Mini Muffins: I’ve converted this recipe into muffin form for easy snacking — just reduce baking time by 15-20 minutes.

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

Step 1: Mix Dry Spices and Flour

Start by whisking together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. This ensures the spices are evenly distributed and your cake gets that consistent pumpkin spice flavor throughout. I like to sprinkle a tiny bit extra cinnamon just because it smells irresistibly good.

Step 2: Beat Butter, Pumpkin & Sugar

In your mixer bowl, beat the softened butter and pumpkin puree together until they’re blended but not fully smooth — a little texture here is fine. Then add the granulated sugar and beat well. This step builds the base of the cake’s flavor and moisture, so take a minute to get everything incorporated.

Step 3: Add Eggs and Vanilla

Next, beat in the eggs one at a time, followed by the vanilla extract. I find adding eggs slowly helps keep the batter nice and smooth without overmixing, which can make the cake tough.

Step 4: Combine Flour Mixture and Milk

Add the flour mixture to the wet ingredients in three additions, alternating with the milk. Use low speed on your mixer to avoid overworking the batter—stop as soon as the last bit of flour disappears. This keeps the crumb soft and tender.

Step 5: Prepare the Crumb Topping

For the crumbs, combine the cold cubed butter, light brown sugar, flour, cinnamon, and nutmeg in a medium bowl. Use your fingers or a pastry cutter to work the butter into the dry ingredients until you have a mixture of pea-sized clumps. This crumb topping adds that irresistible crunch and richness on top of the soft cake.

Step 6: Layer, Top, and Bake

Pour half of the pumpkin batter into the greased 9 x 13 inch dish, then sprinkle half of the crumb mixture over the top. Repeat layers with remaining batter and crumbs. Bake at 350°F (175°C) for about 45-55 minutes, or until a toothpick inserted in the center comes out clean. The smell while it bakes is just heavenly — a great moment to start planning your coffee or tea pairing!

How to Serve Pumpkin Spice Crumb Cake Recipe

Garnishes

I usually keep it simple and just dust the top lightly with powdered sugar or a touch of extra cinnamon before serving. Sometimes, a dollop of whipped cream or a drizzle of maple syrup adds the perfect touch without overwhelming the pumpkin spices. Freshly toasted pecans or a sprinkle of chopped walnuts are another great way to add texture and a nutty flavor.

Side Dishes

Serving this crumb cake alongside a warm cup of chai latte or black coffee is my absolute favorite—both flavors complement the spices beautifully. It also pairs well with vanilla ice cream if you want to turn it into an indulgent dessert. For a brunch spread, it goes nicely with fresh fruit or cream cheese-stuffed crepes for balance.

Creative Ways to Present

When I’m bringing this Pumpkin Spice Crumb Cake Recipe to gatherings, I like to serve it on a rustic wooden board, garnished with sprigs of fresh rosemary or a few mini pumpkins for that autumnal vibe. You can also cut the cake into squares and place each on a pretty dessert plate with a small scoop of whipped cream and a drizzle of caramel sauce for a special occasion. It’s a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

I store leftover crumb cake in an airtight container at room temperature if I plan to eat it within 2 days—it keeps that fresh-out-of-the-oven texture surprisingly well. If I need it to last longer, I pop it in the fridge, but be sure to bring it back to room temp before serving for the best flavor.

Freezing

This Pumpkin Spice Crumb Cake Recipe freezes beautifully. I wrap individual slices tightly in plastic wrap and then place them in a freezer bag. When you’re ready, just thaw overnight in the fridge and gently warm them before serving. Freezing doesn’t compromise the moist crumb, which is always a win in my book.

Reheating

To reheat, I recommend warming slices in a 300°F oven for about 10 minutes, loosely covered with foil to keep it from drying out. You can also microwave for 20-30 seconds, but be careful—too long and it can get rubbery. A little butter or whipped cream on top after reheating really brings it back to life.

FAQs

Final Thoughts

This Pumpkin Spice Crumb Cake Recipe truly feels like a little slice of autumn that you can enjoy any time of year. I’ve found it to be a dependable go-to when I want something that’s both simple to make and irresistibly flavorful. Whether you’re sharing it with loved ones or indulging in a quiet moment by yourself, I hope you find the same joy in baking and savoring it as I have for all these years. Give it a try—you’ll be surprised how quickly this crumb cake becomes one of your favorites, just like it did for me!

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