Moist Pumpkin Crumb Cake Recipe For Fall Baking

When the crisp fall air rolls in, nothing feels more comforting than a warm slice of pumpkin crumb cake. This pumpkin crumb cake recipe blends moist, spiced pumpkin batter with a crunchy, buttery topping to create the perfect treat for breakfast or an afternoon snack.

this Recipe

Whether you’re baking for yourself or sharing with loved ones, this pumpkin crumb cake is easy to make and sure to delight. You’ll love the cozy aromas filling your kitchen as the cake bakes and the satisfying mix of soft cake and crumbly topping in every bite.

Why You’ll Love This Recipe

• Perfectly moist cake with a rich pumpkin flavor and warm spices.
• Buttery, crunchy crumb topping adds delightful texture contrast.
• Simple ingredients you likely have in your pantry.
• Great for breakfast, brunch, or a sweet snack with coffee.
• Easy to prepare with straightforward steps.

Ingredients

Gather everything you need to make this delicious pumpkin crumb cake. The ingredients break down into the cake base and crumb topping.

Cake

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract

Crumb Topping

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cut into small pieces

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 9
• Calories: Approximately 320 per serving

How to Make pumpkin crumb cake

1. Preheat your oven to 350°F and grease a 9×9-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the pumpkin puree, buttermilk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
5. Pour the batter evenly into the prepared pan.
6. Prepare the crumb topping by combining flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7. Sprinkle the crumb topping evenly over the batter.
8. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden brown.
9. Allow the cake to cool in the pan on a wire rack before slicing and serving.

Tips for the Best Results

• Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor balance.
• Don’t overmix the batter to maintain a tender crumb in the cake.
• Keep the butter cold when making the crumb topping for the best crunch.
• If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar with milk to substitute.
• Let the cake cool completely before cutting to keep the crumb topping intact.

Storage and Reheating

Store pumpkin crumb cake in an airtight container in the refrigerator for up to 4 days. This helps keep it fresh and moist. Before serving, you can let it sit at room temperature for about 15 minutes or warm individual slices briefly in the microwave.

For longer storage, wrap the cooled cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and warm gently before serving to revive the crumb topping texture.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin can be used if cooked and pureed properly. Be sure to roast or steam the pumpkin until soft, then puree it until smooth. Keep in mind that homemade pumpkin puree might have a higher moisture content, which could slightly affect the cake’s texture.

Is it possible to make this pumpkin crumb cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure the blend contains xanthan gum or add a teaspoon to help with structure. The crumb topping will also need gluten-free flour for best results.

Can I add nuts or chocolate chips to the cake?

Absolutely! Chopped pecans or walnuts add a nice crunch and pair well with pumpkin spices. You can also fold in chocolate chips into the batter for a sweeter twist. Add about 1/2 cup of nuts or chips, folding them in gently before baking.

How do I know when the pumpkin crumb cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. The crumb topping should be golden brown and slightly crisp. If the topping browns too quickly, tent the cake loosely with foil for the remaining baking time.