Pumpkin Spice Crumb Cake

Here’s a detailed recipe for Pumpkin Spice Crumb Cake, including ingredients, step-by-step directions, and baking tips to ensure a moist, spiced cake with a buttery crumb topping.

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🎃 Pumpkin Spice Crumb Cake Recipe

👩‍🍳 Yields: 1 (9×9-inch) cake | ⏱ Total Time: ~1 hour 15 minutes

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🧾 Ingredients

For the Crumb Topping:

• ¾ cup (150g) brown sugar, packed

• ¾ cup (95g) all-purpose flour

• 1 tsp ground cinnamon

• ½ tsp pumpkin pie spice (or more cinnamon)

• Pinch of salt

• 6 tbsp (85g) unsalted butter, melted

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For the Pumpkin Cake:

• 1½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• ½ cup (100g) granulated sugar

• ½ cup (100g) brown sugar, packed

• ½ cup (120ml) vegetable oil (or melted butter)

• 2 large eggs, room temperature

• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)

• ¼ cup (60ml) milk (any kind, room temperature)

• 1 tsp vanilla extract

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Optional Glaze (for drizzling):

• ½ cup powdered sugar

• 1–2 tbsp milk or cream

• Splash of vanilla extract

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🥣 Directions

🔹 Step 1: Prepare the Crumb Topping

1. In a medium bowl, whisk together brown sugar, flour, cinnamon, pumpkin pie spice, and salt.

2. Pour in melted butter and mix with a fork until clumps form (like wet sand).

3. Set aside while you make the batter.

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🔹 Step 2: Preheat and Prep

1. Preheat oven to 350°F (175°C).

2. Grease a 9×9-inch square baking pan or line with parchment paper for easy removal.

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🔹 Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together:

   • Flour

   • Baking powder

   • Baking soda

   • Salt

   • Cinnamon

   • Pumpkin pie spice

Set aside.

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🔹 Step 4: Mix the Wet Ingredients

1. In a large bowl, whisk together:

   • Granulated sugar

   • Brown sugar

   • Oil (or melted butter)

2. Add eggs one at a time, whisking well.

3. Stir in pumpkin puree, milk, and vanilla extract until fully combined.

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🔹 Step 5: Combine Batter

1. Gradually add the dry ingredients into the wet ingredients.

2. Stir gently with a spatula or whisk just until no streaks of flour remain.

   • Do not overmix, or the cake will be dense.

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🔹 Step 6: Assemble the Cake

1. Pour the batter into the prepared pan and smooth the top.

2. Sprinkle crumb topping evenly over the batter. Press it down lightly so it adheres.

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🔹 Step 7: Bake

1. Bake in preheated oven for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

2. If the crumb topping starts to brown too much before the center is baked, tent the pan with foil for the last 10 minutes.

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🔹 Step 8: Cool and Glaze (Optional)

1. Let the cake cool in the pan for at least 20–30 minutes.

2. For glaze: whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

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🍰 Tips for Success

• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling.

• Storage: Store covered at room temperature for up to 2 days or refrigerate for 4–5 days.

• Freezing: This cake freezes well. Wrap tightly and freeze for up to 2 months. Thaw at room temperature.

• Spice swap: If you don’t have pumpkin pie spice, use:

  • ½ tsp ground nutmeg

  • ¼ tsp ground ginger

  • ¼ tsp ground cloves