Pumpkin Crumb Cake
As an Amazon Associate I earn from qualifying purchases.
Featuring a crumbly streusel topping, this spiced pumpkin crumb cake is soft, moist, and bursting with pumpkin flavor.
This pumpkin crumb cake recipe is inspired by another recipe I have on Southern Plate: pumpkin muffins with streusel topping. We love banana crumb cake (which I came up with as a mixture of Mama’s banana bread with Grandmama’s streusel topping) and a can of pumpkin seemed like a great substitute for the bananas.
The result is an aromatic, delicious, and filling pumpkin cake, with just the right amount of sweetness. It’s so soft, moist, and the perfect treat with your morning cup of coffee or a suppertime dessert. Each crumb cake slice is also filled with the most delicious streusel topping, consisting of oats, brown sugar, and cinnamon.
The combination of pumpkin and cinnamon instantly makes this cake the perfect fall-inspired dessert. Don’t miss the Recipe Notes section below either if you’d like to add a little extra sweet addition to your pumpkin crumb cake, in the form of a vanilla glaze. Yum!
Recipe Ingredients
- Sugar
- Milk
- Vanilla
- Eggs
- Canned pumpkin puree
- Butter
- Brown sugar
- Oats
- Cinnamon
Place all of the cake batter ingredients into a large bowl.
Mix until well blended.
In a separate bowl, place all of the streusel ingredients.
Mix streusel ingredients together with a fork.
Pour half of your into a greased 9×13-inch cake pan.
Spread throughout the prepared pan evenly (ish).
Sprinkle with half of your streusel topping.
Pour the remaining over the top and spread evenly.
Sprinkle with the rest of the crumb topping.
Bake at 350 for about 45 minutes.
Remove the pumpkin crumb cake from the oven.
Cut in squares then watch out for the stampede of family and friends to grab them a piece of this freshly baked pumpkin crumb cake.
And when you have a chance find a quiet little place to sit, enjoy yourself a little slice of heaven in the form of .
Storage
- Store your cake leftovers in an airtight container at room temperature or in the fridge for up to 3 days.
- You can also freeze cake slices for up to 2 months.
Recipe Notes
- Folks have been asking me how to keep the streusel topping crunchy the next day. So for this recipe, I added oats to the mix, giving us a more crumbly texture.
- If you want to go that extra sweet step, top your pumpkin crumb cake with a dollop of whipped cream, a scoop of , or delicious vanilla icing. You’ll need: 1 cup of confectioners’ sugar, 2 tablespoons of milk, and a 1/4 teaspoon of pure vanilla extract. Whisk together and pour over the top of the warm or cooled cake. Enjoy!
- Make sure you’re simply using canned pumpkin puree and not pumpkin pie filling, as it has added sugars and spices, which will affect the crumb cake’s overall flavor.
- If you’re a big fan of cinnamon, add an extra teaspoon to the crumbly topping.
- Speaking of spices, you can also add 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves (or simply one teaspoon of pumpkin pie spice) to the cake batter.
- For a nutty and buttery crumb topping, add 1/3 cup of chopped pecans or walnuts to the streusel batter.
- You could also add 1/2 cup of mini chocolate chips or 3/4 cup of chopped cranberries to the pumpkin coffee cake batter.
- Want to learn how to make your own self-rising flour? See my FAQ page to learn how to make your own.
- To make this a gluten-free , all you need to do is use a gluten-free self-rising alternative. Follow the steps above to make self-rising with .
Enjoy more of my favorite pumpkin desserts:
Pumpkin Praline Cake With Cream Cheese Frosting
Easy Pumpkin Pie Recipe From Scratch
Ingredients
For the Batter
- 1 can pumpkin puree
- 2 cups sugar
- 1 cup milk
- 2 cups self-rising flour
- 1 stick butter
- 2 eggs
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
For the Crumb Topping
- 1 stick butter or 1/2 cup of butter
- 1 cup brown sugar dark or light
- 1 cup flour self-rising or plain, whatever you have on hand
- 1 cup oats quick or old-fashioned
Instructions
- Spray a 9×13-inch pan with cooking spray. Place all the cake batter ingredients into a large bowl. Mix until well blended.1 can pumpkin puree, 2 cups sugar, 1 cup milk, 2 cups self-rising flour, 1 stick butter, 2 eggs, 1 tsp vanilla, 1 1/2 tsp cinnamon
- In a medium bowl, place all the topping ingredients. Cut together with a long-tined fork until well blended.1 stick butter, 1 cup brown sugar, 1 cup flour, 1 cup oats
- Pour 1/2 of the batter into the prepared pan, then top with 1/2 of the crumb mixture. Then top with the remaining batter and remaining crumb mixture.
- Bake for 45 minutes to an hour at 350. The cake is done when a toothpick inserted in the center comes out clean.
Life is short!
Lick the dang bowl 🙂
Southern Plate
To submit your quote, click here.
Hi! I found this recipe on Pinterest, and I just made this cake, and I have to say, it’s DELICIOUS! So very moist and just the perfect amount of sweetness! Thank you very much for this recipe!
Sarah
We LOVE this cake! thank you, Christy!! I have made it about 6 times the past month, took it to two get togethers and everyone loved. I made it for Thanksgiving, and due to too many desserts, I had leftovers. Decided to put it my family’s favorite Overnight French Toast bake and I think I will always have to make your cake now!! It was TOO good! I added a few leftover dinner rolls as I did not have enough cake to the bottom of my dish, 2″inch pieces of the cake and the milk and half-and-half.I skipped the cinnamon and nutmeg and justI sprinkled a little pumpkin pie spice on top and baked for 40 minutes, added the topping (I used walnuts this time) and baked 10 more minutes. YUMM!!
Subject: Overnight French Toast (our family’s favorite breakfast bake, a Christmas favorite)
Overnight French Toast
Loaf of French bread
6 large eggs
1-1/2 cups milk
1-1/2 cups half-and-half
1 tsp vanilla
1/8 tsp nutmeg
1/2 tsp cinnamon
6 Tbsp. butter, softened
1 cup light brown sugar, packed
2 Tbsp. dark corn syrup
1 cup coarsely chopped pecans
1. Cut bread into 1-inch thick slices. Fill heavily greased 9-inch square baking pan to the top with French bread slices.
2. In a bowl, combine eggs, milk, half-and-half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Cover and refrigerate overnight.
3. Combine butter, brown sugar, and corn syrup and mix well. Stir in pecans. Spread evenly over bread.
4. Bake are going 350 degrees for 40 minute until puffy and golden. Let stand 5 minutes before serving.
**NOTE: This method results in a custardy product, much like bread pudding. My family prefers it a little drier so I do not put the topping on until the last five minutes. This is a great dish for breakfast for overnight guests, serve with sausage and fresh fruit. A family favorite!
Oh Christy! What would I do without your delicious recipes? I hope that sad day never comes. 😀 I made this for a family get-together and it was a HUGE hit with adults and kids alike. So, I’ll be making it again for a Halloween get-together. It’s so delicious! You are wonderful and so are your recipes. Thank you mucho!
You just made my day Traci!!! I am so glad it was such a hit and everyone enjoyed it!!
I am going to make this tomorrow! It sounds prefect for this fall weather we are having.
YUMMY, YUMMY, YUMMY!! Made it exactly as the recipe called and it was a big hit!! Thank you!!!
YAY! So glad to hear you liked it Sandy!!!
Made this this morning to go with lunch and just had a sliver for an afternoon snack. Definitely a keeper.
It seems there was a problem with the pumpkin crop this year due to Hurricanes, I suppose that’s the reason the price went up.
I can’t wait to make (and more importantly eat) this cake.
Thank you again for sharing…..LYB