Pumpkin Crumb Cake
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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
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Can’t wait to try this one, will first thing in the morning. Hey glad your camera got fixed..haha…it takes beautiful pictures girl…makes you want to run out and buy all the fixings! Love the lemon thing and conversation with Ricky,just tell him you knew what the problem was all along (make sure your fingers are crossed) you just didn’t want him to feel left out!! Your something else! Keep the recipes coming! What”s with the pearls..did I miss something?
Hello SP friend Sandy, So, how did your Pumpkin Crumb cake turn out?
The reference to the wearing pearls was from the Southern Plate facebook page. Christy asks SP fans to post a picture of their SP dishes. Recently, I posted a pic of Christy’s delicious Streusel Topped Pumpkin Spice Muffin recipe and thought it would be funny to put on a pink apron and some pearls….channeling “Leave it to Beaver’s June Cleaver”. Now Tina laughs and says on fb that it is part of the SP standard uniform. I hope that you will get onto facebook’s Southern Plate page and join in the fun! See ya there.
Here I was fretting over what dessert to take to lunch at my pastor’s house this coming Sunday and then I open this email! You’ve solved my dilemma, but also have made me regret (a tiny bit) using my last can of pumpkin Saturday for pumpkin bread! Oh well, what’s another small trip to the grocery store? THANK YOU!
Gosh-that looks really good, I am thinking of a Sunday morning breakfast using that as a coffee cake. A little drizzle of maple flavored icing might be good on top.
Yummy! You must have known I was getting tired of plain pumpkin pies (which my DH requests at least once a month). I am so sick of them I was wondering what to make for Thanksgiving. NOw I know – of course you have to make it at least once before Thanksgiving, just to “test taste”. 🙂 Thanks, again you have saved the day and my stomach.
Now, what the heck am I supposed to do with my allegiance to the Streusel Topped Pumpkin Spice Muffins?!?! They are counting on me to be there for them! I cannot just turn my back on them, switch over to some pumpkin crumb cake, a newbee by any standard, now can I? Tina, you have seen the proof, as I got all dolled up with my apron and pearls on just to showcase those little muffins. What I caaaaan doooo, IF I were to….say….be INVITED to eat Pumpkin crumb cake at someone ELSE’S house….then I wouldn’t have the guilt. (currently taking invitations)
Now, Christy, I so appreciate your making something else delicious and new for all us SP folks, and going on a rare and unheard of ~giggles~ tangent about something like a little ole website camera….not to mention you had to see “gloat” in Ricky’s eyes when he turned the dial to the proper setting. ~Sigh~ Tina, send us a picture of you, your pearls and this new on-the-scene cake of Christy’s. Maybe I can make it to your house by mid-morning….I’m jes sayin’ ;}
Terri…oh my!! The muffins will be ready in about 6 minutes and I know FOR SURE that I am not waiting until after dinner to try one! Life’s uncertain…eat dessert first, right?! Come on by!! Pumpkin Crumb Cake will be ready in the afternoon…so will the coffee (or tea if y’all prefer):)Of course, the pearls are a must!! THE OVEN BUZZED!! Got to grab those muffins!
Blessings!
Why, I doooo believe I can smell those muffins all the way to Pennsylvania, Tina! What state do you live in and I will start programming my TomTom gps system right now. ;} BTW, I often use that dessert quote you said. weeee
I just finished a muffin warm from the oven! Goodness, was it delicious!! Made sure I did not drop any of the yummy streusal! I’m in CT… not far at all! Wow…I will be visiting your lovely state of PA, weekend after next!!
Tina, Can you smell pumpkin crumb cake in the CT air tonight? I’ve got it in the oven right now! lol
Terri, you might be able to smell it to since CT is so small it wafts right over to PA.
ooooh..is that what smells so good? Come on Terri…let’s head to April’s. We can have Pumpkin crumb cake tonight AND tomorrow!! Come on Christy! I’ll bring muffins!! ~smiles~
I just had a piece and y’all will seriously be LUCKY if there is any left by the time you get here! BYOM!! (Bring Your Own Milk!)
Christy, I know you said this freezes well…so maybe Tina can let me “test” the Pumpkin Crumb cake when she heads my way soon (wearing her June Cleaver pearls, of course ha ha).
April, I think that I CAN smell that cake from my house…..surrrre wish I was I was in your kitchen right now and I would bring 2 gallons of milk as a hostess gift as I arrive. ;}
Oh Christy…Thank you! That cake looks sooo good! Definitely making it tomorrow afternoon. I’ve already planned to make the Pumpkin Spice muffins today…ingredients are ready to go! HEY Terri…I’m wearing pearls (standard uniform, right?) !!!!
Bountiful Blessings!!
Off to take Katy to her music class, be back soon!