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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good article.. I like your point of view on this matter. Although there are a few points I disagree on I believe you did a great job purposing your perspective. Thanks…
I made this and served it with homemade sage ice cream, and the combination was out-of-this-world! The cake is very moist but the crumb layers add great texture. I used whole-wheat pastry flour for all of the topping and half of the flour and it turned out great.
However, I think this isn’t really a “crumble” but more of a coffee cake, since the pumpkin layer is certainly a cake. Whatever you call it, it was a huge hit! A nice slice of fall in the middle of summer!
Loved this recipe! I added a powdered sugar glaze to the top because my husband wanted it to be a bit sweeter! This is definately a keeper that I will make again and again!
You know what I really love about this recipe? “dark or light”, “quick cooking or old-fashioned” “regular or self-rising” “whatever you have on hand” LOL Makes it so much easier! Just toss it all together and whatever it is, it’ll still turn out delicious! THAT is my kind of recipe!! hehe Gonna try this one for breakfast tomorrow! 🙂
Christy, I borrowed your topping for the pumpkin crumb cake and used a plain white cake mix. YUMMMMMO. It tasted just like the little thingys you get from vending machines in the South. My house was smelling so good. My brother came by and could smell it out on the front porch. Of course he had to give it “the old lip test” just to make sure I had not left anything out. I honestly think that poor boy must be half bloodhound because he always shows up when I am cooking and is more than willing to test things out. Just keep the things coming–they are all just super.
Hi Christy,
I made the pumpkin crumb cake, I changed a few things, like I made it from fresh pumpkin, a first for me and I also substituted the oatmeal..I forgot I was out of oatmeal so I searched my cupboards and found some packaged instant oatmeal I found 3 pkg. two peach and one spice(it takes three bags to make a cup). I removed the raisins from the spice and left the peaches, it still turned out perfect! My sister in law is visiting and I needed to bring something to my other sister in law’s where she is staying and they loved it. Thanks a Million for this recipe.
Teri
PS I made a second one and was able to follow directions :} it was just as delicious as the first.
I am so excited to find this website. Your Mother-in-Law 🙂 told me about it this morning and I couldn’t wait to get on-line & see all of the delicious recipes. I will be making the Pumpkin Crumb Cake this week-end! Thank you!!!