Pumpkin Crumb Cake
Indulge in the cozy flavors of fall with this Pumpkin Crumb Cake, a delightful dessert that blends warm spices, tender pumpkin cake, and a buttery crumb topping. This recipe is a perfect balance of moist pumpkin goodness and a satisfyingly crisp streusel, made with hints of cinnamon, ginger, and nutmeg. With just 20 minutes of prep time, it’s an easy yet impressive bake that’s ideal for seasonal gatherings or a comforting treat at home. Finished with a sprinkle of powdered sugar, this autumn-inspired cake is as visually stunning as it is delicious. Let the aroma of pumpkin and spices fill your kitchen and serve this crowd-pleaser with a hot cup of coffee or tea for the ultimate fall experience.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, cold and cubed
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 0.5 cups light brown sugar
- 2 tablespoons powdered sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, ground ginger, ground nutmeg, and salt.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. Reserve 1 cup of this crumb mixture for the topping and set it aside.
In a separate medium bowl, whisk together the eggs, pumpkin puree, milk, and vanilla extract until smooth.
Pour the wet ingredients into the larger bowl with the crumb mixture and gently fold them together until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
To the reserved crumb mixture, add the light brown sugar and mix until combined. Sprinkle this crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
If desired, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
4345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 680.4 g | 247% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 430.7 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 467 mg | 36% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
