Pumpkin Spice Crumble Cake

Embrace the cozy flavors of fall with this Autumn Pumpkin Spice Crumble Cake! It’s the perfect dessert to enjoy with a hot cup of coffee or tea on a chilly autumn day. The tender pumpkin cake is infused with warm spices like cinnamon, nutmeg, and ginger, and topped with a sweet, buttery crumble that adds a delightful texture to every bite. This cake is moist, rich, and beautifully spiced—ideal for holiday gatherings, weekend baking, or anytime you’re craving a taste of autumn. With its simple ingredients and easy preparation, you’ll be making this treat all season long!

Pumpkin Spice Crumble Cake

Why You’ll Love This Recipe

You’ll love this recipe because it combines the rich flavors of pumpkin and warm spices with a sweet, crumbly topping that’s both delicious and satisfying. The cake itself is moist and tender, thanks to the pumpkin puree and the blend of fall spices, while the buttery crumble topping provides a perfect contrast in texture. Whether you’re serving it as a dessert, a breakfast treat, or a snack, this cake is versatile and sure to please. Plus, it fills your kitchen with the wonderful aroma of pumpkin spice—making it a must-bake for the season!

The Recipe

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, chilled and cubed
  • 1 teaspoon ground cinnamon

Step-by-Step Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
  2. Make the cake batter: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, ground cinnamon, ground nutmeg, ground ginger, ground cloves, baking powder, baking soda, and salt until evenly distributed.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.
  5. Pour the batter into the pan: Pour the cake batter into the prepared baking dish and smooth the top with a spatula.
  6. Prepare the crumble topping: In a medium bowl, mix together the flour, rolled oats, brown sugar, and ground cinnamon. Add the chilled, cubed butter and use your fingers or a pastry cutter to work it into the mixture until it forms coarse crumbs.
  7. Top the cake with crumble: Sprinkle the crumble topping evenly over the cake batter, covering the entire surface.
  8. Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  9. Cool and serve: Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature, with a dollop of whipped cream or a drizzle of caramel sauce if desired.

Serving and Storage Tips

  • Serving: Serve this cake warm with a cup of coffee or tea for a cozy afternoon treat. It’s also delicious topped with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent dessert.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months.

Helpful Notes

  • For a bit of extra crunch, add a handful of chopped pecans or walnuts to the crumble topping.
  • If you want a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
  • Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.

FAQs

1. Can I make this cake gluten-free?
Yes, you can use a 1:1 gluten-free flour blend instead of all-purpose flour. Make sure to use gluten-free oats for the crumble topping as well.

2. Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s well-drained and has a similar consistency to canned puree to avoid excess moisture.

3. Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. Just store it covered at room temperature and serve the next day. It tastes even better as the flavors meld together!

4. How can I prevent the crumble from sinking into the cake?
Make sure the butter in the crumble is cold and cubed when you mix it in. This will help the topping stay on the surface and create a crispy layer.

5. Can I use a different spice blend?
Yes, feel free to use a pre-made pumpkin pie spice blend instead of the individual spices. Use 2-3 teaspoons depending on your taste preference.

Final Thoughts

This Autumn Pumpkin Spice Crumble Cake is the ultimate fall dessert, combining the warm flavors of pumpkin and spices with a buttery, crunchy crumble topping. It’s a simple yet satisfying cake that’s perfect for any occasion, whether you’re serving it at a family gathering, bringing it to a potluck, or simply enjoying a slice with your morning coffee. With its moist texture and rich flavor, this cake will quickly become your go-to recipe for the season. Enjoy every bite!

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