Pumpkin Spice Crumb Cake Recipe

Crumb cakes are a favorite in my kitchen—I’ve made everything from classic New York crumb cake to a rich Chocolate Strawberry crumb cakes version. But this pumpkin spice crumb cake? It happened almost by accident.

While digging through the pantry, I found an extra can of pumpkin—leftover from Thanksgiving, no doubt. I nearly went the traditional route and made a pumpkin pie, but inspiration struck as I flipped through a few cookbooks. After mixing and matching a couple of ideas, this cozy, spiced pumpkin crumb cake was born. And honestly? I might love it even more than pie.

 

Pumpkin Spice Crumb Cake Recipe

Serves 9

For the Crumb Toppins

• 8 TBS unsalted butter melted, kept warm
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 3/4 cups cake flour

For the Cake:

• 1/2 cup unsalted butter, melted and slightly cooled
• 2 1/2 cups all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 TBS Hawaij seasoning or equal parts cinnamon, ginger, cardamom and allspice
• 2 large eggs
• 1 1/2 cups brown sugar
• 1 15oz can solid pack pumpkin

powdered sugar for dusting

Make the Crumb Topping

• Add the flour, sugar, salt, cinnamon, cloves and cardamom to a medium bowl. Stir to combine. Pour in the melted butter and stir until crumbs form. Set aside

Make the Cake

• Preheat the oven to 350
• Grease a 9″ square pan and line with parchment or foil, leaving enough to overhang on two sides to make removing the cake easy. Grease the foil/parchment

• In a medium bowl whisk together the flour, baking soda, salt, and spices

• In a large bowl whisk together the eggs, sugar butter and pumpkin.

• Pour the wet ingredients into the dry and fold just until combined.

• Add the batter to the prepared pan and smooth with a spatula
• Top with the crumb topping being sure to break up any overly large pieces.
• Bake in the preheated oven for 45 to 50 minutes until a tester comes out clean.

• Cool on a wire rack for about 10 minutes then remove from the pan to cool completely
• Dust with powdered sugar before serving

How Was the Pumpkin Spice Crumb Cake Recipe?

It was downright delicious. The pumpkin made the cake really moist and the spices – well, these spices are my favorites. They gave the cake a little bit of heat and it was delightful with the sweet crumbs. I will want to keep pumpkin in my pantry all year round so I can make this any time the mood might strike.