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pumpkin spice crumb cake

Indulge in the flavors of fall with this delightful Pumpkin Spice Crumb Cake. Featuring a moist pumpkin base infused with warm spices like cinnamon, nutmeg, and cloves, this cake is topped with a buttery crumb and a drizzle of sweet vanilla icing. Perfect for autumn gatherings or as a cozy treat with coffee, this easy-to-make cake will become a seasonal favorite.
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Prep Time 20 minutes
Servings: 12 -16 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crumb Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter cold and cut into small cubes
For the Cake:
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or milk room temperature
For the Vanilla Icing:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Method
 

Prepare the Crumb Topping:
  1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking pan.
  2. In a medium bowl, mix flour, brown sugar, cinnamon, nutmeg, and salt.
  3. Cut in the cold butter until large crumbs form. Set aside.
Make the Cake Batter:
  1. In a large bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  2. In another bowl, whisk together pumpkin puree, vegetable oil, and sugar until smooth.
  3. Add eggs one at a time, then stir in vanilla extract.
  4. Gradually add dry ingredients to the pumpkin mixture, alternating with buttermilk, and mix until just combined.
  5. Pour batter into the prepared pan and sprinkle crumb topping evenly over the batter.
Bake:
  1. Bake in preheated oven for 30-35 minutes (20-25 minutes for a 9×13-inch pan) until a toothpick comes out mostly clean.
  2. Let the cake cool slightly on a wire rack.
Prepare the Vanilla Icing:
  1. In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle icing over the warm cake before serving.

Notes

  • To enhance the pumpkin flavor, consider adding a pinch of ground allspice or extra cinnamon to the cake batter.
  • If you don't have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.
  • This cake freezes well; wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months.