Moist Pumpkin Spice Crumble Cake with Streusel

Easy Pumpkin Spice Crumble Cake – The Ultimate Fall Dessert

In just over an hour, you can pull together this incredibly moist pumpkin spice crumble cake that delivers all the cozy fall vibes without any complicated techniques. The tender pumpkin cake layer is topped with a buttery, cinnamon-spiced crumble that bakes into a golden, crunchy topping, making every bite a perfect contrast of soft and crisp.

I first baked this on a crisp October morning in my tiny kitchen in Charleston, with the smell of cinnamon and nutmeg drifting through the house. By the time it came out of the oven, my neighbors were already texting me asking what I was making. That day, I knew this recipe was a keeper.

Why You’ll Love This Recipe

• Uses simple pantry staples you probably already have on hand
• The crumble topping stays perfectly crunchy for days if stored correctly
• One bowl for the cake batter means less mess and quicker cleanup
• It fills your home with the most comforting fall aroma while baking
• This cake tastes even better the next morning with a hot cup of coffee

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk (any kind works)
• 1 cup all-purpose flour (for crumble topping)
• ½ cup packed brown sugar (for crumble topping)
• 1 teaspoon ground cinnamon (for crumble topping)
• ½ cup cold unsalted butter, cubed (for crumble topping)

Instructions

• Preheat your oven to 350°F and grease a 9-inch square baking pan or line it with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
• In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk. Whisk until smooth and well combined.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix or the cake will be dense.
• Pour the batter into the prepared pan and spread it evenly with a spatula.
• In a separate bowl, make the crumble topping by mixing the flour, brown sugar, and cinnamon. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Sprinkle the crumble evenly over the cake batter, pressing it down lightly so it adheres during baking.
• Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
• Let the cake cool in the pan for at least 15 minutes before slicing and serving warm or at room temperature.

Pro Tips

• Use cold butter straight from the fridge for the crumble topping. If the butter is too soft, the crumble will melt into the cake instead of staying separate and crunchy.
• Do not overmix the batter once you add the dry ingredients. Stop as soon as you no longer see streaks of flour to keep the cake tender and light.
• Test for doneness at 35 minutes by inserting a toothpick into the center. If it comes out with a few moist crumbs but no wet batter, the cake is ready.
• Let the cake cool completely before storing it in an airtight container at room temperature. It stays fresh for up to three days, but the crumble topping softens slightly over time.
• For an extra layer of flavor, toast the crumble topping under the broiler for one minute after the cake is baked, but watch it closely to prevent burning.

Variations

• Add ½ cup of chopped pecans or walnuts to the crumble topping for extra crunch and a nutty flavor.
• Swap the pumpkin puree for mashed sweet potato or butternut squash puree if you want to try a different twist on the fall theme.
• Drizzle the cooled cake with a simple cream cheese glaze made from 4 ounces of softened cream cheese, ½ cup powdered sugar, and 2 tablespoons of milk.
• Fold ½ cup of chocolate chips or dried cranberries into the batter before baking for bursts of sweetness in every slice.

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned? Yes, but make sure to roast and puree the pumpkin until very smooth, then drain any excess liquid using a cheesecloth or fine mesh strainer. Fresh pumpkin often has more water content.
• Can I make this cake gluten-free? Absolutely. Substitute the all-purpose flour with a good quality gluten-free flour blend that includes xanthan gum. The texture will be slightly more tender but still delicious.
• How do I store leftovers? Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices tightly and freeze for up to two months.
• Can I double this recipe? Yes, simply double all ingredients and bake in a 9×13-inch pan. Increase the baking time by about 10 to 15 minutes, checking for doneness with a toothpick.
• Why did my crumble topping sink into the cake? This usually happens if the batter is too thin or the crumble is pressed too firmly into the batter. Make sure your pumpkin puree is not watery and that you sprinkle the crumble gently on top.
• Can I use pumpkin pie spice instead of individual spices? Yes, replace the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons of pumpkin pie spice. The flavor will be slightly more blended but still wonderful.

More Recipes You’ll Love

• Caramel Pecan Chocolate Cheesecake
• Irresistible Peach Cobbler Cookies
• Homemade Lemon Poppy Seed Cake
• Salted Caramel Chocolate Chunk Muffins
• Gooey Pecan Pie Cookies

Print

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.