Pumpkin Spice Crumb Cake

By Bree Hester Jump to Recipe

This Pumpkin Spice Crumb Cake tastes like the best of fall baking.

We are officially in the thick of the fall baking season. The warm spices, pumpkin, and apples are the best smell in the world, if you ask me. I enjoy baking all the time, but I love it even more this time of year.

When you have a recipe that you know and love, it’s hard not to play with it and see what else you can do. I’ve been making this crumb cake for years, and it’s one of my kids’ favorites—with my coffee cake right up there, depending on who’s putting in the request. This pumpkin version of a classic crumb cake is an instant mood booster, and I couldn’t be happier with how it turned out.

The end result is a pumpkin butter cake topped with pumpkin spice streusel. The cake bakes up tender and soft, and the topping gives you that buttery, sandy crumble that makes you crave a second slice with coffee. You could even take it a step further and drizzle some slices with pumpkin spice syrup. It’s optional, but it’s a very good idea.

Crumb cake vs. coffee cake

You may be wondering what difference there is, if any, between a coffee cake and a crumb cake. There is a difference, but it’s pretty subtle. Essentially, a crumb cake has a thicker, crumbly streusel topping. Coffee cakes may have a thinner or more sparse streusel topping. Crumb cake also tends to be a bit denser, while coffee cake is lighter. Otherwise, the two share many similarities.

How do I store leftovers?

Cover your leftover crumb cake tightly. You can store it at room temperature for 1-2 days, but for longer than that, keep it in the fridge, where it will keep up to 4 days. If you want to freeze it, wrap individual pieces well and freeze them for up to 2-3 months. Thaw overnight in the fridge or at room temperature.

Serving suggestions

If you want to try something less seasonal, give this Delicious Coffee Cake a try. Both cakes would be delicious with a Copycat Starbucks Vanilla Spice Latte to sip on, or perhaps a Starbucks Irish Cream Cold Brew for something a little different. I’m also a fan of serving this crumb cake with a scoop of Vanilla Ice Cream.

Pumpkin Spice Crumb Cake

Bree Hester

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course cake

Cuisine American

Servings 16 servings

Calories 305 kcal

Ingredients

  

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For The Pumpkin Spice Streusel:

• 1 1/2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup butter melted

For The Pumpkin Butter Cake:

• 2 cups flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter room temperature
• 1 egg
• 2/3 cup buttermilk
• 1/2 cup pumpkin purée
• 1 teaspoon vanilla

Instructions

 

To Make The Pumpkin Spice Streusel:

• Add the flour, sugar, pumpkin spice, baking powder, and salt to a medium bowl. Mix well. Pour in the melted butter and combine with a fork. Set aside.

To Make The Pumpkin Butter Cake:

• Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray. 
• Whisk together flour, sugar, baking powder, and salt. 
• Using a pastry cutter, fork, or your fingers, work the butter into the flour mixture until it forms fine crumbs. 
• In a separate small bowl, whisk egg, buttermilk, pumpkin purée, and vanilla until combined. 
• Mix the wet ingredients into the dry until combined, being careful to not overwork the batter. 
• Pour the batter into the prepared pan, smoothing the top. Cover the top of the cake with the streusel. 
• Bake for 40-45 minutes. The top will be golden and a toothpick will come out clean.
• Allow to cool on a wire rack in its pan before unmolding.

Nutrition

Calories: 305kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 9gSodium: 360mgFiber: 1g

Keyword fall baking recipes, pumpkin cake recipe, pumpkin spice crumb cake

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