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Pumpkin Crumb Cake

Pumpkin crumb cake with a moist pumpkin spice cake base and a thick buttery cinnamon crumble topping. Bakes until set and lightly golden, then finishes with a powdered sugar dusting.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

crumb topping
  • 1.5 cup flour For the crumb topping.
  • 1 cup brown sugar For the crumb topping.
  • 2 tsp cinnamon For the crumb topping.
  • 0.25 tsp pumpkin pie spice For the crumb topping.
  • 0.75 cup butter Melted for the crumble, then chilled after tossing.
pumpkin cake
  • 2 cup flour For the cake base.
  • 1.5 tsp baking powder For the cake base.
  • 0.5 tsp baking soda For the cake base.
  • 2 tsp pumpkin pie spice For the cake base.
  • 1 tsp cinnamon For the cake base.
  • 0.5 tsp salt For the cake base.
  • 0.5 cup butter Softened for the cake batter.
  • 1 cup brown sugar For the cake batter.
  • 2 eggs For the cake batter.
  • 1 cup pumpkin For the cake batter (pumpkin puree).
  • 0.75 cup sour cream For the cake batter.
  • 1 tsp vanilla For the cake batter.
serving
  • 1 powdered sugar Dust over the finished cake.

Equipment

  • 1 sheet pan

Method
 

Prep & crumb topping
  1. Preheat oven to 350F, then grease a 9x13 pan.
  2. Pour melted butter over the dry crumb ingredients (flour, brown sugar, cinnamon, and pumpkin pie spice) and toss until sandy crumbs form.
  3. Refrigerate the crumble while you mix the cake batter.
Make the cake & bake
  1. In a mixing bowl, beat the softened butter and brown sugar until smooth.
  2. Beat in the eggs, then add pumpkin, sour cream, and vanilla until combined.
  3. Add the dry cake ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt) and fold until no dry streaks remain.
  4. Spread the batter into the greased 9x13 pan.
  5. Top with a generous, thick layer of the chilled crumble.
  6. Bake at 350F for 50-55 minutes, until the center is set and the crumb topping looks golden.
  7. Let cool briefly, then dust with powdered sugar before serving.

Notes

For the thickest crumb, refrigerate the crumb mix right after tossing so it stays clumpy. Store covered in the refrigerator up to 4 days; freeze slices up to 2 months (thaw overnight in the fridge). For a lighter swap, use low-fat sour cream for a slightly less rich crumb cake.