This Pumpkin Crumb Cake is the ultimate fall dessert with a generous layer of dense, moist pumpkin cake and melt-in-your-mouth pumpkin spice streusel. This is one cake that will have everyone cleaning their plates to get every last slice! And it all comes together using basic baking staples, a few bowls and a whisk.
Want more pumpkin desserts? try us Pumpkin Cheesecake Thumbprint Cookies or us Easy Pumpkin Bars.
Why our recipe?
- A dense, moist pumpkin cake with a delicious pumpkin spice streusel topping that will have you scraping every bite off the plate.
- Easy to make with baking staples and a little pumpkin puree.
- The finishing glaze makes it temptingly beautiful!
In our opinion, one of the best things about fall is all the seasonal sweets. This Pumpkin Crumb Cake is sure to become one of your fall favorites. It's really pretty so it's a regular at a brunch, get together, book club, or after dinner dessert. You can even make it ahead of time, and trust us – it will taste even better the next day!
Material notes
- Pumpkin puree: Be sure to use plain pumpkin puree, not pumpkin pie filling. Two completely different things!
- Salted butter: This recipe uses melted salted butter in both the cake and the streusel. If you are using unsalted butter, add a pinch of extra salt.
- sugar: The combination of both sugars adds sweetness and depth of flavor. You can use dark or light brown sugar.
- the egg: Room temperature eggs blend more easily into the batter, creating a smoother texture. If your eggs are cold, you can soak them in hot water for 5-10 minutes before using.
- sour cream: If you don't have sour cream, plain Greek yogurt works as a 1:1 substitute.
- All-purpose flour: Base for both cake and streusel. Users report that gluten-free mixes designed to be direct replacements work in this recipe.
- Pumpkin Pie Spice: If you don't have a pre-made blend, you can make your own using 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
- the milk: You only need a few tablespoons to thin the glaze. You can just use water, but add a little fat to the milk to make the icing a little thicker and smoother, instead of just straight sugar.
variety
Nutty streusel: For extra crunch and flavor, add 1/2 cup chopped nuts, such as pecans or walnuts, to the streusel topping. As the cake bakes, the nuts will toast and add a little crunch.
Maple glaze: Layer on another fall flavor with maple! Take the glaze to the next level by adding 1/2 teaspoon maple extract. Just pour the maple extract into a glass with milk and drizzle it over the cooled cake for a delicious twist.
Serving advice
We recommend cutting this cake into 9 slices for an ideal serving size. You can cut it into 4×4 grids and make bite-sized finger foods with 16 slices. It would be hard to go much smaller.
brunch: This Pumpkin Crumb Cake is perfect to serve with a hot cup of coffee or tea. That's where the word coffee cake comes from!
Dessert: Serve with a dollop of whipped cream (freshly whipped is our favorite) or a scoop of vanilla or caramel ice cream.
Storage instructions
Save the cake Up to 3 days in an airtight container at room temperature. For best results, wait to add the glaze until just before serving if storing for more than a day.
This cake freezes well without the glaze. When it has cooled completely, wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil. Store in the refrigerator for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and glaze just before serving.
