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This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!

Spoon drizzling on the frosting on a pumpkin crumb cake.

Hello again!  Sam here from Sugar Spun Run with a seasonal pumpkin recipe for you today: Pumpkin Crumb Cake.

I know it’s not quite Fall just yet, but I have been dying to break out the pumpkin recipes for weeks now, and even if you’re not ready to jump seasons just yet I think you’re going to want to hang on to this recipe for when the leaves begin to turn.  It’s the perfect Fall recipe — packed full of real pumpkin, flavored with the best spices of Fall, and topped off with a crumbly cinnamon spiced streusel topping.

Drizzle everything with a simple white glaze and you have an unforgettable recipe that’s sure to be a hit at every party and potluck this time of year.

Thanks to the pumpkin in this recipe (as well as a few spoonfuls of sour cream), this pumpkin crumb cake is extremely soft and moist.  It’s also made with real, melted butter rather than oil for a rich, flavorful taste.

The crumbly streusel topping that I use on top is the same one that I use on my favorite coffee cake recipe (sometimes I even use it on top of my chocolate chip muffins, too — it’s so good!).  It’s nice and slightly crisp and sugary against the soft pumpkin cake and serves as the perfect complement.

Pumpkin Crumb Cake with a frosting on it sitting on a gray plate.

While the glaze for this recipe is totally optional, it’s so easy to make (just two ingredients!) that I don’t know why you would skip it.  Plus, it makes your pumpkin crumb cake look even better, too!

Enjoy!!

Pumpkin Crumb Cake with a fork in it on a gray plate.
This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
  • 3/4 cup butter melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars)
  • 1/2 cup sugar
  • 1/4 cup brown sugar tightly packed
  • 2 large eggs lightly beaten (room temperature preferred)
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 1/2 teaspoon vanilla extract
  • 2 Tablespoons sour cream
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin spice
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Streusel Topping

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar tightly packed
  • 2 Tablespoons granulated sugar
  • 1 1/2 tsp cinnamon
  • 6 Tablespoons salted butter melted

Glaze (optional)

  • 1/2 cup powdered sugar
  • 2-3 teaspoons milk
Instructions
  • Preheat oven to 350F and line a 9x9 baking pan with parchment paper or lightly greased aluminum foil.
  • Combine melted butter and sugars in a large bowl and stir until well-combined
  • Add eggs, stir well
  • Stir in pumpkin puree and vanilla extract until well combined.
  • Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  • In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
  • Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
  • Spread batter evenly into prepared 9x9 pan.

Streusel Topping

  • Prepare the crumble by whisking together flour, sugars and cinnamon.
  • Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
  • Evenly sprinkle streusel topping over the top of your pumpkin batter.
  • Transfer pan to oven and bake on 350F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool before adding glaze.

Glaze

  • If desired, make glaze by whisking together powdered sugar and milk. Start with 2 teaspoons of milk and add a third if it isn't thin enough to drizzle.
  • Drizzle over cooled pumpkin crumb cake.
  • Cut and serve. Enjoy!
Notes

Nutrition

Calories: 522kcal | Carbohydrates: 71g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 448mg | Potassium: 173mg | Fiber: 1g | Sugar: 45g | Vitamin A: 5010IU | Vitamin C: 1.2mg | Calcium: 70mg | Iron: 2.3mg

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Angie

5 stars
Second time making it because it was delish the first time!

Christina Keating

5 stars
This is absolutely delicious! I made it for a birthday at work and everyone is raving about it as I type!

Tamara

This looks so delicious! Making it this weekend!

I just love this yummy pumpkin crumb cake!!! Definitely going to try making it with my kids very soon. Thanks for sharing:)

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