Pumpkin crumb cake is a perfectly moist pumpkin cake infused with all of your favorite fall flavors. Topped with a buttery crumble topping and a homemade glaze, this is sure to become a family favorite!
Fall is in the air, and we have been dying to break out the pumpkin recipes for weeks now. Even if you’re not ready to jump seasons just yet, you are going to want to hang on to this recipe for when the leaves finally turn. It is the perfect fall recipe — packed full of real pumpkin, flavored with the best spices of fall, and topped off with a crumbly pumpkin spiced streusel topping. Once you have drizzled everything with a simple, homemade glaze, you have an unforgettable recipe that’s sure to be a hit at every party and potluck this time of year.
Pumpkin Puree
It can be so easy to confuse pumpkin puree with pumpkin pie filling For pumpkin crumb cake, we want to be in control of the sweeteners and spices, which is why we call for regular pumpkin puree and not pumpkin pie filling.
Homemade Glaze Topping
While the glaze for this recipe is totally optional, it’s so easy to make (just two ingredients!) that we highly recommend you don’t skip it. Not to mention, it makes your pumpkin crumb cake look gorgeous!
Can I Make Pumpkin Crumb Cake Dairy Free?
You absolutely can! You will simply need to substitute the butter and sour cream with your favorite plant based alternatives. Make sure to substitute the butter with plant based butter sticks. Any sort of margarine or tub-based butter alternatives are not intended for baking.
Pumpkin Pie Spice
There’s nothing better than homemade pumpkin pie spice. While you can always use store-bought, we highly recommend you try our homemade version!
Storage Instructions
Store your pumpkin crumb cake in an airtight container on the counter for up to 5 days, if you can make it last that long!
More Fall Themed Desserts
Perfect Pumpkin Cheesecake
6 hrs 20 mins
Best Ever Pecan Bars
1 hr 15 mins
Perfect Pumpkin Muffins
31 mins
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Id like to make a sheet pan size or 13×9 pan if this crumb cake. Do you have recommendations when increasing the pan size?
I would double the recipe to fit a pan that size and the baking time should be the same.
Instead of using a can of pumpkin purée I went ahead and made my own with a fresh pumpkin and it came out delicious Thanks Rachel for another great recipe
The printed recipe says use 1/2 cup melted butter but your video states use 3/4 cup melted butter.
Which is correct?
The written recipe is correct with the 1/2 cup measurement.Thanks for catching that!
Best ever! This is so deliciously moist & flavorful. A new family recipe that we’ve saved to favorites.
Wonderful & Delicious! A special Thanksgiving Dessert! Looking forward to preparing for family & friends.
Made into muffins because my little oven doesn’t do well with a thicker cake. Absolutely Delish, and I totally forgot about the glaze, which isn’t necessary! Tender & moist, better on day 2. I’ll make again for sure.
So good! I have to make a double batch every time. So moist & delicious!! Our new family favorite for the holidays and year-round.
A perfect recipe! Everyone wants the recipe ! I have made this 9 times last year I got this recipe on your site. Soo delicious It’s the Best!!!
It’s almost Pumpkin Season! This will be the 1st thing I will make! I can not wait! Sounds like the perfect dessert for Thanksgiving! Along the side of Pumpkin Pie and a pumpkin pie Smoothie or pumpkin pie coffee! But must have coffee as an ingredient!