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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!

If you like this recipe, you may be interested in these other delicious fall themed dessert recipes:

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.

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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
  • 1/2 cup butter melted and then cooled for several minutes
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar tightly packed
  • 2 large eggs room temperature
  • 1 (15 ounce) can pumpkin puree
  • 2 tablespoons sour cream
  • 1 1/2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin spice
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Streusel Topping

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar tightly packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon pumpkin spice
  • 6 tablespoons salted butter melted

Glaze (optional)

  • 1/2 cup powdered sugar
  • 2-3 tablespoons milk
Instructions
  • Preheat oven to 350F and lightly grease a 9×9 baking pan or line with parchment paper.
  • Combine melted butter and sugars in a large bowl and stir until well-combined.
  • Add eggs and stir to combine.
  • Add in pumpkin puree and vanilla extract. Stir 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, baking powder, baking soda, and salt.
  • Using a spatula, gradually add dry ingredients to the wet mixture and stir until just combined — do not over-mix!
  • Spread batter evenly into prepared 9×9 pan.

Streusel Topping

  • Prepare the crumble by whisking together flour, sugars, and pumpkin spice.
  • Pour the melted butter into the mixture. Using a fork, stir until crumbles form.
  • Evenly sprinkle streusel topping over the top of your pumpkin batter.
  • Transfer pan to oven and bake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool before adding glaze.

Glaze (optional)

  • Make glaze by whisking together powdered sugar and 1 tablespoons of milk. Add more milk, 2 teaspoons at a time, until 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
Course: Dessert
Cuisine: American
Keyword: Pumpkin Crumb Cake
Pumpkin Crumb Cake
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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
  • 1/2 cup butter melted and then cooled for several minutes
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar tightly packed
  • 2 large eggs room temperature
  • 1 (15 ounce) can pumpkin puree
  • 2 tablespoons sour cream
  • 1 1/2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin spice
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Streusel Topping

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar tightly packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon pumpkin spice
  • 6 tablespoons salted butter melted

Glaze (optional)

  • 1/2 cup powdered sugar
  • 2-3 tablespoons milk
Instructions
  • Preheat oven to 350F and lightly grease a 9x9 baking pan or line with parchment paper.
  • Combine melted butter and sugars in a large bowl and stir until well-combined.
  • Add eggs and stir to combine.
  • Add in pumpkin puree and vanilla extract. Stir 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, baking powder, baking soda, and salt.
  • Using a spatula, gradually add dry ingredients to the wet mixture 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 pumpkin spice.
  • Pour the melted butter into the mixture. Using a fork, stir until crumbles form.
  • Evenly sprinkle streusel topping over the top of your pumpkin batter.
  • Transfer pan to oven and bake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool before adding glaze.

Glaze (optional)

  • Make glaze by whisking together powdered sugar and 1 tablespoons of milk. Add more milk, 2 teaspoons at a time, until 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
Course: Dessert
Cuisine: American
Keyword: Pumpkin Crumb Cake
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