Pumpkin Crumb Cake

You haven’t had enough pumpkin yet, you say? Excellent! Neither have I. This crumb cake is adapted from my very favorite coffee cake recipe. It is moist, sweet, and keeps really well for days. I implore you to try this with a nice cup of coffee.

For the cake you will need:

  • 1 stick of Unsalted Butter
  • 1 cup Brown or Dark Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Pumpkin Puree
  • 2 cups All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Baking Powder

For the crumb:

  • 1 1/4 cup Sugar
  • 2 1/2 cups All Purpose Flour
  • 1/2 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 1 teaspoon Vanilla Extract

For the icing:

  • 1 generous tablespoon of Pumpkin Puree
  • 1 to 2 tablespoons Buttermilk (or regular milk)
  • 1 cup Powdered Sugar
  • 1/4 teaspoon Cloves


Preheat your oven to 350F.

Let’s begin by making the crumb: In a large bowl mix together your flour, sugar, salt, and cinnamon.



Melt your butter in a small bowl in the microwave, once melted add your vanilla. Pour the butter mixture into the flour mixture and using a large spoon mix together until you get a nice crumb consistency.  Set aside.


To make the batter, cream your butter, sugar, and vanilla until fluffy, about 2-3 minutes depending on your method. While your butter is creaming, in a medium sized bowl add your flour, cinnamon, nutmeg, cloves, ginger, and salt. Whisk well.


Add your eggs one at a time, stopping after each addition to scrape down your bowl with a spatula.

Getting creamier…

Add your pumpkin. Don’t be afraid if your mixture splits – if your eggs or pumpkin have the slightest bit of chill left on them they likely will split from your butter. That’s alright, when we add the flour all will be well in the world again.

You could wait until things come to room temperature, you could also alternate your pumpkin with the flour. I personally had no patience for such things tonight.

Scary split pumpkin.

Dump in ze flour. Mix slowly unless you wish to wear your flour. Mix only until just combined and beautiful.

No more scary splitting.

Distribute evenly between two greased 8″ cake pans or to one 13″x9″ greased pan. The cake batter will be thick an need to be spread out evenly, preferably with an offset spatula.


Take your crumb mixture and evenly distribute over your cake(s). Taking it between your fingers and crumbling it further.


Place in the middle of your preheated oven and bake 25-30 minutes for two 8″ pans, or for 35-40 minutes if using a 13″x9″ pan. Bake until a toothpick inserted into the center comes out clean. A few moist crumbs is ok, but no batter.

Set on a wire rack to cool completely, around 30-60 minutes.


In the meantime, let’s make our icing.

In a medium bowl, add your powdered sugar, buttermilk, cloves, and pumpkin puree. Also, the teeeeeniest pinch of salt. maybe 1/16th of a teaspoon of salt. Mix, mix, mix until it’s all smooth and lovely. Too runny? Add more sugar. Too thick? Add more milk.

Once your cake(s) has/have cooled, drizzle over your icing into whatever pattern and quantity you desire.

I think the cake tastes best after resting at least a few hours, but it’s still delicious right away as well.

Keep wrapped in plastic wrap or foil, preferably in the fridge, for up to around 3 to 4 days. Enjoy!







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