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.
This is one of the most delicious pumpkin cakes I have ever made! I’ve never had an issue with it, or any of your recipes so far. The only thing I do is use half the streusel mix and freeze the other half for next time.
Absolutely wonderful!!! Definitely will be making this again!!!
This is very good but it should be put in a bigger pan since it is very thick and I had to bake it at least 10 minutes more and it was still quite gooey in the center.
I made this gluten and sugar free with Cup4Cup flour and Monkfruit with erythritol. I also added 3/4 tsp of Xanthum gum and doubled the baking powder. My Bible study group loved it! Going to be a recipe I go to for sharing breakfast breads again in the future.
The cake is actually 5 stars for flavor and texture. However like many of the other comments the bake time is way off. It took about 45 min ish in a 9×9 pan. Otherwise recipe is perfect. Shared photos and tagged in them
I’m new to baking – this cake turned out so gorgeously moist and tasty – the best!
This is the BEST pumpkin cake I have ever had! Very moist and flavorful. I made it for a family brunch and everyone loved it, even the 2 year old. I “lost” the recipe and was in a panic until I found it again today. Thank you for posting it.
Question. I can’t STAND anything pumpkin (please don’t yell at me!). Can I replace pumpkin for maybe jam?? Not in the cake itself, but between the cake and crumble top?? Would it still be moist without the pumpkin filling?
You can replace pumpkin with something similar like pureed sweet potato or pureed butternut squash, but not jam.
I wouldn’t be putting the jam IN the cake. I would put it on top between the cake and crumble top…..
This cake is delicious. Easy to make and really tasted better the next day. So good. I would definitely make this agsin
Absolutely delicious ! The baking time wasn’t nearly long enough in a 9×9″ pan. I had to add 15-20 minutes before it was done in the middle.