Autumn Pumpkin Spice Crumble Cake

Introduction

Table of Contents

Table of Contents

As the leaves change and a crisp chill fills the air, there’s nothing more comforting than the warm, inviting aroma of pumpkin and spices. This Autumn Pumpkin Spice Crumble Cake is the epitome of fall in dessert form. It combines a moist, tender pumpkin cake with a rich, buttery, and cinnamon-spiced crumble topping that adds the perfect crunch.¹ An optional sweet glaze takes this simple cake to a new level of indulgence. Whether you’re serving it at a Thanksgiving gathering, a holiday party, or simply enjoying a slice with a hot cup of coffee, this cake is guaranteed to become a favorite fall tradition.

Recipe Overview

Cuisine	Difficulty	Total Time	Servings	Calories
American, Dessert	Easy	Approx. 1 hour	9-12 slices	290-330 per slice

Equipment and Tools

This simple cake can be made with standard kitchen tools.

• 9×9-inch Baking Pan: The ideal size for this recipe, ensuring a good cake-to-crumble ratio.
• Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet ingredients.
• Whisk or Hand Mixer: For combining the cake batter ingredients.
• Spatula: For folding the dry and wet ingredients together.
• Toothpick: To test the cake for doneness.

Serving Suggestions

This cake is delicious served in a variety of ways.

• Serving Temperature: While it’s delightful at room temperature, it’s particularly cozy and flavorful when served slightly warm.
• Pairings: The user’s tip is spot on—a scoop of creamy vanilla ice cream is the perfect companion. A dollop of fresh whipped cream or a simple dusting of powdered sugar also works beautifully.
• Beverages: Serve with a hot cup of coffee, tea, spiced apple cider, or a glass of cold milk to complement its rich flavor.

Nutritional Information

• Calories: This cake contains approximately 290–330 calories per slice, making it a satisfyingly indulgent dessert.
• Qualitative Analysis: This recipe is a sweet treat, containing a good amount of sugar and fat. It provides some carbohydrates from the flour and a small amount of fiber from the pumpkin puree.

Storage and Reheating

• Room Temperature: Store the cake covered with plastic wrap or in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, you can refrigerate the cake for up to 5 days.²
• Reheating: To enjoy that freshly baked taste, warm a slice in the microwave for 15-20 seconds. This will make the cake tender and the crumble soft again. For a crispier topping, you can warm a slice in the oven at a low temperature for a few minutes.

Expert Tips and Variations

• Mixing the Batter: When combining the wet and dry ingredients, be careful not to overmix. Mix just until the flour streaks disappear. Overmixing can lead to a tough cake.
• Making the Crumble: Mix the crumble ingredients with a fork or your fingers until it resembles coarse, sandy crumbs. Avoid overworking it, which can turn it into a paste. The melted butter should be just enough to bind the mixture.
• Doneness Test: The toothpick test is the best way to check if the cake is done. Insert it into the center of the cake. If it comes out clean, the cake is ready. A few moist crumbs are okay, but wet batter means it needs more time.
• Creative Recipe Variations:
  • Add Mix-ins: Stir 1/2 cup of chocolate chips, chopped walnuts, or pecans into the cake batter just before pouring it into the pan.
  • Spice It Up: Add a pinch of ground ginger, nutmeg, or cloves to the cake spices for an even more complex flavor profile.
  • Change the Topping: Instead of the simple glaze, top the cooled cake with a rich cream cheese frosting. For another decadent dessert, you might love our Decadent Caramel Pound Cake with Silky Glaze.

Ingredients Section

Every ingredient in this recipe works together to create a harmonious blend of flavors and textures.

For the Cake:

• 1 3/4 cups all-purpose flour: The structure of the cake.
• 1 tsp baking soda & 1 tsp baking powder: Leavening agents that give the cake its rise and light texture.
• 1 1/2 tsp ground cinnamon & 1 tsp pumpkin pie spice: The essential spices that define the fall flavor.
• 1/2 tsp salt: Balances the sweetness and enhances the other flavors.
• 1/2 cup vegetable oil: Provides moisture and tenderness to the cake.³
• 1/2 cup granulated sugar & 1/2 cup brown sugar, packed: A combination of sugars for both texture and a rich, molasses-like flavor.
• 2 large eggs: Binders that provide structure.
• 1 cup canned pumpkin puree: The star ingredient, providing moisture and classic pumpkin flavor (be sure to use 100% pumpkin, not pie filling).
• 1/4 cup milk: Adds moisture to the batter.
• 1 tsp vanilla extract: A flavor enhancer that complements the spices.

For the Crumble Topping:

• 3/4 cup all-purpose flour: The base for the crumble.
• 1/2 cup brown sugar, packed: Adds a deep sweetness and helps the crumble brown.
• 1 tsp cinnamon: The perfect spice to complement the cake.
• 1/4 cup unsalted butter, melted: Binds the flour and sugar to form the crumbly texture.

For the Glaze (optional):

• 1/2 cup powdered sugar: The base for the glaze.
• 1–2 tbsp milk: Thins the glaze to a drizzling consistency.
• 1/4 tsp vanilla extract: Adds a touch of vanilla flavor.

Step-by-Step Instructions

Follow these steps to create a perfect pumpkin spice crumble cake every time.

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C).⁴ Prepare a 9×9-inch baking pan by greasing the bottom and sides, then lightly flouring it. This ensures the cake won’t stick.
2. Make Cake Batter: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. In a separate large bowl, use a whisk or hand mixer to beat the vegetable oil, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time. Then, stir in the pumpkin puree, milk, and vanilla extract until well combined.
3. Combine & Pour: Gradually add the dry ingredient mixture to the wet mixture, folding gently with a spatula until the batter is just combined. Be careful not to overmix. Pour the batter evenly into your prepared baking pan.
4. Make Crumble & Top: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Pour the melted butter over the dry mixture and stir with a fork until the ingredients form coarse, sandy crumbs. Sprinkle this mixture evenly over the top of the cake batter.
5. Bake: Place the pan in the preheated oven and bake for 35–40 minutes. The cake is done when a toothpick or a small knife inserted into the center comes out clean.
6. Cool & Glaze: Let the cake cool in the pan on a wire rack for at least 15 minutes. While it’s cooling, if you’re making the glaze, whisk the powdered sugar, milk, and vanilla extract together in a small bowl until smooth. Drizzle the glaze over the cooled cake.
7. Slice & Enjoy: Slice the cake into 9 or 12 squares and serve. It’s delicious served warm or at room temperature with a scoop of vanilla ice cream. Enjoy!

Frequently Asked Questions (FAQ)

Q1: Can I use fresh pumpkin puree instead of canned?

A: Yes, you can. Make sure it is pure pumpkin puree and not pumpkin pie filling. The moisture content can vary, so if your batter seems too thick, you might need to add a tablespoon or two of extra milk.

Q2: Can I make this a gluten-free cake?

A: To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum to achieve the best texture. The rest of the ingredients can remain the same.

Q3: How do I know when the cake is done baking?

A: The cake is done when a toothpick or a clean knife inserted into the center comes out clean with no wet batter attached. A few moist crumbs are acceptable. The top should be a golden-brown color, and the crumble topping should look firm and toasted.

Q4: My crumble topping melted and isn’t crumbly. What did I do wrong?

A: This can happen if the melted butter was too warm or if the mixture was over-mixed. To ensure a crumbly topping, use butter that is just melted (not hot) and mix it into the dry ingredients until just combined and a crumbly texture forms. Avoid overworking the mixture.

Q5: Can I add nuts to the crumble topping?

A: Absolutely! To add a delightful crunch, you can mix 1/4 to 1/2 cup of chopped pecans or walnuts into the crumble topping before sprinkling it over the cake batter. This complements the pumpkin and spice flavors wonderfully.

Q6: Can I use a different size pan?

A: A 9×9-inch pan is recommended for the best results. If you use a different size, you may need to adjust the baking time. For example, a 9×13-inch pan will result in a thinner cake that bakes in less time (around 25-30 minutes). A smaller, deeper pan will require a longer baking time. Always check for doneness with a toothpick.