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Autumn Pumpkin Spice Crumble Cake
Clara

Ultimate Autumn Pumpkin Spice Crumble Cake

This cozy and spiced pumpkin cake, topped with a buttery crumble and a sweet glaze, is the perfect fall dessert. Moist, tender, and warmly spiced, it’s ideal for holidays or a comforting treat with coffee.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour (for crumble)
  • 1/2 cup brown sugar, packed (for crumble)
  • 1 tsp cinnamon (for crumble)
  • 1/4 cup unsalted butter, melted (for crumble)
  • 1/2 cup powdered sugar (for glaze)
  • 1–2 tbsp milk (for glaze)
  • 1/4 tsp vanilla extract (for glaze)

Equipment

  • 9x9-inch baking pan
  • mixing bowls
  • whisk or hand mixer
  • spatula
  • toothpick
  • wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x9-inch baking pan.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. In a separate large bowl, beat oil, granulated sugar, and brown sugar until smooth. Beat in eggs, then stir in pumpkin puree, milk, and vanilla.
  3. Gradually fold dry ingredients into wet mixture until just combined. Pour batter into prepared pan.
  4. In a small bowl, combine flour, brown sugar, and cinnamon for crumble. Add melted butter and stir until coarse crumbs form. Sprinkle evenly over batter.
  5. Bake for 35–40 minutes or until a toothpick inserted in center comes out clean.
  6. Cool cake in pan for 15 minutes. If desired, whisk powdered sugar, milk, and vanilla to make glaze and drizzle over cooled cake.
  7. Slice into 9–12 pieces and serve warm or at room temperature.

Notes

Best enjoyed warm with a scoop of vanilla ice cream or a drizzle of glaze. Store at room temperature for 2 days or refrigerate up to 5 days. Reheat slices briefly in the microwave or oven before serving.