Pumpkin Crumb Cake
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Featuring a crumbly streusel topping, this spiced pumpkin crumb cake is soft, moist, and bursting with pumpkin flavor.
This pumpkin crumb cake recipe is inspired by another recipe I have on Southern Plate: pumpkin muffins with streusel topping. We love banana crumb cake (which I came up with as a mixture of Mama’s banana bread with Grandmama’s streusel topping) and a can of pumpkin seemed like a great substitute for the bananas.
The result is an aromatic, delicious, and filling pumpkin cake, with just the right amount of sweetness. It’s so soft, moist, and the perfect treat with your morning cup of coffee or a suppertime dessert. Each crumb cake slice is also filled with the most delicious streusel topping, consisting of oats, brown sugar, and cinnamon.
The combination of pumpkin and cinnamon instantly makes this cake the perfect fall-inspired dessert. Don’t miss the Recipe Notes section below either if you’d like to add a little extra sweet addition to your pumpkin crumb cake, in the form of a vanilla glaze. Yum!
Recipe Ingredients
- Sugar
- Milk
- Vanilla
- Eggs
- Canned pumpkin puree
- Butter
- Brown sugar
- Oats
- Cinnamon
Place all of the cake batter ingredients into a large bowl.
Mix until well blended.
In a separate bowl, place all of the streusel ingredients.
Mix streusel ingredients together with a fork.
Pour half of your into a greased 9×13-inch cake pan.
Spread throughout the prepared pan evenly (ish).
Sprinkle with half of your streusel topping.
Pour the remaining over the top and spread evenly.
Sprinkle with the rest of the crumb topping.
Bake at 350 for about 45 minutes.
Remove the pumpkin crumb cake from the oven.
Cut in squares then watch out for the stampede of family and friends to grab them a piece of this freshly baked pumpkin crumb cake.
And when you have a chance find a quiet little place to sit, enjoy yourself a little slice of heaven in the form of .
Storage
- Store your cake leftovers in an airtight container at room temperature or in the fridge for up to 3 days.
- You can also freeze cake slices for up to 2 months.
Recipe Notes
- Folks have been asking me how to keep the streusel topping crunchy the next day. So for this recipe, I added oats to the mix, giving us a more crumbly texture.
- If you want to go that extra sweet step, top your pumpkin crumb cake with a dollop of whipped cream, a scoop of , or delicious vanilla icing. You’ll need: 1 cup of confectioners’ sugar, 2 tablespoons of milk, and a 1/4 teaspoon of pure vanilla extract. Whisk together and pour over the top of the warm or cooled cake. Enjoy!
- Make sure you’re simply using canned pumpkin puree and not pumpkin pie filling, as it has added sugars and spices, which will affect the crumb cake’s overall flavor.
- If you’re a big fan of cinnamon, add an extra teaspoon to the crumbly topping.
- Speaking of spices, you can also add 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves (or simply one teaspoon of pumpkin pie spice) to the cake batter.
- For a nutty and buttery crumb topping, add 1/3 cup of chopped pecans or walnuts to the streusel batter.
- You could also add 1/2 cup of mini chocolate chips or 3/4 cup of chopped cranberries to the pumpkin coffee cake batter.
- Want to learn how to make your own self-rising flour? See my FAQ page to learn how to make your own.
- To make this a gluten-free , all you need to do is use a gluten-free self-rising alternative. Follow the steps above to make self-rising with .
Enjoy more of my favorite pumpkin desserts:
Pumpkin Praline Cake With Cream Cheese Frosting
Easy Pumpkin Pie Recipe From Scratch
Ingredients
For the Batter
- 1 can pumpkin puree
- 2 cups sugar
- 1 cup milk
- 2 cups self-rising flour
- 1 stick butter
- 2 eggs
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
For the Crumb Topping
- 1 stick butter or 1/2 cup of butter
- 1 cup brown sugar dark or light
- 1 cup flour self-rising or plain, whatever you have on hand
- 1 cup oats quick or old-fashioned
Instructions
- Spray a 9×13-inch pan with cooking spray. Place all the cake batter ingredients into a large bowl. Mix until well blended.1 can pumpkin puree, 2 cups sugar, 1 cup milk, 2 cups self-rising flour, 1 stick butter, 2 eggs, 1 tsp vanilla, 1 1/2 tsp cinnamon
- In a medium bowl, place all the topping ingredients. Cut together with a long-tined fork until well blended.1 stick butter, 1 cup brown sugar, 1 cup flour, 1 cup oats
- Pour 1/2 of the batter into the prepared pan, then top with 1/2 of the crumb mixture. Then top with the remaining batter and remaining crumb mixture.
- Bake for 45 minutes to an hour at 350. The cake is done when a toothpick inserted in the center comes out clean.
Life is short!
Lick the dang bowl 🙂
Southern Plate
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Help Christy or someone…I can’t figure out where the Print button is! Thanks in advance!
You just sold me girl. I’m making one right now and the other in a couple of days. That will give them all a rest before they get more pumpkin. I’ve been dying to get some new pumpkin recipes…..
Sandy,
I save my recipes with copy and paste. I set up a gmail account that I just
use to save my recipes. So I highlight the recipe, right click and copy. Then open the gmail account, open compose mail, put the cursor in the body, right click again and paste. Voila! The recipe is saved! Put the title in the topic box and send it to myself. You can even search them for a particular recipe. It works great! Anna
Thank you so much Sandy!! It worked for me. ! This will really help about saving recipes that I want to keep but didn’t want to print out. I saved this pumpkin recipe and hope to make soon.
I just realized I put the wrong name ! It should have been Anna. So , thanks Anna!!!
That looks so delicious. I want to make some right now!
I also want to know where you got your canisters. I LOVE those and it’s what I have been looking for.
Is there a way to save these recipes instead of printing every one of them?
Sandy, first highlight the recipe by left clicking & holding down button on mouse while rolling over the recipe. Next click on edit at the top (next to file). A menu will drop down-click on copy. Then go to the bottom of the screen & click start. Then click programs, then accessories, then click on wordpad or notepad. Click on edit & another menu will drop down. Click on paste. There you will have it. Don’t forget to save it. After you do this a few times, you’ll be able to do it without thinking! Good luck!
Thanks, Linda! I’m learning new tricks for the computer, with your help, along with cooking help from Christy!
I just wanted to tell you a much quicker way of copying recipes or any type of text…. first….. Go to notepad and right click on it. and a window will dropdown… one of those options will be ‘send to’.. click on that and send it to your desktop… NOW you will have the notepad icon on your desktop for quick use….. NOW.. when you see any text you want copied… simply.. highlight it… by clicking and holding and scrolling, .. then.. right click and a screen will drop down.. click on COPY.. then.. go to your notepad.. right click and click on paste. Much more simple once your notepad is on your desktop. : )
I made this for dessert last night and it was sooooo good! It reminds me of warm pumpkin pie, but in a cake form. I love it and so did my sweet family.
I bought a sugar pumpkin at the farmer’s market today. First time I’ve bought one! I was trying to decide what to make with the pumpkin, and remembered this recipe… looks just as good as I remember it looking. I’m going to make it later this week, can hardly wait! Also the idea of being reluctant to make a recipe because you created it makes me laugh 😀