Pumpkin Spice Crumble Cake-A cozy, spiced pumpkin cake layered with buttery crumble and finished with a sweet vanilla drizzle—your ultimate fall dessert.
Introduction: A Slice of Autumn in Every Bite
There’s something magical about the arrival of fall. The air turns crisp, the leaves transform into fiery shades of amber and gold, and kitchens everywhere begin to fill with the comforting aroma of cinnamon, nutmeg, and pumpkin. It’s a season that invites warmth, nostalgia, and indulgence—and nothing captures that spirit quite like a slice of Pumpkin Spice Crumble Cake.
This cake is more than just a dessert. It’s a celebration of everything we love about autumn: the rich flavor of pumpkin, the warmth of seasonal spices, and the irresistible crunch of a buttery crumble topping. Whether you’re baking for a holiday gathering, a weekend brunch, or simply to treat yourself on a chilly afternoon, this recipe delivers comfort and joy in every bite.
Why You’ll Love This Cake
- Moist and flavorful: Thanks to pumpkin puree and buttermilk, the cake is tender and rich without being heavy.
- Perfectly spiced: A blend of cinnamon, ginger, nutmeg, and cloves gives it that classic fall flavor.
- Crunchy topping: The crumble adds texture and sweetness, making each bite more satisfying than the last.
- Easy to make: No fancy equipment or complicated steps—just simple ingredients and straightforward instructions.
- Versatile: Serve it warm or cold, with coffee or cider, as dessert or breakfast.
Ingredients
Let’s break down what you’ll need to make this cozy masterpiece.
For the Crumble Topping
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
For the Pumpkin Spice Cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1¼ cups pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 teaspoon lemon juice or vinegar)
For the Vanilla Drizzle
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Crumble Topping
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking pan with butter or non-stick spray.
In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Place the crumble in the refrigerator while you prepare the cake batter—chilling it helps create a better texture when baked.
2. Make the Pumpkin Spice Cake
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. These spices are the heart of the cake, so make sure they’re fresh and fragrant.
In a separate bowl, combine the pumpkin puree, vegetable oil, and granulated sugar. Mix until smooth and creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk. Stir gently until just combined—overmixing can lead to a dense cake.
3. Assemble and Bake
Pour the cake batter into your prepared pan and spread it evenly with a spatula. Sprinkle the chilled crumble topping over the batter, covering the surface completely. Press it lightly into the batter so it adheres during baking.
Bake for 30 to 35 minutes for a 9×9-inch pan, or 20 to 25 minutes for a 9×13-inch pan. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool slightly in the pan before adding the drizzle.
4. Prepare the Vanilla Drizzle
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed. Drizzle over the warm cake for a glossy, sweet finish.
5. Serve and Enjoy
Slice and serve the cake warm or at room temperature. It pairs beautifully with a mug of chai, a pumpkin spice latte, or even a scoop of vanilla ice cream.
Tips and Variations
Want to make this cake your own? Here are some ideas:
- Add crunch: Mix chopped pecans or walnuts into the crumble topping.
- Make it dairy-free: Use almond or oat milk and vegan butter.
- Gluten-free option: Substitute with a 1:1 gluten-free flour blend.
- Extra spice: Add a pinch of cardamom or allspice for depth.
- Cream cheese swirl: Drop spoonfuls of sweetened cream cheese into the batter before baking for a cheesecake twist.
Storage and Make-Ahead Tips
This cake stores beautifully and even tastes better the next day.
- Room temperature: Keep covered for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months.
- Reheating: Warm in the oven or microwave before serving.
Serving Suggestions
This cake is incredibly versatile. Serve it:
- As a dessert with whipped cream or ice cream
- As a breakfast treat with coffee or tea
- At brunch alongside fruit and yogurt
- As a snack with a drizzle of caramel or maple syrup
It’s also a fantastic addition to holiday menus—Thanksgiving, Halloween, or any fall gathering.
Final Thoughts
Pumpkin Spice Crumble Cake is more than just a seasonal treat—it’s a warm hug in dessert form. With its tender crumb, rich flavor, and irresistible topping, it’s the kind of recipe that becomes a tradition. Whether you’re baking for loved ones or simply indulging in a quiet moment, this cake brings the magic of fall to your table.