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This Pumpkin Crumb Cake is here just in time for fall season! It’s deliciously moist and sweet with a perfect crunchy topping. Perfect to share with friends over a good cup of coffee!
Pumpkin Crumb Cake Recipe
I love baking this time of year! Just kidding, I love baking all year around! It seems the craze for pumpkin continues and I think everyone should have a go to recipe on-hand! There is just something about the thought of pumpkin that makes you feel warm and cozy inside!
This cake is loaded with pumpkin pie spice and has a perfectly finished crunchy topping! Not only that, but can we talk about the low calorie count? Yes, you heard me right – pumpkin is nutrient dense and is incredibly low in calories! And while there are plenty of pumpkin cake recipes floating around out there, I’m certain this will be a favorite!
What is Pumpkin Crumb Cake?
The idea of a crumb cake, is a type of coffee cake with a crumb topping – in our case, crunchy and topped with cinnamon, oats, brown sugar and pecans! It is known to be a specialty in Germany, they call it “Streuselkuchen” – say that five times fast! There are so many variations of crumb cake, and ultimately I just couldn’t say no to the taste of pumpkin!
Ingredients Needed To Make Pumpkin Crumb Cake
- Pumpkin – canned and unsweetened
- Wet ingredients – butter (melted please!), eggs
- Dry ingredients – flour, baking soda, salt, granulated sugar, brown sugar
- Rolled oats – to help with that perfect crunch!
- Pecans – or walnuts, chopped
- Cinnamon – did you know it’s one of the healthiest spices on the planet?
- Pumpkin pie spice – you can find this spice in the baking isle, or you can make your own using cinnamon, nutmeg, cloves, and ginger!
How To Make Pumpkin Crumb Cake
- Preheat oven: To 350 degrees and grease a 9×13 inch baking pan with cooking spray or butter.
- Make crumble topping: Combine rolled oats, flour, brown sugar – add in butter by using a pastry blender until pea sized, then stir in pecans.
- Create the cake: In a bowl, combine flour, baking soda, cinnamon, pumpkin pie spice and salt and set aside. In a different bowl beat brown sugar, granulated sugar, butter, and eggs – on medium for 2 minutes, or until well combined.
- Add the pumpkin: Beat for another 30 seconds, add in flour mixture and continue to beat on low until well combined.
- Prepare for baking: spread your pumpkin cake batter into the baking pan and top with crumble topping
- Bake the cake: Bake for 55 minutes to an hour. You will know it’s done when you can insert a toothpick and pull it out clean! Let your cake cool completely (if you can manage!) before cutting into slices and serving.
How To Make Fresh Pumpkin Puree
If you’re one of those people who isn’t afraid of the daunting task that is preparing fresh pumpkin, here is the step by step to creating your own pumpkin puree!
- Preheat oven: To 350 degrees and add 1 Cup of water to a roasting pan; set aside.
- Cut pumpkin: Cut the pumpkin in half and remove the seeds and stringy fibres and discard the innards. You can keep the pumpkin seeds if you like!
- Oil the pumpkin: Rub the cut surfaces with oil, and place the halves face down in the roasting pan.
- Bake: Bake for about 90 minutes, or until the flesh is tender – poking with a fork is helpful!
- Make the puree: Once removed from the oven, let the pumpkin halves cool enough to touch (not cold!). Use a spoon to scoop the flesh and place in a food processor to puree!
Heads Up! Pumpkin holds a lot of moisture, like A LOT! It may require a bit of extra time to drain any excess moisture – you can do this by lining a mesh colander with paper towel or placing a coffee filter over a large bowl.
What Else Can I Top My Pumpkin Cake With?
Topping a cake is literally like starting with a blank canvas! Here are some other topping ideas for a pumpkin crumble cake!
- Whipped cream
- Caramel drizzle
- Ice cream – perhaps a vanilla or caramel flavor!
- Candied nuts – of your choice!
- Cream cheese frosting
Tips for Making Pumpkin Crumb Cake
- Don’t over-mix the batter: Over-mixing activates the the gluten in flour, and we aren’t making bread here! We want a light and airy cake and if you over-mix it will be more dense.
- Correctly measure your ingredients: Especially flour! Don’t pack your flour into your measuring cup – it’s better to use a spoon and overflow your measuring cup then use the back of a butter knife to level it off.
- Use room temperature eggs: Fun fact of the day: eggs at room temperature will disperse more evenly into the batter creating that lighter texture!
Can I Freeze This Cake?
You can freeze pumpkin cake! A pumpkin cake that has been pre-baked will actually hold it’s moisture and flavor for up to 2 months in the freezer! After 2 months you may notice a change in the flavor of your cake as well as more of a dry texture.
Love Pumpkin As Much As Me? Check Out These Recipes:
- Pumpkin Cinnamon Bread
- Pumpkin Zucchini Muffins
- Classic Pumpkin Pie
- Pumpkin Delight
- Best Ever Pumpkin Roll
- Pumpkin Pancakes
- Pumpkin Pie
Looking for more recipes? Follow on...
Pumpkin Crumb Cake
For Crumb Topping
- 1 cup regular rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 6 tbsp butter
- 1/2 cup pecans or walnuts chopped
- Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan with cooking spray or butter.
For Crumb Topping
- In a medium size bowl, combine the rolled oats, flour and brown sugar. Using a pastry blender cut in the butter until pea-sized. Stir in the pecans.
For Pumpkin Cake
- In a large bowl combine the flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- In another large bowl or in the bowl of your mixer, beat the brown sugar, granulated sugar, melted butter and eggs on medium for about 2 minutes until well combined.
- Add the pumpkin and mix for another 30 seconds. Add the flour mixture and beat on low until well combined.
- Spread the batter in the prepared baking pan then top with the crumble topping.
- Bake for about 55 minutes to an hour or until a tooth pick inserted comes out clean.
- Cool completely then cut into pieces before serving.
- Pumpkin pie spice can be found pre made and is a mixture of nutmeg, cloves, ginger, and cinnamon.
- You can freeze pumpkin cake! A pumpkin cake that has been pre-baked will actually hold it's moisture and flavor for up to 2 months in the freezer! After 2 months you may notice a change in the flavor of your cake as well as more of a dry texture.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.