Name: Ultimate Autumn Pumpkin Spice Crumble Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves (optional); 1 cup pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1/2 cup milk or buttermilk; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 1/3 cup brown sugar; 1 tsp ground cinnamon; 1/4 cup cold butter, cubed; Optional: 1/4 cup chopped pecans or walnuts; 1/2 cup powdered sugar; 1–2 tbsp milk or cream; 1/4 tsp vanilla extract

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Ultimate Autumn Pumpkin Spice Crumble Cake is the perfect cozy dessert to celebrate the flavors of fall. It’s soft, warmly spiced, and topped with a buttery streusel crumble that adds just the right amount of crunch. Whether I’m enjoying it with my morning coffee or serving it as a dessert at a holiday gathering, this cake always hits the spot.

Ultimate Autumn Pumpkin Spice Crumble Cake

Why I Love This Recipe

I love this pumpkin crumble cake because it combines the moist texture of a pumpkin spice loaf with the sweet, crumbly topping of a coffee cake. It’s easy to make, loaded with warm spices like cinnamon and nutmeg, and makes my whole kitchen smell like autumn while it bakes. The crumble adds that extra special touch that makes it feel like something you’d find in a bakery, but it’s made right at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pumpkin spice cake:

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves (optional, for more spice)
Pumpkin puree (not pumpkin pie filling)
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Milk or buttermilk

For the crumble topping:

All-purpose flour
Brown sugar
Ground cinnamon
Cold butter (cut into cubes)
Optional: chopped pecans or walnuts

Optional glaze (for topping):

Powdered sugar
Milk or cream
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish (or a 9-inch round springform pan for a taller cake).
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and spices.
In another bowl, I whisk the pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth and well combined.
I add the dry ingredients to the wet ingredients and mix just until everything is incorporated—being careful not to overmix.
I pour the batter into the prepared pan and smooth the top.
To make the crumble, I mix flour, brown sugar, and cinnamon in a bowl. I add the cold butter and cut it in with a pastry cutter or fork until it forms coarse crumbs.
I sprinkle the crumble evenly over the batter. If I’m using nuts, I add them on top now.
I bake the cake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Once the cake is cooled slightly, I drizzle it with an optional glaze made from powdered sugar, milk, and vanilla.

Servings and timing

This recipe serves 10 to 12 people.
Prep time: 20 minutes
Bake time: 40 minutes
Cooling and decorating: 20 minutes
Total time: Approximately 1 hour 20 minutes

Variations

I sometimes add mini chocolate chips or dried cranberries to the batter for a fun twist.
For more crunch, I toss chopped pecans into the crumble topping.
I use maple syrup in the glaze for a fall-inspired flavor boost.
When I want a dairy-free version, I use almond milk and dairy-free butter.
I’ve made this in muffin tins for individual servings—it works great as pumpkin crumble muffins too.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, I warm slices in the microwave for about 20–30 seconds or place them in a low oven until just heated through. This cake also freezes well—just wrap individual pieces tightly in plastic wrap and freeze for up to 2 months. I thaw at room temperature or microwave when ready to enjoy.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use homemade pumpkin puree as long as it’s thick and not watery. I usually strain it first if it seems too loose.

What makes the cake so moist?

The pumpkin puree, oil, and a touch of brown sugar all work together to keep this cake moist for days without drying out.

Can I skip the crumble topping?

Yes, but I highly recommend it. The crumble adds texture and sweetness that makes this cake extra special.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose flour, and the results are still delicious.

Does this cake need to be refrigerated?

Not right away. I store it at room temperature for the first two days, but if I’m keeping it longer or using a dairy-based glaze, I move it to the fridge.

Ultimate Autumn Pumpkin Spice Crumble Cake

Conclusion

Ultimate Autumn Pumpkin Spice Crumble Cake is everything I love about fall baking—warm spices, tender texture, and a crisp, buttery topping that makes every bite comforting. Whether I’m serving it at brunch, taking it to a potluck, or enjoying a quiet slice with coffee, this cake is one I return to every season. It’s simple, cozy, and packed with flavor—just how autumn desserts should be.

Ultimate Autumn Pumpkin Spice Crumble Cake

Why I Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs