Pumpkin Crumb Cake
This Pumpkin Crumb Cake is the ultimate fall dessert with a perfectly dense, moist pumpkin cake and a generous layer of melt-in-your-mouth pumpkin spice streusel. It’s the kind of cake that has everyone scraping their plates clean to get every last crumb!
Ingredients · Servings 9
- 1/2 cup salted butter (melted)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (tightly packed)
- 2 large eggs (room temperature)
- 1 cup pumpkin puree
- 2 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup brown sugar (tightly packed)
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 6 tablespoons salted butter (melted)
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
Method · 1 h 5 min
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan or line it with parchment paper.
- In a large bowl, use a whisk to combine the 1/2 cup salted butter (melted), 1/2 cup granulated sugar, and 1/4 cup brown sugar. Whisk until well combined.
- Add 2 large eggs and whisk until combined, then whisk in 1 cup pumpkin puree, and 2 tablespoons sour cream, and 1 1/2 teaspoons vanilla extract until the batter is smooth. Scrape down the sides and bottom of the bowl to ensure all ingredients are evenly mixed.
- In a separate medium bowl, whisk together 1 1/4 cup all-purpose flour, 2 teaspoons pumpkin pie spice, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold the mixture, stirring until just combined. Do not over-mix. Spread the batter evenly into the prepared baking pan.
- Prepare the Streusel Topping: In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon pumpkin pie spice. Melt and pour in 6 tablespoons salted butter and mix with a fork until large crumbs form. Sprinkle the streusel topping evenly over the cake batter.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely before adding the glaze.
- Prepare the Glaze: In a small bowl, whisk together 1/2 cup powdered sugar and 1 tablespoon milk. Gradually add more milk, 2 teaspoons at a time, until the glaze is thin enough to drizzle. Drizzle the glaze over the cooled cake.
Want more pumpkin desserts? Try our Pumpkin Cheesecake Thumbprint Cookies or our Easy Pumpkin Bars.
- A dense, moist pumpkin cake with a tasty pumpkin spice streusel topping that will have you scraping up every bite from the plate.
- Easy to make with basic baking staples and a little pumpkin puree.
- The finishing glaze makes it temptingly pretty!
In our opinion, one of the best things about fall is all the seasonal desserts. This pumpkin crumb cake is sure to become one of your fall favorites. It’s also really pretty too so it’s great for a brunch, get together, book club, or just a regular after dinner dessert. You can even make it ahead of time, and trust us—it tastes even better the next day!
