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Autumn Pumpkin Spice Crumble Cake

A moist pumpkin spice cake with a delicious crumble topping, perfect for celebrating autumn flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup pumpkin puree Use 100% pure pumpkin
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
For the Crumble Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1 tsp ground cinnamon
  • 1/4 cup chopped nuts Optional for extra crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Beat until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually stir this dry mixture into the wet mixture until just combined, avoiding overmixing.
Crumble Preparation
  1. In a separate bowl, mix the flour, brown sugar, butter, and cinnamon to create the crumble topping. Use your fingers to mix until you achieve a coarse, crumbly texture. Optionally, add chopped nuts for extra crunch.
Baking
  1. Pour the cake batter into the prepared pan and evenly distribute the crumble topping over the batter.
  2. Bake for about 30–35 minutes or until a toothpick comes out clean from the center.
Cooling and Serving
  1. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve it warm or at room temperature.

Notes

Spices enhance the cake's flavors; adjust cinnamon and add cloves if you like a stronger spice. Store leftovers in an airtight container at room temperature for up to three days or in the fridge for a week. The cake can be frozen for about three months.