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Delicious autumn pumpkin spice crumble cake with a crunchy topping

Autumn Pumpkin Spice Crumble Cake with Sweet Topping

A delightful, warmly spiced cake topped with a crunchy crumble, perfect for autumn gatherings or a cozy treat at home.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 can (15 oz) pure pumpkin Use pure pumpkin, not pumpkin pie filling.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 4 large eggs Room temperature recommended.
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
For the Crumble Topping
  • 1 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the pure pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add this to the pumpkin mixture and stir until just combined.
  4. In another bowl, mix oats, brown sugar, flour, melted butter, and cinnamon until crumbly.
Baking
  1. Pour the pumpkin batter into a greased 9x13 inch baking dish and sprinkle the crumble topping evenly over it.
  2. Bake for about 35-40 minutes, or until a toothpick inserted comes out clean.
Cooling and Serving
  1. Allow the cake to cool for 10-15 minutes before slicing. Serve warm, possibly with vanilla ice cream.

Notes

Add chopped pecans or walnuts to the crumble for extra crunch. For best flavor, make ahead and store overnight wrapped tightly.