Pumpkin Crumb Cake

This is my second pumpkin recipe this fall (and it's not even officially Fall until tomorrow… oops).  I have to pace myself or I'll pumpkin myself out. I promise the next few recipes will be pumpkin free… maybe. 

We loved those soft and chewy Pumpkin White Chocolate Chip Cookies we made recently, and I think this Pumpkin Crumb Cake recipe is just as successful.  Moist with the right amount of fall flavors, topped with the delicious crumb topping that arguably makes it acceptable as breakfast (Doesn't that kind of make it a "Coffee Cake"? Doesn't "Coffee Cake" mean it's OK to eat for breakfast?).

If you're going to a potluck or throwing a brunch this fall, this Pumpkin Crumb Cake would be the perfect seasonal addition. 

Pumpkin Crumb Cake, adapted from Sally's Baking Addiction


Crumb Topping:

  • 1/2 Cup (62 grams) all purpose flour
  • 1/2 stick unsalted butter, cut into small chunks
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon

Pumpkin Cake:

  • 2 cups (250 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground gloves
  • 1 cup (244 grams) pure pumpkin puree
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup canola oil
  • 1/8 cup maple syrup
  • 1/8 cup raw honey
  • 1/4 cup milk


Preheat the oven to 350°F. Line an 8x8 baking dish with pre-cut parchment paper and set aside. 

Prepare the crumb topping:

In a small bowl, whisk flour with brown sugar, salt and cinnamon. Using a pastry blender or a fork, cut in the cold butter. Continue to cut in until mixture becomes crumb like. Set aside.

Prepare cake batter:

In a large bowl, whisk together the flour, baking soda and powder, salt, and spices. 

In a medium bowl, whisk pumpkin, brown sugar, oil, syrup, honey and milk until combined. 

Pour the pumpkin mixture into the dry ingredients and stir until just combined - do not over mix. 

Spoon the thick batter into the baking pan, and spread evenly. Evenly distribute the crumb topping on top of the cake batter and gently press down.

Bake for 25 - 30 minutes, or until a toothpick inserted into the cake comes out clean with just moist crumbs. 

Allow to cool before removing from pan and cutting into squares. If desired, top with a vanilla powdered sugar glaze.