This is my go-to recipe when pumpkin-spice season is in full swing. I promise this Pumpkin Crumb Cake does not last more than 24 hours, especially in my household! I hope you all can love this recipe as much as I do. Best paired with latte from any Gainesville staple, such as Pascal's or Maude's

Pumpkin Crumb Cake

  • Prep Time:20 mins
  • Cook Time:30 mins
  • Total Time:50 mins
  • Servings:12
  • Easy


  • 1 Cup All-Purpose Flour
  • 1/2 Cup Butter Cubed
  • 1 cup Brown Sugar
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Pumpkin Pie Spice
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Canola Oil
  • 1/4 Cup Maple Sugar
  • 1/4 Cup Milk
  • 1/2 Cup Powdered Sugar
  • 1 Tablespoon Cream
Olivia Berens
  • Step 1

    The first thing you will want to do is get out all of your ingredients and pre-heat your oven to 350°. Then, we will make the crumb topping. Combine 1 Cup All-Purpose Flour, 1/2 Cup, Butter (Cubed), 1 cup Brown Sugar, 1/4 Teaspoon Salt, and 2 Teaspoons Cinnamon. You can either use your hands or any utensil (such as a fork) to fully combine the ingredients until the butter is in a pea-size shape. I usually put the crumb topping back into the fridge while I continue to prep, so the butter can stay nice and cold. I would say this is probably the hardest step, because you want it to be the right consistency.

    Olivia Berens
  • Step 2

    In a separate bowl, combine all of your dry ingredients which consists of 2 Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1/2 Teaspoon Baking Powder, 1/2 Teaspoon Salt, 2 Teaspoons Cinnamon, and 1 Teaspoon Pumpkin Pie Spice. Mix these together with a whisk and set to the side with the crumb topping.

    Olivia Berens
  • Step 3

    Once you have your wet and dry ingredients fully prepared, now get together the wet ingredients. Mix together 1 Cup Pumpkin Puree, 1/2 Cup Brown Sugar, 1/2 Cup Canola Oil, 1/4 Cup Maple Sugar, and 1/4 Cup Milk.

    Olivia Berens
  • Step 4

    Pour you wet ingredients into the flour mixture and stir just until it fully combined. The batter will be very thick, but be careful not to over-mix it. You don't want a tough cake!

    Olivia Berens
  • Step 5

    I used two "1/3" size pans which are perfect for gift-giving! I sprayed them with non-stick spray and split the batter between the two. Make sure you spread it out into an even layer.

    Olivia Berens
  • Step 6

    Take your crumb topping and pour 1/2 of it over each of the pans on top of the batter. Yes, it seems like a lot. Also yes, it is the best part of the cake.

    Olivia Berens
  • Step 7

    Throw these cakes into the oven for approximately 30-35 minutes. Mine took about 32 minutes, but you want to make sure a clean toothpick comes out. Leave them to cool completely.

    Olivia Berens
  • Step 8

    To make the glaze, mix together the 1/2 Cup Powdered Sugar and 1 Tablespoon of Cream. In this case, I used Pumpkin Spice Creamer that I had! When the cakes are cool, drizzle this glaze over them.

    Olivia Berens
  • Step 9

    Cut yourself a slice and enjoy!

    Olivia Berens