Pumpkin Crumb Cake

If you’re looking for  a great breakfast or brunch cake for the holidays, look no further.  This pumpkin crumb cake is ah-maaz-ing, seriously.  The pumpkin makes this cake ultra moist and soft and the crumb topping is crunchy and super rich in flavor.  Your family and friends are sure to love it.

Not only is this cake crazy delicious, it’s also easy to make.  It doesn’t have a crazy, long list of ingredients and there’s a good chance you already have all of the ingredients on hand.  It would be perfect for breakfast Thanksgiving morning or any brunch you’re hosting during the holidays.  To make things really easy, you could even make this cake a couple of weeks ahead of time and freeze it.

Continue to Content

Pumpkin Crumb Cake

Print

Ingredients

• For topping:
• 1 cup dark brown sugar, firmly packed
• 1/2 cup sugar
• 1/2 tsp salt
• 1 1/2 tbsp cinnamon
• 2 1/2 cups flour
• 1 cup butter, melted
• For cake:
• 2 1/2 cup flour
• 3/4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 (15 oz) can pumpkin puree
• 2 tsp vanilla
• 2 tsp pumpkin pie spic

Instructions

Preheat oven to 350 degrees. Grease and flour a 9×13 baking dish.

To make crumb topping, mix together brown sugar, sugar, salt, cinnamon and flour, stirring and breaking up brown sugar until well combined.

Pour butter over mixture and stir until mixture is well coated and becomes crumbly. Set aside.

Combine remaining flour, baking powder, baking soda and salt in a mixing bowl.

With a mixer, cream together butter and sugar until fluffy.

Beat in eggs, one at a time, until well combined.

Beat in pumpkin puree, vanilla and pumpkin pie spice.

Gently mix in flour mixture, 1/3 at a time, until well combined.

Spread batter into prepared pan.

Crumble topping evenly over the batter.

Bake in preheated oven for 45-50 minutes, until a toothpick comes out clean.

SaveSave