Autumn Pumpkin Spice Crumble Cake Recipe
Introduction
Few things capture the spirit of fall like a warm slice of Autumn Pumpkin Spice Crumble Cake. This cozy, moist cake is infused with pumpkin puree, fragrant spices, and topped with a buttery brown sugar crumble that melts in your mouth. It’s simple to make, endlessly comforting, and tastes like the essence of autumn in dessert form.
Whether you’re baking for a cozy weekend at home, a fall brunch, or a Thanksgiving dessert spread, this cake is always a hit. The pumpkin puree gives it an incredibly tender texture, while the pumpkin pie spice fills your kitchen with that unmistakable fall aroma — warm cinnamon, nutmeg, ginger, and cloves mingling in perfect harmony. The crumble topping adds the ideal finishing touch: buttery, sweet, and slightly crisp, creating a beautiful contrast to the soft cake beneath.
I still remember the first time I made this cake on a chilly October morning — the leaves were falling, the air smelled of woodsmoke, and the scent of pumpkin spice filled the whole house. It’s one of those nostalgic bakes that instantly brings comfort. It’s also surprisingly easy: no mixer needed, no complicated steps, just wholesome ingredients that come together effortlessly.
If you love all things pumpkin, this cake is a must-try. It pairs perfectly with a mug of hot coffee or chai and keeps beautifully for several days, making it ideal for make-ahead baking. For more autumn baking inspiration, check out King Arthur Baking’s pumpkin recipes or explore Sally’s Baking Addiction’s pumpkin desserts.
This Autumn Pumpkin Spice Crumble Cake isn’t just a dessert — it’s a warm, fragrant hug on a cool day.
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Autumn Pumpkin Spice Crumble Cake
Description
This Autumn Pumpkin Spice Crumble Cake is a tender, warmly spiced pumpkin cake topped with a buttery brown sugar crumble. Perfect for cozy mornings, fall gatherings, or a sweet treat with your favorite warm drink.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup cold butter, cubed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan and line it with parchment paper for easy removal.
- Mix the wet ingredients: In a large bowl, whisk together pumpkin purée, oil, eggs, sugar, and vanilla extract until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- Make the batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined — do not overmix. The batter will be thick and velvety.
- Pour into the pan: Spread the batter evenly into the prepared baking dish.
- Prepare the crumble topping: In a small bowl, combine brown sugar and cold butter cubes. Using your fingers or a pastry cutter, rub the mixture together until it forms coarse crumbs.
- Top the cake: Sprinkle the crumble mixture evenly over the batter.
- Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
Active time: 15 minutes; Passive time: 40 minutes.
For extra crunch, mix ¼ cup chopped pecans or walnuts into the crumble topping.
The cake keeps well for 3–4 days when stored covered at room temperature or up to a week in the refrigerator.
Advanced Techniques
Getting the Perfect Crumble Texture
The key to a great crumble topping is cold butter. When rubbed into the brown sugar, it creates small, pebble-like pieces that bake into crisp, buttery clusters. For even more texture, add a tablespoon of flour or oats to the topping — it helps the crumble hold up beautifully during baking.
Enhancing Pumpkin Flavor Naturally
Canned pumpkin is mild, but you can amplify its flavor by briefly heating it in a skillet before mixing. Cook the purée over medium heat for about 5 minutes to evaporate excess moisture and concentrate its flavor. This trick makes your Autumn Pumpkin Spice Crumble Cake even richer and more aromatic.
Achieving Moist, Tender Cake Every Time
Pumpkin already adds moisture, but the balance of oil and eggs keeps this cake soft for days. Be sure not to overmix the batter once the flour is added — gentle stirring preserves that tender crumb. Using oil instead of butter in the batter also ensures the cake stays moist even when chilled.
Customizing the Crumble Layer
Want more texture? Add chopped pecans, almonds, or even a handful of crushed graham crackers to the topping. You can also mix in a sprinkle of cinnamon or pumpkin pie spice to tie the topping’s flavor back to the cake.
Serving It Like a Pro
For a café-style presentation, dust the cooled cake with powdered sugar or drizzle lightly with a simple maple glaze (made with powdered sugar, maple syrup, and a touch of milk). It elevates the look — and taste — effortlessly.
Storage, Shelf Life, and Maintenance Tips
Storing at Room Temperature
Once cooled completely, cover the cake tightly with plastic wrap or store it in an airtight container. It stays moist and flavorful for up to 3 days at room temperature — perfect for snacking or breakfast throughout the week.
Refrigerating for Extended Freshness
If you want to keep your Autumn Pumpkin Spice Crumble Cake longer, refrigerate it. The cool air keeps the crumble crisp and prevents the pumpkin from becoming too dense. Let it come to room temperature before serving for the best texture.
Freezing for Future Enjoyment
This cake freezes wonderfully. Wrap individual slices in plastic wrap, then store in a freezer-safe bag for up to 2 months. Reheat in a 300°F oven for 10–15 minutes or microwave briefly to revive that fresh-baked aroma.
Reheating Without Drying Out
When reheating, cover lightly with foil to retain moisture. A quick warm-up in a 325°F oven brings back that freshly baked taste without drying the cake out.
Keeping the Crumble Crunchy
If your crumble softens over time, simply pop a slice under the broiler for 1–2 minutes before serving. It crisps right back up while keeping the inside soft and tender.
Dietary Adaptations and Substitutions
Making It Dairy-Free
This cake is almost dairy-free as is — simply replace the butter in the crumble topping with vegan butter or solid coconut oil. The texture remains crumbly and delicious with just a subtle flavor shift.
Gluten-Free Version
Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Pumpkin’s natural moisture helps keep the cake from becoming too dry, which is a common issue in gluten-free baking.
Refined Sugar Alternatives
To reduce refined sugar, substitute granulated sugar with coconut sugar and use maple sugar or a blend of coconut sugar and honey in the crumble. It adds a deeper, caramel-like flavor while staying naturally sweet.
Vegan Adaptation
Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, rested for 10 minutes). Use plant-based butter in the crumble. You’ll still get a moist, flavorful cake that’s completely vegan-friendly.
Low-Fat Option
Cut the oil to ⅓ cup and replace the rest with unsweetened applesauce. It keeps the cake moist but slightly lighter in texture — ideal if you’re watching fat content without losing flavor.
FAQs About Autumn Pumpkin Spice Crumble Cake
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Roast and purée fresh pumpkin until smooth, then strain it to remove excess water. The texture should be similar to canned pumpkin. Fresh pumpkin gives the cake a slightly lighter flavor.
Can I Add a Cream Cheese Layer or Frosting?
Absolutely. Spread a thin layer of sweetened cream cheese on top before adding the crumble, or frost the cooled cake with cream cheese frosting for a decadent twist.
Can I Turn This Into Muffins?
Yes! Divide the batter into lined muffin tins, sprinkle the crumble on top, and bake for 18–20 minutes. They make perfect grab-and-go fall breakfasts.
What’s the Best Way to Keep the Cake Moist?
Don’t overbake it — that’s the key. Pull it out when a toothpick comes out mostly clean with a few crumbs. Storing it tightly covered at room temperature helps retain moisture, too.
What Spices Can I Use if I Don’t Have Pumpkin Pie Spice?
Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves. This DIY blend works perfectly in this cake and keeps the warm, balanced flavor intact.
Conclusion & Final Thoughts
This Autumn Pumpkin Spice Crumble Cake is everything we love about fall — cozy, spiced, simple, and sweetly satisfying. It’s the kind of bake that fills your home with warmth and nostalgia, the scent of pumpkin and cinnamon wrapping around you like your favorite sweater.
The beauty of this cake lies in its simplicity. With just a few pantry staples, you can create a dessert that feels special enough for holidays yet easy enough for an everyday treat. The contrast of the moist pumpkin cake and buttery crumble topping is truly irresistible. Whether served plain, dusted with powdered sugar, or drizzled with maple glaze, it’s a showstopper that never fails to please.
Every fall, I find myself returning to this recipe again and again. It’s perfect for sharing, gifting, or enjoying on a quiet afternoon with coffee and good company. So go ahead — preheat your oven, grab that can of pumpkin purée, and bake up a little slice of autumn magic.
Once you take that first bite of Autumn Pumpkin Spice Crumble Cake, you’ll understand why this simple, heartwarming recipe deserves a permanent place in your fall baking repertoire.