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
Scale
- 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.