When the leaves start to turn and there’s a slight chill in the air, I start dreaming in pumpkin spice. That’s when this pumpkin crumb cake makes its grand entrance. It’s cozy, it’s indulgent, and it smells like everything wonderful about autumn wrapped into one irresistible slice.

Whether you’re planning a fall brunch, looking for a comforting treat with your coffee, or need an easy cake recipe that still impresses, this beauty checks every box. With its soft, spiced pumpkin cake and buttery crumb topping (plus a dreamy icing drizzle!), it’s destined to be the star of your seasonal baking.

And can we talk about that smell while it bakes? Like a warm hug from your kitchen. Let’s get into it.

Why You’ll Love This Pumpkin Crumb Cake

Pumpkin crumb cake is everything you want in a fall dessert—moist, warmly spiced, and crowned with a brown sugar crumb topping that’s downright addictive.

Here’s why you’ll fall in love:

Perfectly spiced with pumpkin pie spice
Super moist thanks to pumpkin puree and sour cream
A thick, buttery crumb layer (no stingy sprinkles here!)
Finished with a simple vanilla icing for that bakery-style touch
Great for holiday gatherings or a lazy Sunday bake

Ingredients

For the topping:

¼ cup (60 g) butter
⅓ cup (67 g) brown sugar
1 tsp (5 ml) vanilla extract
¼ tsp (1.25 g) salt
¾ cup (90 g) all-purpose flour

For the batter:

2 cups (240 g) all-purpose flour
1 cup (200 g) brown sugar
1½ tsp (6 g) baking powder
1½ tsp (6 g) baking soda
1½ tsp (4 g) pumpkin pie spice
½ tsp (2.5 g) salt
1 cup (240 g) pumpkin puree
3 large eggs
¾ cup (180 ml) vegetable oil
½ cup (120 g) sour cream or plain Greek yogurt
1 tsp (5 ml) vanilla extract

For the icing:

1 cup (120 g) powdered sugar
2 tbsp (30 ml) milk or cream

How to Make It

Preheat and prep: Set oven to 350°F (175°C) and grease an 8-inch square baking pan.
Make the crumb topping: Melt butter, stir in brown sugar, vanilla, and salt. Remove from heat and mix in flour. Set aside to cool—it should form big, clumpy crumbles.
Mix the dry: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt.
Mix the wet: In another bowl, whisk pumpkin puree, eggs, oil, sour cream, and vanilla until smooth.
Combine: Add the wet mixture to the dry and stir just until combined. Pour into prepared pan.
Top it off: Crumble the topping evenly over the batter.
Bake: About 40 minutes, or until a toothpick comes out clean from the center.
Cool: Let the cake cool completely in the pan on a wire rack.
Drizzle: Mix powdered sugar and milk to make icing. Drizzle over the cooled cake. Slice and enjoy!

Tips for a Perfect Crumb Topping

Don’t overmix the topping—clumps are the goal! Use your hands if needed.
Let the crumb topping cool before using so it doesn’t sink into the batter.
Try adding a pinch of pumpkin spice to the crumb for extra oomph.
If you prefer a thinner icing, add a splash more milk.

Olivia’s Fall Baking Memory

This cake brings me back to crisp autumn mornings with a hot mug of coffee and a warm slice fresh from the oven. I made this for a book club gathering one October, and no one could concentrate on the book after that first bite. One friend even asked if I picked it up from a bakery—always the best compliment, right?

Now it’s a staple every fall. My kids request it with hot cocoa on movie nights, and I secretly love it cold from the fridge the next day (yes, it’s still amazing!).

What to Serve With Pumpkin Crumb Cake

This cake shines on its own, but it pairs beautifully with:

A hot spiced chai latte or creamy coffee
Whipped cream or a dollop of Greek yogurt on the side
A scoop of vanilla ice cream for an indulgent dessert
A cozy brunch spread with eggs, fruit, and muffins

Serve it as breakfast, snack, or dessert—it’s as versatile as it is delicious.

How to Store Your Cake

Store leftovers in an airtight container at room temperature for up to 3 days. If you want it to last a bit longer, refrigerate it for up to a week.

Planning ahead? This cake freezes beautifully! Just wrap slices individually in plastic wrap and freeze in a zip-top bag. Thaw overnight in the fridge or microwave for 20–30 seconds to enjoy warm.

Pro tip: hold off on the icing if you’re freezing—add it fresh when ready to serve!

FAQs

Can I use canned pumpkin pie filling?

Stick with plain pumpkin puree—pie filling has added sugar and spices that will throw off the balance.

Can I make it gluten-free?

Yes! Swap in your favorite 1:1 gluten-free flour blend.

Can I use Greek yogurt instead of sour cream?

Absolutely. Both keep the cake moist and tender.

Can I double the recipe for a crowd?

Yes! Just use a 9×13 pan and bake a bit longer (check around 50 minutes).

The Sweetest Slice of Fall

There’s just something magical about a pumpkin crumb cake. It’s the kind of bake that instantly makes your home feel warmer, your coffee taste better, and your day a little brighter. That thick, golden crumb topping and moist, pumpkin-spiced base? Perfection.

Whether you’re treating guests, spoiling your family, or baking just because, this easy cake recipe is one you’ll want to revisit every fall. So go ahead, cut yourself a generous square (or two)—you deserve it.

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