Pumpkin Crumb Cake – Moist Pumpkin Cake with the Best Crumb Topping Recipe

Autumn is here, and with it my annual rekindling of my pumpkin‑obsession. I still remember when I was a kid, pressing my nose to the rim of a glass jar of pumpkin spice mix—something about that aroma made me feel cozy before the leaves even started turning. Every year, I revisit pumpkin recipes like old friends. But my Pumpkin Crumb Cake? That’s the one I’m truly obsessed with.

This isn’t just another pumpkin dessert—it’s a celebration of texture and spice. Inside is a moist pumpkin cake bursting with pumpkin puree and warm spices; outside, cinnamon sugar crumbs deliver crispy, buttery goodness that feels like a homemade coffee cake you can’t stop slicing into.

What Makes This Moist Pumpkin Cake So Irresistible

Pumpkin Coffee Cake with All the Comfort

Also known as a pumpkin spice coffee cake or autumn breakfast cake, this Pumpkin Crumb Cake brings everything you love about fall into one slice.

• Texture & Flavor: The interior is tender, moist, and rich with pumpkin puree and spices. The crumb topping adds crunch, sweetness, and buttery richness—perfect contrast.
  
• Spices Used: A classic pumpkin spice blend of cinnamon, ginger, nutmeg, and cloves—think traditional autumn layers of flavor.
  
• Use Case: Serve this as a breakfast cake idea with your morning coffee, an easy fall dessert after dinner, or a snack any time of day. No frosting needed—it’s sweet enough on its own.

The Magic of a Crumb Topping Recipe in Pumpkin Spice Coffee Cake

Why That Crumb Topping Is Key

Let me tell you—this crumb topping is what makes the cake feel indulgent without fuss. That buttery crunch with cinnamon sugar feels like the best part of a donut, but on a homemade cake.

Other crumb‑topped treats like fruit coffee cake or apple crumb bars come close, but this spiced cake with crumb topping layers the crumb both inside and on top—double-duty goodness. You get bursts of crumb in each slice and a crisp, golden cap that stays crunchy.

How to Make This Easy Fall Dessert: Step-by-Step Pumpkin Crumb Cake

Step‑by‑Step Guide to Your Homemade Coffee Cake

Prep:

1. Preheat your oven to 350 °F (175 °C) and grease a 9×13‑inch pan.
   
2. Line with parchment if you want clean squares—it helps, trust me.

Whisk Dry Ingredients:

In a bowl mix:

• 2¼ cups all‑purpose flour
  
• 2 tsp baking powder
  
• ½ tsp salt
  
• 1½ tsp ground cinnamon
  
• 1 tsp ground ginger
  
• ½ tsp nutmeg
  
• ¼ tsp cloves

Mix Wet Ingredients:

In another bowl:

• 1 cup pumpkin puree
  
• ½ cup softened butter (about 1 stick)
  
• 1 cup granulated sugar
  
• 2 eggs
  
• 1 tsp vanilla extract
  
• ⅓ cup milk

Whisk until smooth and aromatic—your kitchen should smell like fall already.

Combine Mixtures:

• Stir dry ingredients into the wet, alternating with milk in two additions.
  
• Don’t overmix; stir just until you see no dry streaks—that’s key for a tender crumb.

Make the Crumbs:

In a small bowl, mix:

• ½ cup softened butter
  
• ¾ cup light brown sugar
  
• ½ cup flour
  
• 1 tsp cinnamon (plus a pinch of nutmeg if you like)

Use your fingers or a pastry cutter to blend into chunky crumbs about pea‑size.

Assemble & Bake:

1. Spread half the batter into your prepared pan.
   
2. Sprinkle about half the crumb mixture evenly over it.
   
3. Add the remaining cake batter, smoothing the top.
   
4. Scatter the rest of the crumb topping across the surface.

Bake at 350 °F for 45–55 minutes, or until a toothpick inserted in the center comes out clean (slightly moist crumbs are fine—but no wet batter). You want it golden and fragrant.

Make-Ahead Pumpkin Dessert Tips: Storing and Freezing

Plan Ahead for Autumn Baking

• Crumb Topping: You can prepare this up to 2 days ahead—just store it in the fridge in an airtight container. You can also freeze it for about a month, ready whenever you want a quick crumb‑topped treat.
  
• Storing the Cake: After it cools, wrap the whole pan or cover with plastic wrap; it keeps 3‑4 days at room temperature. The flavors actually deepen overnight.
  
• Reheating Tips: Warm slices in the microwave (10–15 sec) or heat briefly in a 325 °F oven—the crumb crisps right up again.
  
• Freezing Advice: Wrap individual slices or the whole cake tightly in foil and plastic. Freeze for up to 3 months. Thaw at room temp, then refresh in the oven if you like that fresh‑baked crunch.

More No-Frosting Cake and Breakfast Cake Ideas

Branch Out into Other Fall Favorites

If leftover pumpkin puree tempts you, or you want more easy fall dessert options, try these:

pumpkin recipes from my kitchen:

• Moist and spiced pumpkin coffee cake recipe – Similar vibe, slightly different crumb—great for breakfast or brunch.
  
• Gluten-free pumpkin squares – Looking for a gluten-free option? These are a fall favorite.
  
• Healthy pumpkin oatmeal bars – For a breakfast-friendly twist, packed with nutrients and fall flavor.
  
• Chewy pumpkin snickerdoodle cookies – Turn your pumpkin obsession into soft, spiced cookies.
  
• Perfect pumpkin crunch cake – If you’re all about texture, this one’s got a crispy top you’ll love.
  
• Chocolate chip pumpkin bread – Need another loaf idea? Try this sweet, 

Full Ingredient List for This Best Crumb Cake Recipe

In this moist pumpkin cake recipe you’ll experience pumpkin spice coffee cake perfection—no frosting needed. With a rich crumb topping recipe and easy fall dessert flair, it’s a homemade coffee cake superstar.

FAQ – Pumpkin Crumb Cake

Why This Pumpkin Crumb Cake Deserves a Spot on Your Autumn Table

This Pumpkin Crumb Cake brings fall to life: a moist pumpkin spice coffee cake layered with buttery crumble—no frosting needed but always welcome. If you’re craving an easy fall dessert or breakfast cake idea, this is your answer.

Give it a try today—bake it, slice it, and share it. Tag your pumpkin crumb cake photos or leave a comment below to tell us how it turned out. Want more cozy seasonal bakes? Follow me on Pinterest for fresh ideas every week: pinterest.com/emiliorecipes

Subscribe for more recipes or grab my full fall baking guide so you never waste leftover pumpkin puree again.

This is the cake I want to eat—make your fall mornings memorable with every cinnamon sugar topping crumble.

Pumpkin Crumb Cake – Moist Pumpkin Cake with the Best Crumb Topping Recipe

Print Recipe

A moist, spiced pumpkin cake layered with buttery cinnamon crumb topping—perfect for breakfast or dessert.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2¼ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup pumpkin puree
• ½ cup softened butter
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ⅓ cup milk
• For the Crumb Topping:
• ½ cup softened butter
• ¾ cup light brown sugar
• ½ cup flour
• 1 tsp cinnamon
• Optional: pinch of nutmeg

Instructions

1. Preheat oven to 350 °F (175 °C) and grease a 9×13-inch pan. Line with parchment for easy cleanup.
2. In a bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
3. In another bowl, beat together pumpkin puree, butter, sugar, eggs, vanilla, and milk until smooth.
4. Gradually stir dry ingredients into the wet mixture, alternating with milk, just until combined—don’t overmix.
5. To make the crumb topping, combine softened butter, brown sugar, flour, cinnamon, and optional nutmeg in a bowl. Use fingers or a pastry cutter to form chunky crumbs.
6. Spread half the batter into the prepared pan and sprinkle with half the crumb topping.
7. Add remaining batter and top with remaining crumb mixture evenly.
8. Bake for 45–55 minutes, or until a toothpick inserted comes out clean or with moist crumbs.

Notes

Crumb topping can be made ahead and stored in the fridge for 2 days or frozen for a month. Store cake covered at room temp for 3–4 days. Reheat slices in microwave or oven for crumb crispiness.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 18g
• Sodium: 210mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: pumpkin crumb cake, coffee cake, fall dessert, pumpkin breakfast cake