Pumpkin Crumb Cake


Moist, pumpkin-y, and oh-so-delicious, this Pumpkin Crumb Cake is the perfect way to start (or end) your day. It brings a touch of fall in every buttery bite. Fill up a cup of coffee and cut you a slice of this cake…I promise–it’s sure to be a hit!

Happy fall, friends! I can’t believe we’re already into October. It’s crazy how the days fly by. This is my favorite time of year though. With temperatures dropping, it always puts me in the mood to bake. And of course PUMPKIN is on the brain this time of year. I’m a huge fan of all-things pumpkin and wanted to bring you a pumpkin coffee cake-type dessert so here we go.

Not only am I a huge fan of pumpkin, but I also love crumb-type cakes. There’s just something about that brown sugar/butter combo that sucks me in every time. This cake is baked in a tube pan–it makes it super easy with all those crumbs on top. If you don’t have a tube pan, check your local thrift store. That’s where I got both of mine and I often always spy one on the shelves.

This cake has both a full can of pumpkin as well as a little bit of molasses in it to make it deliciously moist. The texture isn’t weighed down though–it’s spongy and crumbly like a cake should be. And that crumb topping–oh man. It has the perfect texture and sweetness to accompany that pumpkin flavor. This cake is loosely based off a coffee cake I’ve made in the past but with my fall spin on it. And it just works. I have a feeling I’ll be making this cake all season long.

There’s not only crumbs on top, but there’s also a layer inside the cake. What a delightful surprise to find a ribbon of brown sugar/cinnamon goodness in the middle of the cake.

When my boys came home from school, I cut them thick slices and poured them some milk. It’s the perfect after-school snack if you ask me. And of course, we had more later for dessert. Do yourself a favor and make this Pumpkin Crumb Cake. You’ll make your family’s day, like I did mine. 🙂


Pumpkin Crumb Cake
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Pumpkin Crumb Cake
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Crumb topping
  1. In a medium-sized bowl, mix together sugar, brown sugar, and cinnamon. Add melted butter and stir slightly. Add flour and stir until just combined. Set aside.
  1. Grease and flour a tube pan. Preheat oven to 350 degrees F. In a bowl attached to a stand mixer (or with a hand mixer), mix together oil and sugars for about 3-4 minutes. Add in eggs, one at a time and beat until creamy. Add in vanilla extract, molasses, and pumpkin and beat for 2 minutes. With mixer on low, add in dry ingredients: flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
  2. Pour half the batter into prepared pan, spreading with offset spatula for evenness. Sprinkle half of the crumb topping over batter. Pour rest of batter on top and sprinkle remaining crumbs over top. Bake for 45-55 minutes or until cake tester comes out clean. Let cool in pan before removing sides of pan. Store in airtight container.
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