Welcome to a delicious autumn recipe that’s sure to become a household favorite—Autumn Pumpkin Spice Crumble Cake! This irresistible cake brings together the warm, comforting flavors of pumpkin spice, the perfect blend of cozy autumn spices, and a buttery crumble topping that will leave everyone asking for more. Whether you’re a long-time pumpkin lover or new to the joys of pumpkin-spiced desserts, this pumpkin spice crumble cake is a must-try treat for the fall season. Let’s dive in and explore how to make this mouthwatering dessert that fills your kitchen with the aromas of autumn!
Introduction
There’s something magical about autumn—cooler temperatures, golden leaves, and the comforting flavors of pumpkin spice. One dessert that perfectly embodies this season is the Autumn Pumpkin Spice Crumble Cake. Inspired by classic pumpkin desserts, this cake combines the moistness of a spiced pumpkin cake with the buttery richness of a crumble topping. It’s a dessert that brings together the best of fall, offering a balance of warmth, sweetness, and spice in every bite.
This cake is more than just a dessert; it’s an experience. Perfect for cozy gatherings, family dinners, or a simple afternoon treat, it’s easy to make and sure to impress. The combination of aromatic spices like cinnamon, nutmeg, and ginger, paired with the velvety pumpkin base and crunchy topping, makes this pumpkin spice crumble cake a go-to recipe for autumn lovers. Now, let’s take a closer look at what you’ll need to whip up this delicious treat!
Ingredients for Autumn Pumpkin Spice Crumble Cake
Here’s everything you need to create this indulgent pumpkin spice crumble cake. Below are the ingredients for both the crumble topping and the pumpkin spice cake, along with the vanilla drizzle to finish it off:
For the Crumble Topping:
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
For the Pumpkin Spice Cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk mixed with 1 teaspoon lemon juice or vinegar)
Vanilla Drizzle:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional substitutions:
- If you’re dairy-free, you can substitute the buttermilk with a plant-based milk mixed with lemon juice. For gluten-free options, use a 1-to-1 gluten-free baking flour.
How to Make Autumn Pumpkin Spice Crumble Cake – Step by Step
Ready to create a dessert that’s brimming with autumn flavors? Follow these simple steps to make the ultimate pumpkin spice crumble cake:
Step 1: Prepare the Crumble Topping
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch or 9×13-inch baking pan. To make the crumble topping, combine the flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Add the cold, cubed butter and use a pastry cutter or your hands to blend it into the dry ingredients. The mixture should resemble coarse crumbs. Set aside.
Step 2: Make the Pumpkin Spice Cake
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In another bowl, mix the pumpkin puree, vegetable oil, and sugar until the mixture is smooth. Add in the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
Now, gradually fold the dry ingredients into the pumpkin mixture, alternating with the buttermilk. Be sure to mix gently until just combined to avoid overmixing.
Step 3: Assemble and Bake
Pour the pumpkin spice batter into the prepared baking pan, spreading it evenly. Sprinkle the crumble topping over the batter, gently pressing it into the surface. Bake for 30-35 minutes if using a 9×9 pan or 20-25 minutes for a 9×13 pan. The cake is ready when a toothpick inserted in the center comes out with just a few moist crumbs.
Step 4: Prepare the Vanilla Drizzle
While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this over the warm cake for an added touch of sweetness.
Step 5: Serve and Enjoy
Slice and serve your Autumn Pumpkin Spice Crumble Cake warm or at room temperature. Each bite is filled with the rich flavors of pumpkin and spice, topped with the perfect sweet and crunchy crumble.
Helpful Tips for Autumn Pumpkin Spice Crumble Cake
- Use Cold Butter: For the crumble topping, make sure the butter is cold and cubed. This helps create that perfect crumbly texture, ensuring a crisp topping.
- Pumpkin Puree vs. Pumpkin Pie Filling: Always use plain pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices that can throw off the recipe balance.
- Don’t Overmix: When combining the wet and dry ingredients for the cake, mix until just combined. Overmixing can result in a denser cake.
- Adjust the Spice Level: If you love a spicier cake, feel free to increase the cinnamon or ginger slightly. Likewise, reduce the spices for a milder flavor.
Cooking Tips for the Best Autumn Pumpkin Spice Crumble Cake
- Best Equipment to Use: A hand mixer or stand mixer works best for beating the eggs and combining the ingredients thoroughly. You’ll also need a pastry cutter for the crumble topping, but your hands will work in a pinch!
- Baking Time: Keep a close eye on the cake during the last few minutes of baking. A toothpick inserted into the center should come out with just a few moist crumbs to ensure the cake is perfectly baked but still moist.
- Cooling the Cake: Let the cake cool for 10 minutes before slicing. This helps it firm up slightly while keeping it warm enough to enjoy with the vanilla drizzle.
Serving Suggestions for Autumn Pumpkin Spice Crumble Cake
This cake pairs beautifully with a variety of seasonal accompaniments. Here are some delicious serving ideas:
- Whipped Cream: A dollop of freshly whipped cream on top of a warm slice enhances the cozy fall flavors.
- Vanilla Ice Cream: For a more indulgent treat, serve this cake with a scoop of vanilla or cinnamon ice cream.
- Hot Beverages: Pair your slice of Autumn Pumpkin Spice Crumble Cake with a warm cup of coffee, chai tea, or hot apple cider for the perfect autumn dessert experience.
Nutritional Information
This recipe serves approximately 12 slices. Each serving contains:
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g
- Sugar: 30g
- Fiber: 2g
- Sodium: 200mg
The Autumn Pumpkin Spice Crumble Cake provides a balance of carbohydrates and fats, perfect for a cozy dessert or snack.
Storage and Leftovers for Autumn Pumpkin Spice Crumble Cake
If you’re lucky enough to have leftovers, here’s how to store them:
- Refrigeration: This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. When ready to enjoy, let the cake thaw at room temperature or warm in the microwave for a quick treat.
- Reheating: Reheat slices in the microwave for 10-15 seconds to enjoy warm.
Frequently Asked Questions (FAQs) for Autumn Pumpkin Spice Crumble Cake
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Simply roast your fresh pumpkin, scoop out the flesh, and blend it into a smooth puree. Make sure it’s the same consistency as canned pumpkin to avoid altering the cake texture.
2. Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free 1-to-1 baking flour. Be sure to also check that your other ingredients, like baking powder, are gluten-free.
3. What can I substitute for buttermilk?
If you don’t have buttermilk, you can easily make your own by adding 1 teaspoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes, and it’s ready to use.
4. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it at room temperature. Add the vanilla drizzle just before serving for the freshest taste.
Related Recipes for Pumpkin Spice Lovers
If you love this Autumn Pumpkin Spice Crumble Cake, you’ll also enjoy these recipes:
Conclusion
We hope you enjoy making and savoring this delicious Autumn Pumpkin Spice Crumble Cake as much as we do! The rich, spiced pumpkin cake combined with the irresistible crumble topping is sure to become a favorite fall treat for your family and friends. Don’t forget to share your experience in the comments and let us know if you added your own twist to the recipe. Enjoy the warmth and comfort of this cake, and happy baking!
Print
Autumn Pumpkin Spice Crumble Cake with Sweet Topping
Description
Welcome to a delicious autumn recipe that’s sure to become a household favorite—Autumn Pumpkin Spice Crumble Cake! This irresistible cake brings together the warm, comforting flavors of pumpkin spice, the perfect blend of cozy autumn spices, and a buttery crumble topping that will leave everyone asking for more. Whether you’re a long-time pumpkin lover or new to the joys of pumpkin-spiced desserts, this pumpkin spice crumble cake is a must-try treat for the fall season. Let’s dive in and explore how to make this mouthwatering dessert that fills your kitchen with the aromas of autumn!
Ingredients
For the Crumble Topping:
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
For the Pumpkin Spice Cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk mixed with 1 teaspoon lemon juice or vinegar)
For the Vanilla Drizzle:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional substitutions:
- If you’re dairy-free, you can substitute the buttermilk with a plant-based milk mixed with lemon juice. For gluten-free options, use a 1-to-1 gluten-free baking flour.
Instructions
Step 1: Prepare the Crumble Topping
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch or 9×13-inch baking pan. To make the crumble topping, combine the flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Add the cold, cubed butter and use a pastry cutter or your hands to blend it into the dry ingredients. The mixture should resemble coarse crumbs. Set aside.
Step 2: Make the Pumpkin Spice Cake
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In another bowl, mix the pumpkin puree, vegetable oil, and sugar until the mixture is smooth. Add in the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
Now, gradually fold the dry ingredients into the pumpkin mixture, alternating with the buttermilk. Be sure to mix gently until just combined to avoid overmixing.
Step 3: Assemble and Bake
Pour the pumpkin spice batter into the prepared baking pan, spreading it evenly. Sprinkle the crumble topping over the batter, gently pressing it into the surface. Bake for 30-35 minutes if using a 9×9 pan or 20-25 minutes for a 9×13 pan. The cake is ready when a toothpick inserted in the center comes out with just a few moist crumbs.
Step 4: Prepare the Vanilla Drizzle
While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this over the warm cake for an added touch of sweetness.
Step 5: Serve and Enjoy
Slice and serve your Autumn Pumpkin Spice Crumble Cake warm or at room temperature. Each bite is filled with the rich flavors of pumpkin and spice, topped with the perfect sweet and crunchy crumble.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use Cold Butter: For the crumble topping, make sure the butter is cold and cubed. This helps create that perfect crumbly texture, ensuring a crisp topping.
- Pumpkin Puree vs. Pumpkin Pie Filling: Always use plain pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices that can throw off the recipe balance.
- Don’t Overmix: When combining the wet and dry ingredients for the cake, mix until just combined. Overmixing can result in a denser cake.
- Adjust the Spice Level: If you love a spicier cake, feel free to increase the cinnamon or ginger slightly. Likewise, reduce the spices for a milder flavor.
