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Autumn Pumpkin Spice Crumble Cake with Sweet Topping

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

Scale

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.

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.