Coffee cake can be boring, but not this one! Our Pumpkin Crumb Cake stays moist from sour cream and has tons of flavor from a homemade pumpkin spice mix. But it needed more, so we added a cinnamon streusel topping, giving it a little crunch to balance the soft cake.
We used a regular 9×13-inch baking dish, so no layers, and it’s easy to transport. It takes about 20 minutes to put this cake together and an hour to bake. This cake is worth the wait!
Y’all, I love this cake so much. It’s really easy to make and feeds a crowd perfectly. You can add a glaze to the top, which I sometimes do. But it’s just fine without anything extra. I’ve never been a fan of store-bought pumpkin spice mix, so I used individual spices in varying amounts, which gives it so much more flavor.
If I’m taking a cake to a party in the fall, it’s either this one or my Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting, which is also easy and so yummy.
Testing results for pumpkin crumb cake
- I’ve tested this cake using just butter, but as with most cakes (like my reader-favorite basic yellow cake), I like a mixture of butter and oil. Oil gives cakes a more tender crumb and helps them stay moist.
- I’ve used plain yogurt in lieu of sour cream, and it works fine.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Butter and vegetable oil: Use unsalted butter and mix with vegetable or canola oil.
Pumpkin: Be sure you use pumpkin puree, not pumpkin pie mix.
Spices: Cinnamon, nutmeg, cloves, allspice, and ginger. This is my version of a homemade pumpkin spice mix. It works in so many recipes!
How to make pumpkin crumb cake
- Cream the butter and oil.
- Add sugars and beat well.
- Add eggs, then pumpkin and sour cream.
- Gently stir in the flour mixture.
- Spread batter in the prepared dish.
- Mix up the cinnamon streusel topping.
- Sprinkle the topping over the batter.
- Bake 50-60 minutes.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Pumpkin Crumb Cake Recipe
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon ground ginger
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 15-ounce can pure pumpkin puree
- ½ cup sour cream
- 1 teaspoon vanilla
Streusel Topping:
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 tablespoon cinnamon
- 7 tablespoons melted butter
Instructions
Cake:
- Preheat oven to 350°. Spray a 9×13-inch baking dish with baking spray.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1 teaspoon baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream ½ cup unsalted butter, softened and ¼ cup vegetable oil for 2 minutes, then add 1 cup firmly packed light brown sugar and 1 cup granulated sugar and beat at medium-high speed until creamy, 5-7 minutes, scraping sides as needed.
- Reduce mixer to low and add 2 large eggs, room temperature, one at a time, beating until just blended after each addition. Add 1 15-ounce can pure pumpkin puree, beating just until blended. Add 1/2 cup sour cream and blend.
- Gradually add flour mixture to butter and mix on low until flour is incorporated into the batter. Don’t overmix. Stir in 1 teaspoon vanilla.
- Pour into prepared dish, smoothing top with offset spatula. Sprinkle with streusel. Bake until tester comes out clean, about one hour. Start checking around 50 minutes. Allow cake to cool before serving.
Streusel:
- Stir together 1 cup brown sugar, 1/4 cup granulated sugar, 1 1/2 cups all-purpose flour, and 1 tablespoon cinnamon. Stir in 7 tablespoons melted butter just until the mixture is moistened and no flour is visible or sandy.
Nutrition
Questions and tips
Storage
Store the pumpkin crumb cake in an airtight container at room temperature for up to five days.
This pumpkin crumb cake is a great make-ahead choice. I love to take it to potlucks because I can make it 2-3 days in advance, and it’s easy to transport.
Yes, of course! You can make a simple glaze with powdered sugar and milk. You’ll need about 2 cups of sifted powdered sugar. Stir in 2-3 tablespoons of whole milk and a little vanilla extract. That’s it! Simple and perfect glaze.
