Pumpkin Crumb Cake is sweet and fragrant from notes of allspice, nutmeg, ginger, cloves, and cinnamon. It’s an easy-to-make, tender cake that’s great for morning coffee or after dinner.
This easy Pumpkin Crumb Cake is delightful any time of the year. It’s simple, easy, and combines all the fun pumpkin spices with a brown sugar streusel topping.
You could make this cake to take to a potluck or when you’re having company for dinner, or even just to have a little something sweet in the house all week.
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Helpful Tools and Ingredients
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- Butter and vegetable oil
- Granulated sugar and brown sugar
- Spices: cinnamon, nutmeg, cloves, allspice, ginger
- Sour Cream
- Baking soda
- Baking powder
How to Make Pumpkin Crumb Cake
Want the printable recipe? Just scroll down!
Cook’s Tip: I like to use a mix of butter and oil when baking cakes because oil tends to create a more tender and moist cake.
Step 1. Preheat oven to 350°. Spray a 9×13-inch baking dish with baking spray.
Step 2. Using the paddle attachment on your stand mixer, cream the butter and oil together for a couple of minutes, then add both sugars and beat at medium-high speed until creamy, 5-7 minutes, scraping sides as needed.
Step 3. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, allspice, ginger, salt, soda, and baking powder. Set this aside.
Step 4. Turn the mixer down to low and add eggs, one at a time, beating until blended after each addition. Next add the pumpkin, beating just until blended. Add sour cream and blend.
Step 5. Gradually add the spice-flour mixture to the butter and mix on low until flour is incorporated into the batter. Don’t overmix. Stir in vanilla.
Step 6. Pour the batter into the prepared dish, smoothing the top with an offset spatula. Sprinkle with streusel.
Step 7. Bake your cake until a tester comes out clean, about one hour. Start checking around 50 minutes. Allow cake to cool before serving.
How to Make the Brown Sugar Streusel:
Stir together the sugars, flour, and cinnamon. Stir in melted butter just until the mixture is moistened and no flour is visible or sandy.
Tips for Pumpkin Crumb Cake
- This is a great make ahead cake and does not need to be refrigerated. You can make the whole thing 2-3 days before you need it.
- This cake freezes well. If you plan to freeze it, then I would bake it in a freezer safe container and just cover it well.
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- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground 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
- 1 teaspoon baking powder
- 2 large eggs, room temperature
- 1 15-ounce can pumpkin
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon cinnamon
- 7 tablespoons melted butter
- Preheat oven to 350°. Spray a 9x13-inch baking dish with baking spray.
- In bowl of stand mixer fitted with paddle attachment, cream butter and oil for 2 minutes, then add brown sugar and white sugar and beat at medium-high speed until creamy, 5-7 minutes, scraping sides as needed.
- While butter is creaming, in a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, allspice, ginger, salt, soda, and baking powder. Set aside.
- Reduce mixer to low and add eggs, one at a time, beating until blended after each addition. Add pumpkin, beating just until blended. Add 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 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.
- Stir together the sugars, flour, and cinnamon. Stir in melted butter just until the mixture is moistened and no flour is visible or sandy.
Nutrition Information:Yield: 12 Serving Size: 12 servings
Amount Per Serving: Calories: 551 Saturated Fat: 14g Cholesterol: 70mg Sodium: 395mg Carbohydrates: 86g Fiber: 1g Sugar: 56g Protein: 5g
Update Notes: This post was originally published November 21, 2017, and on November 11, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.