The Best Pumpkin Crumb Cake

Tall and luxurious golden yellow Pumpkin Crumb Cake

My favorite Pumpkin Crumb Cake is a classic fall coffee cake enriched with pumpkin and perfectly spiced. This yummy breakfast cake has become a holiday tradition in our house!

A piece of Pumpkin Crumb Cake.

This pumpkin crumb cake is made in the classic new York style!

Wow, I sensed from the aroma coming out of my oven that I was in for a treat with this Pumpkin Crumb Cake, but when I opened the door and got a peak at it, that sealed the deal. It rises up nice and tall, with cracks along the crumb topping that reveal a glimpse of the bright saffron colored cake underneath.

This delicious crumb cake is patterned after my classic New York style Cardamom Crumb Cake, so I knew it was going to be good, but the addition of my favorite fall squash took it over the top. This cake pushes all my buttons. If you love pumpkin like I do I think you’ll be pleased. It’s the perfect little baking project to ease you into fall. And you can eat it for breakfast. Win win.

A tall, fluffy, lightly spiced Pumpkin Crumb Cake

This cake has a luxurious, loose crumb, and a gorgeous golden color.

Pumpkin puree, like mashed banana or applesauce, gives cakes and breads great texture, and that flavor and color screams ‘hello fall!” It’s just sweet enough to qualify as cake, without being too sweet. And the spicing is kept in check too, which is why it works so well as a morning treat.

Pumpkin Crumb Cake in a pan.

This moist pumpkin breakfast cake keeps beautifully for days!

The hardest part about it is waiting the hour for it to cook, but luckily there’s no need to let it cool completely before digging in. I highly recommend this one, it is easy and really wonderful. I wrapped squares of it in plastic and my daughter grabbed one every morning on her way out the door.

A piece of Pumpkin Crumb Cake with a fork.

more delicious pumpkin treats ~


Reader Rave ~

“I just made this and it has been attacked while still warm. Awesome recipe, I did sub greek yogurt for sour cream and I did add some cardamom to both the cake and crumb topping, from your other recipe. Too yummy, nice with coffee.” ~ Linda


Tall and luxurious golden yellow Pumpkin Crumb Cake
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4.12 from 17 votes

Pumpkin Crumb Cake

My favorite Pumpkin Crumb Cake is a classic fall coffee cake enriched with pumpkin and perfectly spiced.  It has become a holiday breakfast tradition in our house!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Yield 9 -12 servings
Author Sue Moran

Ingredients

  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon plus another 1/4 for topping
  • 1/4 tsp fresh grated nutmeg
  • 1/4 tsp ground cloves
  • 2 sticks cold unsalted butter 1 cup
  • 2 large eggs
  • 1 cup canned pumpkin puree not pie filling
  • 1/4 cup sour cream

Instructions

  • Set oven to 350F
  • Spray a 9x9 square baking dish with cooking spray. I like to line it with sheets of parchment with long ends, so I can lift it out after baking for easy cutting. This is optional.
  • Put the flour, sugar, baking powder, salt, and spices in the bowl of a food processor fitted with the blade. Pulse to combine everything well.
  • Cut the cold butter into pieces and add them to the processor. Process by pulsing repeatedly until the butter has been incorporated and the mixture has a crumbly texture. About 20-30 pulses, more or less.
  • Remove a cup of the dry mixture and put in a small bowl. Toss with 1/4 teaspoon of cinnamon and set aside for the topping.
  • Whisk the eggs, pumpkin, and sour cream together in a large mixing bowl until smooth. Add in the flour mixture and stir just until everything is mixed, but don't over beat it.
  • Spread the batter in the prepared pan, evening it out with a spatula. Sprinkle the reserved crumbs evenly over the top.
  • Bake for approximately 55-60 minutes, or until risen in the center and a toothpick comes out clean.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

 

Pumpkin Crumb Cake pin.

 

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46 Comments

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  • Reply
    Betty C Hornsby
    October 15, 2021 at 11:55 am

    5 stars
    Sue, I give the pumpkin crumb cake my highest rating. It was easy, moist and delicious. I may try a bit bigger pan so it won’t be quite as thick. Really great recipe. Thank you so much! I really enjoy your blog.

  • Reply
    Pam
    October 20, 2020 at 12:07 pm

    What size can of pumpkin is this?

    • Reply
      Sue
      October 20, 2020 at 12:13 pm

      15 ounce.

  • Reply
    Southerner Forever
    October 17, 2020 at 6:14 pm

    5 stars
    Sue,
    This one is a five star favorite in my book! Since I lack a 9 inch square pan, I opted for a 9 inch round instead, and that seemed to work fine. The only changes I made were to add about a scant quarter cup buttermilk and a bit more cinnamon to suite our love of the spice. A good shake of pumpkin pie spice was also added to the topping. This recipe is divine!

  • Reply
    Delores ANDERSON
    November 3, 2019 at 11:21 am

    I would love to try this crumb pumpkin breakfast, but I do not eat eggs can I substitute yogurt instead of eggs? Love your recipes. Look forward to them in my inbox. Many thanks. Delores

    • Reply
      Sue
      November 3, 2019 at 7:33 pm

      I haven’t tried that Delores, so I can’t say, sorry. Just today I noticed that Bob’s Red Mill sells a powdered egg substitute, I wonder if that would work. You might have to experiment a bit to get this right for you.

  • Reply
    Emily
    October 7, 2019 at 2:10 pm

    OutSTANDING! I thought nothing could top the cardamom crumb cake – this is neck in neck. I so love the subtle pumpkin spice-ness of it. Seriously, I’m not a PS girl, but this was really, really good. My bake time took a little longer (70 min), but it might be because I’m using a thick baking dish. Anyway, as always, you’re recipes rock! This is my favorite recipe blog!

    • Reply
      Sue
      October 7, 2019 at 3:36 pm

      I’m so happy you loved this, isn’t the color amazing? Thanks Emily 🙂

  • Reply
    Kim
    October 5, 2019 at 6:04 pm

    Can this be made in a crock pot?

    • Reply
      Sue
      October 5, 2019 at 7:18 pm

      Sorry Kim, this recipe isn’t formulated for that.

  • Reply
    janet
    March 27, 2019 at 6:46 am

    Looks delicious! Just checking – how much cinnamon is used in the topping? Under Ingredients it says 1/4, and in the instructions you say 1/8 tspn. Thank you!

    • Reply
      Sue
      March 27, 2019 at 7:17 am

      That was a typo, it’s 1/4 tsp Janet, thanks for spotting it!

  • Reply
    Kat Johnson
    May 4, 2017 at 3:13 pm

    OMGosh my sister just sent me your Lemon Crumb Cake (we both LOVE super Lemony Tart things) and I found this! I love pumpkin too! We have organic canned pumpkin year-round here. Can’t wait to make this!

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