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!
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.
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.
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.
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
Pumpkin Crumb Cake
- 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
- 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.
Make it your own ~
- If you’re a lemon lover, try my Lemon Sugar Crumb Cake? It’s for serious lemon lovers!