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“OutSTANDING! I thought nothing could top the cardamom crumb cake – but this is neck and neck. I so love the subtle pumpkin spice-ness of it.” ~Emily
pumpkin crumb cake 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, and 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 golden cake underneath. But nothing prepared me for that first bite! Helloooooo fall!
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.
what you need for pumpkin crumb cake
A from the pantry deal if you’ve got your spice cabinet stocked for fall and holiday baking.
- flour
- sugar
- canned pumpkin puree
- I like Libby’s because it’s consistently good, but use any brand you like. If you want to use homemade pumpkin puree, be sure to drain it or cook it down so it has the same thick consistency as canned.
- eggs
- sour cream
- butter
- spices
- these are important, so pay attention: ginger, cinnamon, cloves and nutmeg (freshly grated if at all possible.)
- salt and baking powder
what is New York Style Crumb Cake?
It is a type of coffee cake associated with the New York City metropolitan area, known for its generous layer of sweet, buttery crumbs on top of a plain moist cake. This New York-style pumpkin crumb cake has its roots in German streuselkuchen. German immigrants settled in the New York City area in the 19th century and brought with them a love of streusel, a crumbly topping made from butter, sugar, and flour.
As a native New Yorker I grew up with a bakery box of crumb cake on the kitchen counter every weekend, and there was always a butter knife in the box, ready for sneaking slivers.
moist pumpkin crumb cake keeps beautifully for days!
Pumpkin puree, like mashed banana or applesauce, gives cakes and breads great texture, but also great moisture which helps keep this cake fresh. 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.
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.
change it up! variations on pumpkin crumb cake
- If you’re a lemon lover, try my Lemon Sugar Crumb Cake. It’s for serious lemon lovers.
- I think finely chopped walnuts would be fabulous added to the crumb mixture.
- Use a readymade pumpkin pie spice instead of individual spices.
- If you want to use homemade pumpkin puree, be sure to drain it well so it has the same thick consistency as canned pumpkin.
- Bake the cake in a slightly larger pan for a thinner crumb cake. Shorten the baking time accordingly.
- Want muffins? Try my Pumpkin Streusel Muffins.
Pumpkin Crumb Cake
Equipment
- 9×9 baking pan
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
- 1 cup cold unsalted butter
- 2 large eggs
- 1 cup canned pumpkin puree, not pie filling!
- 1/4 cup sour cream
Instructions
- Preheat your oven to 350F.
- Spray a 9×9 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 totally 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.
Nutrition
more favorite fall pumpkin recipes
Sue, the recipe calls for 1 cup of pumpkin but someone asked what size can to use and you replied 15 oz but that would be more than 1 cup. Which should I use? Thanks so much, looking forward to making!
Use 1 cup Susan. I think my reply just referred to what size can to buy, but you won’t use the whole can, as you note.
This is the best pumpkin cake (coffee cake) I ever made. It stays soft for days and is absolutely delicious. Thanks for a great recipe!
You’re welcome Stephanie 🙂 I’m so excited for pumpkin season!
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.
Thanks so much Betty!
What size can of pumpkin is this?
15 ounce.
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!
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
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.
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!
I’m so happy you loved this, isn’t the color amazing? Thanks Emily 🙂
Can this be made in a crock pot?
Sorry Kim, this recipe isn’t formulated for that.
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!
That was a typo, it’s 1/4 tsp Janet, thanks for spotting it!
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!
Kat I hope you love them both! There’s also a cardamom version (https://theviewfromgreatisland.com/cardamom-crumb-cake/) AND a gingerbread version (https://theviewfromgreatisland.com/gingerbread-crumb-cake/) #justalittlebitobsessed
Hi Sue! This was mighty tasty but my crumb cake turned out rather dense. Any suggestions for the next try at this?
Hey Carrie ~ the texture of a classic New York style crumb cake is on the dense side, but it should be a pleasant texture. Make sure you don’t over mix the batter at the end.