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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
This crumb cake was moist and delicious. The easy prep was appreciated and will definitely make again
Best pumpkin dessert I have ever made and I have been cooking for 4 decades. I used coconut oil and you couldn’t tell!! Soooo good!!
Yay! Happy Thanksgiving!
There is no part of the recipe to make the crumb topping!!!
Check step 5, you remove 1 cup of the mixture and reserve for the topping.
Question if i dont have a 9×9 inch could i use 8×8 inch pan
This is already a very tall cake, so I think you’d have trouble baking it in a smaller pan. You could use your pan and make a few muffins with any extra batter.
Hi Sue – Just reading this (and planning to bake today!) I wonder if you ever tried adding wet ingredients to the dry in the processor (after removing the portion for crumb topping) and just pulsing the whole batter, being careful *not* to over do it?
I don’t see why you couldn’t do it that way, but the mixing wouldn’t be a thorough. I find the middle ‘tube’ thing makes it hard to mix batters in the food processor.
Hi, Sue! Can this be prepared and baked in a half-sheet pan? And can this cake, with its crumb topping, be frozen, or at least kept in the refrigerator for a week? Working out of a commercial kitchen, I’ve been requested to bake something pumpkin-y or apple cider-y for 90 people for this coming Tuesday, and I need to start baking like later today, Wednesday!!!