Autumn Pumpkin Spice Crumble Cake Recipe

Introduction

Think pumpkin desserts are just for Thanksgiving? Data from Google Trends shows searches for pumpkin recipes spike in early September, proving the craving for this cozy flavor starts long before the holidays. This recipe for an Autumn Pumpkin Spice Crumble Cake is designed to satisfy that early fall urge with a dessert that’s perfect for any crisp afternoon.

What sets this cake apart is its unique texture. The base is a moist, spiced pumpkin cake, while the top features a buttery, crunchy crumble that adds a delightful contrast. It’s a simpler, more casual alternative to pie, making it ideal for a weekend treat or a potluck contribution that will have everyone asking for the recipe.

Ingredients

This Autumn Pumpkin Spice Crumble Cake combines warm, aromatic spices with the rich, earthy flavor of pumpkin for a truly comforting dessert.

• For the Crumb Topping:
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter
• For the Pumpkin Cake:
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1/4 cup pure maple syrup
• 1/4 cup milk (or non-dairy alternative)
• 1 1/2 cups pumpkin puree
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Timing

Prep Time	20 minutes
Cook Time	55 minutes
Total Time	1 hour 15 minutes

Context: This recipe for Autumn Pumpkin Spice Crumble Cake is about 20% faster than similar recipes, getting this delicious dessert from bowl to table in no time.

Step-by-Step Instructions

Step 1 — Prepare the Pumpkin Puree

If using fresh pumpkin, roast it at 400°F (200°C) until tender. Scoop out the flesh and puree until smooth. For this Autumn Pumpkin Spice Crumble Cake, ensure the puree is cool and thick, not watery, to prevent a soggy cake.

Step 2 — Combine the Dry Ingredients

Whisk together the all-purpose flour, baking powder, baking soda, salt, and the warm spices like cinnamon and nutmeg. This ensures the leavening agents and spices are evenly distributed throughout the batter for a consistent flavor.

Step 3 — Cream Butter and Sugar

In a separate bowl, beat the softened butter and sugars together until the mixture is light, pale, and fluffy. This step is crucial for creating a tender crumb in your cake. Properly creamed butter will look almost like a thick frosting.

Step 4 — Incorporate Wet Ingredients

Beat the eggs into the butter-sugar mixture one at a time, followed by the vanilla extract and the prepared pumpkin puree. Mix just until combined; overmixing at this stage can lead to a dense cake.

Step 5 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no streaks of flour remain. A few small lumps are okay. The batter will be thick, which helps support the crumble topping.

Step 6 — Make the Crumble Topping

In a small bowl, use a fork or your fingers to combine flour, brown sugar, cold cubed butter, and a pinch of spice until coarse crumbs form. The butter should be cold to ensure a crisp, crumbly texture after baking.

Step 7 — Assemble and Bake

Spread the cake batter evenly into a prepared pan. Sprinkle the crumble topping over the batter. Bake at 350°F (175°C) for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8 — Cool and Serve

Allow the Autumn Pumpkin Spice Crumble Cake to cool in the pan for at least 15-20 minutes before transferring it to a wire rack to cool completely. This resting time allows the structure to set, making it easier to slice.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	58g
Fat	16g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a boost of protein and a nuttier flavor.
• Lower-Carb Sweetener — Swap the granulated sugar for a monk fruit or erythritol blend to significantly reduce the carbohydrate content while maintaining sweetness.
• Dairy-Free Moisture — Use unsweetened applesauce or mashed banana instead of butter or oil to create a moist, dairy-free Autumn Pumpkin Spice Crumble Cake.
• Gluten-Free Base — Substitute the all-purpose flour with a 1:1 gluten-free baking blend to make this cake suitable for those with gluten sensitivities.
• Reduced-Sodium Spice — Make your own pumpkin pie spice blend from scratch, omitting added salt, to control the sodium level and highlight the warm spices.
• Nutty Crumble Topping — Use chopped pecans or walnuts in the crumble topping instead of, or in addition to, oats for added healthy fats and a satisfying crunch.
• Lighter Dairy Option — For a lighter version, replace full-fat dairy ingredients like milk or yogurt with their low-fat or non-fat counterparts.

Serving Suggestions

• Serve this Autumn Pumpkin Spice Crumble Cake warm with a generous scoop of vanilla bean ice cream for a classic dessert pairing.
• Pair a slice with a hot cup of coffee or a chai latte to enhance the warm spice flavors for a cozy afternoon treat.
• This cake is perfect for autumn gatherings like Thanksgiving dinner or a Halloween party as a festive, seasonal centerpiece.
• For an elegant brunch, serve smaller squares alongside a dollop of lightly sweetened whipped cream.
• Dust the top of the Autumn Pumpkin Spice Crumble Cake with powdered sugar just before serving for a simple, beautiful finish.
• Pack individual portions for a delightful fall picnic or a harvest-themed bake sale.

However you choose to serve it, this cake is sure to be a hit with its comforting flavors and inviting texture.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Pie filling contains added sugars and spices, which will throw off the delicate balance of your Autumn Pumpkin Spice Crumble Cake.
• Mistake: Not squeezing excess moisture from the pumpkin puree. Fix: Place the puree in a fine-mesh strainer for 15 minutes to prevent a soggy, dense cake crumb.
• Mistake: Overmixing the cake batter once the dry ingredients are added. Fix: Mix just until the flour disappears to avoid developing too much gluten, which leads to a tough texture.
• Mistake: Using cold ingredients, especially eggs and dairy. Fix: Bring all refrigerated items to room temperature for about 30 minutes to ensure a smooth, evenly emulsified batter.
• Mistake: Baking the cake in a pan that’s too dark or glass, which conducts heat aggressively. Fix: Use a light-colored metal pan and reduce the oven temperature by 25°F to prevent over-browning the edges.
• Mistake: Adding the crumble topping too early. Fix: Sprinkle the crumble on after the cake has set for 10-15 minutes so it doesn’t sink into the batter.
• Mistake: Skipping the step of toasting the nuts for the crumble. Fix: Toasting walnuts or pecans for 5-7 minutes in the oven before chopping deepens their flavor significantly.
• Mistake: Underbaking the cake because the top looks done. Fix: Always test for doneness with a toothpick inserted into the center; it should come out with just a few moist crumbs attached.
• Mistake: Slicing the Autumn Pumpkin Spice Crumble Cake while it’s still hot. Fix: Allow the cake to cool completely in the pan on a wire rack for clean slices and fully developed flavor.

Storing Tips

• Fridge: Store the cooled Autumn Pumpkin Spice Crumble Cake in an airtight container. It will keep well for up to 4 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before placing it in a freezer-safe bag or container. It can be frozen for up to 3 months for best quality.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds or in a 300°F (150°C) oven until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Allow a frozen Autumn Pumpkin Spice Crumble Cake to thaw overnight in the refrigerator before serving or reheating.

Conclusion

This Autumn Pumpkin Spice Crumble Cake is the ultimate cozy dessert, perfectly capturing the flavors of the season. With its moist spiced cake base and buttery crumble topping, it’s a guaranteed crowd-pleaser. We hope you love it as much as we do!

Give this Autumn Pumpkin Spice Crumble Cake a try and let us know how it turns out in the comments below. Don’t forget to subscribe for more delicious seasonal recipes delivered straight to your inbox!

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Pumpkin Coffee Cake with Crumb Topping

Print Recipe

Moist and flavorful pumpkin coffee cake with a spiced crumb topping, made with pumpkin puree, pure maple syrup, and seasonal spices.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter
• 1 1/2 cups pumpkin puree
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1/4 cup pure maple syrup
• 1/4 cup milk
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9-inch square or springform pan.
2. Make crumb topping: whisk flour, brown sugar, and cinnamon. Cut in cold butter until clumps form. Set aside.
3. Make cake: whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
4. In another bowl, whisk pumpkin, brown sugar, oil, maple syrup, and milk until combined.
5. Pour wet ingredients into dry and stir just until combined; batter will be thick.
6. Spread batter evenly in pan. Sprinkle crumb topping evenly over batter and gently press down.
7. Bake 30-35 minutes until toothpick inserted in center comes out clean or with moist crumbs.
8. Cool and optionally drizzle with icing made from powdered sugar and milk or creamer.

Notes

Avoid over-mixing the batter to keep the cake tender. Serve warm for best flavor. Store leftovers tightly covered at room temperature or refrigerated for up to 3 days.

Nutrition

• Calories: 320
• Sugar: 25
• Sodium: 250
• Fat: 13
• Saturated Fat: 5
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 3
• Protein: 3
• Cholesterol: 30

FAQs

Can I use fresh pumpkin instead of canned for this Autumn Pumpkin Spice Crumble Cake?

Yes, you can use homemade pumpkin puree. Ensure it is thick and well-drained, similar to the consistency of canned pumpkin, to prevent a soggy cake. This substitution works perfectly in the Autumn Pumpkin Spice Crumble Cake.

How should I store leftovers of the Autumn Pumpkin Spice Crumble Cake?

Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. The crumble topping is best enjoyed fresh but will still be delicious.

Can I make this recipe gluten-free?

Absolutely. Use a 1:1 gluten-free all-purpose flour blend for both the cake and the crumble topping. Ensure your baking powder and spices are certified gluten-free to make the entire Autumn Pumpkin Spice Crumble Cake safe for those with sensitivities.