Pumpkin Crumb Cake

Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cake

This easy and delicious Pumpkin Crumb Cake recipe is the perfect weekend or holiday breakfast!

So this is a special event post you guys.

It will be the final pumpkin post of the season.

Shall we have a moment of silence?

 

 

 

Ok, now that we have that out of the way.

Yeah, so I’m thinking I’m done with pumpkin.  For a while anyway.

I went through more cans of the stuff the last few months than I ever have in my life combined.

 

I’m a later bloomer in the pumpkin department..only having jumped on the bandwagon a few years ago when I realized there was more to the vegetable..fruit..whatever it is..than pie.

My mom never made cookies or muffins or blondies or frosting or cupcakes or shortbread or brownies or cake or krispie treats…it was pie. Pie all the days.

And me and pumpkin pie aren’t BFF.  It’s just never gonna happen.

 

But since I pumpkin likes to be in other desserts we have made peace.

 

Which leads me to today’s recipe.

Pumpkin Crumb Cake.

 

Y’all, it’s good stuff.

Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cake

It’s simple to make, and perfect for breakfast or dessert!

How fun would this be for Thanksgiving breakfast?

That’s a meal no one talks about…

 

So let’s discuss how to throw this together.

It’s just a few ingredients…

Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cake

Sugar, of course.  But here’s the thing..it’s not overly sweet.  I promise.

You could always amp up the sweetness if you wanted to add a sweet glaze frosting to it, like I did on my Banana Bread Crumb Cake, but you absolutely don’t have to.  I didn’t!Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cake

And yes a whole can of pumpkin.

And some milk too…

Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cake

It’s a pretty simple batter….spread it all in a 9×13…

Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cake

Then make your crumb topping.

It’s just butter, flour, sugar and a tiny pinch of salt…

Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cakeSpread that evenly on top…

Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cakeAnd here’s how it will looked all baked up.

I couldn’t wait to cut mine.  I didn’t even let it cool.  Sorry.

Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cakeBut what’s great is you can serve it warm or room temperature… so it’s a great one to make the night before!

Pumpkin Crumb Cake | www.cookiesandcups.com | #pumpkin #baking #recipe #cakeHope you guys all have a great Thanksgiving!

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Pumpkin Crumb Cake

  • Author: Cookies & Cups

Description

serves 12


Ingredients

Cake

  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 cup butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 (15 oz) can pumpkin
  • 1 cup whole milk

Crumb

  • 1/2 cup cold butter
  • 1 cup light brown sugar
  • 1 1/2 cups flour
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350°
  2. Spray a 9×13 baking dish with cooking spray, set aside.
  3. Whisk together flour, baking powder, salt and cinnamon. Set aside.
  4. In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
  5. Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
  6. Spread batter into pan evenly.
  7. To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
  8. Spread this mixture on top of cake batter.
  9. Bake for 45-55 minutes until center is set and toothpick comes out clean.
  10. Can be served warm or at room temperature.

Notes

recipe adadpted from Southern Plate

 

60 Responses

  1. While I am slightly disappointed that you didn’t go for the frosting (do I even KNOW you anymore??) I have to say, this is definitely one of the best looking cakes of all time.

    Thanksgiving Breakfast for the win!!

  2. Sarabeth

    Do think it would be good with some pecans sprinkled on top, or is that too much? We have some nut allergies in the house, so they’d have to go on individual servings, but I’m thinking it sounds kinda yummy…..

  3. Jenna

    This recipe was super easy to make. My kitchen smells wonderful! Cannot wait to take these to work at Hallmark tomorrow. I care enough to bake the very best! 🙂

  4. Connie

    I’m making this right now………if it’s as good as the banana crumb cake, I’m sure it will be a hit. I can’t make enough of that one!

  5. Bill Frazier

    I made the pumpkin cake. Just a couple of suggestions…

    1. In the recipe you list a tsp. salt in the cake ingredients; however, you

    neglected to include the salt in dry ingredients (#3) in the instructions.

    2. I served with REAL whipped cream just because everything is better with

    whipped cream and I thought the cake & crumb was a little dry. Next time I’m thinking

    of serving with a custard sauce with pumpkin spices just to up the flavor a little.

    3. I added a half cup chopped pecans to the crumb topping just because everything

    is better with pecans~! 🙂

  6. Doris Styles

    My sister, who lives about an hour from me, comes to visit about once a month for a few days. The week before she comes, we always pick out a couple recipes off Pinterest or Facebook to try out. This was one of the recipes we tried this week. We both LOVED this!!! It’s sure a keeper for both of us. Thanks for sharing!! Have a great weekend. 🙂

  7. Brenda

    I don’t have a website…this pumpkin recipe sounds great..will definitely try it..where can I get your other ones ..what is your address..I’m new to all this.

    Thanks for sharing
    Brenda

  8. Kristin

    This tastes great! My cake was a wee gooy inside. Should I’ve cooked it longer? Is the inside suppose to be like birthday cake consistency or more like a brownie?

    1. Bernadette

      I had the same problem Kristen. Hoping to get an answer about that because it was delicious otherwise! Want to make it again without the gooeyness.

  9. bon

    In the oven! Please adjust your site to work via Mozilla Firefox! I was in the middle of adding the ingredients for the crumb mix when my tablet browser froze. I pulled up your site on my Linux-based pc via Mozilla.. FROZE. I finished the crumb mix, at that point, and put it in the oven. If it freezes on Linux, it’s pretty bad. And I could tell it was hanging up on the advertising.

    Fortunately, I didn’t miss any of the crumb mix. Will see how it turns out! Thanks for the recipe.

    1. Shelly

      Oh gosh, I don’t know! I have never cooked with persimmon pulp! They seem like they would be of similar texture, but you’d have to give it a try!

  10. Crissy

    I saw this recipe the other day, and now im on the site and it is not here. I was planning on making it today. Can you please post it again. Thanks!

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