Spiced Pumpkin Crumb Cake — 🍁🧡🍂 A FAST and EASY no-mixer pumpkin crumb cake with rich pumpkin flavor! Super soft, tender, and topped with the BEST crumble topping that you’ll just fall in love with! Great as an effortless dessert for holiday entertaining, to serve for brunch, or anytime you need a great little coffee cake!
Table of Contents
Best Pumpkin Coffee Cake with Crumb Topping
This pumpkin crumb cake makes me want to curl up on the couch with a cup of coffee, a blanket, a big ol’ piece of cake, and savor every cozy moment.
This is such a fast and easy recipe, and you don’t even have to use a mixer. I used oil rather than butter so there’s nothing to cream, which I love. If you’re in need of a quick and easy recipe that tastes like a million bucks, save this one.
The pumpkin cake itself is incredibly soft, tender, and moist, while the crumb topping adds the perfect amount of delicate crunchy texture. Those big buttery crumbles are the best.
The crumb cake isn’t overly sweet, making it a perfect for mornings with a cup of coffee or tea, for a brunch you’re hosting, as a little afternoon snack, or after a holiday entertaining dinner when you want a little something sweet but don’t want to go overboard.
Ingredients for Pumpkin Crumb Cake
To make this pumpkin cake with crumb topping, you’ll need:
- Eggs
- Granulated sugar
- Pumpkin puree
- Canola oil
- Pumpkin pie spice
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Salt
- Light brown sugar
- Unsalted butter
- Fisher chopped pecans
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
A Note About the Pecans
I used Fisher Chopped Pecans to make the crumb topping. As the nuts bake, they perfume the cake with a rich, toasted nuttiness that adds such a great flavor dimension.
Fisher recipe nuts are a wonderful way to add flavor and texture to any dish without adding preservatives or salt. All Fisher recipe nuts are non-GMO Project Verified. Look for their stand-up resealable bag and enjoy the taste of these high-quality pecans.
How to Make Pumpkin Crumb Cake
This recipe for pumpkin crumb cake is truly so easy to make! I’ve given detailed instructions in the recipe card below, but here’s an overview of how the cake comes together:
- Make the cake: Whisk together the wet ingredients and sugar, then stir in the dry ingredients.
- Turn the batter into a greased 8×8-inch baking pan and smooth out the top.
- Make the crumb topping: Mix together the crumb topping ingredients with a fork until small pebbles form.
- Stir in the pecans, then sprinkle the topping evenly over the cake batter.
- Bake pumpkin crumb cake: Bake until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Recipe FAQs
Yes, you should be fine to double this recipe for pumpkin cake with crumb topping. You’d need to bake the cake in a 9×13-inch baking dish, and you shouldn’t have to alter the bake time too much. Note that I’ve only ever made this recipe as written, so this is just my best guess!
You probably can, yes. Mini chocolate chips or additional chopped nuts would taste delicious in this pumpkin crumb cake. You might want to toss the mix-ins with a tablespoon of flour before folding them into the cake batter to prevent them from sinking to the bottom of the cake.
Feel free to add more pumpkin pie spice to the pumpkin crumb cake, if desired. I wouldn’t add more than 3 teaspoons total, but use your best judgement.
If for some reason you don’t want to add nuts due to an allergy or your preferences, you can. I suggest you simply then use my Glazed Pumpkin Coffee Cake recipe, which is very similar to this recipe, but without nuts. Or my Classic Pumpkin Spice Cake is a lovely option (I adapted the base of this cake from that recipe).
Storage
At room temp: Cake will keep airtight at room temp for up to 5 days.
In the freezer: Let cool completely before wrapping tightly in plastic wrap. Seal in a freezer bag and freeze for up to 3 months. Thaw on your counter when ready to eat.
Recipe Video Tutorial
Oh my gosh! I made this coffee cake this morning for Thanksgiving, and it is so moist and has the right amount of crunch from that awesome crumb topping! A total winner and so easy for a holiday morning! — Jenna
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Pumpkin Crumb Cake
Ingredients
Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree, use the remainder in these recipes
- ½ cup canola or vegetable oil
- 2 to 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, or to taste
Crumb Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon salt, or to taste
- 6 tablespoons unsalted butter, melted
- ½ cup Fisher Chopped Pecans
Instructions
Make the Cake Batter
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
Make Crumb Topping
- To a medium bowl, add the flour, sugars, salt, and stir with fork to combine.
- Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form.
- Add the pecans and mix with the fork to combine.
- Evenly sprinkle the crumb topping over the cake and bake for about 46 to 51 minutes (I baked 49 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Set cake aside on a cooling rack to cool before serving. Cake will keep airtight at room temp for up to 5 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Pumpkin Cake Recipes:
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
Pumpkin Chocolate Chip Cake — This soft and moist pumpkin cake is loaded with chocolate in every bite!! An EASY one-bowl fall dessert that’s perfect for impromptu entertaining or anytime a pumpkin craving strikes!!
Pumpkin Roll – A fall favorite that all pumpkin fans will just ADORE! Freezes well and makes a great hostess gift!
Glazed Pumpkin Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles!! So soft, moist, and tender!
Easy Pumpkin Spice Cake with Cream Cheese Frosting — Soft, moist, and bursting with pumpkin flavor! You’ll want the frosting by the spoonful!
Pumpkin Poke Cake — Easy and the BEST PUMPKIN CAKE ever!! Two kinds of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and more!! A total WINNER you must make!!
Pumpkin Carrot Cake with Cream Cheese Frosting — A marriage of pumpkin cake and carrot cake into one soft, moist, tender, and amazing cake!! The tangy cream cheese frosting is truly the icing on this easy cake!!
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – One of my favorite cakes of ALL TIME! A must-make!
Post is brought to you by Fisher Nuts. The recipe, images, video, text, and opinions expressed are my own.
Sometimes we have breakfast for dinner so I made the Pumpkin Coffee Cake. My family loved it! I Made it with duck eggs and it was super moist. We really enjoyed the pecnas in the crumb topping. I only added 2 tsp of the pumpkin pie spice and I think that was just right.
great
Can’t wait to make it, looks delicious!!!!!!!
Wanda
Wonderful! Enjoy it!
This was very tasty and moist. Will be making it again for sure. I used Coconut oil instead of veg and one whole egg and one egg white. Loved it! This is a keeper.
This was very tasty and moist. Will be making it again for sure. I used Coconut oil instead of veg and one whole egg and one egg white. Loved it! This is a keeper.
Thanks for the 5 star review and glad that coconut oil worked well (I love it!) and that 1 egg + white worked just fine too!
I made this today with a few changes. Used coconut oil instead of vegetable oil and one whole egg and one egg white. Very tasty and moist. This is a keeper for sure.
I doubled the recipe so I could make a few smaller coffee cakes to give away. They came out great! Kept one for myself, of course. I will be making this recipe many times, for sure!
I doubled the recipe so I could make a few smaller coffee cakes to give away. They came out great! Kept one for myself, of course. I will be making this recipe many times, for sure!
Thanks for the 5 star review and that’s a great idea to make them into smaller coffee cakes to give away! Glad you’ll be using this recipe again in the future!
I made this coffee cake for the band my husband plays in. Some of the guys took some home for their wives to try. One of them admitted it was so good he ate it on his way home. It was DELISH. Only thing is I used butter instead of the oil and cake had a butter flavor, so good. I also used walnuts instead of pecans since I had just bought a big bag. It was an awesome cake. Making it for Thanksgiving.
I made this coffee cake for the band my husband plays in. Some of the guys took some home for their wives to try. One of them admitted it was so good he ate it on his way home. It was DELISH. Only thing is I used butter instead of the oil and cake had a butter flavor, so good. I also used walnuts instead of pecans since I had just bought a big bag. It was an awesome cake. Making it for Thanksgiving.
Thanks for the 5 star review and glad it was a hit with everyone and that you’re making it again for Thanksgiving!
This pumpkin crumb cake is fabulous! After reading in the recipe (use the remainder of pumpkin in these recipes) I had to go looking. Am I glad I did! Baked the mini pumpkin muffins, they are absolutely fantastic! We can’t stop eating them! I will be doubling the recipe next time to share some of them. I did brush them with melted butter before rolling them in the cinnamon sugar. Next I will be baking your pumpkin bread recipes! Thank you for wonderful recipes!
This pumpkin crumb cake is fabulous! After reading in the recipe (use the remainder of pumpkin in these recipes) I had to go looking. Am I glad I did! Baked the mini pumpkin muffins, they are absolutely fantastic! We can’t stop eating them! I will be doubling the recipe next time to share some of them. I did brush them with melted butter before rolling them in the cinnamon sugar. Next I will be baking your pumpkin bread recipes! Thank you for wonderful recipes!
Thanks for the 5 star review and glad the cake is fabulous!
Glad you were able to take advantage of the remainder of your pumpkin with this cake and that you also love the mini pumpkin muffins!
The pumpkin breads are also great! Here’s everything pumpkin https://www.averiecooks.com/tag/pumpkin/
This looks amazing!! I am so excited I will try this pumpkin crumb coffee.
Oh my gosh! I made this coffee cake this morning for Thanksgiving, and it is so moist and has the right amount of crunch from that awesome crumb topping! A total winner and so easy for a holiday morning! Thank you! Happy Thanksgiving!
Thanks for the five star review and I’m glad this was a huge hit! I loved the crunch on top of this cake as well.
I love a crumble topping too and this looks delicious! I can’t believe Thanksgiving is almost here–this would be a great dessert (maybe with a scoop of ice cream on the side!?!).
You can’t go wrong with a scoop of ice cream, ever! :) Can’t believe TG is almost here too!
Hey Averie,
I love your graphics that pin! Do you make these yourself, or have a service that make them for you, after you photograph stuff?
Making this today!
Gaileee
Thanks for the compliments! I make them with picmonkey.com
Enjoy the cake today!