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!
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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.
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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.
My family loved this! I made it with walnuts because I didn’t have pecans on hand.
I am glad it was a hit with your family and that walnuts worked out just fine for you!