Spiced Pumpkin Crumb Cake

I’m usually not one for sweets in the morning unless it’s 1- in the form of fruit 2- in the form of a smoothie or 3- in the form of a doughnut/cinnamon roll. Buuuuut… lately I’ve been on a huge crumb cake kick. Have you noticed?! I have yet to post the recipe that started it all, I promise I’ll do that ASAP. So for now you’ll just have to sit back and enjoy a big ole slice of this spiced pumpkin crumb cake. ???????? Mmmkay?

Spiced Pumpkin Crumb Cake

This crumb cake is probably one of the easiest crumb cakes I’ve made. It’s a lot less work and tastes just as amazing as my apple crisp crumb cake and blueberry cheesecake crumb cake. The only “special ingredients” you’ll need are: a can on pumpkin puree (not the sweetened/spiced pie filling) and a generous amount of pumpkin pie spice!

Spiced Pumpkin Crumb Cake

If you don’t have pumpkin pie spice on hand or don’t want to fork over the $ to buy some, check out this homemade version. It’s a great alternative to the store-bought kind.

Spiced Pumpkin Crumb Cake

To make the crumb topping just mix all of the ingredients together in a mixing bowl and allow the dry ingredients to absorb the butter while you whip up the cake. [side note: it will be very thick, you will have to break it apart to make the crumbs]

Spiced Pumpkin Crumb Cake

To make the spiced pumpkin cake, you’ll probably want to use a stand or hand mixer, at least for the first part. Just combine the oil, sugars (I used a combo of brown and granulated), pumpkin puree, sour cream (Greek yogurt and buttermilk are acceptable substitutes), and vanilla extract. Beat them together until the mixture is nice and smooth, then add the eggs one at at time and mix until incorporated. In a separate mixing bowl whisk together the dry ingredients: cake flour (it makes it nice and fluffy), all-purpose flour, baking soda, baking powder, salt and a heaping tablespoon of pumpkin pie spice. Gradually add the dry ingredients a little at a time. You can either do this while your mixing speed is set on low or you can use a spatula and hand fold them in. I kind of prefer the latter, just so the cake doesn’t get over-mixed, about 20 strokes.

Spiced Pumpkin Crumb Cake

Pour the cake batter into a prepared baking dish, then sprinkle the crumbs on top. Place in the oven and bake until set in the center and golden brown on top. When the cake has cooled dust it with a bit of powdered sugar and then dig in! ???????? This spiced pumpkin crumb cake is perfectly moist and tender and loaded with thick sweet crumbs. It’s delicious for breakfast or dessert and is best served with a tall glass of milk! Enjoy & happy baking!

Spiced Pumpkin Crumb Cake

Spiced Pumpkin Crumb Cake Recipe

This spiced pumpkin crumb cake is moist, tender and bursting with fall spices. It's got a thick, sweet, pecan crumb topping that's to die for!
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Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 12 slices
Calories: 414kcal
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For the Pecan Crumb Topping
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 cup cake flour - +2 tbsp
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/3 cup pecans - chopped
  • 8 tbsp unsalted butter - melted
For the Spiced Pumpkin Cake
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar - packed
  • 1/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup sour cream - OR Greek yogurt OR buttermilk
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup all purpose flour
  • 1 cup cake flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice - heaping


  • To make the topping: In a medium size mixing bowl, whisk together the sugars, cake flour, pumpkin pie spice, salt and pecans. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.
  • To make the cake: Preheat oven to 350 degrees. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside. NOTE: you can use parchment paper in the square dishes for easier removal. You will need to lightly spray it with baking spray.
  • In a large mixing bowl or the bowl of a stand mixer, beat the oil, sugars, pumpkin puree, sour cream and vanilla extract. When the mixture is smooth, add the eggs one at a time.
  • In a small mixing bowl whisk together the flours, baking soda, baking powder, salt and pumpkin pie spice. With mixing speed on low, gradually add the the dry ingredients, mixing just until combined (overmixing will create a dry tough crumb. You can use a spatula to fold in the dry ingredients if you wish- no more than 20 strokes/folds.
  • Pour the batter into the prepared pan, spreading into an even layer. Cover with the crumb mixture. You will have to break the crumbs into smaller pieces.
  • Place in the oven and bake for 30-40 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles (note that baking time will vary depending on the type and size of the pan you use). Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving. Top with a dusting of powdered sugar if desired.


-You could definitely add chocolate chips or cranberries to the cake base! I'd suggest 1/2 c. of mini chocolate chips or 3/4 c. quartered cranberries. Fold them in along with the dry ingredients.


Serving: 12g | Calories: 414kcal | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 53mg | Sodium: 276mg | Potassium: 174mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3513IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  1. Have you made this without the cake flour? I don’t have it on hand but can’t wait to try this out. ๐Ÿ™‚