Pumpkin Spice Crumb Cake

Nothing says fall comfort quite like this Pumpkin Spice Crumb Cake! It’s a brown sugar-infused delight that fills your kitchen with the irresistible aroma of cinnamon, nutmeg, and pumpkin. Perfect for back-to-school mornings, cozy weekends, or whenever you need a warm, sweet pick-me-up.

This soft and tender pumpkin cake is topped with a buttery crumb and finished with a simple vanilla glaze. It’s simple to make, versatile, and incredibly comforting—the kind of recipe that brings everyone to the table with a smile.

Ingredients

For the Crumb Topping:

1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon fine salt
1/2 cup unsalted butter, cold and cut into small cubes

For the Cake:

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups pumpkin puree
1/2 cup vegetable oil
2 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk or milk, room temperature

For the Vanilla Icing:

1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

To Make the Crumb Topping:

Preheat the oven to 350°F (175°C). Spray a 9×9-inch square or 9×13-inch rectangle pan with baking spray and set aside.
In a medium bowl, whisk together flour, brown sugar, cinnamon, nutmeg, and salt.
Cut in the cold butter cubes using a pastry cutter or your hands until large crumbs form. Set aside.

To Make the Cake:

In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In another bowl, combine pumpkin puree, vegetable oil, and sugar until smooth.
Add eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
Add the dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with the dry mixture. Mix just until combined.
Pour the batter into the prepared pan and sprinkle the crumb topping evenly over the top, gently pressing it into the batter.
Bake for 30–35 minutes (for a 9×9 pan) or 20–25 minutes (for a 9×13 pan), until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let cool slightly before adding the glaze.

To Make the Glaze:

In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and lump-free.
Drizzle over the warm crumb cake, then slice, serve, and enjoy!

Pro Tips

For extra fall flavor, add a pinch of allspice or cardamom to the cake batter.
Serve warm with a scoop of vanilla ice cream for dessert or with a cup of coffee for breakfast.
Store leftovers tightly covered at room temperature for up to 3 days or refrigerate for up to a week.

Serving Suggestions

This Pumpkin Spice Crumb Cake pairs beautifully with a hot latte, chai tea, or a simple glass of milk. It’s a cozy treat for autumn mornings, potlucks, or after-dinner dessert tables.