4.8 from 120 votes
Pumpkin Crumb Cake
Pumpkin Crumb Cake combines moist pumpkin-spiced batter with a crisp pecan crumb topping, baked into a tender 8x8-inch cake. The texture contrasts the soft, fragrant cake with a crunchy, buttery topping, enhanced by warm pumpkin pie spice and vanilla. This cake fits nicely as a fall dessert or coffee-time treat, using pantry staples and pumpkin puree for seasonal flavor.
Prep Time
10 mins
Cook Time
50 mins
Cooling Time
30 mins
Total Time
1 hr 30 mins
Servings:
9
servings
Calories:
460 kcal
Course:
Cake
Cuisine:
American
Ingredients
Cake
- 2 egg large
- 1 cup granulated sugar
- 1 cup pumpkin use the remainder in these recipes, puree
- ½ cup canola oil 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 butter melted, unsalted
- ½ cup pecans Fisher brand, chopped
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.
Cup of Yum
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.
Notes
- Use an 8x8-inch pan lined with foil and sprayed to ease cleanup and removal.
- Do not overmix the cake batter to keep the texture tender.
- Test doneness with a toothpick inserted in the center; it should come out clean or with moist crumbs only.
- Let the cake cool completely before slicing to preserve the crumb topping.
Nutrition Information
Serving
1piece
Calories
460kcal
(23%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.4g
(20%)
Cholesterol
56mg
(19%)
Sodium
385mg
(16%)
Potassium
133mg
(3%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
4527IU
(91%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 460
% Daily Value*
| Serving | 1piece | |
| Calories | 460kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 385mg | 16% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 4527IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.