Pumpkin Spice Crumb Cake

Nothing says cozy fall mornings and back-to-school comfort quite like a tray of Pumpkin Spice Crumb Cake. This brown sugar–infused treat combines a soft, pumpkin-filled cake base with a buttery spiced crumb topping and a drizzle of sweet vanilla icing.

It’s the perfect way to bring warmth and comfort to your kitchen — whether you’re serving it for breakfast, brunch, or an afternoon snack. One slice and a glass of milk (or cup of coffee!) make the hectic day melt away.

Why You’ll Love This Cake

Perfectly spiced: A cozy blend of cinnamon, nutmeg, ginger, and cloves.
Tender and moist: Thanks to pumpkin puree and buttermilk.
Crispy crumb topping: Buttery, golden, and full of fall flavor.
Simple to make: No fancy steps, just pure homemade comfort.

Ingredients

For the Crumb Topping

1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon fine salt
½ 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
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1¼ cups pumpkin puree
½ 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
¼ teaspoon vanilla extract

Instructions

Step 1: Prepare the Crumb Topping

Preheat your oven to 350°F (175°C) and spray a 9×9-inch square or 9×13-inch rectangular pan with baking spray. Set aside.

In a bowl, whisk together flour, light brown sugar, cinnamon, nutmeg, and salt. Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter or your hands until large, coarse crumbs form. Set aside.

Step 2: Make the Cake Batter

In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In another bowl, whisk together pumpkin puree, vegetable oil, and sugar until smooth. Add eggs one at a time, whisking well after each addition, then mix in vanilla extract.

Add the dry ingredients in three additions, alternating with the buttermilk in two additions, starting and ending with the dry ingredients. Mix until just combined.

Step 3: Assemble and Bake

Pour the batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the batter and gently press it down to help it stick.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs (for a 9×13 pan, start checking around 20–25 minutes).

Let the cake cool partially before adding the glaze.

Step 4: Make the Vanilla Icing

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and lump-free.

Drizzle the glaze over the warm crumb cake, allowing it to soak slightly into the topping.

Serve & Enjoy

Slice the cake and serve warm or at room temperature. Each bite delivers that perfect balance of moist pumpkin cake, buttery spiced crumb, and a hint of sweet vanilla glaze — the ultimate fall comfort treat.

Tips & Variations

Add crunch: Mix chopped pecans or walnuts into the crumb topping for extra texture.
Extra spice: Increase the cinnamon or add a dash of cardamom for deeper warmth.
Storage: Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: This cake freezes beautifully — wrap slices individually and thaw at room temperature when ready to enjoy.

A Cozy Fall Favorite

This Pumpkin Spice Crumb Cake is the essence of autumn baking — fragrant, sweet, and filled with love. Perfect for breakfast, dessert, or anytime you need a taste of pumpkin-spiced comfort. One bite, and you’ll be ready to fall in love with fall all over again.