Pumpkin Crumb Cake

This is the only pumpkin cake recipe I make. It has a spiced, fluffy and moist crumb with a crunchy and sweet topping. It’s the perfect breakfast, snack, or dessert cake.

Pumpkin Crumb Cake

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M


Cake Batter
  • 2 cups Granulated Sugar
  • 3/4 cup Vegetable Oil
  • 2 Large Eggs
  • 15 oz can Pumpkin Purée
  • 2 cups AP Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground Clove
  • 1/4 tsp Kosher Salt
Crumb Topping
  • 1 stick (4oz) Unsalted Butter, melted
  • 1 cup AP Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Kosher Salt


  1. Preheat oven to 350F.
  2. Line a 8x8 square inch baking dish with parchment paper and baking spray.
  3. Combine all crumb topping ingredients in a bowl and mix until a wet sand texture forms and set aside.
  4. In a large mixing bowl, whisk together sugar, oil, eggs and pumpkin purée.
  5. Whisk in salt, baking powder, baking soda, flour and spices until a smooth batter forms.
  6. Pour batter into prepared baking dish and cover with crumb topping.
  7. Lightly press the crumb topping into the batter.
  8. Bake for about 60-75 minutes or until a knife comes out clean in the center.
  9. Allow to cool in the pan for about 10 minutes, then transfer cake to a wire cooling rack and serve at room temperature.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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