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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt For our cake, we start with the dry ingredients. The all-purpose flour gives structure. Granulated sugar adds sweetness, while brown sugar brings a rich caramel note. Baking powder and baking soda help the cake rise. Pumpkin pie spice adds warmth and flavor. Salt enhances all these tastes. - 1 cup canned pure pumpkin puree - 1/2 cup vegetable oil - 3 large eggs - 1/2 teaspoon vanilla extract Next, we mix the wet ingredients. Canned pumpkin puree gives moisture and flavor. Vegetable oil makes the cake soft. Eggs help bind everything together, and vanilla extract adds a lovely aroma. - 1/2 cup rolled oats - 1/3 cup all-purpose flour - 1/3 cup packed brown sugar - 1 teaspoon ground cinnamon - 1/4 cup cold unsalted butter, cut into small cubes For the crumble topping, we use rolled oats for texture. The extra flour and brown sugar create a sweet crunch. Ground cinnamon ties in the fall flavors. Cold unsalted butter helps form crumbly bits that bake to perfection. These ingredients combine to create a delicious pumpkin spice crumble cake. Each element plays a key role in the cake's rich taste and texture. {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). This step is crucial for even baking. 2. Next, grease a 9-inch round cake pan with butter or non-stick spray. This keeps the cake from sticking. 3. In a large bowl, mix the dry ingredients. Combine: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt Whisk until there are no lumps. 1. In another bowl, blend the wet ingredients. Mix: - 1 cup canned pure pumpkin puree - 1/2 cup vegetable oil - 3 large eggs - 1/2 teaspoon vanilla extract Stir until the mixture is smooth. 2. Gradually pour the wet mixture into the dry ingredients. Gently fold and stir. A few lumps are okay. 1. Carefully pour the batter into the greased pan. Use a spatula to spread it evenly. 2. To prepare the crumble topping, combine in a medium bowl: - 1/2 cup rolled oats - 1/3 cup all-purpose flour - 1/3 cup packed brown sugar - 1 teaspoon ground cinnamon Mix well. 3. Cut in 1/4 cup cold unsalted butter until the mixture looks like coarse crumbs. 4. Evenly sprinkle the crumble topping over the cake batter in the pan. 5. Place the cake in the oven. Bake for 35-40 minutes. Check with a toothpick. It should come out clean. 6. Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack. Let it cool completely before serving. To make this cake amazing, don’t overmix the batter. When you mix too much, the cake can turn out tough. You should mix until the dry and wet ingredients just come together. A few lumps are okay! This helps the cake rise well. To ensure it rises, make sure your baking powder and baking soda are fresh. Check the dates on the packages. You also want to avoid opening the oven door too early. This lets out heat and can cause the cake to fall. If you want to boost the flavor, try adding more spices. You can add a pinch of nutmeg or ginger for extra warmth. These spices pair well with pumpkin. You might also try adding some chopped walnuts or pecans for a nice crunch. Another fun idea is to mix in some chocolate chips. This will give the cake a sweet surprise in every bite. For a lovely presentation, dust the cooled cake with powdered sugar. This adds a nice touch. You can also serve it with a dollop of whipped cream. A sprinkle of cinnamon on top makes it even better! If you want to impress your friends, place the cake on a pretty plate. This makes it look special for any gathering. Enjoy this cake with a warm drink, like apple cider or hot chocolate! Pro Tips Use Fresh Pumpkin Spice: For the best flavor, consider making your own pumpkin pie spice blend using fresh ground spices like cinnamon, nutmeg, and ginger. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are okay; overmixing can result in a dense cake. Check for Doneness: To ensure your cake is perfectly baked, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Cool Before Serving: Allow the cake to cool completely on a wire rack before serving for better texture and ease of slicing. {{image_4}} You can easily make this cake gluten-free. Just swap regular flour for a gluten-free blend. Look for a mix that works for baking. It will give you the right texture. If you want to cut down on sugar, you can use alternative sweeteners. Try honey or maple syrup. Use them in place of granulated sugar. Adjust the amount because they are sweeter. To add more texture, consider adding nuts or dried fruits. Chopped walnuts or pecans work well. Dried cranberries or raisins also add sweetness and chew. Mix them into the batter before baking. You can change up the spices too. If you want a twist, try cinnamon or nutmeg instead of pumpkin pie spice. Each spice brings its own flavor, making it unique. You can easily make this cake vegan. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. For a dairy-free option, swap out the butter. Use coconut oil or a plant-based butter. These swaps keep the cake moist and flavorful without any dairy. To store your leftover pumpkin spice crumble cake, first, let it cool completely. Wrap the cake tightly in plastic wrap or foil. You can also place it in an airtight container. This keeps the cake moist and fresh. Store it in the fridge if you plan to eat it in a few days. If you want to keep the cake longer, freezing is a great option. Slice the cake into individual pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as you can from the bag. For reheating, let the slices thaw in the fridge overnight. You can warm them in the microwave for a few seconds or pop them in the oven at a low temperature. When stored properly, your pumpkin spice crumble cake stays fresh for about 5 days in the fridge. In the freezer, it can last up to 3 months. Just remember to check for any signs of freezer burn before eating. Enjoy your cake at its best! To make this cake, follow these steps: 1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray. 2. In a large bowl, whisk together: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt 3. In another bowl, mix: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 3 large eggs - 1/2 teaspoon vanilla extract 4. Slowly add the wet mixture to the dry ingredients. Fold gently until just combined. Don’t overmix. 5. Pour the batter into the prepared pan and spread evenly. 6. For the crumble topping, combine in a medium bowl: - 1/2 cup rolled oats - 1/3 cup all-purpose flour - 1/3 cup packed brown sugar - 1 teaspoon ground cinnamon 7. Cut in 1/4 cup cold unsalted butter until it looks like coarse crumbs. 8. Sprinkle the crumble over the cake batter. 9. Bake for 35-40 minutes. A toothpick should come out clean when it’s done. 10. Cool in the pan for 10 minutes, then move to a wire rack to cool completely. Yes, you can use fresh pumpkin! Here’s how: - Choose a small pie pumpkin. Cut it and remove the seeds. - Steam or boil the pumpkin pieces until soft. - Blend the cooked pumpkin until smooth. Measure out 1 cup. - This fresh pumpkin will add a nice flavor to your cake. This cake pairs well with: - A dollop of whipped cream on top. - A sprinkle of cinnamon or nutmeg for extra warmth. - Vanilla ice cream on the side for a creamy contrast. - A slice of apple or pear for a fruity touch. These options will enhance your dessert experience! This blog taught you to make a delicious Pumpkin Spice Crumble Cake. You learned about the key ingredients, mixing, baking, and tips for the best results. I shared how to store and freeze your cake, plus fun variations and answers to common questions. Now, you can impress friends and family with this tasty treat. Enjoy your baking journey, and share your creations! Perfecting this recipe will bring warmth to your table all season long.

Pumpkin Spice Crumble Cake

A deliciously spiced pumpkin cake topped with a crunchy crumble.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 cup canned pure pumpkin puree
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 0.5 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 0.5 cup rolled oats
  • 0.33 cup all-purpose flour
  • 0.33 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 0.25 cup cold unsalted butter, cut into small cubes

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or non-stick spray to ensure easy release.
  • In a large mixing bowl, combine the dry ingredients: whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until thoroughly blended without any lumps.
  • In another bowl, blend the wet ingredients: mix the canned pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  • Gradually incorporate the wet mixture into the dry ingredients, gently folding and stirring until just combined. Be cautious not to overmix; a few lumps are perfectly fine.
  • Carefully pour the batter into the prepared cake pan, using a spatula to spread it into an even layer across the bottom.
  • To create the crumble topping, mix together the rolled oats, all-purpose flour, packed brown sugar, and ground cinnamon in a medium-sized bowl. Add the cold cubed butter into the mixture and use your fingers or a pastry cutter to blend everything together until it resembles coarse crumbs.
  • Evenly sprinkle the crumble topping over the surface of the cake batter in the pan, ensuring good coverage.
  • Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating that it's fully baked.
  • Once done, allow the cake to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before serving.

Notes

For an elegant touch, dust the cooled cake with a light coating of powdered sugar. Serve with a dollop of freshly whipped cream on top, and finish with a light sprinkle of cinnamon for added warmth and flavor. Enjoy!
Keyword cake, dessert, fall, pumpkin, spice