Name: Easy Pumpkin Crumb Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour, spooned and leveled; ½ cup dark brown sugar, packed (light brown sugar is fine); ¼ cup granulated sugar; 1 tablespoon pumpkin spice; ½ teaspoon salt; ½ cup unsalted butter, melted; 1 (15 oz) can pure pumpkin puree; ½ cup unsalted butter, melted; ¾ cup dark brown sugar, packed (light brown sugar is fine); ¼ cup pure maple syrup; 1 large egg, room temperature; 1 tablespoon vanilla extract; 1 ½ cups all-purpose flour, spooned and leveled; 1 ½ tablespoons pumpkin spice; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup powdered sugar; 1 tablespoon maple syrup; 1 tablespoon milk; 1 teaspoon pumpkin spice; ¼ teaspoon salt

Introduction

This easy Pumpkin Crumb Cake is perfectly spiced, moist, and fluffy with a generous layer of buttery, crispy streusel on top. For an extra touch, you can add a drizzle of maple glaze that complements the warm flavors beautifully. It’s a wonderful fall treat that’s simple to make and sure to impress.

The image shows a square piece of dessert with three visible layers. The bottom layer is a dense, dark brown base that looks soft and moist. The middle layer is lighter brown and smooth, likely a filling. The top layer is crumbly and uneven, beige in color, with a rough texture that looks crunchy. The dessert pieces are placed on white parchment paper, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crumb Topping:

1 ½ cups all-purpose flour (spooned and leveled)
½ cup dark brown sugar (packed; light brown sugar is fine)
¼ cup granulated sugar
1 tablespoon pumpkin spice
½ teaspoon salt
½ cup unsalted butter (melted)

Pumpkin Cake:

1 (15 oz) can pure pumpkin puree
½ cup unsalted butter (melted)
¾ cup dark brown sugar (packed; light brown sugar is fine)
¼ cup pure maple syrup
1 large egg (room temperature)
1 tablespoon vanilla extract
1 ½ cups all-purpose flour (spooned and leveled)
1 ½ tablespoons pumpkin spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Optional Glaze:

1 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon milk
1 teaspoon pumpkin spice
¼ teaspoon salt

Instructions

Step 1: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, pumpkin spice, and salt for the crumb topping. Drizzle in the melted butter and use a fork to combine until the mixture resembles wet sand with large chunks. Set aside.

Step 2: Preheat your oven to 350°F (175°C) and grease a 9×9 inch square baking dish with cooking spray.

Step 3: In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, maple syrup, egg, and vanilla extract until smooth.

Step 4: Fold in the flour, pumpkin spice, baking soda, baking powder, and salt until just combined—do not overmix.

Step 5: Pour the batter into the prepared pan and sprinkle the crumb topping evenly over the surface.

Step 6: Bake for 45–50 minutes or until a toothpick inserted in the center comes out mostly clean (a few crumbs are okay). Check at 45 minutes and if the top is browning too fast, cover loosely with greased foil.

Step 7: Let the cake cool for 10–15 minutes before adding the optional glaze.

Step 8: To make the glaze, whisk together powdered sugar, maple syrup, milk, pumpkin spice, and salt until smooth. Drizzle over the cooled cake and serve.

Tips & Variations

Use light brown sugar if you don’t have dark brown sugar; the flavor will be slightly lighter but still delicious.

If using an 8×8 pan instead of a 9×9, increase the baking time since the cake will be thicker.

For a nutty twist, add chopped pecans or walnuts to the crumb topping before baking.

Make sure the egg is at room temperature for better batter consistency and rise.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can. Simply cook and puree fresh pumpkin until smooth, then measure out the required amount. Keep in mind that fresh pumpkin might have a slightly different moisture content.

Is this cake gluten-free?

This recipe calls for all-purpose flour and is not gluten-free as written. To make a gluten-free version, substitute with a gluten-free all-purpose flour blend that includes xanthan gum.