Autumn Pumpkin Spice Crumble Cake – Cozy, Sweet, and Perfectly Spiced
There’s something magical about the first bite of a soft, spiced pumpkin cake — especially when it’s topped with a buttery crumble and a drizzle of glaze. This Autumn Pumpkin Spice Crumble Cake is everything you love about fall in one comforting dessert: warm spices, rich pumpkin flavor, and a tender crumb that melts in your mouth.
It’s perfect for cozy mornings with coffee, afternoon treats, or serving at fall gatherings. The combination of pumpkin puree and warm spices like cinnamon, nutmeg, and cloves creates an irresistible aroma that fills your kitchen while it bakes. And that golden crumble topping? It adds just the right crunch to balance the moist, fluffy cake beneath.
Whether you serve it plain, with glaze, or even a dollop of whipped cream, this crumble cake captures the heart of autumn baking — simple, cozy, and full of warmth.
Why You’ll Love This Pumpkin Spice Crumble Cake
1. Perfectly spiced and moist
Pumpkin puree keeps the cake tender and flavorful, while cinnamon, nutmeg, and cloves make it smell like fall.
2. Irresistible crumble topping
The buttery brown sugar crumble bakes into a golden layer of sweetness and crunch.
3. Easy one-bowl batter
No mixer needed — just whisk, pour, and bake.
4. Versatile and make-ahead friendly
It tastes even better the next day, and you can serve it warm or at room temperature.
5. Great for breakfast or dessert
It’s sweet but not too rich, making it perfect for any time of day.
6. Freezer-friendly
You can bake it ahead and freeze slices for a quick fall treat anytime.
What You’ll Need
This cake uses simple pantry ingredients that come together quickly.
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk or buttermilk
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and flour an 8×8-inch or 9×9-inch baking pan, or line it with parchment paper for easy removal.
Step 2: Make the Crumble Topping
In a small bowl, mix together flour, brown sugar, and cinnamon.
Add the cold butter cubes and use a pastry cutter or your fingers to rub the butter into the mixture until it forms coarse crumbs.
Place in the fridge to keep it cold while you prepare the cake batter.
Tip: Cold butter is key to getting that perfect crumbly texture.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices — cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 4: Mix the Wet Ingredients
In another bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, oil (or melted butter), eggs, and vanilla until smooth and well combined.
Add the milk or buttermilk and whisk again until everything is evenly incorporated.
Step 5: Combine and Make the Batter
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined.
Do not overmix — a few small lumps are fine. Overmixing can make the cake dense instead of fluffy.
The batter should be thick but spreadable.
Step 6: Assemble the Cake
Pour the pumpkin batter into the prepared baking pan and smooth the top evenly with a spatula.
Sprinkle the chilled crumble mixture evenly over the top.
Tip: Press the crumble down very lightly so it adheres but still stays crumbly on top.
Step 7: Bake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
The crumble topping should be golden brown and the cake should spring back when gently pressed in the center.
Let it cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Step 8: Add Glaze (Optional)
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake using a spoon or piping bag.
Allow the glaze to set for about 10 minutes before slicing.
Tips for Perfect Pumpkin Spice Crumble Cake
- Use pure pumpkin puree.
Avoid pumpkin pie filling — it already has added sugar and spices that will throw off the balance. - Measure flour correctly.
Spoon it into the measuring cup and level it off; too much flour makes the cake dry. - Don’t overmix the batter.
Mix until just combined to keep the cake soft and tender. - Keep the crumble cold.
Cold butter helps form crisp crumbs instead of melting into the batter. - Add glaze only after cooling.
If the cake is warm, the glaze will melt into the topping instead of sitting prettily on top. - Let the spices shine.
Adjust cinnamon or nutmeg to your liking — you can even add a pinch of cardamom for a twist.
Flavor Variations
Once you’ve mastered the base recipe, try these delicious flavor upgrades:
Pecan Crumble Pumpkin Cake:
Add 1/2 cup chopped pecans to the crumble mixture for a nutty crunch.
Maple Pumpkin Cake:
Replace part of the sugar with maple syrup and drizzle with maple glaze instead of vanilla.
Cream Cheese Swirl Pumpkin Cake:
Add a swirl of sweetened cream cheese to the batter before baking for a cheesecake-like twist.
Chocolate Chip Pumpkin Cake:
Fold 1/2 cup mini chocolate chips into the batter for extra indulgence.
Apple Pumpkin Crumble Cake:
Add 1/2 cup finely chopped apples to the batter for a fruity fall flavor.
Serving Suggestions
This cozy pumpkin crumble cake can be served in many delicious ways:
- Warm with coffee or tea: Perfect for breakfast or an afternoon pick-me-up.
- With whipped cream: Adds a light, creamy touch to balance the spices.
- With vanilla ice cream: Turn it into a warm fall dessert.
- Drizzled with caramel sauce: For an extra-special treat.
- At brunch or gatherings: Slice into squares for an easy shareable dessert.
It’s beautiful enough for a holiday table but simple enough for everyday baking.
How to Store and Reheat
Room Temperature:
Store in an airtight container for up to 2 days. The crumble stays crisp and the cake stays moist.
Refrigerator:
Keep refrigerated for up to 5 days. Bring to room temperature or warm briefly in the microwave before serving.
Freezer:
Wrap individual slices in plastic wrap and place in a freezer-safe bag.
Freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
Make-Ahead Option
You can make this cake a day ahead — the flavor actually deepens as the spices settle.
Simply bake, cool, and cover tightly. Add the glaze just before serving for a fresh finish.
You can also prepare the crumble topping in advance and store it in the fridge for up to 3 days or in the freezer for up to 1 month.
Troubleshooting
Cake is dry:
Overbaking or too much flour can cause dryness. Use the toothpick test and measure flour carefully.
Crumble melted:
Your butter may have been too soft — keep it cold before adding to the top.
Cake sank in the middle:
Check that your baking powder and soda are fresh, and avoid overmixing the batter.
Crumble too hard:
Use less butter or slightly increase flour next time to balance texture.
Glaze too thin or thick:
Add milk one teaspoon at a time until the desired consistency is reached.
Frequently Asked Questions
Can I use gluten-free flour?
Yes. Substitute a 1:1 gluten-free all-purpose blend that includes xanthan gum for great results.
Can I make it dairy-free?
Yes. Use dairy-free butter and milk substitutes — the cake will still be tender and flavorful.
Can I use homemade pumpkin puree?
Absolutely. Just make sure it’s well-drained and smooth before measuring.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and increase baking time to about 45–50 minutes.
Can I add nuts or fruit?
Definitely. Pecans, walnuts, or chopped apples work beautifully in both the batter and topping.
Nutrition Information (Approximate per slice, based on 9 servings)
- Calories: 290
- Protein: 4g
- Fat: 13g
- Carbohydrates: 40g
- Fiber: 2g
(Nutrition values vary based on ingredients, glaze, and portion size.)
Why This Recipe Works
The secret to this cake’s tender texture lies in the balance of wet and dry ingredients. Pumpkin puree provides natural moisture, while oil keeps the crumb soft and light. The blend of warm spices enhances the pumpkin flavor without overpowering it, creating that signature autumn aroma.
The buttery crumble topping adds both texture and sweetness — it bakes into a golden, slightly crisp layer that perfectly complements the moist cake underneath. And the optional glaze ties everything together with a touch of sweetness and shine.
Because it’s easy to make, requires no mixer, and uses common ingredients, this cake fits seamlessly into cozy fall baking routines.
Tips for Enjoying Your Autumn Pumpkin Crumble Cake
- Serve warm for ultimate comfort.
A quick reheat brings out the aroma of the spices and softens the crumb. - Pair with seasonal drinks.
Enjoy with pumpkin spice latte, chai, or apple cider for a perfect fall combo. - Cut into bite-size squares.
Ideal for brunch tables, bake sales, or autumn parties. - Turn into a layered dessert.
Stack slices with whipped cream or cream cheese frosting between layers. - Gift it.
Wrap individual pieces or bake mini loaves as homemade fall gifts.
Final Thoughts
This Autumn Pumpkin Spice Crumble Cake embodies everything wonderful about fall baking — it’s easy, aromatic, and deeply comforting. The tender pumpkin cake paired with a buttery crumble topping creates the perfect balance of soft and crisp textures, while the warm spices make every bite feel like a cozy autumn moment.
It’s the kind of recipe you’ll want to bake again and again — for breakfast, dessert, or just because your kitchen deserves to smell like cinnamon and pumpkin.
Simple ingredients, rich flavor, and a golden crumb — this cake is the taste of autumn in every slice.