Pumpkin Cake with Crumb Topping

Bring the flavors of fall into your kitchen with this Pumpkin Cake with Crumb Topping. The combination of pumpkin, cinnamon, nutmeg, and cloves creates a warm, spiced cake that’s topped with a sweet and buttery crumb layer. It’s a simple yet impressive dessert that feels special enough for holidays but easy enough for everyday baking. 

This Pumpkin Cake is an easy recipe for when those pumpkin spice cravings hit. With its crunchy crumb topping, this delicious cake will quickly become your new go-to fall baking treat!

Did you know that pumpkin spice season begins on the morning of September 1!? I’m not sure how it is with other folks, but I’m already excited about celebrating all things fall. While I’m still soaking up every ray of sunshine, the warm weather doesn’t stop me from also savoring yummy autumn goodies such as this Pumpkin Cake!

Over the years, I’ve shared a variety of delectable pumpkin-based recipes. Some of my favorites include Pumpkin Cinnamon Rolls, Baked Pumpkin Oatmeal, and Frosted Pumpkin Cookies. I’ve been wanting to add a quick, no-fuss pumpkin cake to the collection, and this easy recipe is it!

My favorite thing about this recipe is that you can put it together in under 15 minutes without the use of a mixer. (Win-win!) That means clean-up is almost as fast as the preparation!

The resulting Pumpkin Cake is moist and packed with the fall pumpkin spice flavor that so many of us love! And don’t get me started on the crumb topping! You don’t need frosting when you have a crumb topping as good as this one.

Why You’ll Love This Recipe

• It’s quick and simple. This pumpkin cake comes together in under 15 minutes (plus baking time) with no mixer required, which makes it a great option for busy days when you still want something homemade and cozy from the oven.
• That crumb topping is everything. Instead of fussing with frosting, you get a golden, buttery layer of streusel-style topping that’s sweet, crunchy, and the perfect contrast to the soft pumpkin cake beneath it.
• Perfectly spiced for fall. With cinnamon, nutmeg, and cloves baked into the batter, every bite is warm and aromatic, just the thing to enjoy with a hot drink on a crisp day.
• Versatile and shareable. This cake works beautifully for brunch, dessert, or an afternoon snack, and it’s easy to slice and serve at gatherings, halloween parties or just and evening snack.

Love Pumpkin Recipes? I do too! That’s why I created this collection of my best pumpkin recipes. These delicious recipes will keep you busy and satisfied for the entire fall season and then some! 

Ingredients

It’s time to gather all the goodies you’ll need to make these Pumpkin Cake with Crumb Topping. Here’s everything you’ll need:

• Brown sugar – Adds sweetness and a subtle molasses flavor that deepens both the cake and the crumb topping.

• Unsalted butter – Brings richness and helps the crumb topping bake into a golden, crunchy layer.

• Vanilla extract – Enhances the overall flavor with warm, sweet notes.

• Kosher salt – Balances the sweetness and brings out the flavors in both the cake and the topping.

• All-purpose flour – Provides structure for the cake and the crumb topping.

• Baking powder – Helps the cake rise, creating a light and tender texture.

• Baking soda – Works with the baking powder to give the cake its soft lift and crumb.

• Ground cinnamon – A classic fall spice that gives the cake its warm, cozy flavor.

• Ground nutmeg – Adds a slightly sweet and nutty note to complement the pumpkin.

• Ground cloves – Brings a bold, aromatic spice that rounds out the pumpkin spice mix.

• Canned pumpkin – The star of the recipe, adding moisture, color, and unmistakable fall flavor.

• Vegetable oil – Keeps the cake moist and tender without overpowering the pumpkin and spice.

• Large eggs – Bind the ingredients together while also giving the cake structure and richness.

• Sour cream – Adds creaminess, moisture, and a slight tang that balances the sweetness and keeps the cake soft.

How to Make

And with that, we’re ready to get baking! I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. Begin by preparing the topping. In a medium saucepan, cook the brown sugar, butter, vanilla, and salt over medium heat, stirring constantly. Stir until smooth. Remove from the heat and then whisk in the flour until smooth. Transfer to a sheet of wax (or parchmenpaper. Cool completely. Next, preheat your oven to 350 degrees. Spray an 8×10-inch rectangular baking pawith cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, whisk together the pumpkin, brown sugar, oil, eggs, sour cream, and vanilla. Add the flour mixture to the pumpkin mixture, whisking until just combined.

4. Pour the batter into the prepared pan. Then break the cooled topping into chunks/crumbs and sprinkle on top of the batter.
5. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Once your cake cools, dig in!

Frequently Asked Questions

Can I freeze Pumpkin Cake with Crumb Topping?

Absolutely. Once baked and cooled, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Can I use fresh pumpkin instead of canned?

Yes, just make sure your fresh pumpkin purée is smooth and not too watery. If it’s on the thinner side, drain it with a cheesecloth or paper towels before adding it to the batter.

Do I need to refrigerate this cake?

No, refrigeration isn’t necessary unless you prefer to serve it chilled. Storing at room temperature keeps the cake tender and the crumb topping crisp.

More Pumpkin Inspired Treats You’ll Love

• Pumpkin Cheesecake Brownies
• Pumpkin Spice Cream Horns
• Pumpkin White Chocolate Bread Pudding
• Pumpkin Slab Pie
• Pumpkin Spice Latte Cookies
• Pumpkin Whoppie Pies

This Pumpkin Cake with Crumb Topping is truly that simple. My dad and his wife visited my house after I made this cake, and they gave it rave reviews. If you try it, please stop back and leave a comment and a 5-star rating below. Happy Baking! And Happy Pumpkin Spice Season!

Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest! 

Pumpkin Cake with Crumb Topping

This Pumpkin Cake is an easy recipe for when those pumpkin spice cravings hit. With its crunchy crumb topping, this delicious cake will quickly become your new go-to fall baking treat!

4.58 from 7 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: cake, crumb cake, pumpkin, pumpkin spice

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 people

Calories: 405kcal

Video

Ingredients

Topping:

• 2/3 cup firmly packed brown sugar
• 1/2 cup unsalted butter
• 1 teaspoon vanilla
• 1/4 teaspoon kosher salt
• 1 1/2 cups flour

Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 cup canned pumpkin
• 1 cup firmly packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup sour cream
• 1/2 teaspoon vanilla

Instructions

• Begin by preparing the topping. In a medium saucepan, cook the brown sugar, butter, vanilla, and salt over medium heat, stirring constantly. Stir until smooth. Remove from the heat and then whisk in the flour until smooth. Transfer to a sheet of wax (or parchmenpaper. Cool completely.
• Next, preheat your oven to 350 degrees Spray an 8×10-inch rectangular baking pawith cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
• In a large bowl, whisk together the pumpkin, brown sugar, oil, eggs, sour cream, and vanilla. Add the flour mixture to the pumpkin mixture, whisking until just combined.
• Pour the batter into the prepared pan. Then break the cooled topping into chunks/crumbs and sprinkle on top of the batter.
• Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Nutrition

Calories: 405kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 298mg | Potassium: 138mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3484IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg