Pumpkin Crumb Cake

Pumpkin Crumb Cake is a delicious coffee cake topped with a buttery crumble and a cinnamon glaze, making it irresistible! It’s a simple sheet pan cake that’s easy to make, and everyone is sure to love it. This recipe is a winner!

Make this Pumpkin Crumb Cake…

Our pumpkin crumb cake is an easy sheet pan cake you can easily whip up in minutes and pop into the oven. It offers a moist texture with a delicious flavor and is not too sweet with every bite.

Try this recipe, you’ll enjoy it all week long. Serve it with your favorite cup of coffee, or tea, or with our pumpkin spice lattes. There’s plenty to serve family and friends!

Reasons we LOVE using Pumpkin:

• It is a squash loaded with nutrients and vitamins.
• Pumpkin has a mild flavor, not overpowering.
• It creates moisture in baked goods, like muffins and cookies.
• It adds flavor to soups and stews, like our Healthy Autumn Squash Soup.
• And it gives a beautiful autumn color to baked goods.

How to Make Pumpkin Crumb Cake?

Here is a quick overview to make our pumpkin crumb cake with only 4-Easy-To-Follow Steps! (*Our full recipe card, plus VIDEO is located at the bottom)

1. Whip Up the Cake Batter: Combine the ingredients for this cake and pour it into a 9 x 12 sheet pan or Pyrex dish.
2. Bake the Cake: Place the cake on the center rack of the oven. Meanwhile, make the crumble.
3. Make the Crumble Mixture: While the cake is baking, then pull the cake out of the oven, quickly add the crumble mixture on top, and continue baking until the cake is done.
4. Add the Cinnamon Glaze: The final step is to make the cinnamon glaze. When the cake is fully baked. Then drizzle the glaze over the cake and serve!

Tips for Success:

• BAKING: Keep in mind, that all ovens will vary, from gas to electric, so you will need to keep an eye on the cake while baking.
• PANS: Also, glass baking pans will need extra baking time, and metal baking pans few minutes less.
• TO FREEZE: It is best to freeze the cake before glazing. It will freeze beautifully for up to 2 months. Then thaw before serving and drizzle the glaze on.

Ingredients You Will Need:

Like most of our cake recipes, the ingredients are mostly simple pantry ones. For this recipe, you will need the following ingredients:

• Flour – an all-purpose flour is ideal. You may use an all-purpose gluten-free one as well.
• Sugars – you will need brown and granulated sugar for this recipe.
• Olive Oil – you will need only 1/2 cup of good quality olive oil.
• Baking Powder and Baking Soda – to give the cake height.
• Eggs – for this recipe, 2 large eggs are needed.
• Pumpkin Puree – be sure it is pure pumpkin puree, not pumpkin pie.
• Dairy – some sour cream for extra moisture in this cake.
• Seasonings – you will need some pumpkin spice and some salt.

THE CRUMB MIXTURE:

• Butter – you will need 1 + 1/2 sticks of butter, and melted.
• Flour – some all-purpose flour again.
• Sugar – some granulated sugar.
• Vanilla – you’ll need some vanilla extract to flavor the crumb mixture.
• Cinnamon – some ground cinnamon will give these crumbs an extra flavor to it.
• Salt – to balance the sugar in the mixture.

THE CINNAMON GLAZE:

• Flour – some flour to help keep the glaze from melting away into the cake.
• Powdered Sugar – to sweeten the glaze.
• Cinnamon – gives the warm flavor and it pairs well with this pumpkin cake.
• Water or milk – just enough to make the glaze.

Directions to Make Pumpkin Crumb Cake (Step-by-Step)

1. MAKE THE CAKE! First, preheat the oven to 350 degrees F (180C). Stir all the dry ingredients in one large bowl. Then add and blend oil, sour cream, and pumpkin. Then blend in the eggs and blend for 1 to 2 minutes. Pour into your 9 x 13 baking pan and transfer to the oven ( on middle rack). Bake the cake “halfway” through, about 18 to 20 minutes.
2. MAKE THE CRUMB MIXTURE! Blend all the ingredients until it is very thick, and turn into a ball. When the cake is baked “halfway” through, remove it from the oven, and quickly crumble the mixture over the cake, as quickly as you can. Then transfer the cake back into the oven to finish the baking.

3. MAKE THE CINNAMON GLAZE! Use a small whisk or a spoon to mix the ingredients into a smooth, but thick mixture. Wait until the cake is cooled and drizzle the glaze over the crumb cake. Cut into square pieces, and serve. Serves 12.

Storing…

You can store this cake directly in the can pan and on your counter, sealed with a clear wrap. It will stay fresh on your counter for up to 3 days. And, to keep this cake fresh longer, it’s best to store pumpkin cake, sealed, in the refrigerator.

WATCH VIDEO: How to Make Pumpkin Crumb Cake? (1-minute)

Additional Delicious Cake Recipes…

• Pineapple Banana Spice Cake
• Lemon Raspberry Cake
• Fabulously Easy Carrot Cake
• Best Decadent Chocolate Cake
• Best No-Bake Pumpkin Cheesecake

Your Comments Help Us! Tried this recipe? Let us know, and leave a comment below! It not only helps everyone who reads them, but it helps us too!

For more delicious recipes…follow us on INSTAGRAM, PINTEREST, and FACEBOOK.

Happy Baking! 🙂

and thanks for stopping by…

xo anna and liz