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Homemade Pumpkin Spice Crumble Cake

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This Pumpkin Spice Crumble Cake is the ultimate fall dessert! Featuring a moist pumpkin cake spiced with cinnamon, nutmeg, and cloves, and topped with a buttery crumble, it’s the perfect treat for cozy days. Serve it with coffee or as a delightful holiday dessert!

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup unsalted butter, melted

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
  2. Make the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
    • In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  3. Prepare the Crumble Topping:
    • In a medium bowl, mix the flour, rolled oats, brown sugar, cinnamon, and nutmeg. Add the melted butter and mix until crumbs form.
  4. Assemble the Cake:
    • Pour the cake batter into the prepared pan and spread it evenly.
    • Sprinkle the crumble topping evenly over the batter.
  5. Bake:
    • Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Optional Glaze:
    • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Drizzle over the cooled cake for added sweetness.
  7. Serve:
    • Let the cake cool completely before slicing. Serve as is or with whipped cream or ice cream for an extra treat.

Notes

  • For added texture, stir 1/4 cup chopped pecans or walnuts into the crumble topping.
  • Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Substitute pumpkin puree with mashed sweet potato or butternut squash for a twist.

Find it online: https://ukfinda.com/homemade-pumpkin-spice-crumble-cake/