It’s. Pumpkin. Time. Y’all! It’s one of my favorite times of the year!
Today I have a scrumptious Pumpkin Spice Crumb Cake that is sure to bring a smile to your face!
I know that some of you are thinking, Sam, it’s not even the first day of fall yet. And I know, I know.
But we have to be prepared. I take my fall baking very seriously.
Check out this Pumpkin Spice Crumb Cake. Not only does it have a spiced crumb topping, but it also has a special filling.
Let’s go ahead and break it down.
Filling:
Now the filling starts with brown sugar and cinnamon and has an unexpected ingredient. Are you ready…it’s a little bit of cocoa powder. And it turns a simple brown sugar and cinnamon filling into something extra special!
Crumb Topping:
I love a good crumb topping! This one starts out traditional, butter, flour, and sugar and then we add all of the warm fall spices; cinnamon, nutmeg, ginger, and allspice. Perfection!
Cake:
The pumpkin cake starts with butter and sugar and has pumpkin puree and buttermilk to keep it moist and delicious. Don’t forget about the spices here too, it is a Pumpkin SPICE Crumb Cake after all. We’re going to add more cinnamon, nutmeg, ginger, and allspice.
For this recipe, you only need 1 cup of pumpkin and that leaves you with extra pumpkin. We don’t want it to go to waste and there’s no need to when there are so many pumpkin recipes to enjoy!
More Pumpkin Recipes:
Pumpkin Spice Pancakes
Pumpkin Muffins
Pumpkin Spice Crumb Muffins
I enjoyed a slice of this coffee cake with a hot cup of coffee…if you think you can handle it, go ahead and grab a PSL, but if you’re not gourd crazy, maybe go with a caramel cinnamon coffee. YUM!
Ok, it’s your turn. Grab a can of pumpkin and head to the kitchen!
Pumpkin Spice Crumb Cake
Ingredients
Filling:
- 1 cup brown sugar - lightly packed
- 1 tablespoon cinnamon
- 1 teaspoon cocoa powder
Crumb Topping:
- 6 tablespoons unsalted butter - melted
- 2 cups all-purpose flour
- 2/3 cup brown sugar lightly packed
- Dash of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
Cake:
- 3/4 cup unsalted butter - room temperature
- 3/4 cup brown sugar lightly packed
- 3 large eggs - room temperature
- 1 teaspoon vanilla
- 3/4 cup buttermilk - room temperature
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
Instructions
Filling:
- In a small bowl, combine the brown sugar, cinnamon, and cocoa powder and set aside.
Crumb Topping:
- In a medium bowl, combine the flour, brown sugar, salt, cinnamon, nutmeg, ginger, and allspice. Stir in the butter until large crumbs form.
Cake:
- Preheat oven to 350. Grease a 9x13 pan and coat with about 2 tablespoons of flour.
- In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix until combined.
- In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and allspice. In a liquid measuring cup, combine the buttermilk and vanilla.
- With the mixer on low, gradually add the dry ingredients alternately with the buttermilk until combined, scraping the bowl as needed.
- Spread half of the batter into the prepared pan and sprinkle the filling evenly over top. Top with remaining batter, use a butter knife to gently swirl the filling and batter. Top with the crumb topping.
- Bake for 45-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
