Bring the warm flavors of autumn into your kitchen with this Pumpkin Cake with Crumb Topping. Spiced with cinnamon, nutmeg, and a touch of cloves, the cake is moist and tender from pumpkin and sour cream, while a sweet, buttery crumb topping adds the perfect crunchy contrast. It’s an easy, comforting dessert that works for weekday treats or holiday gatherings.
This pumpkin cake is simple to make and comes together quickly—no mixer required—making it a great go-to whenever pumpkin spice cravings strike. The streusel-style crumb topping eliminates the need for frosting and gives every bite a delightful crunch.
Whether you prefer canned pumpkin for convenience or homemade purée, this cake highlights classic fall spices and stays moist thanks to oil and sour cream. It’s also easy to slice and serve, so it’s perfect for brunch, dessert, or an afternoon snack.
Why You’ll Love This Recipe
- Quick and easy. The batter comes together in about 15 minutes without a mixer, so cleanup is fast and simple.
- Crunchy crumb topping. A buttery streusel replaces frosting and provides a perfect texture contrast to the soft pumpkin cake.
- Perfectly spiced. Cinnamon, nutmeg, and cloves create a cozy, aromatic flavor ideal for fall.
- Versatile. Great for brunch, dessert, or a snack—easy to slice and serve at gatherings.
Ingredients
Gather the ingredients below before you begin. Quantities are listed in the recipe card further down.
- Brown sugar – Adds sweetness and a hint of molasses to both the cake and topping.
- Unsalted butter – Creates richness and a golden crunchy topping.
- Vanilla extract – Enhances the flavor with warm, sweet notes.
- Kosher salt – Balances the sweetness and brightens the spices.
- All-purpose flour – Provides structure for the cake and the topping.
- Baking powder – Helps the cake rise for a light texture.
- Baking soda – Works with the baking powder for tender crumb.
- Ground cinnamon – A classic fall spice for warm flavor.
- Ground nutmeg – Adds a sweet, nutty note to complement the pumpkin.
- Ground cloves – Rounds out the spice blend with aromatic depth.
- Canned pumpkin – Adds moisture, color, and signature pumpkin flavor.
- Vegetable oil – Keeps the cake moist without weighing it down.
- Large eggs – Bind the ingredients and provide structure.
- Sour cream – Adds creaminess, tang, and keeps the cake soft.
How to Make
Follow these steps to bake the cake. Full ingredient amounts and printable instructions are included in the recipe card below.
- Prepare the topping: In a medium saucepan over medium heat, combine the brown sugar, butter, vanilla, and salt. Cook, stirring constantly, until smooth. Remove from heat and whisk in the flour until smooth. Spread the mixture onto a sheet of wax or parchment paper and let it cool completely. Once cooled, break it into chunks or crumbs.
- Preheat the oven to 350°F (175°C). Spray an 8×10-inch rectangular pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, whisk the pumpkin, brown sugar, vegetable oil, eggs, sour cream, and vanilla until combined. Add the dry ingredients and whisk until just combined; do not overmix.
- Pour the batter into the prepared pan. Scatter the cooled topping chunks evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow the cake to cool before slicing.
Serve warm or at room temperature. The crumb topping gives the cake a satisfying crunch and eliminates the need for frosting.
Frequently Asked Questions
Can I freeze Pumpkin Cake with Crumb Topping?
Yes. Once baked and completely cooled, wrap the cake tightly in plastic wrap and foil and freeze up to three months. Thaw at room temperature before serving.
Can I use fresh pumpkin instead of canned?
Yes—use smooth pumpkin purée and ensure it isn’t too watery. If needed, drain excess moisture with cheesecloth or paper towels before mixing into the batter.
Do I need to refrigerate this cake?
Refrigeration isn’t necessary; storing at room temperature keeps the cake tender and the crumb topping crisp. If you prefer it chilled, you can refrigerate it—just allow it to come to room temperature for the best texture.
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 Whoopie Pies
This Pumpkin Cake with Crumb Topping is straightforward and delicious. If you try it, enjoy the cozy flavors of the season and share how it turned out. Happy baking and happy pumpkin spice season!
Pumpkin Cake with Crumb Topping
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
- Prepare the topping: Cook brown sugar, butter, vanilla, and salt over medium heat until smooth. Remove from heat and whisk in flour. Spread on parchment to cool and break into crumbs.
- Preheat oven to 350°F. Spray an 8×10-inch pan with cooking spray.
- Whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Whisk the pumpkin, brown sugar, oil, eggs, sour cream, and vanilla in a large bowl. Fold in the dry ingredients until just combined.
- Pour batter into the prepared pan and sprinkle the cooled topping pieces evenly over the batter.
- Bake 40–45 minutes, until a toothpick inserted near the center comes out clean. Cool before slicing.
Nutrition
| Carbohydrates: 56 g
| Protein: 5 g