Pumpkin Crumb Cake – All the classic taste of pumpkin cake topped with cinnamon crumb and a sweet cream cheese glaze. Nothing says “fall” like a slice of this pumpkin coffee cake.
Table of Contents
Pumpkin Crumb Cake
Some call it fall. Some call it autumn. I call it . . . PUMPKIN SEASON!
Basically from labor day on, I’m obsessed with getting as much pumpkin in my life as possible.
The best days start with Pumpkin Cream Cold Brew and end with today’s cake recipe.
This Pumpkin Crumb Cake has a true crumb topping rather than a struesel.
The difference is that instead of being scattered (the literal translation of streusel) over the cake, this crumb is spread to cover as much of the top of the cake as possible.
Since I couldn’t get enough of the crumb topping, I decided to add a layer of it in the center as well. No regrets whatsoever–and it looks so pretty when it’s sliced.
I also use both sour cream and heavy cream in the batter to give it a moist, rich consistency. Heavy cream in a dessert is never a bad thing, right?
To top things off, I made a cream cheese glaze to drizzle over the crumb cake. Every bite of this dessert has the perfect balance of cinnamon crumb, moist pumpkin cake and creamy frosting.
Just try to say no to a slice of this pumpkin cake!
Step by Step Instructions
STEP 1. Make the batter
For this cake, mix the dry ingredients and wet ingredients (except the heavy cream) in separate bowls first. Then, add the dry mix to the wet in batches, alternating with the heavy cream. Stir together until there are no clumps or dry patches.
STEP 2. Make the crumb
In a large bowl add all of the ingredients. Using your fingers, press and roll the cold butter with the other ingredients until the mixture resembles wet sand with some slightly bigger pieces of butter throughout. This may take a while, but it will come together!
STEP 3. Assemble and Bake
Pour half the pumpkin cake batter into a prepared 9 x 13 baking dish. Sprinkle a third of the crumb mixture on it, then spread the rest of the batter over that. Top with the remaining crumbs covering everything as evenly as possible.
Bake the Pumpkin Crumb Cake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool on a wire rack while you make the frosting.
STEP 4. Frosting
In a medium sized bowl, add the cream cheese and mix with a hand mixer until smooth. Add the cinnamon and powdered sugar, mix to combine.
Slowly add in the milk a little at a time until it is pourable or to the consistency you prefer.
Drizzle the cream cheese glaze over the cooled cake. Slice, serve and enjoy!
Store leftover cake covered in the fridge to keep the cream cheese icing good. Cover with plastic wrap or tin foil tightly to keep it from drying out. Enjoy it within 3 days for best taste!
If the butter is not cold, it will “melt” into the topping instead of creating the perfect crumb texture.
Crumb cakes tend to dry out if left uncovered too long. Make sure to keep this in an airtight container when not eating.
Tips and Tricks
- Use COLD fingers to make the crumb topping if possible. This will keep the butter from softening and melting so it’s forms the sand-like crumbs more easily.
- Do not substitute milk or another kind of cream for the heavy cream. This cake is supposed to be rich! You won’t regret it.
- Slice and serve right from the pan for easy transportation and storage.
- Make sure to use canned pure pumpkin (pumpkin puree) and no pumpkin pie filling in this recipe.
Enjoy this for dessert this fall or any time of year! I also love a slice of this Pumpkin Crumb Cake for breakfast with my morning coffee.
More Easy Fall Recipes
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Pumpkin Crumb Cake
For the Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 15 ounces canned pure pumpkin puree
- ½ cup unsalted butter melted and cooled
- 2 cups granulated sugar
- 2 large eggs lightly beaten
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Crumb Topping:
- 8 ounces unsalted butter cold, diced
- 2 cups light brown sugar packed
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
For the Cream Cheese Glaze:
- 4 ounces cream cheese softened
- ½ teaspoon ground cinnamon
- ¼ cup powdered sugar
- ½ cup milk
- Preheat the oven to 350F. Spray a 9×13 baking pan generously with baking spray, set aside. In a medium bowl whisk together the flour, baking powder, salt, and cinnamon, set aside.
- For the crumb topping, combine cold butter, brown sugar, flour and cinnamon. Using your fingers, press and roll the cold butter with the other ingredients until the mixture resembles wet sand with some slightly bigger pieces of butter throughout. This may take a while, but it will come together! Set aside.
- In a large bowl whisk together the pumpkin, butter, sugar, egg, sour cream, and vanilla. Alternating between the flour mixture and the cream, add ⅓ of the flour mix to the wet ingredients and stir until combined. Add ½ of the cream, stir to combine. Add another ⅓ of the flour mixture, stir to combine. Add the remaining cream, stir to combine. Finish with the remaining flour mixture and stir it in until there are no more dry patches.
- Pour half of the batter into the prepared pan and smooth it over the bottom. Add ⅓ of the crumb mixture on top. Spread the rest of the batter over the crumb. Top everything with the remaining crumb.
- Bake for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack to cool.
- Drizzle with the cream cheese glaze to serve.
Cream Cheese Glaze
- In a medium sized bowl, add the cream cheese and mix with a hand mixer until smooth. Add the cinnamon and powdered sugar, mix to combine.
- Slowly add in the milk a little at a time until it is pourable or to the consistency you prefer.
- Store cake in airtight container in refrigerator for up to 3 days.
- Be sure to use canned pumpkin puree, not pie filling.