Description

Indulge in the warm, comforting flavors of autumn with this Pumpkin Crumb Cake. Moist and spiced to perfection, it features a buttery crumb topping that adds a delightful crunch. Whether you’re serving it at a family gathering or enjoying a cozy night at home, this cake is sure to be a favorite. Perfect with a dollop of whipped cream or a scoop of vanilla ice cream, it’s the ultimate fall dessert.

Ingredients

Scale

1 cup canned pure pumpkin
1 cup granulated sugar
½ cup brown sugar
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
3 large eggs
1 tsp vanilla extract
½ cup unsalted butter (cold, for topping)

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Instructions

Preheat your oven to 350°F (175°C) and prepare a baking dish with nonstick spray.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Fold the wet ingredients into the dry ingredients until just combined.
For the topping, combine flour with brown sugar and cold butter until crumbly.
Spread half the batter in the prepared dish and sprinkle half of the topping on top. Repeat layers.
Bake for 45-50 minutes until a toothpick comes out clean. Serve warm.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (95g)
Calories: 250
Sugar: 22g
Sodium: 160mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg