Go Back

Pumpkin Spice Crumble Cake for Fall Baking

Ultimate Autumn Pumpkin Spice Crumble Cake made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour for crumble
  • 1/2 teaspoon ground ginger

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a 9x13-inch baking pan by greasing it lightly with butter or non-stick spray.
  3. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk until well blended.
  4. In another bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
  5. Gradually fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared baking pan, spreading it evenly.
  7. In a bowl, mix the rolled oats, brown sugar, flour, and a pinch of salt for the crumble topping.
  8. Add in melted butter gradually to the crumble mix, using your fingers or a fork to combine until it resembles coarse crumbs.
  9. Sprinkle the crumble mixture evenly over the cake batter in the pan.
  10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  11. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.