Autumn Pumpkin Spice Crumble Cake

ByMadison Rae
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SPREAD LOVE

Autumn Pumpkin Spice Crumble Cake

There’s something undeniably magical about the flavors of autumn. The warm, spiced notes of pumpkin and cinnamon wafting through your kitchen invite nostalgia and a sense of cozy comfort. This Autumn Pumpkin Spice Crumble Cake brings together all the best elements of fall, making it not just a dessert but a heartwarming experience perfect for gatherings or a quiet evening at home.

Why Make This Recipe

  • Seasonal Flavors: Embrace the rich and warm flavors of fall, featuring pumpkin and aromatic spices.
  • Easy to Prepare: Simple ingredients and straightforward steps ensure that even novice bakers can create this delightful cake.
  • Crowd-Pleasing Delight: With a crumbly topping and a drizzle of sweet glaze, this cake is sure to become a favorite for friends and family alike!

This cake is special for its rich and moist texture combined with the delightful crunch of the crumble, offering a perfect blend of flavors that are sure to evoke the spirit of an autumn harvest.

Making Autumn Pumpkin Spice Crumble Cake at Home

Ingredients

To embark on this delightful baking journey, gather the following ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/4 cup cold butter, cubed
  • 1/2 cup powdered sugar
  • 1-2 tbsp milk

Directions

  1. Preheat your oven to 350°F and grease a 9-inch round cake pan to prepare it for the batter.
  2. In a large mixing bowl, combine the flour, granulated sugar, pumpkin pie spice, baking soda, and salt. Stir to create an even mixture.
  3. Add in the pumpkin puree, vegetable oil, eggs, and vanilla extract to the bowl. Stir the mixture until everything is well combined, making sure there are no streaks of flour.
  4. Pour the cake batter into the prepared cake pan, spreading it evenly across the surface.
  5. For the crumble topping, mix the brown sugar and flour in a separate bowl. Incorporate the cold, cubed butter, using a pastry cutter or your fingers to blend it until it resembles coarse crumbs.
  6. Sprinkle the crumble topping generously over the cake batter.
  7. Place your cake in the preheated oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool slightly after baking.
  9. For the glaze, whisk together the powdered sugar and milk in a small bowl. Drizzle this sweet mixture over the warm cake before serving.

Autumn Pumpkin Spice Crumble Cake

Storage Tips for Autumn Pumpkin Spice Crumble Cake

To keep your cake fresh and delicious, follow these storage guidelines:

  • Room Temperature: 3–4 days in an airtight container.
  • Refrigerator: Up to 1 week in an airtight container.
  • Freezer: Allows storage for up to 2–3 months; wrap tightly in plastic wrap before placing in a freezer bag.

Best Ways to Serve Autumn Pumpkin Spice Crumble Cake

When it comes to serving this delightful cake, consider these ideas to enhance the experience:

  • Warm Slices: Serving the cake slightly warmed enhances the cozy flavors. Pair with a dollop of whipped cream on the side.
  • Top with Ice Cream: Vanilla or cinnamon ice cream adds a creaminess that beautifully complements the spiced cake.
  • Coffee Pairing: This cake goes exceptionally well with a hot cup of coffee, making it a perfect afternoon treat during brisk autumn afternoons.

Tips to Make Autumn Pumpkin Spice Crumble Cake

  • Use Fresh Ingredients: Ensure your pumpkin puree is fresh, as it greatly affects the flavor of the cake.
  • Room Temperature Eggs: For easier mixing, use eggs that are at room temperature for better incorporation with the batter.
  • Don’t Overmix: When you combine the wet and dry ingredients, mix until just combined to maintain a tender crumb.

Variations for Autumn Pumpkin Spice Crumble Cake

  • Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans to the crumble topping for added texture and flavor.
  • Spiced Cream Cheese Frosting: Transform the glaze into a cream cheese frosting by adding 4 oz of softened cream cheese to the powdered sugar and milk mixture, then whip until smooth.

FAQs about Autumn Pumpkin Spice Crumble Cake

  • Q: Can I use fresh pumpkin instead of canned?
    A: Yes, but ensure it is well-pureed and cooked thoroughly to avoid excess moisture in the cake.

  • Q: How can I prevent the crumble from getting soggy?
    A: Make sure the crumble is properly mixed until it’s crumbly and sprinkle evenly over the batter before baking.

  • Q: Can I make this recipe gluten-free?
    A: Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to enjoy this cake gluten-free.

With every slice of this Autumn Pumpkin Spice Crumble Cake, you’re not just treating yourself—you’re celebrating the season’s bountiful flavors and reliving cherished memories. Perfect for gatherings, festivities, or even as an afternoon treat, this cake is a delightful way to savor the essence of autumn. So grab your apron, preheat that oven, and get ready to thrill your taste buds with this irresistible scrumptious cake!

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Autumn Pumpkin Spice Crumble Cake

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A heartwarming cake that combines pumpkin and aromatic spices, perfect for autumn gatherings or cozy evenings at home.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/4 cup cold butter, cubed
  • 1/2 cup powdered sugar
  • 1–2 tbsp milk

Instructions

  1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
  2. In a large mixing bowl, combine flour, granulated sugar, pumpkin pie spice, baking soda, and salt; stir to mix.
  3. Add pumpkin puree, vegetable oil, eggs, and vanilla extract; stir until well combined.
  4. Pour the batter into the prepared cake pan, spreading evenly.
  5. In a separate bowl, mix brown sugar and flour for the crumble; incorporate cold butter until resembling coarse crumbs.
  6. Sprinkle the crumble topping over the cake batter.
  7. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  8. Let the cake cool slightly; whisk together powdered sugar and milk, then drizzle over the warm cake before serving.

Notes

Serve warm with whipped cream or ice cream. Store at room temperature for 3-4 days or in the refrigerator for up to 1 week.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: pumpkin, cake, autumn dessert, fall recipe, crumble cake

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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