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Slice of autumn pumpkin spice crumble cake topped with cinnamon and nuts

Autumn Pumpkin Spice Crumble Cake

A cozy and delicious pumpkin spice cake with a delightful crumble topping, perfect for fall gatherings and warming the heart.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 tsp vanilla extract
For the Crumble Topping
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup cold butter, cubed
Optional Sweet Topping
  • to taste Powdered sugar for dusting Because who doesn’t like a little sweetness on top?

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until smooth and well combined.
  3. Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gently fold until just combined.
  4. In another bowl, combine rolled oats, brown sugar, flour, and cinnamon. Add the cold butter pieces and mix with your fingers until it resembles coarse crumbs.
Baking
  1. Pour the pumpkin batter into a greased 9-inch round cake pan. Sprinkle the crumble topping generously over the cake.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
  4. Dust with powdered sugar before serving.

Notes

This cake can be made a day in advance; store in an airtight container for deeper flavors. Adding chocolate chips or nuts is a fun twist!