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Pumpkin Crumb Cake

Pumpkin crumb cake with a thick buttery cinnamon crumble topping and a moist pumpkin-spice cake interior. Baked until the top is golden and the center stays tender, then finished with a light powdered sugar dusting.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For crumb topping
  • 1.5 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice
  • 0.75 cup butter melted for crumb topping
For pumpkin cake
  • 2 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter softened for cake batter
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin pumpkin puree
  • 0.75 cup sour cream
  • 1 tsp vanilla
  • 1 cup powdered sugar for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 pan so the batter releases cleanly after baking.
Make the crumb topping
  1. Pour melted butter over the dry crumb topping ingredients and toss until the mixture forms thick, sandy crumbs.
  2. Refrigerate the crumb mixture to help it stay crumbly while you mix the cake batter.
Make the pumpkin cake batter
  1. Beat the softened butter and brown sugar until smooth and slightly lighter in color.
  2. Add the eggs, pumpkin, sour cream, and vanilla, then beat until the batter looks cohesive and well combined.
  3. Fold in the dry ingredients just until no dry flour streaks remain.
  4. Spread the batter in the prepared 9x13 pan, smoothing the top for even baking.
Bake and finish
  1. Top the batter with a generous thick layer of crumble so you get an even crust across the surface.
  2. Bake at 350°F for 50–55 minutes, until the top is golden and a toothpick in the center comes out with moist crumbs.
  3. Let the cake cool, then dust with powdered sugar for a lightly sweet finish.

Notes

Pro tip: Refrigerating the crumb helps it form distinct, buttery clusters instead of melting into the batter. Store covered in the fridge up to 4 days; rewarm slices in the microwave for 15–20 seconds. Freezing is yes: wrap portions tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use low-fat sour cream (texture stays tender, crumb browns similarly).