Deliciously moist and tender, this Pumpkin Crumb Snack Cake is like fall on a plate! Enjoy it as a dessert or as a breakfast treat alongside your morning coffee.
It’s time folks. Pumpkin season is in full swing!
Who’s ready? I know I am!
Why oh why can’t pumpkin be a year round thing? It just doesn’t seem fair that it’s really only enjoyed for a few short months of the year. Don’t ya think?
Truth be told, I’ve always got a can or two in my pantry for when the craving hits.
Why You’ll Love this Recipe
This cake is a moist pumpkin cake made with double the pumpkin. Pure pumpkin and some pumpkin pie spice. It’s like fall on a plate guys. I know you’re gonna love it!
And the crumb topping…who doesn’t love a cinnamony crumb topping?
I love a good snack cake. It’s just big enough.
Ingredients You’ll Need
- all-purpose flour
- light brown sugar
- granulated sugar
- ground cinnamon
- salt
- unsalted butter
- cake flour
- pumpkin pie spice
- baking powder
- baking soda
- pure pumpkin
- vegetable oil
- large eggs
- vanilla extract
I decided to use cake flour instead of all-purpose flour to give the cake a fine crumb and a nice tender texture.
And I had to go with a crumb topping because you know it’s something I absolutely can’t resist. It’s a simple combination of flour, brown sugar, granulated sugar, cinnamon and butter and always makes any cake extra special.
Step-By-Step Instructions
The first step is to make your crumb topping. In a medium bowl you’ll mix together flour, sugars, cinnamon and salt until well combined. Add the cooled, melted butter with a fork until big crumbs form. Set aside.
The second step is to stir together your cake flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
The third step is to combine brown sugar, granulated sugar, pumpkin and vegetable oil and mix until well combined. You’ll add the eggs, one at a time until incorporated, then add the vanilla extract. You’ll add the dry ingredients to the wet ingredients until just combined.
The fourth step is to pour the batter into the prepared baking dish, then top evenly with the crumb topping. Bake for 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool for 15 minutes on a wire rack. Serve warm.
Enjoy for breakfast with your coffee or tea or as a dessert, plain or with a side of vanilla ice cream. I hope it becomes a staple this fall season at your house like it is at ours.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below.
A Few Cook’s Notes for Pumpkin Crumb Snack Cake
I used cake flour for this recipe so the cake would have a finer crumb and tender texture, but you can also use all-purpose flour.
You will need to use pure pumpkin for this recipe, not pumpkin pie filling. I use Libby’s.
More Delicious Pumpkin Recipes to Enjoy
Pumpkin Crumb Snack Cake
Print Recipe Pin RecipeIngredients
Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 2 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/2 cup unsalted butter, melted and cooled
Pumpkin Cake
- 1 3/4 cups cake flour
- 1 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 cup pure pumpkin
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
Instructions
Crumb Topping
- In a medium bowl, mix together flour, sugars, cinnamon and salt until well combined. Add the cooled, melted butter with a fork until big crumbs form. Set aside.
Pumpkin Cake
- Preheat oven to 350 degrees. Spray a 9x9 baking dish with nonstick cooking spray. Set aside.
- In a large bowl, stir together your cake flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- In a medium bowl, combine brown sugar, granulated sugar, pumpkin and vegetable oil and mix until well combined, Add eggs, one at a time until incorporated. Add vanilla extract. Add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the baking dish. Top evenly with the crumb topping. Bake for 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool for 15 minutes on a wire rack. Serve warm.
LOVE that crumb topping! I’d eat cardboard it it were topped with crumbs. But I’d much rather eat this than eat cardboard–it looks delicious!
Lol! I think I would too Kelsie! This cake is definitely better though!
I am ready for all things pumpkin! This snack cake looks irresistible! I love the crumb topping too. :)
Me too Kathy. Bring it on! And some cooler weather too!
I’m all about a cake with a crumb topping, and when it has pumpkin and pumpkin spice, I’m completely sold! This is a great recipe to kick off pumpkin baking season! Happy Monday Mary Ann! Pinning and can’t wait to try it some time!
Thanks Leanne! I’m deep into fall baking and having so much fun! Time to break out the stretchy pants!
Look at all that delicious crumb topping – Swoon!! Wish I had a huge piece with coffee for my mid morning snack ;) Pinned! Have a wonderful week ahead, my friend!
Thanks Dawn. You too! This one is a fall winner!
This looks delish! How do you think it would be with gluten-free flour?
Thank!
I haven’t tried it with gluten free flour, but when I use Bob’s Red Mill one to one gluten free flour my recipes usually work fine. Enjoy!
Thanks–I’ll report back after I try it :-)
Awesome Carla!
The weather here is definitely getting me in the mood for all things pumpkin, so I’m loving this beautiful snack cake. And a crumb topping is always a great way to top a cake, in my opinion :)
Yay for fall pumpkin recipes Jennifer! Can’t wait to see what you’ll be sharing!
I’m dreaming of a warm slice of this beautiful cake to go with my coffee this morning! Looks SO good, Mary Ann!
Thanks so much Marissa!
I am totally loving this recipe, Mary Ann! It looks so super moist and the crumb topping…pretty sure I could just eat that out of a bowl with a spoon! LOL. I especially love the stacked photo of the crumb snack cake…just beautiful!
Thanks so much Haylie!
I’m not quite ready for fall but your pumpkin cake looks delicious. What a treat! Pinned!
Thanks Gerlinde! It’s been a hot summer here, so I’m welcoming fall with open arms this year. Thanks for pinning!
Don’t kill me, Mare, but I’m not quite ready for pumpkin yet. HOWEVER, I am making a list of all the pumpkin recipes to make when the weather gets a little cooler here (it’s still in the 80’s), and this recipe is going at the top of my list!! I absolutely LOVE a good crumb cake and this one looks STELLAR!! Such a delicious use of pumpkin and I absolutely can’t wait to try it! Send cooler weather my way so I can make this soon!!!!! Pinned!
I’ll try! Thanks for pinning Chey!
Pumpkin desserts are the best. I’m so happy to see them all coming back!! I like when cake is called a snack cake, because it means I can snack on them ALL DAY! Terrific, Mary Ann!
I agree Katherine! Hope you have a wonderful week!
I do love a good slice of cake with a crumb on top. Not really a popular thing in the UK, which I think is a shame! Especially this pumpkin crumb cake, bring on Autumn!
You need to make it popular Matt! I’m so ready for fall and cozy foods!
My husband loves everything sweet prepared with pumpkin! I want to try this cake but got a quick question, can I use all purpose flour instead?
Yes you can! Hope he enjoys it!
It is Spring here in Australia, but I adore pumpkin, so all these fall inspired recipes I am coming across make me so happy! This looks so delicious – definitely one to try soon. I can picture sitting outside with a slice of this and a great cup of coffee :)
Hope you give this a try Alex! You won’t be disappointed!
Ooooh, Mary Ann! I think I love a crumb topping more than frosting! Yours looks awesome! And I’m all for doubling the pumpkin in anything. I do love pumpkin season! Bring it on!
I love it too Laura! I’m a HUGE fan of crumb, even more so than frosting too! Hope you give it a go!
Cakes with crumb toppings always remind me of fall! Of course the pumpkin doesn’t hurt! ;) This is a keeper, my friend! Pinned!
Me too Annie! Thanks so much for pinning!
Mary Ann, I could eat pumpkin all year round! This pumpkin cake looks fantastic – so tender. And that crumb topping is everything!
Me too Kelly! Thanks! This one is a fall winner.
Such a dreamy cake, Mare! And that you used cake flour, the crumb must be incredibly tender and light. I do love pumpkin season too!! I just picked up pie pumpkins this weekend from the farm and am looking forward to roasting them up! A cake has been on my mind, but alas, I’m trying to perfect pumpkin muffins – lol!
Can’t wait to see what you’ll be sharing Traci! I’m sure those muffins will be amazing!
Can you use all purpose flour for the cake instead of cake flour?
You sure can Sue. Enjoy!
Well this is about the best way to start the autumn season! That crumb topping looks devine!
Thanks Kevin! Perfect for fall weekend baking, right?!
This was so easy to make and delicious! It was a hit at our tailgate!
So happy you enjoyed it Allison! Thanks for taking the time to leave a comment! XO
I used all purpose flour and stirred in some chopped dark chocolate into the batter and toasted pecans and walnuts into the crumb. The cake was moist but the cake and the crumb were both rather bland. I don’t prefer too sweet so I wasn’t looking for more sugar but next time it definitely needs a ramping up of the spices. Texture was good enough to give it another try.
You can always up the pumpkin spice and cinnamon, but we enjoy it with what I have in the recipe, so it’s not overpowering. Let me know!
This cake is delicious! Definitely keeping this recipe handy.
Yay! Thanks so much for trying the recipe Debbie. So happy you enjoyed it!
Can I double this and bake it in a 9×13?
Hi Kren. I’ve only baked it in the size mentioned. If you double, you’ll need to keep an eye on your baking time for the 9×13 pan because it will differ. Let me know if you give it a try.