Pumpkin Crumb Snack Cake

5 from 20 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Snack, Dessert

Cuisine: American

Keyword: crumb topping, fall recipes, Pumpkin, snack cake

Servings: servings

Calories: 411kcal

Author: Mary Ann Dwyer

Ingredients

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.

Notes

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.

Nutrition