Pumpkin Crumb Cake
Prep time
Cook time
Total time
Recipe type: Cake/Dessert
Serves: 9 large pieces
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ cup granulated sugar
  • ¾ cup dark brown sugar (light brown sugar will work, too)
  • ½ cup vegetable oil
  • 1 cup pure pumpkin puree
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ⅛ cup milk (I used whole milk)
Crumb Topping
  • ½ cup (1 stick), unsalted butter melted
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup flour
  • ⅓ cup sugar
  • ⅓ cup brown sugar (light or dark)
  • 1 tablespoon butter, melted
  • ½ teaspoon pure vanilla extract
  • 1½ cups confectioners sugar
  • 1 tablespoon milk
  1. Preheat oven to 350 degrees and spray an 8x8 or 9x9 inch baking pan with non-stick baking spray (you can also butter it).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In a large bowl, whisk together sugar, brown sugar, vegetable oil, eggs, pumpkin puree, milk and vanilla.
  4. Add the bowl of dry ingredients to the bowl of wet ingredients and gently mix until incorporated.
  5. Pour into prepared baking pan and top with crumb mixture by gently pressing it into the batter so that the crumbs don't move. Bake for 38-42 minutes. (mine baked for 40 minutes). Let cool, then drizzle with icing.
  6. To make the crumb topping, add all ingredients into a bowl and mix together with hands.
  7. To make the icing, add all ingredients into a bowl and whisk until smooth. If icing seems too thick, add another teaspoon of milk until it's thin enough to drizzle.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/pumpkin-crumb-cake/