I am just getting started…
With the whole pumpkin thing. I am making everything pumpkin and I can’t.get.enough!! It’s currently 60 degrees in my neck of the woods and I couldn’t be happier about it. It’s total sweatshirt weather and I have like 5432905834 sweatshirts that I are ready to be snuggled in.
Coffee, sweatshirts and pumpkin desserts. Repeat, repeat, repeat.
So let’s chat about Pumpkin Crumb Cake. This is similar to a coffee cake…maybe it is a coffee cake? It goes great with coffee…you can decide when you make it and devour it. My family had it for dessert after Sunday dinner and they said it was really good…so it’s also an after dinner dessert.
If you need to make a treat for any type of event…this is your treat to make. It’s like the perfect Fall dessert. I guess you could also make Oatmeal Pumpkin Spice Cookies, Super Moist Pumpkin Bread, or Soft Pumpkin Cookies with Maple Glaze, but it’s totally up to you!
What are your favorite pumpkin recipes? My all time favorite is pumpkin bars with cream cheese frosting. They just make my entire being tingly joyfully happy, but I totally can get down with any of the other recipes I mentioned. I love them ALL which is why EVERYTHING PUMPKIN is happening.
Please treat yourself to this crumbly delicious dessert! You deserve it!
To save this recipe to your Pinterest board, click the image below!
- 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)
- 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
- Preheat oven to 350 degrees and spray an 8x8 or 9x9 inch baking pan with non-stick baking spray (you can also butter it).
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large bowl, whisk together sugar, brown sugar, vegetable oil, eggs, pumpkin puree, milk and vanilla.
- Add the bowl of dry ingredients to the bowl of wet ingredients and gently mix until incorporated.
- 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.
- To make the crumb topping, add all ingredients into a bowl and mix together with hands.
- 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.
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