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Pumpkin Spice Crumb Cake

A moist, spiced pumpkin cake with a thick buttery brown sugar crumb topping and a light vanilla glaze. Made in one 9x13 pan with no mixer needed.
Prep Time 25 minutes
Cook Time 35 minutes
Cooling 30 minutes
Total Time 1 hour 30 minutes
Serving Size 15 squares

Ingredients

Crumb Topping

  • 1 cup all-purpose flour
  • 1 cup light brown sugar lightly packed
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup cold butter 1 stick, cubed

Pumpkin Cake

  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 1/4 cups pure pumpkin purée not pumpkin pie filling
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour spoon and level
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup buttermilk

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk plus a splash more as needed
  • 1/4 teaspoon vanilla extract

Instructions

Make the Crumb Topping

  • Preheat the oven to 350°F and grease a 9x13-inch baking pan.
  • In a bowl, combine the flour, brown sugar, salt, cinnamon, and nutmeg. Use a pastry blender to mix the brown sugar into the flour.
  • Cut the cold butter into small cubes and cut it into the flour mixture with the pastry blender until the pieces are about pea size. Set aside.

Make the Cake

  • In a large bowl, whisk together the sugar, oil, and pumpkin. Whisk in the lightly beaten eggs, then the vanilla.
  • In a separate bowl, combine the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • Add the dry mixture to the pumpkin mixture alternately with the buttermilk, beginning and ending with the flour (three parts flour, two parts buttermilk). Stir just until combined.
  • Spread the batter in the prepared pan and sprinkle the crumb topping evenly over the top.
  • Bake about 35 minutes, until a toothpick inserted in the center comes out mostly clean. A tiny bit of moist crumb on the toothpick is normal for a pumpkin cake.

Make the Glaze

  • Whisk together the powdered sugar, milk, and vanilla until smooth and pourable, adding a splash more milk if needed.
  • Let the cake cool briefly, then pour the glaze over the warm cake. Let it cool until set before slicing.

Notes

  • Use pure pumpkin: Use 100% pumpkin purée, not pumpkin pie filling.
  • Real bake time: The original recipe called for 20 to 25 minutes, but a 9x13 needs about 35 minutes. Start checking at 30.
  • Pan size: A smaller pan like a 9x9 isn't recommended. There's too much batter and topping.
  • Brown sugar: Light or dark brown sugar both work in the crumb topping.
  • No buttermilk? Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit 5 minutes.
  • Storage: Keep covered at room temperature up to 2 days, or refrigerate up to 5 days.