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Autumn Pumpkin Spice Crumble Cake

Autumn Pumpkin Spice Crumble Cake: Your Cozy Fall Slice

Experience the delightful flavors of fall with this Autumn Pumpkin Spice Crumble Cake, an inviting and customizable dessert perfect for gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup pumpkin puree homemade or canned
  • 2 cups all-purpose flour or gluten-free flour
  • ½ cup granulated sugar can use brown sugar for depth
  • ½ cup brown sugar
  • 2 units eggs or substitute with flaxseed meal for vegan option
  • ⅓ cup vegetable oil can substitute with melted coconut oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ginger
For the Streusel Topping
  • ⅓ cup cold butter do not melt
  • 1 cup additional flour can use same or gluten-free flour
  • ⅓ cup sugar can use brown sugar
For the Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk can use plant-based milk for vegan option

Equipment

  • 9x13-inch baking pan
  • large mixing bowl
  • medium bowl
  • Whisk
  • Spatula
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
  3. In another bowl, combine pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar, mixing well.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Pour the cake batter evenly into the prepared baking pan.
  6. In a medium bowl, mix cold butter, flour, and sugar until crumbs form, then scatter over the cake batter.
  7. Bake for 35-40 minutes, check for doneness with a toothpick.
  8. Let the cake cool in the pan for at least 15 minutes, then prepare the glaze.
  9. Whisk together powdered sugar and milk until smooth, then drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This cake can be made gluten-free or vegan. Use flaxseed instead of eggs and a gluten-free flour blend.

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