Pumpkin Crumb Cake Recipe (2024)

I can't believe I'm the first comment! This is delicious exactly as written - as Yossy recipes almost always are! (If you haven't bought her Snacking Cakes cookbook yet, you should. I'm baking my way through it and each cake has been a delight.) For this recipe, I used homemade pumpkin puree, which I think may be a little more moist than canned pumpkin so the bake time was closer to 50 min. Lovely, moist and autumnal!

This cake is so good, followed the recipe completely and it came out great (even at altitude).

I give it a 5 for taste, texture and appearance. However this is just a quick bread. After whisking all liquid ingredients together, the flour, spice, salt and leaveners can be combined and added to the liquid ingredients, all at once, for a simpler and quicker combination.

For those who like pumpkin pie but would rather have cake-this is your recipe. Reduced the sugar in the cake by 1/3 without moisture loss given the butter and oil. Used the suggested pie mix from the notes. Mixed all wet and all dry separately then blended with hand held beater. Produced a fine crumb. Nice.

This cake is moist and delicious baked per the recipe. Love it!

This crumb cake is absolutely delicious as is! I’ve made this multiple times and every time it has been amazing. Many compliments. In fact, it is almost better the day after you initially bake it to let the flavors set. Highly recommend following the recipe as is. (Only change I make is to add a smidge of cardamom.)

I used a pastry cutter to mix up the streusel, out of pure laziness. Everything else exactly as written. This led to a 3/4cm thick shell of crunchy brown sugar topping— kind of awesome in its own way. As stated by others, the glaze does increase the sweetness, I might improvise a lightly sweet cream cheese glaze when and not if I make it again. Delicious.

Really good - I didn't make the glaze because I intended to freeze half, but to my taste it's actually sweet enough without. Coincidentally, if you're opening a 15 oz can of pumpkin puree for this, the amount left over is almost exactly the right amount for Jesse Szewcyzk's Chewy Pumpkin Chocolate Chip Bars (also in this database).

Made it as directed (without the glaze) and in a glass 8in square pan. Took about 42 minutes to bake. Great flavor, love the streusel on top! It did feel like I was putting A LOT of streusel on, but it seemed like the right proportion after it baked … Will definitely make it again

Truly perfect! 5/5 stars. Made this with fresh pumpkin purée, like another cook noted, this may have contributed to a wetter batter, cook time was about 5-7 minutes longer. Used the recipe for pumpkin pie spice listed here as well. Halved the recipe, and still had leftover. Topped with the icing, could’ve used only 2 tsp of milk, so add slowly. This is my new go to for fall pumpkin baking!

Make it as muffins.

I think this recipe has a complex flavor with a clear pumpkiny-ness for a pretty simple recipe. It’s definitely sweet, especially with the crumble. But I will say I ended up with a lot of air pockets despite tapping on the counter before going in the oven. I think in future I’ll whisk the leaveners into the flour like I usually would instead of right into the liquid ingredients. I don’t think they blended well that way.

This was fine, but needed more flavor and texture. I would double the streusel and layer half in the middle of the batter. I threw diced crystallized ginger into the batter, but wish I had increased the spices and added maybe toasted chopped pecans to the batter.I used my own roasted pumpkin puree and an 8" pan, so it took 25 mins longer to bake.

Question: why use a cooking spray and parchment paper? Why not one or the other?I use the cooking spray and it turned out fantasticly. I omitted the icing as a streusel topping is always sweet enough. I think it's overdoing it when you ice something on top of something that's already sugared.

I love your idea and am going to steal it. That said, if you bake it in a 9x13 pan, it should be the same thickness as the 8x8 pan but will take longer to bake because it's larger overall.I've stopped using the toothpick method and started using my instant thermometer; I take my cakes out at 205 deg F. Many sources say 210 but my experience is that 205 deg F is moist and perfect. The eggs are done at 185 deg F in any case.

This was very good, I used my own pumpkin from last year's garden. I also made the pumpkin spice blend and left out the glaze. I always tend to take out a little sugar from cakes/cookies and it was still plenty sweet enough. I just wish the streusel hadn't had the consistency of sand. It tasted very good but kind of just melted onto the top and didn't look like streusel when it came out of the oven.

I thought this was good, but it wasn't my favorite. I served it to some relatives and it was well-received, but I probably won't make it again. I thought it was pretty easy, but the struesel was annoying to make and seemed to melt together, so it wasn't really struesal. I used Penzey's pumpkin pie spice plus some ground cardamom.

I used 65g sugar in the streusel and 150g in the cake. Sweet enough for me.Next time I'll try putting half the streusel inside the cake, see how that goes. I used homemade pumpkin (strained overnight since it was frozen), and I baked in a glass plan. 45 mins was fine.I will be making this again.

Honestly so delicious. I added hazelnuts and walnuts for a little crunch and it was amazing. Definitely will make again. Now I wanna try apple crumb.

I didn’t find anyone who tried it in a Bundt…? Would it work? Maybe layer the streusel? Absolutely loved the cake and followed all directions but used VERY little icing.

In a 9 inch round pan using a toaster oven, it was done in exactly 40 minutes. I followed the recipe without changes and used the pumpkin spice blend mixture from the recipe. I would not change a thing. It was wonderful.

Rather ho-hum IMO. Made according to recipe except for the glaze (skipped it). Recipe came together well and baked up nicely. The pumpkin spice is intense, which was okay but not special. And way too sweet. I much prefer pumpkin bread. Surprised this earned a 5 star rating. Pumpkin spice infatuation? Grade inflation? ;-)

How does one remove cake from pan without losing a lot of the crumbs?

This cake is incredible. Fun to bake and delicious to eat.

Streusel was sand. Maybe another 1-2tbsp butter? Otherwise, perfection. I did a 9” round, but might buy a 8” square just for this snacking cake.

I hate making substitutions in a new recipe, but I promised my SO a GF pumpkin bread alternative, so I used Thomas Keller Cup for Cup and made this GF. I wish I had rinsed my hands in cold water a few times when making the streusel, which melted into the batter a little too much, but otherwise, it was perfect and with the added texture of the streusel, the GF qualities were completely masked.

I will never make another pumpkin pie!! This was a hit all around on Thanksgiving! And was easier than pie! Made minor adjustments - increased pumpkin puree to 250gm, decreased brown sugar to 175gm. ( Did not add glaze) Next time I will cream the butter with the sugar to decrease step of melting it.It will be a real 5 star with the addition of nuts to the topping!

Recipe is delicious as written but the next time I make this, I plan to add orange zest to the batter, pecans to the streusel topping and make the glaze with orange juice instead of milk to add a little acid to balance the sweet.

Has anyone tried doubling this recipe and baking it in a large baking pan? If I use a 9 x 13, I assume a shorter cooking time and a thinner layer of cake.

Has anyone made this with GF flour?