PSA: this is not dessert. This is breakfast, snack, midnight thing, and the reason I drag myself out of bed in October. (Maybe.)
The crumb topping is straight up cinnamon brown sugar butter business and YES you should make a double batch because some of it is going to “fall off” into your mouth. The cake? Stupid moist from the pumpkin, spiced just right, not too sweet. Big mug of coffee. Quiet morning. Whole situation.
How to Get the Perfect Crumb Topping
COLD butter. Cut it into tiny cubes FIRST, then toss with the flour, brown sugar, and cinnamon using a fork (not your warm hands!) until you’ve got crumbles, not paste
Press gently to break up the butter, but STOP the second everything looks moistened. Sprinkle evenly across the batter and bake at 350°F
Can You Make This Cake Ahead?
- YES! Bake up to 2 days ahead, stored covered at room temperature (the crumb stays CRUNCHY… no soggy topping!).
- Refrigerate for up to 5 days in an airtight container.
- Freeze whole or sliced for 3 months, wrapped in plastic then foil.
- Thaw overnight, then warm at 300° F for 10 minutes to revive the texture.
More From the Kitchen
- Mouthwatering Fig Cake
- Snickerdoodle Zucchini Bread
- Rich Pumpkin Pie Crumble Bars
- Spiced Fig Bread
- Blueberry Banana Bread
- Cherry Cinnamon Rolls
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2150-2300
- Protein: 15-20 g
- Fat: 95-105 g
- Carbohydrates: 315-335 g
Ingredients
For the topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 tbsp ground cinnamon
- 4 tbsp unsalted cold butter (1/4 cup)
For the cake batter:
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 1/2 cup canola or vegetable oil
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 1/4 cup milk
Step 1: Ready the Baking Dish
Preheat your oven to 350° F.
Spray a 9×9 inch square baking dish with cooking spray or line it with parchment paper to prevent the cake from sticking.
This ensures easy removal and clean edges.
Step 2: Whisk the Dry Spices
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 2 teaspoons pumpkin pie spice until the mixture is well combined.
This helps evenly distribute the leavening and spices throughout the batter.
Step 3: Blend the Pumpkin Base
- 1 cup canned pumpkin puree
- 1/2 cup canola or vegetable oil
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 1/4 cup milk
In a separate medium bowl, mix together 1 cup canned pumpkin puree, 1/2 cup canola or vegetable oil, 1/2 cup packed brown sugar, 1/4 cup maple syrup, and 1/4 cup milk until the mixture is smooth and well combined.
This ensures the sugar is dissolved for a tender crumb.
Step 4: Fold Batter and Pan
- dry ingredients (from Step 2)
- wet ingredients (from Step 3)
Pour the wet ingredients from Step 3 into the dry ingredients from Step 2.
Stir gently until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly.
I like to tap the pan on the counter a couple of times to help the batter settle evenly.
Step 5: Create the Cinnamon Streusel
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 tbsp ground cinnamon
- 4 tbsp unsalted cold butter
In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1 tablespoon ground cinnamon.
Add 4 tablespoons unsalted cold butter, cut into small cubes.
Use a fork to press and blend the butter into the dry mixture until you get a crumbly texture and all the flour is moistened.
Sprinkle this crumb topping evenly over the cake batter in the pan.
Step 6: Bake Until Golden
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
If the toothpick is still mostly wet, bake for an additional 5 minutes.
Allow the cake to cool slightly before serving.
For extra flavor, I sometimes drizzle a little extra maple syrup over the warm cake before serving.