Autumn Pumpkin Spice Crumble Cake 🎃

There are desserts you eat, and then there are desserts you experience. This Autumn Pumpkin Spice Crumble Cake falls into the second category. Imagine biting into a moist, spiced pumpkin cake layered with creamy richness, topped with buttery cinnamon crumble, and finished with a silky glaze that drips down the sides. It’s not just cake—it’s fall on a plate. 🍁☕

This recipe brings together everything we love about autumn: warm spices, cozy flavors, and that golden-brown crumble that makes the kitchen smell like a bakery. Whether you’re baking it for Thanksgiving dessert, a cozy weekend treat, or as a gift to share with neighbors, this cake delivers big seasonal comfort.

Now let’s dive in and create this fall masterpiece together.

Ingredients You’ll Need

Like most classic cakes, this recipe uses pantry staples with a few seasonal touches. Here’s your shopping list:

For the Cake Base:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 tsp vanilla extract

For the Crumble Topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp ground cinnamon
• ¼ cup cold unsalted butter, cubed

For the Sweet Glaze:

• ½ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

These three parts—the soft spiced cake, the crumbly topping, and the drizzled glaze—come together for that bakery-style, layered look just like the one in the picture.

Step-by-Step Instructions

Step 1: Prepping the Pan & Oven

Before mixing anything, preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal later. This small step makes all the difference when it’s time to slice the cake into those picture-perfect squares.

Step 2: Mixing Dry Ingredients

In a medium bowl, whisk together:

• flour,
• baking powder,
• baking soda,
• cinnamon, nutmeg, ginger, cloves, and salt.

This ensures your spices are evenly distributed so every bite of cake tastes balanced and cozy—not overly spiced in some parts and bland in others.

Step 3: Making the Pumpkin Cake Batter

In a large bowl, cream together the butter and sugar until light and fluffy. This traps air and makes your cake tender.

Beat in the eggs one at a time, then stir in the pumpkin purée and vanilla extract.

Finally, gradually fold in the dry mixture until just combined. Be careful not to overmix—your batter should be smooth but not overworked, which keeps the cake moist.

Pour the batter into the prepared baking pan, spreading it evenly.

Step 4: Preparing the Crumble Topping

Now for that irresistible buttery crumble layer—the part that makes this cake look and taste like it came straight from a cozy café.

In a small bowl, combine the flour, brown sugar, and cinnamon. Add in the cold cubed butter. Using a pastry cutter, fork, or even your fingertips, cut the butter into the mixture until it resembles coarse crumbs.

The key here is keeping the butter cold. Those little pockets of butter will melt as the cake bakes, creating a crunchy, golden topping that contrasts beautifully with the soft cake beneath it.

Generously sprinkle the crumble mixture evenly over the pumpkin batter in your pan. Don’t worry if it looks rustic—that’s exactly the charm of a crumble topping. When baked, the rough, uneven texture turns into golden-brown nuggets of sweet, buttery crunch.

Step 5: Baking to Perfection

Slide the pan into your preheated oven and bake at 350°F (175°C) for 35–40 minutes.

How do you know it’s done? Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. Be careful not to overbake, or you risk drying out the pumpkin layer.

As it bakes, your kitchen will fill with the warm, nostalgic aroma of cinnamon, nutmeg, and pumpkin. It’s like lighting a fall-scented candle, but better—because you get to eat the results.

When baked, let the cake cool in the pan for at least 15 minutes before adding the glaze. This ensures the topping sets and the glaze doesn’t melt straight into the crumble.

Step 6: Making the Sweet Vanilla Glaze

While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Adjust the milk to reach your desired consistency—thicker for a slow drizzle, thinner if you want it to seep down into the crumble.

Once the cake has cooled slightly, drizzle the glaze generously over the crumble topping. Let it run down the sides and soak into the layers. This step ties everything together visually and flavor-wise, making the cake taste as indulgent as it looks in the picture.

Assembling and Serving the Cake

When cooled and glazed, slice the cake into neat squares. Each square will have:

• A soft, moist pumpkin spice base
• A thick layer of buttery crumble
• Sweet glaze dripping down the sides

Serve warm or at room temperature with a hot cup of coffee, a spiced chai, or even a dollop of whipped cream. For an ultra-decadent touch, drizzle caramel sauce over the top—it pairs beautifully with the pumpkin spice and crumble.

This cake isn’t just dessert—it’s a fall ritual. Whether you’re curled up under a blanket, hosting friends, or adding it to your Thanksgiving dessert table, it’s guaranteed to bring smiles.

Tips for the Perfect Pumpkin Spice Crumble Cake

1. Don’t Overmix the Batter – Stop mixing as soon as the flour disappears. This keeps the cake light and fluffy.
2. Use Pure Pumpkin Purée – Avoid pumpkin pie filling, which contains added spices and sugar that could throw off the recipe.
3. Cold Butter = Better Crumble – Warm butter will blend too much, creating a greasy topping instead of a crumbly one.
4. Cool Before Glazing – Patience pays off. Drizzling glaze over hot cake causes it to melt instead of settling beautifully on top.
5. Spice to Taste – Love extra spice? Add a pinch more cinnamon or cloves for a bolder flavor.

These tips will help you get bakery-quality results every single time.

Autumn Pumpkin Spice Crumble Cake

A cozy, spiced cake with a buttery crumble topping that screams fall comfort in every bite. Perfect with coffee, tea, or a dollop of whipped cream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 9 squares

Calories 320 kcal

Equipment

• 8×8-inch Baking Pan
• Mixing Bowls
• Whisk

Ingredients

  

Cake Batter

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract

Crumble Topping

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter cold, cubed

Sweet Glaze

• 1/2 cup powdered sugar
• 1-2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
• In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
• In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in pumpkin purée and vanilla.
• Gradually fold in the dry ingredients until just combined. Pour batter into the prepared pan.
• For the crumble topping, mix flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle evenly over the batter.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Prepare glaze by whisking powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake before serving.

Notes

This cozy dessert pairs beautifully with coffee or tea. For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Keyword Crumble Cake, Fall, Pumpkin, Spiced Cake

Variations & Creative Twists

One of the joys of this recipe is how easily it adapts to your mood or pantry. Here are some fun variations:

• Cream Cheese Layer 🧀 – Spread a thin layer of sweetened cream cheese filling between the cake and crumble for an extra indulgent twist (and to match the layered look in the picture).
• Nutty Caramel Twist 🌰 – Add chopped pecans or walnuts to the crumble topping and drizzle warm caramel sauce before serving.
• Apple-Pumpkin Hybrid 🍎🎃 – Fold small apple chunks into the batter for a cozy apple-pumpkin fusion cake.

No matter which variation you choose, the base recipe ensures a moist, spiced cake with that irresistible crumble finish.

You may also like these recipes :

Better Than Fall Pumpkin Cake 🎃 – The Ultimate Cozy Dessert
Pumpkin Oatmeal Dump Cake
7 Reasons You’ll Love Better Than Fall Pumpkin Cake

Why You’ll Love This Recipe

There are a lot of pumpkin desserts out there—pumpkin pies, pumpkin muffins, pumpkin bread—but this Autumn Pumpkin Spice Crumble Cake stands out for several reasons:

• It’s incredibly moist. Thanks to the pumpkin purée, the cake stays tender and soft for days without drying out.
• The crumble topping steals the show. That buttery, cinnamon-kissed crunch is the perfect contrast to the fluffy cake.
• It looks bakery-worthy. With its golden crumble and glossy glaze dripping down the sides, this cake is as beautiful as it is delicious.
• It’s beginner-friendly. Even if you’re new to baking, the step-by-step process is straightforward and forgiving.
• It screams fall. The warm spices make every bite feel cozy, like wrapping up in your favorite blanket on a crisp autumn morning.

This is the kind of cake you’ll want to bake on repeat all season long. 🎃🍂

Storing & Make-Ahead Tips

One of the best things about this cake—besides how good it tastes—is how well it stores. Here’s how to keep it fresh:

• Room Temperature: Store leftovers in an airtight container for up to 2 days. The crumble may soften slightly but will still taste amazing.
• Refrigerator: Keep in the fridge for up to 5 days. Warm slices in the microwave for 10–15 seconds to revive that fresh-baked taste.
• Freezer: Wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge, then warm before serving.
• Make-Ahead: Bake the cake a day before, but hold off on adding the glaze until just before serving for the freshest look.

This cake is not only delicious fresh out of the oven but also makes a fantastic prep-ahead dessert for holidays and gatherings.

Nutrition Breakdown (per serving – based on 9 squares)

This dessert is definitely a sweet indulgence, but that’s exactly what makes it perfect for special fall moments. Pair a small slice with coffee or tea for a satisfying treat.

FAQs About Pumpkin Spice Crumble Cake

Q1: Can I use fresh pumpkin instead of canned purée?
Yes, but make sure to cook and puree the pumpkin until smooth. Drain any excess liquid so the batter doesn’t turn watery.

Q2: Can I double this recipe for a larger crowd?
Absolutely! Use a 9×13-inch pan and bake for about 45–50 minutes. Keep an eye on the center for doneness.

Q3: How do I keep the crumble topping crunchy?
Use cold butter when making the crumble and avoid overmixing. Cooling the cake before covering it also helps preserve the crunch.

Q4: Can I add nuts to the topping?
Yes! Chopped pecans or walnuts add extra flavor and texture. Toast them lightly before sprinkling for even more depth.

Q5: How do I prevent the cake from drying out?
Don’t overbake, and store properly in an airtight container. The pumpkin itself adds moisture, so it should stay soft for days.

Conclusion

This Autumn Pumpkin Spice Crumble Cake is more than just a dessert—it’s a cozy fall tradition waiting to happen. With its spiced pumpkin base, buttery crumble, and sweet vanilla glaze, it’s the perfect treat for chilly evenings, family gatherings, or holiday celebrations.

Simple to make yet rich in flavor, it’s the kind of cake that turns an ordinary afternoon into something special. So grab that can of pumpkin, warm up the oven, and bake yourself a slice of autumn comfort. 🍁☕

5 Unique FAQs (Extra Quick Answers)

Q1: Can I make this cake gluten-free?
👉 Yes, swap the flour with a gluten-free baking blend.

Q2: Can I use oat milk in the glaze?
👉 Absolutely—it works just as well as dairy milk.

Q3: Is this cake good with cream cheese frosting instead of glaze?
👉 Oh yes! Cream cheese frosting takes it to indulgent levels.

Q4: Can I turn this into muffins?
👉 Yes! Bake in a muffin tin for 18–20 minutes.

Q5: What’s the best drink to pair with this cake?
👉 A pumpkin spice latte or chai tea latte—pure autumn magic.