Autumn Pumpkin Spice Crumble Cake Recipe
Ultimate Autumn Pumpkin Spice Crumble Cake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cups pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup rolled oats
- ½ cup walnuts or pecans chopped
- ½ cup brown sugar for the crumble
- ½ teaspoon ground cinnamon for the crumble
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9x13 inch baking pan by greasing it with butter or lining it with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the pumpkin puree, flour, baking powder, baking soda, and spices.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- In a medium bowl, combine the oats, chopped nuts, brown sugar, flour, and cinnamon for the crumble topping.
- Stir in the melted butter until all ingredients are well combined and crumbly.
- Sprinkle the crumble mixture evenly over the batter in the pan.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.