Pumpkin Crumb Cake

The most soft and delicious Pumpkin Crumb Cake with a sweet icing drizzled over a mound of delicious crumb topping! Such a great cake for this Fall!

I’m so ready for the cool, crisp air that accompanies Fall weather! That way I can bake all the pumpkin, gingerbread, and spiced things I can think of!

First up for this season’s pumpkin recipes is this Pumpkin Crumb Cake!

Pumpkin Crumb Cake Recipe

Can we talk about how bad of an impulse buyer I am?

Whenever I am at the grocery store (and I’m there A LOT), I can’t help but find myself browsing the many magazines, candy bars and other treats that are strategically placed for people such as myself, right at the check out lines.

Pumpkin Crumb Cake Recipe

Without fail, I’ll always manage to need something right at the very end.

One main culprit – magazines!

I’m a closet magazine junky.

Pumpkin Crumb Cake Recipe

I love flipping through People, US Weekly and I especially love the home and garden magazines too.

But what always gets me are the food magazines. Right now with Fall baking in full swing, I can’t help but flip through and drool over all the treats.

Pumpkin Crumb Cake Recipe

Just a few weeks ago I stumbled on the Paula Deen magazine and after flipping through it I stopped on a recipe for Butternut Squash Crumb Cake.

I fell in love with the piled high crumb topping, but wanted so badly to make it with pumpkin rather than butternut squash.

So I did!

Pumpkin Crumb Cake Recipe

Since I didn’t use the squash and opted for some canned pumpkin puree, this cake actually comes together quite fast!

It’s moist and delicious, and that crumb topping… have mercy! It’s totally worth it!

Pumpkin Crumb Cake Recipe

I had two slices of this cake and then I had to give it away to a friend because I was afraid I would end up eating the whole thing!

You know how that goes… a little slice here, a little slice there, yada yada yada, it’s gone.

Make sure you don’t miss a thing! Follow I Wash You Dry here:

A close up of a bread pan of food, with a crumb topping and white icing
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Pumpkin Crumb Cake

Pumpkin Crumb Cake has a delightful crumb topping that is piled high and perfectly delicious!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 580 kcal
Author: Shawn


For the Topping:

  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup flour

For the Batter:

  • 2 cups flour
  • 1 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream, or plain greek yogurt
  • 1 tsp vanilla extract

For the Icing:

  • 1 cup powdered sugar
  • 2 tbsp milk, or cream


  • Preheat oven to 350 degrees F. Lightly spray an 8" square baking pan with non-stick spray and set aside.


  • To prepare the topping, start by melting the butter in a small pot over medium-low heat. Add the brown sugar, vanilla extract and salt. Stir until smooth. Remove from heat and stir in flour, then let cool completely.


  • Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl, then whisk to combine.
  • Combine the pumpkin puree, eggs, vegetable oil, sour cream (OR plain greek yogurt) and vanilla in another large bowl and whisk to combine.
  • Whisk egg mixture into flour mixture just until smooth, and pour into prepared pan. Crumble the topping and sprinkle it over the batter.
  • Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool completely in pan on a wire rack.

For the icing:

  • Whisk together the powdered sugar and milk until smooth and then drizzle over the cooled cake. Enjoy!
Recipe adapted from Paula Deen Magazine Sept/Oct 2015 edition


Calories: 580kcal | Carbohydrates: 78g | Protein: 7g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 577mg | Potassium: 186mg | Fiber: 2g | Sugar: 46g | Vitamin A: 4564IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg
Keywords: cake, crumb topping, Easy, pumpkin
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
38 Responses
  1. Halle Traegner

    This cake is AMAZING! Pulled out the recipe from a few years back. Moist deliciousness! Our local brewery is having a pumpkin dessert bake-off in honor of national pumpkin day. Hopefully, I’ll take home the prize this evening with this truly fabulously delicious cake!!

  2. Ashley

    Yummy! I made the pumpkin crumb cake today. So good. It was moist and just right for a fall day. My pan might have been a little deeper so it took 50 minutes instead of 40. Thank you again for sharing this recipe.

  3. Kim

    I made this cake in 8 by 8 and it rose so high! Very very delicious. So I tried a 13 by 9 today and made extra topping. It’s in the oven now. Thanks for the very tasty recipe !

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  7. Beth

    Looks great! You may not have wanted to make the cake using squash but you most likely did.
    Although Cucurbita moschata crumb cake doesn’t quite have the same ring to it!

  8. Georgette

    We’re gluten free so I subbed oat and coconut flour for the conventional flour, used coconut oil in place of vegetable oil. I had to add about 15 minutes baking time but it was delicious! I’m actually baking this again today.

  9. Kelsey

    I made something similar a few weeks ago and it came out so dense that it was difficult to eat. Does this cake come out super dense? Any tips for keeping it on the lighter side as opposed to super dense?

    (I may not have used enough vegetable oil. Could that have been the problem?)

    Thanks. Hoping to try this recipe soon. Cant give up on a fall version of my favorite food!

  10. Weiner Jones

    Crump pumpkin is really nice post you have done Shawn I like your pictures are well. This is amazing thank you. Keep it up. want to eat this dish alone. tell complete procedure plz .

  11. Hayley @ The Domestic Rebel

    I am such a magazine junkie, it isn’t even funny. For example, I have every single issue of Cosmo magazine saved from 2007. Not even kidding you, they’re all in my closet! Eek! Anywho, LOVE this crumb cake! Good call on making it with pumpkin over butternut squash!

      1. Arnoldo Carter

        Crump pumpkin is genuinely better. Shawn I like your photographs too. This is amazing. Keep it up. I need to eat this dish alone.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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