Moist, spiced pumpkin cake topped with a buttery brown sugar crumble — the ultimate cozy fall dessert! Bursting with warm spices and a soft, gooey texture, this cake is perfect for autumn breakfasts, desserts, or holiday gatherings.

Why You’ll Love This Recipe

• Moist and tender pumpkin cake packed with cozy fall spices.
• Sweet, buttery crumble adds texture and flavor.
• Perfect for fall, holidays, or anytime you crave pumpkin goodness.

Ingredients

For the cake:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)

For the crumble topping:

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 9
Calories: ~320 kcal per serving

Step-by-Step Instructions

Step 1: Preheat oven

Preheat oven to 350°F (175°C) and grease an 8×8-inch pan.

Step 2: Mix dry ingredients

In a bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and spices.

Step 3: Mix wet ingredients

In another bowl, combine pumpkin puree, melted butter, eggs, and vanilla extract until smooth.

Step 4: Combine wet and dry

Gently mix wet and dry ingredients until just combined.

Step 5: Prepare crumble topping

Mix brown sugar and flour, then cut in cold butter until crumbly. Stir in pecans if using.

Step 6: Assemble cake

Pour batter into prepared pan and sprinkle crumble topping evenly over the top.

Step 7: Bake

Bake for 40–45 minutes, or until a toothpick inserted comes out with moist crumbs.

Step 8: Cool and serve

Allow to cool for 20 minutes before slicing and serving.

Frequently Asked Questions

Can I omit the nuts?
Yes, the cake will still be delicious without pecans.

Can I make this gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Final Thoughts

This Gooey Pumpkin Crumble Cake is perfectly spiced, moist, and topped with a sweet buttery crumble. Ideal for fall or anytime you crave a comforting, autumn-inspired treat.