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Pumpkin Crumb Cake

Pumpkin crumb cake with a thick buttery cinnamon crumble and a moist pumpkin-spice cake baked until golden. Easy 9x13 method with a refrigerated crumble that stays crumbly and tender through the bake.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For crumb topping
  • 1.5 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice
  • 0.75 cup butter melted
For pumpkin cake
  • 2 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 0.75 cup sour cream
  • 1 tsp vanilla
For serving
  • 0.5 cup powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Prep and make the crumb
  1. Preheat oven to 350F, then grease a 9x13 pan and set it aside with the rack in the center position.
  2. Make crumb topping by pouring melted butter over the dry crumb ingredients and tossing until large crumbs form, with no dry patches remaining.
  3. Refrigerate the crumb while you mix the cake batter so it stays thick and crumbly.
Make the pumpkin cake and bake
  1. Beat softened butter and brown sugar until light and creamy, with the mixture looking smoother and slightly paler.
  2. Add eggs one at a time, mixing after each, until the batter looks cohesive and glossy.
  3. Mix in pumpkin, sour cream, and vanilla until fully incorporated with no streaks visible.
  4. Fold in the dry pumpkin cake ingredients just until the batter is uniform, stopping as soon as you no longer see flour.
  5. Spread batter into the greased 9x13 pan in an even layer, smoothing the top for consistent baking.
  6. Top with a generous, thick layer of chilled crumble so the surface is covered.
  7. Bake at 350F for 50-55 minutes, until the center looks set and a toothpick inserted near the middle comes out with moist crumbs, not wet batter.
  8. Let cool briefly, then dust the top generously with powdered sugar before serving.

Notes

Pro tip: refrigerating the crumble helps it stay chunky instead of melting into the cake, giving that thick buttery cinnamon layer. Store covered in the fridge for up to 4 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the sour cream for plain Greek yogurt for a slightly tangier, higher-protein crumb.