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Pumpkin Spice Crumble Cake

Pumpkin spice crumble cake with a moist pumpkin interior and an extremely thick, buttery cinnamon crumble crown. Baked at 350F until the topping turns deeply golden and slices show a soft orange crumb.
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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
Ingredients Equipment Method Notes

Ingredients
  

Thick crumble
  • 2 cup flour
  • 1.5 cup brown sugar
  • 2.5 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 1 cup butter melted
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
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 0.75 cup sour cream
  • 1 tsp vanilla
Serving
  • 1 powdered sugar

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350F, then grease a 9x13 pan to prevent sticking.
Make the thick crumble topping
  1. Toss the melted butter into the dry crumble ingredients until large crumbs form, then refrigerate.
Mix the pumpkin cake batter
  1. Beat the butter and brown sugar until smooth, then beat in the eggs, pumpkin, sour cream, and vanilla until fully combined.
Assemble
  1. Fold the dry cake ingredients into the wet batter, then spread the batter evenly in the prepared pan.
  2. Pile the crumble extremely thick over the top so it covers the entire surface.
Bake and finish
  1. Bake for 50-55 minutes at 350F until the crumble is deeply golden.
  2. Dust with powdered sugar just before serving.

Notes

Pro tip: make sure the crumble is refrigerated before baking so it bakes into a thick, crisp top instead of melting into the cake. Store covered in the refrigerator up to 4 days; reheat slices briefly in the microwave. Freezing is yes—freeze individual slices up to 2 months, thaw overnight in the fridge. For a dairy-light option, use sour cream and butter substitutes suitable for baking, keeping the bake time the same.