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Autumn Pumpkin Spice Crumble Cake

Cozy Up with Autumn Pumpkin Spice Crumble Cake Bliss

Experience the warmth of autumn with this delightful Autumn Pumpkin Spice Crumble Cake, a crowd-pleaser perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree Provides moisture; can substitute with other squash puree
  • 2 cups All-Purpose Flour Can be replaced with a gluten-free flour blend
  • 1/2 cup Granulated Sugar Consider coconut sugar for a more natural alternative
  • 1/2 cup Brown Sugar Use light or dark brown sugar interchangeably
  • 1 teaspoon Baking Powder Ensure it's fresh for best texture
  • 1 teaspoon Baking Soda Works with pumpkin for perfect lift
  • 1/2 teaspoon Salt Enhances flavor in both cake and crumble
  • 2 large Eggs For a vegan option, use flax eggs
  • 1/2 cup Vegetable Oil Can substitute with unsweetened applesauce
For the Crumble Topping
  • 1/2 cup Butter Use coconut oil for a dairy-free version
  • 1 cup All-Purpose Flour For the topping
  • 1/2 cup Brown Sugar Adjust spices to taste for more flavor
  • 1 teaspoon Cinnamon Provide essential autumn flavor
  • 1 teaspoon Nutmeg Essential for fall spice profile
  • 1 teaspoon Ginger Add a cozy kick

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • whisk
  • spatula
  • pastry cutter

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a bowl, whisk 2 cups of all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix 1 cup of pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until smooth.
  4. Fold the wet mixture into the dry ingredients carefully until just combined.
  5. For the crumble, mix 1/2 cup cold butter with 1 cup flour and 1/2 cup brown sugar until crumbly.
  6. Pour the batter into the baking pan and sprinkle the crumble topping over it.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Let cool in the pan for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 700IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, use canned pumpkin puree and ensure butter is cold for crumble. Allow the cake to cool before slicing for better texture.

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