Pumpkin Spice Crumb Cake – Perfect Dessert Recipe for Thanksgiving

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If you’re the kind of person who waits all year for that first sip of a pumpkin spice latte, buckle up—you’re about to meet your new favorite fall treat: Pumpkin Spice Crumb Cake. Think moist, tender pumpkin coffee cake on the bottom, and a buttery, cinnamon-loaded crumb topping on top. Basically, it’s autumn in dessert form, and it plays very nicely with your morning coffee.

Here’s the deal: this cake doesn’t just whisper “pumpkin spice.” Oh no—it sings it loud and clear. Nutmeg, ginger, cloves, and of course pumpkin join forces to deliver that cozy, hug-in-a-bite flavor we all crave when the leaves start to turn. It’s buttery. It’s cinnamony. And, IMO, it’s downright addictive.

And let’s not ignore the crumb topping—because, honestly, isn’t that what we’re all here for? That crispy, golden, melt-in-your-mouth layer takes every slice from “good” to “oh-my-gosh, hide-this-from-the-family-before-it’s-gone.” Pro tip: make extra topping if you’re the kind who “samples” before serving. No judgment—we’ve all been there.

What’s really great about this pumpkin crumb cake is its versatility. Serve it up warm for Thanksgiving breakfast, bring it to Friendsgiving brunch, or sneak a forkful at midnight when no one’s looking. (FYI: it tastes just as good straight out of the fridge.)

So, whether you’re team coffee dunker or team fork-and-plate, this dessert is about to be your new holiday MVP. Ready to bake something that makes your kitchen smell like heaven and guarantees you compliments from literally everyone? Yeah, you are.

 

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Pumpkin Spice Crumb Cake - Perfect Dessert Recipe for Thanksgiving

Pumpkin Spice Crumb Cake - Perfect Dessert Recipe for Thanksgiving

Soft, spiced pumpkin cake + a sweet, crunchy crumb topping = the dessert you’ll be making on repeat this fall.

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes

Ingredients

  • For the Cake:
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • Pinch of ground cloves
  • 1 ¼ cups pumpkin puree
  • ½ cup unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • For the Crumb Topping:
  • ½ cup cold unsalted butter, cubed (1 stick)
  • 1 cup packed light brown sugar
  • 1 cup flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg

Instructions

  • Heat things up. Preheat your oven to 350°F and lightly grease a 9x13-inch baking pan.
  • Mix the dry goods. In a big bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • Pumpkin + butter magic. In a stand mixer (or with a hand mixer), beat the butter and pumpkin puree together until they look evenly combined—it’s fine if it’s a little rustic. Add the sugar and keep beating until fluffy. Mix in the eggs and vanilla.
  • Bring it together. Add the dry ingredients to the pumpkin mixture in three rounds, alternating with the milk. Stir on low just until no streaks of flour remain. Set aside.
  • Make the crumbs. In a separate bowl, combine all topping ingredients. Use your fingers or a pastry cutter to break down the butter until the mixture resembles coarse crumbs.
  • Layer it up. Spread half the cake batter into the pan, sprinkle with half the crumbs, then repeat with the rest of the batter and the remaining crumbs.
  • Bake. Pop it in the oven for 45–55 minutes. It’s ready when a toothpick inserted in the center comes out clean.
    • Category: Desserts

     

     

     

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