Pumpkin Spice & Pecan Crumb Cake Recipe | Fall Dessert with Streusel Topping
"This pumpkin spice & pecan crumb cake is the ultimate fall dessert — moist, spiced, and topped with a crunchy streusel. Perfect for holidays, brunch, or cozy autumn mornings with coffee."
Equipment
- Mixing bowls
- Whisk & spatula
- Measuring cups & spoons
- 9x13-inch baking pan (or round pan)
- Oven
- Cooling rack
Ingredients
Cake Base:
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour (or gluten-free blend)
- 1 cup sugar (or coconut sugar)
- ½ cup butter, melted (or vegan butter)
- 2 large eggs (or flax eggs)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
Crumb Topping:
- 1 cup chopped pecans (toasted for deeper flavor)
- ½ cup brown sugar
- ½ cup flour
- ½ tsp cinnamon
- ¼ cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease or line baking pan.
- In a large bowl, whisk pumpkin puree, sugar, eggs, butter, and vanilla until smooth.
- In another bowl, combine flour, baking powder, baking soda, salt, and spices.
- Fold dry ingredients into wet until just combined—do not overmix.
- Pour batter into prepared pan and spread evenly.
- Make crumb topping: mix flour, brown sugar, cinnamon, and melted butter until crumbly. Stir in pecans.
- Sprinkle topping evenly over cake batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a rack for 15 minutes before slicing.
- Serve warm or at room temperature with optional whipped cream or caramel drizzle.
Notes
- Storage: Keep in airtight container for 3–4 days; freeze slices up to 2 months.
- Reheating: Warm gently in oven at 300°F (150°C) for 5–10 minutes to restore crumb crunch.
- Variations: Add cream cheese swirl, chocolate chips, or apple chunks for seasonal twists.
- Tip: Toast pecans before adding to topping for richer flavor and extra crunch.