Pumpkin-Pecan Crumb Cake

This moist Pumpkin-Pecan Crumb Cake is the ultimate fall treat – tender spiced pumpkin cake topped with a buttery pecan crumble.

There’s something about a warm, spiced crumb cake that feels like autumn in every bite. This Pumpkin-Pecan Crumb Cake is everything you love about a classic fall coffee cake – moist, warmly spiced, and topped with a rich, buttery streusel.

With a tender pumpkin base, toasted pecans, and a hint of chocolate, it’s the perfect bake for a cosy brunch, holiday table, or an afternoon treat with coffee. Simple to make and full of seasonal flavour, it’s sure to become a favourite.

Tips for Best Results

• Don’t overmix the batter:
  Mix just until the flour is incorporated to keep the crumb tender and light.
• Use cold butter for the crumble:
  Cold, cubed butter helps create a proper crumb topping. Don’t soften it.
• Check doneness carefully:
  Because of the moist batter and heavy topping, insert a toothpick deep into the centre. If it comes out with wet batter, it needs more time.
• Try a 9×9-inch pan:
  A wider pan gives a slightly thinner cake that bakes more evenly and avoids soggy centres.
• Tent with foil if needed:
  If the crumb topping is browning too quickly, loosely cover the cake with foil during the final 10–15 minutes of baking.

Ingredients & Substitutions

For the Topping:

• All-purpose flour: Standard for structure. Avoid swapping for cake or bread flour.
• Light brown sugar: Adds caramel flavour. Dark brown sugar can be used for a richer topping.
• Salted butter: Adds flavour and richness. If using unsalted, add a pinch of salt to the topping.
• Pecans: Adds crunch and nuttiness. Walnuts or chopped almonds work too.
• Mini chocolate chips: Optional, but add little bursts of sweetness. You can omit or swap for dark or white chocolate chips.

For the Coffee Cake:

• All-purpose flour: Base of the cake – stick with it for best results.
• Baking powder + baking soda: Ensure the cake rises properly. Don’t skip or reduce.
• Pumpkin pie spice + cinnamon: Add warm, seasonal flavour. Use homemade or store-bought pumpkin pie spice.
• Kosher salt: Enhances flavour. Use slightly less if substituting with table salt.
• Pumpkin purée: Use pure pumpkin, not pumpkin pie filling.
• Dark brown sugar: Deep molasses flavour. Light brown sugar or half white sugar can be used in a pinch.
• Canola oil: Keeps the cake moist without overpowering flavour. Swap for neutral oils like vegetable or grapeseed, or use unsweetened applesauce for a lighter option.
• Eggs: Bind the batter. Room temperature eggs mix in more evenly.
• Vanilla extract: Adds warm flavour depth.
• Sour cream: Adds moisture and tang without making the cake greasy. Can be swapped for Greek yogurt or buttermilk.

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Pumpkin-Pecan Crumb Cake

Yields: 9 servings | Prep Time: 35 mins | Baking Time: 40-45 mins

Ingredients:

For the Topping:

• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup light brown sugar, packed
• ¾ cup salted butter, cold and cubed
• 1 cup pecans, chopped, divided
• 1/4 mini chocolate chips

For the Coffee Cake:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ¾ cup pumpkin purée
• 1 cup dark brown sugar, packed
• ¼ cup canola oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¼ cup Sour cream

Directions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Make the topping:
   In a medium bowl, whisk together flour, cinnamon, and brown sugar. Add the cold, cubed butter and cut it in with a fork or your hands until it forms a coarse crumb. Stir in ½ cup of the chopped pecans. Set aside.
3. Prepare the dry ingredients:
   In a small bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
4. Mix the wet ingredients:
   In a large bowl or stand mixer, combine the pumpkin purée, dark brown sugar, oil, eggs, vanilla, and sour cream. Mix until smooth and fully combined.
5. Combine wet and dry:
   Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

1. Assemble the cake:
   Pour the batter into the prepared pan and spread it out evenly. (Image 1) Top with the crumble mixture, then sprinkle with the remaining chopped pecans and mini chocolate chips. (Image 2)
2. Bake for 40–45 minutes, or until a toothpick inserted into the centre comes out clean.
3. Cool slightly before serving warm, or let it cool completely before slicing.

Continue to Content

Yield: 9 Servings

Pumpkin-Pecan Crumb Cake

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour 20 minutes

This moist Pumpkin-Pecan Crumb Cake is the ultimate fall treat – tender spiced pumpkin cake topped with a buttery pecan crumble.

Print

Ingredients

For the Topping:

• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup light brown sugar, packed
• ¾ cup salted butter, cold and cubed
• 1 cup pecans, chopped, divided
• 1/4 mini chocolate chips

For the Coffee Cake:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ¾ cup pumpkin purée
• 1 cup dark brown sugar, packed
• ¼ cup canola oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¼ cup Sour cream

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, whisk together flour, cinnamon, and brown sugar. Add the cold, cubed butter and cut it in with a fork or your hands until it forms a coarse crumb. Stir in ½ cup of the chopped pecans. Set aside.
3. In a small bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
4. In a large bowl or stand mixer, combine the pumpkin purée, dark brown sugar, oil, eggs, vanilla, and sour cream. Mix until smooth and fully combined.
5. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
6. Pour the batter into the prepared pan and spread it out evenly. Top with the crumble mixture, then sprinkle with the remaining chopped pecans and mini chocolate chips.
7. Bake for 40–45 minutes, or until a toothpick inserted into the centre comes out clean.
8. Cool slightly before serving warm, or let it cool completely before slicing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Sweese 8x8 inch Square Porcelain Baking Dish
• 
  Pyrex Glass Mixing Bowl Set
• 
  Pyrex Basics 8 Inch Square Glass Baking Dish

Nutrition Information:

Yield:

9

Serving Size:

1 slice
Amount Per Serving: Calories: 611Total Fat: 34gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 86mgSodium: 417mgCarbohydrates: 74gFiber: 3gSugar: 44gProtein: 7g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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