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It took a slight detour on our way home, trudging through the pouring rain, and my boyfriend angrily complaining on the phone about the terrible parking opportunities in Georgetown, but I finally made it! I was in and out of the store before I knew it, and these sweet little babies were on the road with me and I was counting down the seconds until it was time for dessert that night. I ate at least half of two cupcakes every day for three days trying to savor the deliciousness, and trust me they did not disappoint! The pumpkin was by far my favorite and I could have used at least 8 more of them, but I’ll just have my tingling taste buds to hold me over until my next visit.
Sugar drunk off of my delicious pumpkin pie cupcake from Georgetown, I decided to whip up this yummy pumpkin treat to keep the fall feeling going. It’s the most amazing combination of soft cake with a crunchy topping all finished off with a sweet and creamy cream cheese glaze for the perfect final touch. My favorite fall recipe used to be my Chocolate Chip Cream Cheese Pumpkin Bread, but this one might actually take the cake. Get it?
Now the important thing to note with this cake is that it is exponentially better if you serve it warm. I was dying to get some pictures taken of it, so I barely let it cool before I was pouring cream cheese glaze over the top. Obviously, I had to give it a taste test and that first bite of ooey, gooey warm cake was like a perfect bite of pumpkin heaven! I took it in the next day for my co-workers to enjoy, and included a friendly sticky note telling them all to microwave it for ~30 seconds before hand and everyone was more than happy with the results.
The second important thing to note about this cake is that you need to be careful when it comes to the crumb topping. If you put too much flour in your mixture, it will become a little too hard and dry. Measure your flour mixture carefully so that you get the perfect combination of soft cake and gooey crumb topping. I opted to sprinkle some extra cinnamon sugar on top of the cake for some extra golden brown crunch, but this is optional if you prefer the traditional gooey crumb cake style instead!
Now it’s your turn! Warm up your kitchen with this gooey pumpkin crumb cake. It’s easy to make and the perfect treat to take along for Football Sunday get-togethers, Friends-giving parties, or just to brighten up your co-workers Monday mornings like I did! Honestly, you might just want to save the whole pan for yourself – and who could blame you?
Pumpkin Crumb Cake
Ingredients
For the Crumb Cake Topping
- 8 tbsp butter melted
- 1 cup flour
- 1/2 cup brown sugar light
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 tsp extra cinnamon + sugar for topping if desired
For the Pumpkin Cake
- 3 cups flour
- 1 tbsp pumpkin pie spice*
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup veggie oil
- 1 1/2 cups brown sugar light
- 3 eggs
- 1 1/2 tsp vanilla
- 3/4 cup sour cream or greek yogurt
- 1 can pumpkin puree 15 oz.
Cream Cheese Glaze
- 2 oz cream cheese room temp
- 2 cups powdered sugar
- 1 tsp vanilla
- 4 tbsp milk
Instructions
Getting Started
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Pre-heat oven to 350 degrees. Lightly grease a 9 x 13 baking pan and line the pan with parchment paper. 1
For the Crumb Cake Topping
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Melt your butter in a small sauce pan over low heat.
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Add in the remaining ingredients and stir until well-combined. Set aside.
For the Pumpkin Cake
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Whisk together the flour, pumpkin pie spice*, baking soda, baking powder and salt.
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In a separate bowl whisk together the wet ingredients: oil, brown sugar, eggs and vanilla using until no lumps remain.
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Add in the sour cream and canned pumpkin and whisk until just combined.
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Slowly add the flour mix into the wet ingredients with a rubber spatula and mix gently until just combined. Be careful not to over-mix.
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Pour the batter into the pan and smooth out the top. Tap the pan on the counter top a few times to help ensure even consistency!
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Crumble the streusel topping over the top until the entire cake batter is covered. You have plenty of streusel to cover the cake, so be generous!
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Bake in the preheated oven for 40 minutes or until a toothpick comes out clean. Remove from the oven and let cool!
Cream Cheese Glaze
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In a small bowl, use a metal whisk to combine all of the ingredients. Whisk vigorously until smooth.
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Place the glaze in a small piping bag and snip a small hole in the corner. Drizzle over your cake and enjoy!
Recipe Notes
- By cutting slits into the corners of the paper, you can get it to lie flat against the corners for a neater looking cake if you want to take it out of the pan to serve!
