Pumpkin Pie Crumb Cake Recipe

My pumpkin pie crumb cake is part pumpkin pie custard, part cake, and also part biscuit thanks to the crunchy streusel topping.

Crumb cake, also known as streusel cake or coffee cake, is a fluffy cake with a crunchy biscuity topping. My pumpkin pie crumb cake recipe adds pumpkin and spices to the cake batter AND a few spices to the crunchy crumble topping for the ultimate cosy autumn cake.

This is a super easy pumpkin cake to make for Halloween or Thanksgiving, and is super moist, buttery and fluffy with a lovely crunch on top. It goes down lovely with a cup of tea or coffee, too.

You can also watch me make this pumpkin pie crumb cake on YouTube:

Ready? Let's go.

Ingredients for Spiced Streusel (Crumb) Topping:

80g unsalted butter, softened
130g plain flour
50g caster sugar
50g light muscovado sugar
Pinch each of ground cinnamon, nutmeg and salt

Ingredients for Pumpkin Cake:

115g unsalted butter, softened
175g caster sugar
2 eggs
200g pumpkin purée
225g self-raising flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of salt


1. Preheat the oven to 160°C and grease and line an 8x8" square baking tin with baking parchment.

2. First, make the topping: just add all the streusel ingredients into a bowl, and rub together with your fingers, changing to a gentle kneading motion to bring everything together into a soft dough. Set aside.

3. In another bowl, make the cake: cream the butter and sugar together, then beat in the eggs. Then beat in the pumpkin, followed by the flour, spices and salt.

4. Scoop the cake batter into your prepared tin, smoothing it with the back of a spatula and giving the whole tin a few taps on the counter to knock out any large air bubbles.

5. Break up the streusel dough roughly with your hands, and sprinkle the chunks as evenly as possible on top of the cake batter.

6. Bake the whole thing for about 50 minutes, or until puffy and a skewer poked into the middle comes out clean. Cool on a wire rack until cool enough to handle but still warm, slice into nine pieces and serve. This cake is best eaten warm, but is also great at room temperature the next day when the spices have a chance to infuse even more.

Enjoy, and have fun.


  1. Making 1/2 a recipe now! Can't wait to taste (batter yummy 😁). I hope I'll remember to come back to comment

    1. This comment has been removed by the author.

  2. Well, it's been a full year since I first tried this recipe. Seems like I deleted a probably negative comment last year.
    Well I tried the recipe again, forgetting I had already made it. I didn't change a thing this time and carefully weighed out all ingredients.

    This cake is good...but is in no way extraordinary. The word "custard' in the title needs to be deleted! This CAKE is bone dry, not moist at all, let alone have a "custard" layer, as some of these cakes have sometime. Immediately after cooking, it's dry, a few hours later it's dry and the next day even drier.
    I'm sad because I made this for a holiday gathering and.....
    I wonder of I can fix it or look for a different recipe 🥺


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