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Your house will smell like fall when you bake this pumpkin crumb cake and the family will love it!
Fall Means Pumpkin
Since autumn is upon us, that means tons of pumpkins and recipes for using them!
There’s no exception in this house. I love pumpkin anything and I don’t just reserve that love for fall, but I will admit to eating more of it during that season.
I always like to add new recipes to my repertoire. Sometimes you don’t have to search for them because they come to you. That’s the way it was with this pumpkin crumb cake recipe.
Pumpkin, Nuts And Oats
As a pinning partner for BHG, I pin lots of their content.
This little gem of a cake came up in a “you may like these” suggestions at the end of another recipe. This looked so good, I knew I had to make it.
First, as I mentioned before, I’m a sucker for anything pumpkin, and when I read the ingredients in the crumbs, I knew I had to have this and have it soon!
The topping contains the usual sugar, butter and flour but in addition, it works in some pecans and oats. Well, when oats and nuts toast, as they do in this topping, the taste is unbelievably good.
Great With Coffee Or For Breakfast
This pumpkin crumb cake is so good with a nice hot cup of coffee since it’s got a typical coffee cake texture. It’s equally good for breakfast as well because it’s got the nuts, oats and pumpkin that’ll give you energy you need in the morning.
I might add that this cake keeps very well, but since it’s so good, it won’t hang around for long!
The Recipe
Pumpkin Crumb Cake
Ingredients
- 1 1/2 cups packed brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup regular rolled oats
- 6 tbsp butter
- 1/2 cup chopped pecans
- 2 1/2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup sugar
- 3/4 cup shortening
- 2 eggs
- 1 15 ounce can pumpkin
Instructions
- Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan. For topping, in a bowl combine 1/2 cup of the brown sugar, 2/3 cup flour, and oats. Using a pastry blender, cut in butter until pieces are pea size. Stir in pecans.
- In a large bowl combine next five ingredients (through pumpkin pie spice).
- In an extra-large bowl beat next three ingredients (through eggs) and remaining 1 cup brown sugar with a mixer on medium 2 minutes, scraping bowl as needed. Add flour mixture and pumpkin alternately, beating on low after each addition just until combined.
- Spread batter in prepared pan; sprinkle with topping. Bake 40 minutes or until a toothpick comes out clean and topping is golden. Cool in pan on a wire rack.
Nutrition
*Adapted from BHG.com
Pam says
Cant wait to try this Recipe. I’ve not made it before. Love the “Pumpkin” time of the year. Thanks, Pam
Judith Hanneman says
Me too! Although I eat it year round.
Dawn Cowles says
Not familiar with baking using pumpkin am I right in assuming the can can be substituted with the same amount of pumpkin puree? And what is in the pumpkin pie spice mix?
Judith Hanneman says
Oh sure–this is just the plain old stuff you buy in the can.
Linda says
Judith, yours is one of my favourite Websites, but I hope that you do not mind some healthy criticism. In my opinion, I feel that the pictures are too large for the page and seem to take away from the recipe and the whole look of the Website. The content seems to get lost among all the advertising (which I realize most of the time is the bottom line, or it helps : )
Anyway, I hope you don’t mind me expressing my feelings, as I love your recipes and plan to keep coming back. Thank you for listening and maybe seeing what others my also. Have a blessed day.
Linda.
Judith Hanneman says
Thank you for your feedback Linda! Honest criticism is always welcome and helps me “rethinK” lots of stuff.
Chandana says
I think there is an error in the recipe where it says ‘
In an extra-large bowl beat next three ingredients (through eggs) and remaining 1 cup brown sugar’…i assume you meant sugar?
Judith Hanneman says
I will look–thanks for pointing this out. I am a horrible proof reader and am always glad when people let me know.
Chandana says
Ok cool..i am making this right now 😁😁😁😁
Chandana says
In fact I am at that step 😁😁😁
Judith Hanneman says
The first ingredient should be 1 1/2 cups brown sugar. Somehow the “1” got lost. Fixed now and THANK YOU!!!!!
Chandana says
So it is 1 cup regular sugar and 1 cup brown sugar?
Judith Hanneman says
Yep–if you want you can reduce the white sugar to 3/4 cups. I found the cake a bit sweet, but not awful LOL
Judith Hanneman says
I left it because the original recipe was highly rated.
Nettie Moore says
Looks incredible! I love pumpkin crumb cake! Nettie
Judith Hanneman says
Thanks Nettie <3