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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!
Pumpkin Crumb Cake
- 1 1/2 cups packed brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup regular rolled oats
- 6 tbs 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
- 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.
*Adapted from BHG.com