Pumpkin Crumb Cake
Your house will smell like fall when you bake this pumpkin crumb cake and the family will love it!
Prep Time25 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 5 minutes mins
Course: cakes, desserts
Cuisine: American
Keyword: crumb cake, pumpkin
Servings: 12
Calories: 526kcal
- 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
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.
Serving: 1serving | Calories: 526kcal | Carbohydrates: 76g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 379mg | Potassium: 195mg | Fiber: 3g | Sugar: 45g | Vitamin A: 6100IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg