Pumpkin Crumb CakeSource Jo Cooks

Pumpkin Crumb Cake

Serving 15 people

70 min


  • baking soda 2 tsp baking soda
  • brown sugar ½ cup brown sugar, packed
  • butter 1 cup brown sugar, packed
  • canned pumpkin 6 tbsp butter
  • cinnamon 1 15 oz can pumpkin
  • eggs 2 tsp cinnamon, ground
  • flour 2 eggs
  • granulated sugar ½ cup all-purpose flour
  • pecans 2½ cups all-purpose flour
  • pumpkin pie spice 1 cup granulated sugar
  • rolled oats ½ cup pecans or walnuts, chopped
  • salt 1 tsp pumpkin pie spice
  • unsalted butter 1 cup regular rolled oats
  • ½ tsp salt
  • ¾ cup unsalted butter, melted
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How to make it

  1. Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan with cooking spray or butter.In a medium size bowl, combine the rolled oats, flour and brown sugar. Using a pastry blender cut in the butter until pea-size. Stir in the pecans.In a large bowl combine the flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.In another large bowl or in the bowl of your mixer, beat the brown sugar, granulated sugar, melted butter and eggs on medium for about 2 minutes until well combined.
  2. Add the pumpkin and mix for another 30 seconds.
  3. Add the flour mixture and beat on low until well combined.
  4. Spread the batter in the prepared baking pan then top with the crumble topping.
  5. Bake for about 55 minutes to an hour or until a tooth pick inserted comes out clean.Cool completely then cut into pieces before serving.