Go Back
pumpkin cinnamon crumb snack cake recipe

Pumpkin Cinnamon Crumb Snack Cake

Owen ParkerOwen Parker
A moist and flavorful pumpkin snack cake topped with a crunchy cinnamon crumb topping. Perfect for fall gatherings or as an afternoon treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9-inch round cake pan greased and floured
  • 1 Electric Mixer
  • 1 Mixing Bowl large

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 cup granulated sugar

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree

Cinnamon Crumb Topping

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter cold and cubed

Instructions
 

Preparation

  • Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and pumpkin puree. Gradually add dry ingredients, mixing just until combined. Pour batter into prepared pan.
  • In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle evenly over the cake batter.
  • Bake in preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving

  • Slice the cooled cake into 8 pieces. Serve with a dusting of powdered sugar or a drizzle of caramel sauce, if desired. Pair with your favorite hot beverage for a delightful fall treat.

Storage

  • Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Notes

Pro Tips: Use cold butter for the crumb topping to achieve the perfect texture. Avoid overmixing the batter to ensure a tender cake.
Ingredient Substitutions: Substitute brown sugar with coconut sugar for a different flavor. Use gluten-free flour blend for a gluten-free version.
How to Serve: Pair with chai tea or a latte to enhance the cinnamon flavors. Add a scoop of vanilla ice cream for an indulgent dessert.
Storage & Freshness: Keep in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
Make-Ahead Tips: Prepare the crumb topping in advance and store in the refrigerator until ready to use.
Keyword fall dessert recipes, pumpkin cinnamon crumb snack cake, pumpkin spice cake