As the temperatures drop and the crisp autumn air sets in, there’s nothing quite like embracing the comforting flavors of pumpkin. One of the delightful ways to do this is through a simple yet delicious pumpkin crumb cake recipe.
There’s something about the cinnamon roll flavor and crunchy topping on top of the cake that makes this pumpkin crumb cake recipe a crowd pleaser for this time of year. And by using a sneaky convenience product, you’ll save time, too!
Why you’ll love this pumpkin cake
The pumpkin crumb cake is an excellent addition to your autumn pumpkin recipes collection. Using a can of Pillsbury Cinnamon Roll Dough to get you started makes it a simple pumpkin coffee cake to whip up fast.
The soft, moist cake balanced with a crunchy, sweet topping creates a satisfying texture that will make you return for seconds. Plus, this easy recipe is a fun one to make with kids.
Ingredients for pumpkin crumb cake recipe
Here’s what you need to make this tender pumpkin cake. And, by the way, you can go ahead and make substitutions as needed. I’ll include some ideas below.
Want the printable recipe card? It’s down at the bottom of this post.
For the pumpkin cake batter
Cinnamon roll dough: Use a can of cinnamon roll dough to form the base of the cake, providing a soft, fluffy texture.
Two large eggs: Use eggs to bind the ingredients together, ensuring the cake holds its form.
Pumpkin puree: The star of the dish, bringing in the classic pumpkin flavor.
Milk: Adds moisture, ensuring a tender and moist pumpkin cake.
Brown sugar: Introduces a sweet, molasses flavor.
Pumpkin spice: Enhances the pumpkin flavor with a warm, spicy undertone.
Vanilla extract: Adds a subtle, sweet aroma and flavor.
For the topping
Flour: Helps create a crumbly texture.
Brown sugar: Adds sweetness and a hint of molasses flavor.
Pumpkin spice: Complements the pumpkin flavor in the cake.
Melted butter: Binds the topping ingredients together, creating a crispy, golden crust.
How to make it
The beauty of this pumpkin crumb cake lies in its simplicity. Just a few ingredients, and you’ll have a perfect cake to serve with your morning cup of coffee!
Start by preheating the oven to 350 degrees and prepping a baking dish with non-stick spray.
Cut the cinnamon rolls into pieces and layer them at the base. In a separate large bowl, whisk together the eggs, pure pumpkin puree, milk, brown sugar, pumpkin pie spice, and vanilla extract. Pour this mixture over the cinnamon roll dough.
For the crumble topping
In a separate bowl, you’ll mix the dry ingredients with butter to create moist crumbs.
Prepare the topping by mixing flour, brown sugar, pumpkin spice, and melted butter until it forms clumps. Then sprinkle this crumbly streusel mixture over the pumpkin spice crumb cake mixture, and bake until the top turns a beautiful golden brown and the center sets firm.
Why fall pumpkin recipes?
Ever wonder why you see so many pumpkin recipes in the autumn?
Pumpkin holds a significant place in autumn celebrations, especially in North America. It’s not only a symbol of harvest but also holds historical significance dating back to the early settlers who relied on pumpkins as a valuable food source. Over time, pumpkin has become synonymous with autumn festivities like Halloween and Thanksgiving, celebrated through various pumpkin-flavored delights.
Although this pumpkin crumb cake recipe is different from the classic crumb cake my grandma made, it’s so versatile. Serve it with a cup of coffee at your book club meeting.
It’s a great contribution to a family holiday get-together. Add a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast to the crunchy topping. For a fun fall breakfast or brunch, serve a small piece with a steaming mug of morning coffee or tea.
This pumpkin crumb cake recipe is more than just a sweet treat; it’s a great way to use leftover pumpkin puree. It’s simple, too, and if you buy Pillsbury cinnamon roll dough when it is on sale, it is a fun and frugal fall dessert. A slice of this cake with a warm beverage can turn any chilly morning into a cozy, delightful experience.
Got questions about how to make this easy pumpkin crumb cake recipe? I have answers!
What substitutions can I make in this pumpkin crumb cake recipe?
The key to making recipes from leftovers is to use as much of what you have on hand as possible. And that means substituting wherever possible, but in ways that ensure the recipe is still delicious.
Here are some ideas for substitutions for this recipe.
- Swap out the brown sugar and use white sugar, or three tablespoons of pure maple syrup, to the cake mixture before adding the topping.
- If you don’t love the pumpkin spice flavor, substitute one teaspoon ground cinnamon for one teaspoon of pumpkin pie spice.
- Instead of real pumpkin puree or canned pumpkin, use leftover pumpkin pie filling. Just forego adding the pumpkin pie spice to the pumpkin filling.
- For a more crumbly texture to the topping, use cold butter instead of melted butter.
What can I do with any leftover pumpkin puree?
Use your leftover pumpkin puree in various ways. Add it to soups, bake it into muffins, or even mixed into a pumpkin biscotti recipe for an autumn flavor.
How can I make this recipe more budget-friendly?
Opting for store-brand ingredients or buying them in bulk can help cut costs. Additionally, making your own pumpkin spice blend at home with common spices like cinnamon, ginger, and nutmeg can also be a budget-friendly choice.
How do I store my pumpkin crumb cake?
Assuming you have any pumpkin cake left, wrap it in tin foil and saran wrap. Then, store it in an airtight container in the fridge for up to four days or the freezer for up to two months. Then warm it slowly in the oven when you’re ready to serve it.
- 2 packages cinnamon roll dough
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup brown sugar
- 1 tablespoon pumpkin spice
- 1 teaspoon vanilla extract
- For the topping:
- 1 1/2 cups flour
- 1/2 cup brown sugar
- 2 teaspoons pumpkin spice
- 1/2 cup butter, melted
- Preheat the oven to 350 degrees and spray a baking dish with nonstick cooking spray.
- Cut each cinnamon roll into six pieces and arrange the pieces in an even layer in the prepared baking dish.
- In a medium bowl, whisk together the eggs, pumpkin, milk, pumpkin spice and vanilla extract. Pour the mixture over the top of the cinnamon roll dough.
- In a separate bowl, stir together the flour, brown sugar, pumpkin spice, and butter until clumps begin to form. Sprinkle the mixture over the top of the casserole.
- Bake in the preheated oven for 45 to 50 minutes, until the top is golden brown and the center is set.
Amount Per Serving Calories 262Total Fat 12gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 4gCholesterol 51mgSodium 212mgCarbohydrates 35gFiber 1gSugar 14gProtein 4g