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As the leaves start to turn and the crispness of autumn fills the air, the culinary world shifts gears to embrace the warm, comforting flavors of pumpkin. Pumpkin desserts have long been a staple of seasonal baking, evoking memories of cozy gatherings and festive celebrations. Among these delightful treats, pumpkin crumb cake stands out with its moist, spiced cake base and crunchy crumb topping, making it a favorite for both family dinners and holiday parties.

Pumpkin Crumb Cake

Discover the joy of autumn with this Heavenly Pumpkin Crumb Cake recipe! Combining a moist pumpkin cake infused with warm spices and a crunchy crumb topping, this dessert is perfect for family gatherings and holiday celebrations. Easy to prepare and beautifully textured, it’s a feast for the senses. Serve it warm with whipped cream or enjoy it with coffee for a delightful treat. This cake is not just a dessert; it’s a seasonal favorite that will create lasting memories.
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Ingredients
  

For the Cake:

1 cup all-purpose flour

1 cup pumpkin puree (canned or fresh)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/2 teaspoon ginger)

For the Crumb Topping:

1 cup all-purpose flour

1/2 cup brown sugar, packed

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup chopped pecans or walnuts (optional)

For Serving:

Powdered sugar for dusting (optional)

Whipped cream or vanilla ice cream (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.

    Prepare the Cake Batter:

      - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

        - In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth.

          - Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Mix until fully incorporated.

            - Gradually add the flour mixture to the wet ingredients, alternating with the pumpkin puree, beginning and ending with the flour mixture. Mix until just combined.

              Make the Crumb Topping:

                - In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Mix well.

                  - Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.

                    Assemble the Cake:

                      - Pour the pumpkin cake batter into the prepared baking pan and spread evenly.

                        - Sprinkle the crumb topping over the batter in an even layer.

                          Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                            Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired. Serve warm or at room temperature with whipped cream or vanilla ice cream for an extra treat!

                              Prep Time, Total Time, Servings:

                                20 minutes | 50 minutes | 12 servings