This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Keto pumpkin pecan dump cake is a moist and spiced pumpkin dessert with a crunchy oat crumble topping. Made with canned pumpkin, warm spices, and buttery crumbles, this cake bakes in under 35 minutes and serves 8. It’s the ultimate fall treat that’s both comforting and easy to prepare in a single pan.
Whenever I make this Pumpkin Crumble Cake, the aroma of cinnamon and nutmeg instantly fills my kitchen — a sensory reminder of cozy fall afternoons. Last weekend, my husband, Jake, couldn’t stop sneaking slices of it while it was cooling!
Table of Contents
- Why Make This Recipe?
- What Ingredients Do You Need for Pumpkin Crumble Cake?
- How Do You Make Pumpkin Crumble Cake Step by Step?
- Frequently Asked Questions About Pumpkin Crumble Cake
- How Should You Serve Pumpkin Crumble Cake?
- How Should You Store and Reheat Pumpkin Crumble Cake?
Why Make This Recipe?
Pumpkin Crumble Cake is a standout dessert because it’s quick to make, packs comforting fall flavors, and has an irresistible crumble topping. Each bite combines moist pumpkin cake with buttery crunch — perfect for any occasion.
- Quick and Simple: This recipe needs just 15 minutes of prep. The crumble topping comes together with minimal effort, making it an ideal choice for busy days.
- Fall-Inspired Flavors: The blend of cinnamon, nutmeg, and ginger create a warm, spiced flavor profile that screams autumn.
- Versatile for Gatherings: Whether you’re hosting a gathering or need a dessert for family dinner, this cake is always a hit at the table.
- One-Pan Wonder: Minimal cleanup makes it even more appealing, especially on hectic weeknights or lazy weekends.
What Ingredients Do You Need for Pumpkin Crumble Cake?
This Pumpkin Crumble Cake recipe uses pantry staples like canned pumpkin, warm spices, and rolled oats. You’ll need these exact quantities to get the perfect results:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
The crumble topping — made with oats, brown sugar, and butter — adds a delightful crunch to the moist cake base. Don’t skip the optional walnuts if you want an extra nutty texture!
How Do You Make Pumpkin Crumble Cake Step by Step?
Preparing Pumpkin Crumble Cake is straightforward and beginner-friendly. You’ll mix the wet and dry ingredients separately, combine them, and top the batter with a buttery crumble before baking.
Step 1 — Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures the cake doesn’t stick to the pan after baking.
You might also enjoy our magic pumpkin cake.
Step 2 — Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir until the mixture is smooth and well-combined.
Step 3 — Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. These dry ingredients provide structure and bring out the pumpkin’s natural sweetness.
Step 4 — Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If desired, fold in the chopped walnuts for added crunch.
Step 5 — Pour the Batter Into the Pan
Pour the batter into your greased cake pan, spreading it evenly to ensure a uniform bake.
For more ideas, check out our pumpkin poke cake recipe.
Step 6 — Make the Crumble Topping
In a small bowl, mix the rolled oats, brown sugar, and cubed cold butter with a fork or pastry cutter until crumbly. Sprinkle this topping evenly over the cake batter.
Step 7 — Bake
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions About Pumpkin Crumble Cake
Can I make this cake ahead of time?
Yes, you can bake the cake up to two days in advance. Store it in an airtight container at room temperature or in the fridge to keep it fresh.
What can I substitute for walnuts?
If you’re avoiding nuts, you can leave them out or use sunflower seeds for a similar crunch. The recipe will remain equally flavorful.
Looking for something similar? Try our simple and delicious pumpkin spice cake.
Why is my crumble topping not crunchy?
If the crumble topping seems soggy, ensure your oven reaches the proper temperature, and use cold butter for the topping. Chilling the topping before sprinkling on the cake can help, too.
Can I freeze this cake?
Yes, wrap individual slices tightly in plastic wrap and freeze for up to three months. Thaw in the fridge overnight before serving.
What’s the best way to reheat this cake?
Reheat individual slices in the microwave for 20-30 seconds. For a crisp topping, warm it in a 350°F oven for about 10 minutes.
How Should You Serve Pumpkin Crumble Cake?
This Pumpkin Crumble Cake is a versatile dessert that shines with the right pairings. Here are a few serving ideas:
- Vanilla Ice Cream: The creaminess of vanilla ice cream pairs beautifully with the warm spices in the cake.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a refreshing lightness to each slice.
- Caramel Drizzle: For a decadent touch, drizzle warm caramel sauce over the top.
- Hot Beverages: Serve with a spiced chai latte or black coffee for a cozy fall treat.
How Should You Store and Reheat Pumpkin Crumble Cake?
Store Pumpkin Crumble Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to four days or freeze for up to three months.
To reheat, warm slices in the microwave for 20-30 seconds each. If reheating larger portions, bake at 350°F for about 10 minutes to ensure the crumble topping stays crispy.
Pumpkin Crumble Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. If using, fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and spread it evenly.
- In a small bowl, combine the rolled oats, brown sugar, and cubed cold butter. Use a fork or pastry cutter to mix until crumbly.
- Sprinkle the crumble mixture evenly over the top of the cake batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
