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Pecan Pumpkin Spice Crumble Cake Recipe

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4.4 from 66 reviews

Enjoy the cozy flavors of fall with this egg-free Pecan Pumpkin Spice Crumble Cake, a moist and flavorful treat topped with a crunchy spiced pecan crumble. Perfect for autumn gatherings or a comforting homemade dessert, this cake features warm pumpkin pie spices blended into a tender cake base and a buttery pecan topping that adds the perfect textural contrast.

  • Total Time: 50 minutes
  • Yield: 9 servings

Ingredients

Pumpkin Spice Cake

  • 8.82 oz (250 g) all-purpose flour
  • 5.29 oz (150 g) granulated sugar
  • 2 tsp (8 g) baking powder
  • 1 Tbsp (6 g) pumpkin pie spice (homemade)
  • 1/2 tsp sea salt
  • 8.54 oz (242 g) pumpkin purée (@libbyspumpkin)
  • 4.41 oz (125 g) milk
  • 3.88 oz (110 g) vegetable oil
  • 1 tsp (5 g) vanilla bean paste

Pumpkin Spice Crumble

  • 3.54 oz (100 g) light brown sugar
  • 1 oz (28 g) butter (melted)
  • 1 oz (28 g) all-purpose flour
  • 2 tsp (4 g) ground cinnamon
  • 1 tsp (2 g) pumpkin pie spice (homemade)
  • 4 oz (115 g) pecans (chopped and halved)
  • 1/4 tsp (1.5 g) sea salt

Instructions

  1. Prepare the Pan: Line a 9 x 9 inch (22 x 22 cm) square mold with parchment paper and place it on a medium perforated baking sheet. Set aside to ensure easy cake removal and even baking.
  2. Preheat Oven: Heat your oven to 350°F (180°C) to get it ready for baking.
  3. Make Pumpkin Spice Cake Batter: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and sea salt. Create a well in the dry ingredients, then add pumpkin purée, milk, vegetable oil, and vanilla bean paste. Mix until just combined to form a smooth batter. Avoid overmixing to keep the cake tender.
  4. Prepare Pumpkin Spice Crumble: In a separate bowl, combine light brown sugar, melted butter, flour, ground cinnamon, pumpkin pie spice, chopped pecans, and sea salt. Mix until all ingredients are evenly incorporated, forming the crumble topping.
  5. Assemble the Cake: Pour and spread the pumpkin spice batter evenly into the prepared baking pan. Sprinkle the pumpkin spice crumble evenly over the top. Using the back of a rounded spoon, gently poke the batter about every inch (2.5 cm) to create texture. Then, use a spatula to create uneven surfaces in the batter, which will help the crumble topping bake with a charming, rustic look.
  6. Bake: Place the pan in the preheated oven and bake for about 35 minutes. Start checking at 30 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. Oven times may vary, so keep an eye to prevent overbaking.
  7. Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer it to a cooling rack to cool completely before slicing. Serve the cake fresh for best flavor and texture.
  8. Storage: Store the cake at room temperature for up to 3 days. This cake is best enjoyed on the day it is made to savor the freshest texture and flavor.

Notes

  • Use canned pumpkin purée (such as Libby's) for consistent texture and flavor.
  • The cake is egg-free, making it suitable for those avoiding eggs.
  • If desired, use homemade pumpkin pie spice to enhance natural spice freshness.
  • Ensure not to overmix the batter to keep the cake tender and moist.
  • Check baking progress early as ovens vary; a toothpick test is essential.
  • This cake pairs beautifully with a cup of warm tea or coffee for an autumn afternoon treat.
  • Store at room temperature and avoid refrigeration to maintain moistness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Autumn Baking
  • Method: Baking
  • Cuisine: Autumn Food

Find it online: https://recipesvibe.com/pecan-pumpkin-spice-crumble-cake-recipe/