Fall Crumble Cake


  • For the crumb topping:
  • 1 cup regular rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 6 tablespoons butter
  • 1/2 cup pecans or walnuts, chopped
  • For the pumpkin cake:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter, melted
  • 2 eggs
  • 1 (15-ounce) can pumpkin


  1. Preheat the oven to 350 degrees F.
  2. Grease a 9×13-inch baking pan with cooking spray or butter.
  3. In a medium-sized bowl, combine the rolled oats, 1/2 cup of the flour, and 1/2 cup of the brown sugar.
  4. Using a pastry blender, cut in 6 tablespoons of the butter until pea-sized crumbs form.
  5. Stir in the pecans and refrigerate until ready to use.
  6. In a large bowl, combine the remaining flour, the baking soda, the cinnamon, the pumpkin pie spice, and the salt.
  7. In another large bowl or the bowl of a stand mixer, beat the remaining brown sugar, the granulated sugar, 3/4 cup of the melted butter, and the eggs using a stand mixer or a hand mixer on medium speed until well-combined, about 2 minutes.
  8. Add the pumpkin and beat for 30 seconds.
  9. Add the flour mixture to the wet ingredients mixture and beat on low speed until well-combined.
  10. Spread the cake batter in the prepared baking pan.
  11. Top the batter with the crumble topping.
  12. Bake until a toothpick inserted into the center comes out clean, about 55 minutes-1 hour.
  13. Let the cake cool completely.
  14. Slice and serve.

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