Pumpkin Cinnamon Crumb Cake with Vanilla Glaze

Pumpkin Cinnamon Crumb Cake with Vanilla Glaze

Introduction

Few desserts capture the essence of autumn as beautifully as a Pumpkin Cinnamon Crumb Cake with Vanilla Glaze. With its moist, spiced pumpkin base, buttery cinnamon crumble, and a drizzle of sweet vanilla icing, this cake is the perfect blend of cozy and indulgent. Each bite melts in your mouth, delivering the warmth of cinnamon and nutmeg balanced by the subtle sweetness of pumpkin. Whether you serve it for breakfast, brunch, or dessert, this cake fills your home with the inviting aroma of fall and offers pure comfort in every slice.

Ingredients

For the Cake Batter:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

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• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves (optional)

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• 1 cup pumpkin puree (not pumpkin pie filling)

• ½ cup light brown sugar, packed

• ½ cup granulated sugar

• ½ cup vegetable oil (or melted butter)

• 2 large eggs, room temperature

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• 1 teaspoon vanilla extract

• ¼ cup milk or buttermilk

For the Cinnamon Crumb Topping:

• ¾ cup all-purpose flour

• ½ cup brown sugar

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• 2 teaspoons ground cinnamon

• ¼ cup melted butter

For the Vanilla Glaze:

• ½ cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Instructions

1. Preheat and Prepare the Pan:
   Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.

2. Make the Crumb Topping:
   In a small bowl, combine flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until the mixture becomes crumbly. Set aside while preparing the batter.

3. Mix the Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

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4. Prepare the Wet Ingredients:
   In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla extract, and milk. Whisk until smooth and creamy.

5. Combine Wet and Dry Ingredients:
   Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix, as this can make the cake dense.

6. Assemble the Cake:
   Pour the batter into the prepared baking dish and spread evenly. Sprinkle the cinnamon crumb mixture generously over the top.

7. Bake:
   Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before glazing.

8. Prepare the Glaze:
   In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency as needed — thicker for drizzling or thinner for soaking into the crumbs.

9. Glaze and Serve:
   Drizzle the glaze over the slightly warm cake. Allow it to set for a few minutes before slicing into squares.

Serving Suggestions

Serve your Pumpkin Cinnamon Crumb Cake warm with a cup of coffee, tea, or hot apple cider for the ultimate fall treat. For a more decadent dessert, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also perfect for holiday brunches or as a sweet finish to Thanksgiving dinner.

Conclusion

This Pumpkin Cinnamon Crumb Cake with Vanilla Glaze is the definition of comfort baking — warm, moist, and bursting with cozy spice flavor. The crumbly cinnamon topping adds texture and sweetness, while the silky glaze ties it all together with a hint of indulgence. Every bite feels like autumn on a plate. Whether you bake it for family, friends, or yourself, this cake is sure to become a seasonal favorite you’ll return to year after year.