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  • Writer's pictureKim Sherry

Pumpkin Crumb Cake with Pumpkin White Chocolate Glaze

The crumb topping wasn't enough. I went a little crazy and added a glaze to this amazingly moist and rich Pumpkin Cake.



  • 1/2 cup AP flour

  • 1/2 cup brown sugar

  • 2 tsp cinnamon

  • 4 tbsp cold butter

Pumpkin Cake

  • 2 cups AP flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 2 tsp pumpkin spice seasoning

  • 1 cup pumpkin puree (about 3/4 of a can)

  • 1/2 cup brown sugar

  • 1/2 cup vegetable oil

  • 1/4 maple syrup

  • 1/4 cup milk

Pumpkin White Chocolate Glaze

  • 1 cup white chocolate chips

  • 1/4 cup pumpkin puree (use the rest of the can from the cake)

  • 2 tbsp butter

  • 1 cup powdered sugar

  • 1/4 cup heavy cream


  1. Preheat oven to 350F and line and grease a 9"x9" baking dish with parchment paper.

  2. Make your crumb topping first - Add all ingredients and use pastry blender or fingers to work butter into mix. Blend until you have mostly pea size or smaller crumbs. Set aside.

  3. Make the cake next. Whisk together flour, baking soda, baking powder, salt and spice mix in large bowl. Set aside.

  4. In separate bowl, combine pumpkin puree, brown sugar, oil, maple syrup and milk - whisk until well combined.

  5. Pour wet ingredients into dry ingredient bowl and gently mix until just combined. Do not over mix. Pour the thick batter into prepared baking dish and smooth out surface.

  6. Spread crumb coating over the top evenly.

  7. Bake cake for 30-35 minutes or until a knife inserted comes out clean.

  8. For glaze (wait to make until cake is cool), combine all ingredients. Melt in the microwave in 30 second increments, stirring in between. Once everything is melted, whisk thoroughly.

  9. Once cake is cool, pour glaze over the top of cake. Allow to cool about an hour.

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