This fall pumpkin recipe is the first I make every year. This flavorful Pumpkin Crunch Cake recipe is a top family (and friends) dessert favorite. Its so flavorful and moist!
One the end of summer begins, making that first pumpkin baked good is looked forward to like almost no other dessert.
It's like sliding into you favorite pair of jeans, it just feels right.
My daughter and I especially look forward summer for Fall to begin, both the weather, the beauty and the pumpkin delicacies we can enjoy! This Pumpkin Crunch Cake recipe kicks off our festivities.
This Fall Pumpkin Cake recipe has become a family & friends favorite. And it's easy too!
Table of Contents
Pumpkin Cake Ingredients
- sugar
- butter
- fresh roasted pumpkin or pumpkin puree (pure pumpkin NOT pumpkin pie filling)
- vanilla yogurt
- vanilla
- eggs
- flour, pumpkin pie spice, baking powder, baking soda & salt
Pumpkin Crunch Topping Ingredients
- toffee bits
- cinnamon chips (optional if you find them)
- oatmeal
- brown sugar
- butter
I had been thinking about a cake or pound cake flavored with pumpkin for a couple of weeks back in 2014 when I first posted this recipe. The word 'crunch" was popping into my head whenever I thought about it.
So I tinkered and tinkered until I got it where I wanted it. In my first attempt, I grabbed a bundt pan. I'm not sure what I was thinking since the crunch was on top, so getting that cake out of the pan, then flipping it was not so smart especially since this cake is so moist and heavy from all of the pumpkin.
Miraculously it didn't break apart, but I knew that was not the way to go! Use a springform pan instead. (or make as oversized pumpkin muffins).
This pumpkin cake is SO moist and explodes with pumpkin flavor, it reminds me of something but what that something is, I just can't figure out.
I can vaguely remember a boxed cake when I was a kid that said it had pudding in it, that might be what this reminds me of, it's so moist and dense.
My husband, kids and sister were crazy for this pumpkin cake, they begged me to stop making it (since I made it 3 days in a row to get it right) so they could stop eating it. They couldn't control themselves!
If you enjoy nuts, feel free to add some chopped pecans in for extra crunch, my kids are allergic so no nuts for us. Initially, I envisioned a pumpkin-flavored drizzle over-top the cake but trust me, it doesn't need it.
Pictured above is the full batter in one springform pan (maybe a 9-inch? That was back in 2014). Pictured below is the pumpkin crunch cake made in an 8-inch springform pan AND I did use some of the batter to make two smaller cakes. This is why it is not as high as above.
How To Make The Topping
- You can make the crunch topping in a variety of ways. Originally, I used packets of my daughters favorite instant oatmeal (Maple Brown Sugar Oatmeal), I added butter and some brown sugar until the crumble was where I wanted it.
- Later I decided to use plain oatmeal, brown sugar, butter, AND then added Hershey's Heath Toffee Bits and Hershey's Cinnamon Chips (or a comparable product). If you only have one or the other, that is fine as well. Using both just puts this cake over the top.
- You can honestly make any type of crumble or streusel you like for the topping and make it sweet or less sweet, based on your preference.
- I have even used chopped dried banana chips for the topping before along with oats.
- The cinnamon chips and the toffee chips without chocolate can be hard to find in regular grocery stores. Walmart and Target however usually have them for around $3 a bag. Or buy in bulk on Amazon which I linked above.
Tips
- When looking for canned pumpkin, make sure you grab "pure pumpkin" in a can and not pumpkin pie filling which has additional ingredients and spices already in it. Or you can roast your own pumpkin. See how to roast a pumpkin easily in your oven here.
- The yogurt is optional, if you add it it makes it really moist and a little bit like a gooey cake, love those! (Depending on how long you bake it)
- You want your batter a little thicker, not runny.
- You can adjust the sweetness level of the cake. Cut it down by ¼ cup or more of sugar for a less sweet cake.
- The topping is a delicious must make! Experiment with toppings, plain oats mixed with spices and butter, adding toffee chips, cinnamon chips, or both. Adding maple flakes (yum) or anything else you think would be delish.
- A springform pan really does work best for this, but go ahead and try whatever pan you have.
- Split into 2 smaller springform pans or loaf pans lined with parchment, one to keep and one to give away (caking time will also be shorter). Or one loaf pan and make 4-6 muffins with the rest of the batter.
If you want to try an amazing pumpkin recipe that doubles as an edible history lesson and a centerpiece dessert, you must try "The Original Pumpkin Pie".
Initially the Pilgrims did not have flour for the "first Thanksgiving" What they originally had was used on the voyage or was spoiled and they had not yet had wheat crops. So the original pumpkin pies were basically custard made inside of a pumpkin and then roasted over the fire. It's delicious!!
Dessert recipes to try
- Nantucket Pie (amazing for Thanksgiving and Christmas!)
- Cranberry Soda Bread - SO festive, sweet-tart and moist!
- Pumpkin Biscotti - different & delicious!
Hope you love this!! XO - Colleen
Originally published 2014, updated 2023
Pumpkin Crunch Cake
Ingredients
- Cake
- 1 ½ cups sugar
- 4 oz butter melted and cooled
- 2 cups fresh roasted pumpkin or a 15 oz can of pumpkin puree (pure pumpkin NOT pumpkin pie filling)
- ¼ cup vanilla yogurt
- 1 TBS vanilla
- 2 eggs
- 2 cups flour
- 1 ½ TBS pumpkin pie spice
- 1 TBS baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Crunch Topping Mixture
- ¾ cup toffee bits
- ¾ cup cinnamon chips
- ½ cup Quaker Oats Oatmeal
- ¼ cup brown sugar
- 4 TBS butter
Instructions
- In your mixing bowl, combine sugar, butter, pumpkin, yogurt & vanilla and mix until blended. Add in the eggs and mix until incorporated. In a small bowl, whisk together the dry ingredients, then pour them into your wet mixture and mix until fully incorporated. Set aside.
- In a small mixing bowl, combine toffee bits (made by Heath), cinnamon chips (made by Hershey's), oatmeal and brown sugar. Work it together with your fingertips, then add in the butter and mix it in with a pastry cutter or your fingertips until its crumbly and worked in.
- Spray/grease a springform pan and place half the batter in it, scatter ½ of the crunch mixture over-top. Place the rest of the batter in and repeat with the remaining crumb mixture.
- Bake at 350 degrees 50-65 minutes or until a tester inserted comes out clean and dry. Cover your cake lightly with foil after 30 minutes.
- Colleen's Notes: My favorite way to make the topping was by using 2 packets of an organic snicker doodle oatmeal I had on-hand instead of straight up oatmeal. Feel free to try something like that if you have packets of some sort you feel will go well in your pantry. If not the oatmeal works just fine.
- IF you can not find the cinnamon chips or toffee chips, don't worry just combine 1 ½ cups plain uncooked oatmeal (I use Quaker Oats), ½ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, a pinch or 2 of salt and 6 TBS butter and mix with a pastry cutter, fork or your fingers until crumbly, coat the top of the cake mixture with that and pop it into the oven.
- If you want a less dense cake (however I think this is what makes this cake so good), only use 8 oz of pumpkin. If you need to make Pumpkin Pie Spice, my Little Chef shows you how to here. If you need to know how to roast a pumpkin, again my 9 year old has your back!
Lana @ Never Enough Thyme says
What a gorgeous cake! The recipe sounds absolutely delicious and perfect for this time of year.
Noelle says
This looks amazing! YUM!
Ginny McMeans says
I am so glad you worked some crunch in here. It looks absolutely beautiful. I just love springform pans too. It helps turn out the most beautiful cakes.
Marjorie says
What size springform pan do you use 9in?wh
Renee Goerger says
Wow! That looks fantastic! I love all the textures you have going on here. Creamy and crunchy are a perfect combination!
Shulie Foodwanderings says
I don't bake with pumpkin at all but the other day I was looking for some recipes. This is definitely a seasonal keeper. I will bookmark it.
Angela Marini says
That cake is a showstopper! I think this would be a hit at the upcoming brunch I'm hosting. Thanks for sharing, Colleen!
Christina Heggins says
This looks incredible and the color is perfect! Pinning to my fall board pronto!
Kirsten/ComfortablyDomestic says
Oh. Yeah! My family is allergic to nuts as well, so I am super excited to see a crunch cake that doesn't get the crunch from nuts! I have a ton of pumpkin puree in the freezer and a fresh batch of toffee on the counter. Hello, breakfast!
Angela | Mind Over Batter says
The crunch!! The crunch, Colleen! It's driving me crazy. I wouldn't be able to control myself around this cake!!
Carol at Wild Goose Tea says
Well I am not going to try the bundt pan. I love the idea of the snickerdoodle oatmeal. I didn't even know about it. I was a believer with just the photo. Heavy and rich----I have my coffee cup. Now I want a slice of cake, please.
Shellina says
This cake looks amazing. I can't wait to try it. I'm just wondering if this cake could be made in a 9x13 pan with the recipe as is or would I have to adjust it for a larger pan. Thanks so much.
Colleen says
I think that will work fine, if you have what looks like too much batter, just make a few muffins/cupcakes or a small loaf with it.
Jacalyn Johnson says
This looks sinfully delicious! Can you make it printable? Thank you!
Colleen says
Hi Jacalyn! I updated the recipe so you can easily print it out. Just made it last weekend and took it camping. It is SO yummy! Enjoy!
Molly says
I'd like to print this without all the ads....do you have a printable version?
Colleen says
Hi Molly, I updated the recipe so you can easily print it out. This is SO good! Just made it last weekend and took it camping. Everyone loved it. Enjoy!
Tammie says
If you don't have cinnamon chips how much cinnamon would you use?
Colleen says
Hi Tammie 3/4 -1 teaspoon or more is fine, it just depends on how much you want cinnamon flavor.
Tammie says
Thank you..
Teresa Cheney says
Just the egg yolks and not the whites?
Colleen says
That is how I like it, its a little more gooey that way, however you can also add the whole eggs if you want, its just a little more cake-like that way. Either way its yummy!
Robin Dextradeur says
Hi, was wondering about eggs as well as listed are whole but as written it says yolks but did just find another
comment that addresses this issue. Just wanted to throw out there that King Arthur sells cinnamon chips/bits. I cant seem to find the Hersheys cinnamon chips for over a year now and costly if found on Amazon. Can't wait to try this this weekend I usually start the season with Apple and Maple and move onto pumpkin mid October, they overkill pumpkin these days! Thanks for sharing this!
marjorie skeoch says
good comments. I am in Canada,Doubt if we have cinnamon bites and toffee one the shelves. Will try .
Colleen says
I have a hard time finding cinnamon chips myself. Funny, I JUST made this a few hours ago for my son and his friends (who are all about to head off to college SOB!!). Had a BBQ for them and made this for dessert. I had no cinnamon chips SO, I just used Quaker Oats Oatmeal, brown sugar, cinnamon, butter and added in toffee chips. You can do WHATEVER for the topping. Just make a basic topping with oats, brown sugar and butter (or even flour in place of the oats)...flavor it with fall spices and add what you have or not. You can add chopped nuts too (my kids are allergic). Good luck!
Dell says
I wish it had said melted butter in recipe before I mixed it LOL. I added room temp and now have lumps. Fingers crossed works out great
Colleen says
I adjusted it to note that. I have done both room temp and melted and cooled butter with success.
Lynn Gove says
Made this cake with chocolate chips when I couldn’t find cinnamon chips,
So….. good! I’m making it again for Friendsgiving this weekend and I’m
using cinnamon chips ( Walmart) Everyone loves this recipe!
Colleen says
Awesome!! It's really a fav in my house! The chocolate chips sound tasty too! Have a fun Friendsgiving!!
Sheila R. says
I want to make this the day before serving this. Do I have to refrigerate any unused portions of this cake.
Colleen says
I do not refrigerated, i keep it at room temp.
SANDRA says
I just made this today. Might wasn't as heavy as the picture. It is very good. I like different recipes and this one is.
Colleen says
Great to hear Sandra! Glad you enjoyed it!
Vinnie says
I could not find the cinnamon chips, but I had some butter scotch chips and also added a little cinnamon as well and it was quite good.
Colleen says
Awesome!!
Patricia Gilmer Reinert says
I plan to make this cake as cupcakes/ muffins. How long should I bake these and at what temperature? Thanks so much. Monday today. Baking Friday!!
Colleen says
Hi, really depends on how much is in each muffin cup, start with 25 minutes at 350 and go from there. Enjoy!
Linda Obrand says
Can you freeze this cake?
Colleen says
I have not tried freezing. If you successfully freeze various cakes and breads, I am sure this will be just fine.
Nicole says
This was phenomenal!!! I followed the recipe, exactly using plain, old-fashioned oats in the topping. I did bake mine in a 9 x 13 it took about 38-40 minutes. I was worried that it would need a glaze or whipped cream or something but it does not. It is perfection!
Colleen says
Yaaay! SO glad to hear that Nicole! My family's thoughts exactly! I actually just got an Amazon delivery of 3 bags of cinnamon chips to make this (sometimes I use them and sometimes just oats and or banana chips crushed mixed in with the oats).Thanks so much for the note and the stars!!
Shelley Maloney says
Hello Colleen!
I tried your Pumpkin Crunch Cake! I loved it, and so did my family and friends!! I used both the English Toffee Bits and Hershey's Cinnamon Chips and I made a Vintage Crumb topping recipe to make it even more crunchy!
I have a question. What method do you take when trying to preserve the freshness? Blessings Shelley Maloney
Colleen says
Great to hear Shelly! Thanks for the rating! I usually make it when I know it will move fast, however any leftover, I just wrap in parchment and then plastic wrap or foil. I have not tried freezing, if you do...Let me know how it goes.