Pumpkin Pecan Crumble Cake with Maple Glaze
If you love pumpkin season but also want a cake that feels like a warm hug with a little crunch, this Pumpkin Pecan Crumble Cake with Maple Glaze is your jam. It’s a moist pumpkin-layered cake with a buttery pecan crumble on top and a sticky-sweet maple glaze that drips into all the nooks. It’s not fussy, it’s not pretending to be healthy, and it shows up at breakfasts, potlucks, and late-night snack crises.
My small crew (read: my husband and our suspiciously sweet toddler) have turned this into a staple. My husband will literally walk into the kitchen and sigh the second he sees the pan — like, a full dramatic sigh, which I now take as approval. Once I forgot to sprinkle the pecans on top because I was half-distracted by a cartoon meltdown, and he ate it anyway and declared it “still perfect.” That’s the kind of recipe that forgives you.
Why You’ll Love This Pumpkin Pecan Crumble Cake with Maple Glaze
– It’s the cozy trifecta: spiced pumpkin cake, crumbly pecan topping, and a maple glaze that makes everything feel celebratory.
– Messy but majestic — looks fancy on a plate, takes zero culinary ego to make.
– Great the morning after (cold slice with coffee? yes.) and still magic warmed slightly for dessert.
– Flexible: swap nuts, skip the glaze, make it loaf-style — it survives your improvisations.
Kitchen Talk
This cake has a few little moods. The crumble wants to be butter-forward and toasted, so don’t be stingy with the butter there. I once tried making the crumble with oil because I was out of butter — it was sad and flat; don’t do that. The batter itself is forgiving: mix until combined, not until you’ve interrogated every last lump. If your pumpkin puree is watery (sometimes the can is looser depending on brand), I pat it a bit with a paper towel in a sieve — weird, I know, but it helps the cake texture. Also, the glaze will look too runny at first; it firms up as it cools, so be patient.
Oh man, this Pumpkin Pecan Crumble Cake with Maple Glaze is pure fall magic in every bite—the moist pumpkin cake, crunchy pecan crumble, and that sweet maple drizzle tie it all together so perfectly.[7] It baked up beautifully in about 45 minutes and wasn't overly sweet, just cozy and spiced right.[1][2] My family devoured it, and I'll definitely make it again for holiday brunches!
MORE OF OUR FAVORITE…
Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and check your baking powder/soda dates — old leaveners make sad, dense cakes.
– Fats & Oils: Butter for both the cake and the crumble gives the best flavor; if you must substitute, use a neutral oil only in the cake, not the crumble.
– Dairy: Sour cream or plain yogurt in the batter adds moisture and tang; whole milk or buttermilk also work if that’s what you have.
– Eggs: Room-temperature eggs mix into the batter more smoothly; if you forget, pop them in warm water for 5 minutes.
– Nuts & Seeds: Use fresh pecans for the best crunch; toasted pecans are superb — give them a quick 5-minute toast in a pan to wake up their flavor.
– Sweeteners: Real maple syrup for the glaze is worth the splurge; imitation maple syrup will taste flat.
Prep Ahead Ideas
– Make the pecan crumble the day before and store it in an airtight container at room temperature — keeps the toasty texture.
– The cake batter can be mixed the night before and chilled in the fridge; let it rest at room temp for 20–30 minutes before baking for more even rise.
– Make the maple glaze up to 2 days ahead and keep it in a jar in the fridge; warm gently before drizzling.
– Store prepped items in clear containers so you don’t forget what’s in the fridge — label with masking tape if you’re feeling fancy.
Time-Saving Tricks
– Use canned pumpkin puree — it’s the shortcut everyone secretly loves and it does not make you less of a baker.
– Toast pecans in a skillet while the cake bakes to save oven time.
– If you’re short on time, make this in a loaf pan instead of a round cake — shorter bake time and easy to slice for grab-and-go breakfasts.
– Warm the glaze briefly in the microwave in 10-second bursts; it drizzles better and looks prettier.
Common Mistakes
– Overmixing the batter: I once whisked until my arm hurt and ended up with a gummy crumb; mix until just combined.
– Adding cold eggs or butter straight from the fridge can cause curdled batter; if that happens, set the bowl in warm water and whisk gently until it smooths out.
– Burned crumble top: watch the last 5 minutes of bake time — the sugar in the crumble browns fast.
– Dripping glaze everywhere: let the cake cool for 10–15 minutes before pouring glaze, or it will slide off in rivers.
What to Serve It With
– Simple whipped cream or a scoop of vanilla ice cream for dessert.
– A cup of strong coffee or cinnamon latte in the morning — this cake drinks coffee.
– Bright, lightly dressed greens to balance the sweetness for a brunch spread.
– Toasted pecan granola or Greek yogurt for a playful breakfast pairing.
Tips & Mistakes
– Use room-temp butter and eggs for the most even batter.
– Don’t skip toasting the pecans if you want full flavor — it’s a two-minute step with big payoff.
– If glaze is too thick, thin with a teaspoon of warm milk or maple syrup; too thin, add a little powdered sugar.
– If the center sinks a touch, it’s probably underbaked—cover with foil and give it 5–10 more minutes.
Storage Tips
Keep leftover cake in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. The crumble softens in the fridge but still tastes great (and cold cake slices? totally acceptable breakfast behavior). To revive crispiness, heat individual slices in a toaster oven for a few minutes. You can freeze slices wrapped tightly for up to 3 months; thaw in the fridge overnight and warm before serving.
Variations and Substitutions
– Gluten-free: swap to a 1:1 gluten-free flour blend and reduce liquid slightly; texture will be denser but still delicious.
– Nut-free: replace pecans with toasted oats + sunflower seeds for crunch.
– Less sweet: cut the glaze sugar by a third and add a pinch of salt to highlight the pumpkin spice.
– Swap maple for honey in the glaze if you prefer; flavor will be different but still lovely.
– Add chocolate chips into the batter for a bolder dessert — I’ve done this on cheat days and it was a hit.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Pumpkin Pecan Crumble Cake with Maple Glaze
Ingredients
Main Ingredients
- 2.1 cup all-purpose flour for the cake batter
- 2.5 tsp pumpkin pie spice for the cake batter
- 0.5 tsp ground cinnamon for the cake batter
- 1.6 tsp baking powder for the cake batter
- 0.5 tsp baking soda for the cake batter
- 0.75 tsp fine sea salt for the cake batter
- 1.5 cup pumpkin puree unsweetened; for the cake batter
- 0.9 cup light brown sugar, packed for the cake batter
- 0.4 cup granulated sugar for the cake batter
- 0.5 cup neutral oil such as canola or vegetable; for the cake batter
- 0.5 cup milk dairy or unsweetened non-dairy; for the cake batter
- 2 tsp vanilla extract for the cake batter
- 0.5 cup all-purpose flour for the crumble topping
- 0.75 cup old-fashioned rolled oats for the crumble topping
- 0.5 cup light brown sugar, packed for the crumble topping
- 0.5 tsp ground cinnamon for the crumble topping
- 0.13 tsp fine sea salt for the crumble topping
- 6 tbsp cold unsalted butter, diced for the crumble topping
- 1 cup chopped pecans for the crumble topping
- 1 cup powdered sugar for the maple glaze
- 3 tbsp pure maple syrup for the maple glaze
- 1.5 tbsp milk add more to thin; for the maple glaze
- 0.25 tsp vanilla extract for the maple glaze
- 0.06 tsp fine sea salt pinch; for the maple glaze
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9×13-inch pan and line with a parchment sling.
- Stir flour, oats, brown sugar, cinnamon, and salt for the crumble. Cut in cold butter until sandy, then fold in pecans. Chill.
- Whisk cake flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk pumpkin, both sugars, oil, milk, and vanilla until smooth and glossy.
- Add wet ingredients to dry and stir just until combined. Do not overmix.
- Spread batter into the pan. Sprinkle crumble evenly over the top and gently press to adhere.
- Bake 40–48 minutes, until a tester comes out with a few moist crumbs.
- Cool the cake on a rack for 20 minutes while you make the glaze.
- Whisk powdered sugar, maple syrup, milk, vanilla, and a pinch of salt until pourable.
- Drizzle glaze over the warm cake. Rest 10 minutes, slice, and serve.
Notes
Featured Comments
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“New favorite here — will make again. family favorite was spot on.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Made this last night and it was so flavorful. Loved how the weeknight saver came together.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“This quick recipe was so flavorful — the comforting really stands out. Thanks!”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
