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Pumpkin Pecan Crumble Cake with Maple Glaze

Pumpkin Pecan Crumble Cake with Maple Glaze

Soft pumpkin cake topped with a buttery pecan-oat crumble and a silky maple glaze. Cozy spices and fall flavors in every slice.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12

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

Variation: Swap half the pecans with walnuts for a deeper, woodsy crunch. Storage: Cover leftovers and keep at room temperature for 2 days or refrigerate up to 5 days; glaze just before serving for best texture.
This recipe is an original creation inspired by classic Pumpkin Pecan Crumble Cake with Maple Glaze flavors. All ingredient ratios and instructions are independently developed.