If you love cozy fall desserts, this Chocolate Pumpkin Crumb Cake is about to become a new favorite. It combines the warmth of pumpkin spice, the richness of cocoa, and a buttery crumb topping that adds the perfect crunch. This cake is moist, tender, and layered with comforting flavors, making it ideal for autumn gatherings, Thanksgiving, or a sweet weekend treat.
Why You’ll Love This Recipe
- Moist and tender crumb with rich pumpkin and chocolate flavors
- Buttery streusel topping adds sweetness and crunch
- Easy to make with simple pantry ingredients
- Perfect for fall baking, brunch, or holiday desserts
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil (or melted butter)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup semi-sweet chocolate chips (optional)
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons cold butter, cubed
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, beat oil, granulated sugar, and brown sugar until combined. Mix in eggs, pumpkin purée, and vanilla.
- Add dry ingredients to wet mixture alternately with milk, stirring just until combined. Fold in chocolate chips if using.
- Pour batter into prepared pan and spread evenly.
- In a small bowl, combine crumb topping ingredients until crumbly. Sprinkle evenly over batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing and serving.
Tips & Variations
- Add a drizzle of melted chocolate on top for extra decadence.
- Substitute half the flour with whole wheat for a heartier texture.
- Swap chocolate chips with chopped nuts or white chocolate for variety.
Storage & Freezer Instructions
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze individual slices wrapped in plastic for up to 2 months. Thaw overnight before serving.
Serving & Pairing Ideas
- Pair with a warm cup of coffee, chai tea, or hot cocoa.
- Serve with whipped cream or vanilla ice cream for dessert.
- Slice into small squares for a holiday dessert platter.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, bake it a day before serving and store it covered. The flavors actually deepen overnight.
Can I double the recipe?
Absolutely! Bake in a 9×13-inch pan and adjust baking time to 45–50 minutes.
Do I need to refrigerate the cake?
Only if you want to keep it longer than 3 days; otherwise, room temperature is fine.
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use pure pumpkin purée. Pumpkin pie filling already contains sugar and spices, which can affect the texture and flavor of the cake.
Ready to Make It?
This Chocolate Pumpkin Crumb Cake is everything a fall dessert should be: moist, spiced, chocolaty, and topped with buttery crumbs. Pin it for your holiday baking list or whip it up today—you’ll be glad you did!
You Might Also Like
- Pumpkin Dump Cake – Easy, layered, and full of fall flavors.
- Apple Crumb Cake – Sweet apples with a buttery crumb topping.
- Pumpkin Protein Energy Balls – A healthy snack full of pumpkin spice.
- Chocolate Pumpkin Bread – Rich and moist loaf perfect for fall mornings.
Chocolate Pumpkin Crumb Cake
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Chocolate Pumpkin Crumb Cake is moist, spiced, chocolaty, and topped with a buttery crumb layer — the perfect fall dessert.
Ingredients
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup vegetable oil (or melted butter)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup pumpkin purée
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup semi-sweet chocolate chips (optional)
Crumb Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon cinnamon
4 tablespoons cold butter, cubed
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. Whisk flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
3. In a large bowl, beat oil, granulated sugar, and brown sugar until combined. Mix in eggs, pumpkin purée, and vanilla.
4. Add dry ingredients to wet mixture alternately with milk, stirring just until combined. Fold in chocolate chips if using.
5. Pour batter into prepared pan and spread evenly.
6. Combine crumb topping ingredients until crumbly. Sprinkle evenly over batter.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely before slicing and serving.
Notes
For extra indulgence, drizzle with melted chocolate before serving.
Swap chocolate chips with chopped nuts or white chocolate for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg