Oh my gosh, you guys – this Crockpot Pumpkin Crumble Cake is the coziest dessert you’ll make all season! I first threw it together on a chilly Sunday when I wanted something sweet but didn’t feel like babysitting the oven. That magical moment when you lift the crockpot lid to find golden crumble topping over perfectly spiced pumpkin cake? Absolute heaven. The best part? It makes your whole house smell like cinnamon and nutmeg – like someone bottled up autumn and poured it into your slow cooker. Whether you’re hosting friends or just treating yourself, this easy pumpkin crumble cake delivers big flavor with minimal effort (just how I like my desserts!). Trust me, one bite of that warm, buttery crumble over tender pumpkin cake, and you’ll be making this on repeat through the holidays.
Why You’ll Love This Crockpot Pumpkin Crumble Cake
Listen, I know we’re all busy, and that’s exactly why this recipe is my go-to. Here’s why you’ll fall head over heels for it too:
- Dump-and-go easy: Just mix, layer, and let the crockpot do its magic – no fancy techniques needed
- Hands-off baking: No oven-watching! Set it and forget it for 3-4 hours while you tackle life (or nap)
- Crowd-pleaser: The scent alone will have guests hovering in your kitchen before it’s even done
- Warm spice hug: Cinnamon, nutmeg, and cloves create that nostalgic fall flavor we all crave
- Versatile star: Fancy enough for Thanksgiving, cozy enough for weeknight dessert – and yes, breakfast counts too
Honestly? The hardest part is waiting for it to cook. But that first bite of warm cake with the crunchy-sweet topping? Totally worth it.
Ingredients for Crockpot Pumpkin Crumble Cake
Here’s what you’ll need for this cozy dessert – I promise it’s all pantry staples you probably already have:
- Pumpkin layer: 1 (15 oz) can pure pumpkin puree (not pie filling!), 1/2 cup granulated sugar, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves
- Crumble topping: 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup melted butter
Pro tip: Measure your brown sugar by packing it firmly into the cup – it makes all the difference for that caramel-y crumble texture!
How to Make Crockpot Pumpkin Crumble Cake
Alright, let’s get baking! This couldn’t be simpler – just follow these easy steps:
- Prep your crockpot: Give that slow cooker bowl a good spray with non-stick cooking spray. Trust me, you don’t want to skip this step!
- Mix the pumpkin layer: In a medium bowl, whisk together the pumpkin puree, 1/2 cup granulated sugar, vanilla, and all those warm spices until smooth. No need to overmix here.
- Pour it in: Gently spread the pumpkin mixture evenly across the bottom of your prepared crockpot.
- Make the crumble: In another bowl, combine flour, remaining sugars, baking powder, salt, and melted butter. Use a fork to mix until you get lovely clumpy crumbs.
- Top it off: Sprinkle that buttery crumble mixture evenly over the pumpkin layer – try to cover it completely.
- Slow cook: Cover and cook on LOW for 3-4 hours. Your cake is done when the edges are golden and a toothpick inserted comes out clean.
- Cool slightly: Let it rest for 15-20 minutes before serving – this helps the crumble set perfectly.
Tips for Perfect Texture
Here’s my secret weapon for bakery-worthy results every time:
- Don’t overmix the pumpkin layer – small lumps are fine!
- For extra crunch, press some crumble bits between your fingers to create bigger clusters
- Check doneness early – crockpots vary. If the top isn’t golden enough, leave uncovered for the last 30 minutes
Ingredient Substitutions & Notes
Okay, let’s talk substitutions because we all know that moment when you’re missing one ingredient! Here are my tried-and-true swaps:
- Butter: Coconut oil works beautifully – just melt it first. I’ve even used applesauce when I was out of both (just expect a softer crumble).
- Flour: Gluten-free 1:1 baking blends work great – I like King Arthur’s measure-for-measure.
- Emergency alert: That can MUST say “100% pumpkin puree” – pie filling has added sugars and spices that’ll throw everything off!
And remember – fresh pumpkin puree works too if you’re feeling fancy! Just drain excess liquid first.
Serving Suggestions for Crockpot Pumpkin Crumble Cake
Oh, let me tell you how we DEVOUR this cake in my house! Warm scoops straight from the crockpot with melting vanilla ice cream are life-changing – that hot-cold contrast is everything. For brunch, I love it with a dollop of barely-sweetened whipped cream and extra cinnamon dusted on top. My husband swears caramel sauce takes it over the top (he’s not wrong).
Pro tip: Let it cool just enough so the crumble sets (about 15 minutes), but don’t wait too long – that warm, gooey middle is absolute magic!
Storing and Reheating
Okay, confession time – this cake rarely lasts more than a day in my house! But when it does (miracle!), here’s how to keep it perfect:
- Fridge: Store covered in the crockpot insert or transfer to an airtight container – stays fresh 3-4 days (though the crumble softens a bit).
- Reheating magic: 15 seconds in the microwave brings back that just-baked warmth, or pop slices in a 300°F oven for 10 minutes to crisp the topping.
- Freezer hack: Wrap individual portions tightly in foil – they’ll keep beautifully for 2 months! Thaw overnight in the fridge before reheating.
Pro tip: Sprinkle a fresh dusting of cinnamon sugar after reheating for that “just made” vibe!
Crockpot Pumpkin Crumble Cake FAQs
I get asked these questions ALL the time – here are my best answers from years of making this cozy dessert:
- Can I double the recipe? Absolutely! Just use a larger 6-quart crockpot and increase cook time by about 30-45 minutes. The crumble might take longer to crisp up.
- How do I prevent sogginess? Make sure your pumpkin puree isn’t watery (drain fresh pumpkin well) and don’t peek while cooking – that steam escape makes the top soggy!
- Fresh pumpkin vs canned? Either works! If using fresh, roast and puree it first, then squeeze out excess liquid in a clean towel. Canned is just so darn convenient though.
- Can I make it overnight? I don’t recommend it – the crumble loses its crunch. But you can prep the layers in bowls the night before!
- Why’s my topping not crispy? Try leaving the lid slightly ajar for the last 30 minutes – this lets steam escape so the crumble can properly crisp up.
Still have questions? Just ask – I’ve made every mistake so you don’t have to!
Nutritional Information
Just so you know – these numbers can vary depending on your exact ingredients, but here’s the general scoop per serving: About 280 calories, 12g fat (7g saturated), and 42g carbs. Not bad for a dessert that tastes like a warm hug from autumn itself!
PrintUltimate Crockpot Pumpkin Crumble Cake in 4 Hours
A delicious pumpkin crumble cake made easy in your crockpot. Perfect for fall gatherings or a cozy dessert.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 tsp baking powder
Instructions
- Grease your crockpot with non-stick spray.
- Mix pumpkin puree, 1/2 cup granulated sugar, vanilla, and spices in a bowl.
- Pour the pumpkin mixture into the crockpot.
- In another bowl, combine flour, remaining sugar, brown sugar, baking powder, salt, and melted butter to make the crumble topping.
- Sprinkle the crumble mixture evenly over the pumpkin layer.
- Cover and cook on low for 3-4 hours.
- Let cool slightly before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Check for doneness with a toothpick—it should come out clean.
- Serve warm with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
