An irresistible Pumpkin Crumb Cake recipe for fall

Pumpkin Crumb Cake

By Miriam Pascal, The Nosher via JTA

Who can resist a crumb cake? The only thing better than the dense cake on the bottom is the thick layer of cinnamon crumbs on top. It’s full of spices, pumpkin, but no sour cream, so it’s non-dairy and just a touch less caloric than traditional coffee crumb cake.

Note: Be sure to use canned pumpkin puree, not canned pumpkin pie filling, as it has ingredients not needed here. You can also use homemade pumpkin puree.

Plan Ahead: This cake freezes well in an airtight container. For best results, freeze the whole cake and cut into squares just before serving.

Miriam Pascal is the founder of, one of the world’s leading destinations for kosher recipes.This recipe appears in her recently published cookbook, “Something Sweet: Dessert, Baked Goods and Treats for Every Occasion.”

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