Pumpkin Spice Crumble

Craving pumpkin and spice and everything nice? Filled to the brim with awesome fall flavors, Pumpkin Spice Crumble is a fantastic, layered dessert that's incredibly delicious and easy to make--and it all starts with a box of yellow cake mix.

Why We Love It

Is it just me, or is pumpkin season creeping up earlier and earlier each year? I swear I saw pumpkin lattes and donuts in late June/early July. Now, as I write this, it's the middle of September and you can just forget it: pumpkin everything is practically everywhere.

Apple season is definitely getting eclipsed by pumpkins. And although I'm still making my apple faves like Baked Apple Crisp and Apple Cinnamon Kuchen, I must admit there is one pumpkin recipe that I do sneak in fairly early into my fall baking rotation.

It's this delicious Pumpkin Spice Crumble. Just thinking about it makes me want to stop what I'm doing, get into the kitchen and make one right now! My family loves this recipe so much, we're seriously considering replacing a pumpkin pie at Thanksgiving with this tasty dessert.

That might be unheard of and downright forbidden in some houses, but I'm pretty sure I could get away with it here. Pumpkin Spice Crumble is always a crowd pleaser. It's rich and packed full of pumpkin pie flavor, yet easier to make, serve and eat than a pie.

That's because this delicious dessert is a box cake hack. Rather than a crust, we use a yellow cake mix, butter and an egg to create a rich bottom layer. This then gets topped with all the best parts of a pumpkin pie (including milk, sugar and spice). And the trifecta?--that buttery, spiced crumble on top!

Pumpkin pie lovers enjoy Pumpkin Spice Crumble because it tastes like their favorite dessert--only richer. I like making it because it tastes great and is way easier to serve than a pie. It feeds a crowd and tastes incredible!

So yeah, it just might become my new Thanksgiving go-to. Sorry, pumpkin pie. I think we might be on the outs.

Why You'll Love It

Pumpkin Spice Crumble Ingredients

For the cake base and pie layer:

• 1 box yellow cake mix (15 oz. or above)- 1 cup of this is reserved for the topping
• 1/2 cup (1 stick) butter, melted
• 3 eggs
• 1 (29 oz.) can pumpkin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 cup brown sugar, packed
• 2/3 cup evaporated milk

For the topping:

• 1 cup reserved cake mix
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) butter, softened

How to make Pumpkin Spice Crumble

You'll want to gather the following equipment:

• microwaveable safe dish
• 1 large mixing bowl
• measuring cups
• measuring spoons
• mixing spoon
• 13x9 baking pan, lightly greased
• 2 medium mixing bowls
• rubber spatula

Getting started

Prep:

• Preheat oven to 350 degrees
• Lightly grease 13x9 pan
• Melt 1 stick of butter in microwaveable-safe dish (soften the other 1/2 stick on counter for topping)

Start making Pumpkin Spice Crumble by making the cake base.

Reserve 1 cup of cake mix for the topping, then combine remaining cake mix, melted butter and 1 egg in a large mixing bowl. Use a rubber spatula to spread the mixture into the bottom of a prepared 13x9 pan.

In a medium mixing bowl, make the pie layer. Combine pumpkin, cinnamon, nutmeg, ginger, brown sugar, remaining 2 eggs and milk. Spread filling over mixture in pan.

Then make the crumb topping in a separate medium mixing bowl. Combine reserved cake mix, sugar, cinnamon, and softened 1/2 stick butter. Mix until crumbly; sprinkle over pumpkin mixture.

Bake uncovered at 350 degrees for 40-45 minutes or until knife inserted near center comes out clean.

Let stand 5 minutes before serving.

Served warm or cold, Pumpkin Spice Crumble is truly a treat! We enjoy it with whipped cream.

Pumpkin Spice Crumble Leftovers?

Cover with foil or store in an airtight container. Refrigerate for up to 3 days.

To reheat, cover with aluminum foil and place in a 325 degree oven for 10-15 minutes or until heated through.