Pumpkin Ginger Crumb Cake Recipe

Pumpkin-Ginger Crumb Cake

Fresh ginger adds special flavor to this spicy cake. Serve plain or with whipped cream.

30 min. prep time
15 servings
000 Ratings


2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons freshly grated gingerroot*
1/2 teaspoon baking soda
1 cup mashed cooked pumpkin**
1/2 cup milk


Heat oven to 350°F.

Combine flour, brown sugar, sugar, cinnamon, nutmeg and salt in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumbs; stir in walnuts. Set aside for topping.

Add baking powder, gingerroot and baking soda to remaining crumb mixture in bowl; mix lightly. Add pumpkin, milk and eggs. Beat at medium speed until well mixed.

Pour batter into greased 13x9-inch baking pan. Sprinkle with walnut-crumb mixture. Bake 35-40 minutes or until toothpick inserted in center comes out clean.


*Substitute 1/2 teaspoon ground ginger.

**Substitute canned pumpkin.


Recipe Tip

This cake freezes well. Cut into serving pieces before freezing, if desired.

Nutrition Facts (1 serving)

Calories: 300

Fat: 13g

Cholesterol: 55mg

Sodium: 320mg

Carbohydrates: 42g

Dietary Fiber: 1g

Protein: 4g

Recipe #11243©2000Land O'Lakes, Inc.

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