Skip Navigation
Search recipes, ingredients, articles, products...
Pumpkin-Ginger Crumb Cake
Get started!


2 1/2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup cold Land O Lakes® Butter

1/2 cup chopped walnuts

2 teaspoons baking powder

2 teaspoons freshly grated ginger root  

1/2 teaspoon baking soda

1 cup canned pumpkin

1/2 cup milk

2 large Land O Lakes® Eggs

 *Substitute 1/2 teaspoon ground ginger.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine flour, brown sugar, granulated 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.

  3. STEP 3

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

  4. STEP 4

    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.

Read the Story Behind the Recipe

Tip #1

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

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.