This Caramel Pumpkin Crumb Cake with Vanilla Ice Cream is what happens when you take all the best parts of fall baking — spiced pumpkin batter, buttery brown sugar crumble, and gooey caramel — and layer them into one unforgettable dessert. It’s soft in the center, crisp on top, and drenched in just enough caramel to make every bite melt-in-your-mouth delicious. Topped with a scoop of cold vanilla ice cream, it’s the perfect balance of warm, sweet, and creamy — a show-stopper that feels indulgent yet cozy.

The texture is everything here: tender pumpkin cake as the base, a layer of rich caramel that seeps into the crumb, and a brown sugar streusel that stays crunchy on top. The combination of cinnamon, nutmeg, and cloves gives warmth without being overwhelming. Serve it straight from the oven or at room temperature — either way, once that ice cream hits the warm cake, it becomes pure fall comfort on a plate.

Why You’ll Love It

• Gooey caramel layer: Sweet, buttery, and perfectly balanced with the spiced pumpkin base.
• Soft crumb texture: Moist pumpkin cake that stays tender even after chilling.
• Streusel topping: Buttery brown sugar crunch adds contrast to the caramel filling.
• Easy assembly: One batter, one crumble, one pour of caramel — no complicated steps.
• Restaurant-worthy presentation: Serve warm with a scoop of ice cream and drizzle of caramel.

Ingredients (Serves 8–10)

Pumpkin Cake

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup pumpkin puree (not pumpkin pie mix)
• 1/3 cup sour cream
• 1 teaspoon vanilla extract

Caramel Filling

• 1/2 cup caramel sauce (homemade or store-bought)
• 1/4 teaspoon sea salt (optional, for salted caramel flavor)

Crumb Topping

• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes

For Serving

• Vanilla ice cream
• Extra caramel sauce for drizzling

Equipment

• 8×8-inch baking pan (metal or glass)
• Two medium mixing bowls
• Whisk, spatula, and pastry cutter
• Cooling rack

Instructions

1) Prepare the crumb topping

In a medium bowl, mix flour, both sugars, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture forms coarse crumbs. Refrigerate while you prepare the cake batter — this helps keep the topping crisp.

2) Make the pumpkin cake

Preheat the oven to 350°F. Grease and line the baking pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined and smooth. Add eggs one at a time, then whisk in pumpkin puree, sour cream, and vanilla.

Add dry ingredients to the wet mixture and fold gently until just combined. Don’t overmix — the batter should be smooth and thick.

3) Assemble the cake

Spread half of the pumpkin batter into the prepared pan. Drizzle the caramel sauce evenly over the surface, leaving a ½-inch border so it doesn’t touch the edges (this keeps it from sticking). Gently spread the remaining batter on top, being careful not to mix it into the caramel.

Sprinkle the chilled crumb mixture evenly over the top of the batter, pressing lightly so it adheres.

4) Bake

Bake for 35–40 minutes, until the top is golden and a toothpick inserted into the edge comes out mostly clean (the center will remain slightly gooey from the caramel). Cool in the pan for 20 minutes, then transfer to a wire rack.

5) Serve warm

Slice into squares and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel. The contrast of warm cake, melted caramel, and cold ice cream is unbeatable.

Pro Tips

• Use pure pumpkin puree: Not pumpkin pie filling — it’s too sweet and spiced already.
• Chill the crumb topping: Cold butter keeps the topping crisp during baking.
• Don’t overmix: Stir just until combined for the fluffiest crumb.
• Warm the caramel before drizzling: It spreads evenly and creates that signature gooey center.
• For extra flavor: Sprinkle sea salt on top right before serving to balance the sweetness.

Make-Ahead & Storage

• Make-ahead: The cake can be baked 1 day ahead. Reheat individual slices in the microwave for 10–15 seconds before topping with ice cream.
• Storage: Store covered at room temperature up to 2 days, or refrigerate up to 5 days.
• Freezing: Wrap cooled slices individually and freeze up to 2 months. Thaw overnight and warm before serving.

Flavor Profile

Every bite combines the warmth of pumpkin spice with the buttery sweetness of caramel. The crumb topping adds crunch, while the caramel layer adds richness and moisture. When paired with cold vanilla ice cream, it turns into the perfect blend of creamy, warm, and spiced — the kind of dessert that feels like fall in every bite.

Quick Recipe Card

• Prep Time: 20 minutes
• Bake Time: 40 minutes
• Total Time: 1 hour
• Yield: 8–10 servings

1. Mix crumb topping; chill.
2. Whisk wet and dry ingredients separately, then combine to make pumpkin batter.
3. Layer batter, caramel, and crumbs in an 8×8 pan.
4. Bake at 350°F for 35–40 minutes.
5. Cool slightly; top with ice cream and drizzle with caramel.

Conclusion

This Caramel Pumpkin Crumb Cake with Vanilla Ice Cream is the kind of dessert that makes the whole kitchen smell like fall — buttery, sweet, and warmly spiced. It’s the perfect treat for gatherings, holidays, or any night when you want something cozy but impressive. Serve it warm, let the ice cream melt just slightly, and watch everyone go silent for that first bite. Simple ingredients, flawless results — that’s The Cooks Collection way.