Description
This delicious Pumpkin Streusel Cake combines the warm flavors of cinnamon and pumpkin with a crumbly streusel topping. Perfect for fall celebrations!
Ingredients
Scale
- 3 cups all purpose flour, spooned and leveled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks), melted
- 2 and 1/4 cups all purpose flour
- 1 and 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick), softened but still cool
- 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling), divided
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil suggested)
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick), very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
- In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in a microwave-safe bowl and pour into the dry mixture. Stir until the mixture resembles wet sand with chunks. Set aside or refrigerate if possible.
- In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
- Chop 1/2 cup softened butter into chunks and add to the dry ingredients. Scoop about half of the pumpkin puree (about 7 oz) into this bowl. Using the paddle attachment or electric beaters, blend until the butter and pumpkin form a ball with the flour mixture. Scrape sides as needed; add extra pumpkin if necessary to bring mixture together.
- In the same bowl used for melting butter, whisk remaining pumpkin puree with 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well blended.
- Add the wet mixture to the flour mixture in three additions, beating about 20 seconds after each. After all is incorporated, beat for 1 minute until batter is light and fluffy.
- Spread 2 cups batter evenly into prepared pan. Sprinkle 1 cup streusel evenly over batter, breaking large chunks. Spread another 2 cups batter over streusel, then add another 1 cup streusel on top. Add remaining batter and spread evenly, finishing with 2 cups streusel on top (do not add all remaining streusel).
- Bake at 350°F for 35 minutes.
- Remove the cake, quickly sprinkle all remaining streusel over puffed areas of the cake, and return to oven, minimizing oven door opening.
- Bake an additional 10-15 minutes. Test doneness with a toothpick; it should come out without wet batter and the cake should not wobble.
- Let cake cool on a wire rack for at least 15-20 minutes before cutting.
- In a medium bowl, beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding milk gradually if too thick.
- Drizzle icing over the whole cake or individual servings. Warm servings in the microwave for 10-20 seconds if cake has cooled. Store cake covered on counter for 2-3 days or refrigerate thereafter.
Notes
- Try using fresh pumpkin puree for a more natural flavor!
- For a more decadent option, you can drizzle caramel over the cake before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg