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CINNAMON STREUSEL PUMPKIN CAKE
I am convinced that this cinnamon streusel pumpkin cake needs to be eaten by every single person this Fall. To say I am obsessed with this cake would be an understatement. I actually make this year round!
Super soft, perfectly spiced pumpkin cake topped with a sweet brown sugar streusel, and then topped with a simple vanilla glaze.
Anytime I can get a streusel topping on my cake then I know it will be a favorite like this chocolate chip streusel pumpkin cake or blueberry streusel coffee cake.
This recipe was adapted from a Paula Deen recipe years ago. To this day, her restaurant in South Carolina is still the best place I’ve ever eaten. I mean that. I still think about that food years later.
I’m a sucker for a really high, thick cake like coffee cake with a mile high streusel topping. This is what this cake reminds me of. A super moist pumpkin cake topped with the best, highest streusel topping.
HOW TO MAKE THIS PUMPKIN CAKE RECIPE
Brown Sugar Streusel – This is a simple mixture of flour, sugar, brown sugar, cinnamon, and butter. You will just mix it all together until coarse crumbs form. Kind of like wet sand almost.
Pumpkin Cake
- large eggs
- sugar
- vegetable or canola oil
- pure pumpkin (NOT pumpkin pie filling)
- flour
- baking powder
- baking soda
- salt
- cinnamon
- pumpkin pie spice
Vanilla Glaze – This glaze has butter, powdered sugar, vanilla extract, heavy cream, and cinnamon in it. Mixes up in one bowl and it can be the same bowl as the streusel. No extra dirty dishes here.
MY TIPS & HELPFUL HINTS FOR THIS RECIPE
- You can either pour the glaze over the cake while it’s warm (it will melt into the streusel topping) OR wait until the cake cools most of the way and then glaze it. Both ways are equally delicious.
- Make sure you are using 100% pure pumpkin and not the pumpkin pie filling. They are completely different but the cans look very similar.
- The recipe calls for heavy cream in the glaze, if you use anything other than that then start at 1 tablespoon and add from there. Because heavy cream has such a high fat content you need more of it. If you use a lower fat milk then you will need less of it, as it is not as thick as heavy cream.
MORE PUMPKIN RECIPES THAT YOU WILL LOVE
- Cream Cheese Pumpkin Streusel Muffins – The best pumpkin muffins stuffed with cream cheese and topped with a cinnamon brown sugar streusel.
- Pumpkin Cheesecake Whoopie Pies – An easy cake mix pumpkin cookie sandwiched between a whipped cheesecake pudding “frosting”. These are one of my favorite Fall treats. So easy to make, super moist, and they always disappear.
- Pumpkin Chocolate Chip Bars – Everyone has their favorite recipe for this and this is mine. They literally are the best!
- No Bake Marshmallow Pumpkin Pie – This is unlike any pumpkin pie you’ve ever had. People are always unsure about it but once they try it, they are in love. So light, fluffy, and delicious.
Cinnamon Streusel Pumpkin Cake
Ingredients
Cinnamon Streusel
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- ¼ teaspoon ground cinnamon
- 4 tablespoons cold butter cubed small
Pumpkin Cake
- 4 large eggs
- 1⅔ cups granulated sugar
- 1 cup canola or vegetable oil
- 1 can (15 oz) pure pumpkin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
Glaze
- 1 tablespoon butter, softened
- ¼ teaspoon vanilla extract
- 1 cup powdered sugar
- ¼ teaspoon ground cinnamon
- 4 tablespoons heavy cream
Instructions
- Heat oven to 350 degrees and spray a 9x13 baking pan with cooking spray.
Cinnamon Streusel
- Combine all ingredients in a small bowl and using your fingers, or a pastry cutter, mix together until it resembles coarse wet sand. Set aside.
Pumpkin Cake
- In a large bowl add eggs, sugar, canola oil, and pumpkin. Use a handheld blender, or a stand mixer, to beat until combined.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. Stir with a wire whisk to break up clumps.
- Add half of the dry ingredients into the wet and beat together. Add the other half and mix until combined.
- Pour into the prepared baking dish and sprinkled the cinnamon streusel over top.
- Cook for 30-38 minutes or until center is no longer "jiggly" and looks set. The edges will be golden brown. Let cool on a cooling rack.
- Once cooled make the glaze: beat the butter and vanilla extract until soft and creamy. Add the powdered sugar, cinnamon, and 1 tablespoon heavy cream. Keep adding heavy cream, in 1 tablespoon increments, until desired consistency is reached.
- Drizzle over the cake and serve.
Notes
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Recipe was originally published in September 2018. Post and pictures have been updated. Recipe is the same. Original picture is below.
Do you think I could substitute fresh pumpkin?
Yes, you sure can ☺️
The flavor of the pumpkin and cinnamon was perfect! I made 2 8inch rounds they were beautiful. I put the glaze in a squeeze bottle and went around in a spiral then did another spiral. It was soooo pretty to go along with the yum!The cake was a big hit with my family!
That makes me so happy to hear! I love the idea of using two round cake pans. This is easily one of my favorite pumpkin desserts so it makes me happy to know others enjoy it too.
This cake was absolutely delicious & was a huge hit. Followed recipe exactly.
I loved reading this! I love this cake SO MUCH! So happy you loved it 🙂
Just made this! Absolutely amazing!!!!!
Awesome! Thanks for letting me know ?
This recipe is amazing! i made it for a potluck last night and it was a hit! Followed the instructions exactly
Great to hear! Thanks for letting me know.
In the oven as I type! Law have mercy! Pretty sure kiddos are going to flip out when they taste after school snack of pumpkin cake!
Thank you!
Just made this. It will be my go to recipe for family dinners. Super moist lots of flavor. I put maple flavor in the icing. Next time I’ll add currants also. 5+ stars
I love the idea of maple in the icing! So glad you loved it.
This is a really good cake
Just made this today. Absolutely delicious!!! I found out once I started making it that I only had about 1/3 cup of oil. Softened 2 sticks of butter to substitute and it was still nice and moist! What a fall treat
So glad the substitute worked. Thank you for sharing how it turned out for you!
What a delicate and delightful treat! Thank you for sharing it with us!
You’re so welcome!
I made this last night and it was moist and delicious. My oven broke so I baked it in my Ninja and made 2 cakes. Definitely making this for a Thanksgiving dessert.
I made this last night, then the oven broke. Had to bake it in my Ninja. Made 2 cakes out of this recipe. Moist and delicious. I will be making this for a thanksgiving dessert
I’m so sorry your oven broke, but I’m glad it worked out with your Ninja. Thank you for your compliments!
Made this today. So good. I used 2 tesp of homemade pumpkin pie spice instead of cinnamon. My streusel didn’t turn out right but that was the cook’s fault. I will make again.
Love the idea of using pumpkin pie spice! Sorry the streusel didn’t turn out, please let me know if you make it again if the streusel turns out better.
just made this for a pumpkin carving party. everyone loved it, big hit
So glad it was a successful addition to your party!
I made this yesterday, it was delicious! I did put chopped pecans on top of streusel, added a nice crunch. Family said it is a keeper recipe!
I love the idea of adding pecans! Thanks for sharing!
We really liked this cake. We are high altitude so I reduced the baking powder to 1 teaspoon and it was great.
So happy to hear you liked it! Glad it worked with the high altitude adjustment.
I have been making this cake for YEARS! Every Thanksgiving this is one of my go to desserts. It’s absolutely amazing!!
THANK YOU
Thank you so much! So happy to hear the recipe is a part of your holiday time!
This sounds so good. Do you think it would work in a sheet cake pan 11×15?
I’ve never tried that but I think it would work. You would want to double the recipe and you may not need all of it but it will be good to have some extra. Let me know how it turns out!