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Moist and tender Cinnamon Streusel Pumpkin Cake loaded with warm pumpkin spices and topped with a sweet cinnamon & brown sugar streusel. Mix up a simple vanilla glaze to drizzle over the top. This streusel pumpkin cake is the best Fall pumpkin dessert recipe!

Moist and tender pumpkin cake loaded with warm pumpkin spices and topped with a sweet cinnamon & brown sugar streusel. Mix up a simple vanilla glaze to drizzle over the top. This streusel pumpkin cake is the best Fall pumpkin dessert recipe!

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

Moist and tender pumpkin cake loaded with warm pumpkin spices and topped with a sweet cinnamon & brown sugar streusel. Mix up a simple vanilla glaze to drizzle over the top. This streusel pumpkin cake is the best Fall pumpkin dessert recipe!

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. 

Moist and tender pumpkin cake loaded with warm pumpkin spices and topped with a sweet cinnamon & brown sugar streusel. Mix up a simple vanilla glaze to drizzle over the top. This streusel pumpkin cake is the best Fall pumpkin dessert recipe!

How To Make Streusel Pumpkin Cake & Ingredients You’ll Need

Brown Sugar Cinnamon Streusel

  • All-Purpose Flour
  • Sugar
  • Light Brown Sugar
  • Cinnamon
  • Butter – I prefer using salted butter.

Pumpkin Cake

  • Large Eggs
  • Sugar
  • Vegetable or Canola Oil
  • Pure Pumpkin (NOT pumpkin pie filling)
  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt – I use fine kosher salt.
  • Ground Cinnamon
  • Pumpkin Pie Spice

Vanilla Glaze

  • Butter
  • Powdered Sugar
  • Vanilla Extract
  • Heavy Cream
  • Ground Cinnamon
Moist and tender pumpkin cake loaded with warm pumpkin spices and topped with a sweet cinnamon & brown sugar streusel. Mix up a simple vanilla glaze to drizzle over the top. This streusel pumpkin cake is the best Fall pumpkin dessert recipe!

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. 
  • Pumpkin Magic Cake – This cake really is magic because it separates into two magic layers while baking! A pumpkin pie custard layer on top of a buttery yellow cake mix layer.
Moist and tender pumpkin cake loaded with warm pumpkin spices and topped with a sweet cinnamon & brown sugar streusel. Mix up a simple vanilla glaze to drizzle over the top. This streusel pumpkin cake is the best Fall pumpkin dessert recipe!
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Cinnamon Streusel Pumpkin Cake


Author Jessica
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 16 people
Moist and tender pumpkin cake loaded with warm pumpkin spices and topped with a sweet cinnamon & brown sugar streusel. Mix up a simple vanilla glaze to drizzle over the top. This streusel pumpkin cake is the best Fall pumpkin dessert recipe!

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℉ and spray a 9×13 baking pan with cooking spray.

Cinnamon Streusel

  • Combine all the streusel ingredients in a small bowl and using your fingers, or a pastry cutter, mix together until it resembles coarse wet sand. Set aside.
    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

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.
    4 large eggs, 1⅔ cups granulated sugar, 1 cup canola or vegetable oil, 1 can (15 oz) pure pumpkin
  • 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. 
    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
  • Add half of the dry ingredients into the wet ingredients and beat together. Add the other half and mix until combined. 
  • Pour into the prepared baking dish and sprinkle 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 the cake cool completely on a cooling rack.

Vanilla 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.
    1 tablespoon butter, ¼ teaspoon vanilla extract, 1 cup powdered sugar, ¼ teaspoon ground cinnamon, 4 tablespoons heavy cream
  • Drizzle over the cake and serve.

Notes

If you use 1% or 2% milk you will need less milk as it’s thinner than heavy cream. Just start with 1 tablespoon of milk at a time and then add from there until it’s the desired consistency. The glaze is much better with heavy cream!
Mine was perfect at 35 minutes. You want to make sure the center looks cooked and not jiggly. You could also use a toothpick and make sure it comes out with no wet batter on it.
If wanted, sprinkle some pecans over the glaze for a salty bite.

Nutrition

Calories: 401kcal | Carbohydrates: 54g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 268mg | Potassium: 152mg | Fiber: 1g | Sugar: 37g | Vitamin A: 4368IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg

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. 

Moist and tender pumpkin cake loaded with warm pumpkin spices and topped with a sweet cinnamon & brown sugar streusel. Mix up a simple vanilla glaze to drizzle over the top. This streusel pumpkin cake is the best Fall pumpkin dessert recipe | www.togetherasfamily.com #pumpkinrecipes #pumpkin_recipes #pumpkincake

 

 

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Recipe Rating




48 Comments

  1. Do you think I could substitute fresh pumpkin?

    1. Together As Family says:

      Yes, you sure can ☺️

  2. Kathi huff says:

    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!

    1. Together As Family says:

      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.

  3. This cake was absolutely delicious & was a huge hit. Followed recipe exactly.

    1. Together As Family says:

      I loved reading this! I love this cake SO MUCH! So happy you loved it 🙂

  4. Just made this! Absolutely amazing!!!!!

    1. Together As Family says:

      Awesome! Thanks for letting me know ?

  5. Ebony Breaux says:

    This recipe is amazing! i made it for a potluck last night and it was a hit! Followed the instructions exactly

    1. Together As Family says:

      Great to hear! Thanks for letting me know.

  6. Becki Smythe says:

    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!

  7. Mary-Luise Puterbaugh says:

    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

    1. Together As Family says:

      I love the idea of maple in the icing! So glad you loved it.

  8. This is a really good cake

  9. 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

    1. Lucy Pulsipher says:

      So glad the substitute worked. Thank you for sharing how it turned out for you!

  10. 5 stars
    What a delicate and delightful treat! Thank you for sharing it with us!

    1. Lucy Pulsipher says:

      You’re so welcome!

  11. 5 stars
    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.

  12. 5 stars
    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

    1. Lucy Pulsipher says:

      I’m so sorry your oven broke, but I’m glad it worked out with your Ninja. Thank you for your compliments!

  13. 5 stars
    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.

    1. Lucy Pulsipher says:

      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.

  14. just made this for a pumpkin carving party. everyone loved it, big hit

    1. Lucy Pulsipher says:

      So glad it was a successful addition to your party!

  15. 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!

    1. Lucy Pulsipher says:

      I love the idea of adding pecans! Thanks for sharing!

  16. 5 stars
    We really liked this cake. We are high altitude so I reduced the baking powder to 1 teaspoon and it was great.

    1. Together as Family says:

      So happy to hear you liked it! Glad it worked with the high altitude adjustment.

  17. I have been making this cake for YEARS! Every Thanksgiving this is one of my go to desserts. It’s absolutely amazing!!

    THANK YOU

    1. Together as Family says:

      Thank you so much! So happy to hear the recipe is a part of your holiday time!

  18. This sounds so good. Do you think it would work in a sheet cake pan 11×15?

    1. Together as Family says:

      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!

  19. 5 stars
    Wow I haven’t had a cake like this before. it’s soft and moist. I’ll be making it again

    1. Together as Family says:

      I love how soft this cake is, so glad you liked it! Thank you for your kind comment 😊

  20. Christine Kelly says:

    I made this recipe yesterday. It was easy to make and tasted delicious. Thanks for sharing!

    1. Together as Family says:

      Wonderful! Thanks for your comment!

  21. 5 stars
    I made this last fall and it was wonderful. I plan on making it again soon and was wondering if you think avocado oil could be used instead of vegetable/canola oil?

    1. Together as Family says:

      Avocado oil would be a great replacement. Thank you for commenting!

  22. This looks amazing, I can’t wait to try it! Do you think it could be made several days ahead and kept in the fridge?

    1. Together as Family says:

      I think that would be fine, I would suggest at least taking it to room temperature before serving.

  23. Can I substitute ex large eggs for large eggs as your recipe calls for? How many ex large eggs?

    1. Together As Family says:

      It would be the same amount of eggs. I just say large cause that’s what I use but any size egg will work when a recipe calls for eggs. I hope that helps.

  24. I really would love to make this a layer cake as one person commented but I am afraid the streusel would fall off when turning the layers out. What do you think? Planning for Thanksgiving.

    1. Together As Family says:

      I have never made this into a layer cake so I can’t say for sure. Even making it in the cake pan the streusel stays on pretty well so it might work just fine.

  25. 5 stars
    This is delicious! I added 1/4 cup of chopped pecans to the streusel topping. It doesn’t even need the glaze! Next time I might try adding cream cheese to the glaze! Thank you for the great recipe!

  26. 5 stars
    amazing made for my friend party and mt doctor’s office they loved it .