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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!
For more family favorite pumpkin desserts (that I crave all year round!), be sure and try my Perfect Pumpkin Muffins and Caramel Pumpkin Bundt Cake – with thousands of rave reviews from pumpkin fans.
Best Pumpkin Cake Recipe With Cinnamon Streusel Topping (9×13 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! It’s a great recipe to welcome in Fall and the cooler temperatures we’ll get soon.
Super soft, perfectly spiced pumpkin cake topped with a sweet brown sugar streusel, and then topped with a simple vanilla glaze. It’s a delicious twist to a classic pumpkin cake, but instead of it being topped with a tangy cream cheese frosting, this cake is topped with a butter brown sugar streusel crumble topping. It’s the perfect pairing to the warm and rich pumpkin flavor of the cake.
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, Blueberry Streusel Coffee Cake, and this Bisquick Coffee Cake.
Ingredients Needed
Cinnamon Streusel Ingredients
- All-Purpose Flour
- Light Brown Sugar
- Granulated Sugar
- Ground Cinnamon
- Cold Butter – Cut the butter into small cubes. I prefer using salted butter but unsalted butter can be used as well.
Pumpkin Cake Ingredients
- Large Eggs
- Granulated Sugar
- Vegetable Oil – Canola oil also works.
- Pure Pumpkin – Make sure you are using 100% pure pumpkin and not the can labeled ‘pumpkin pie filling’.
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Pumpkin Pie Spice
- Salt – I prefer using kosher salt but you can also use sea salt or regular table salt as well.
Vanilla Glaze Ingredients
- Butter
- Vanilla Extract
- Powdered Sugar
- Ground Cinnamon
- Heavy Cream
How To Make This Easy Pumpkin Cake Recipe (Cinnamon Streusel Crumble)
Heat the oven to 350 degrees F. Spray a 9×13 cake pan with nonstick cooking spray. Set aside.
In a large bowl, add the eggs, sugar, vegetable oil, and pure pumpkin. Use an electric hand mixer to beat until combined and smooth. You can also use a stand mixer with the paddle attachment if wanted.
In a separate bowl, combine all the cinnamon streusel ingredients and whisk together until combined. Add in the cubed butter and use your clean fingers, or a pastry cutter, to mix together until the mixture resembles crumbled wet sand.
Add half of the dry ingredients into the wet ingredients and beat together just until combined. Add the other half and beat together just until combined and no flour streaks or pockets remain in the batter.
Pour batter into the prepared pan. Evenly sprinkle the cinnamon streusel over top of the cake batter.
Cook for 30-38 minutes or until a toothpick inserted into the center of the cake comes out clean or with crumbs on it. The edges will look set and be lightly golden brown.
Allow the cake to cool completely, on a wire rack, to room temperature before adding the glaze.
When the cake is completely cooled, prepare the vanilla glaze. In a mixing bowl, beat together the butter and vanilla extract until creamy and smooth. Add the powdered sugar, cinnamon, and 1 tablespoon heavy cream and beat to combine. Keep adding heavy cream, in 1 tablespoon increments, until the desired consistency of glaze is achieved.
Drizzle the glaze over the cooled cake with a fork or place the glaze inside a ziplock bag and snip the corner off.
How To Store Leftover Pumpkin Cake
Because of the milk (dairy) in the glaze, technically any leftovers should be stored in the refrigerator inside an airtight container. However, I don’t love this cake cold from the fridge so I either replace the milk with evaporated milk (which is shelf stable) or just take my chances. I normally leave leftovers at room temperature, covered well with a lid or plastic wrap, and it’s always been fine. You do whatever you’re comfortable with.
Leftovers keep well for up to 5 days. Eat at room temperature, chilled from the fridge, or warm up leftovers inside the microwave for a warm pumpkin cake.
This pumpkin cake freezes well if you prefer to keep leftovers for longer. Wrap the cake tightly in plastic wrap and then wrap it again in aluminum foil. Store in the freezer for up to 2 months. Allow the cake to thaw in the fridge overnight before eating.
Recipe Tips
- For an added salty flavor and crunch try sprinkling some finely chopped pecans over top the glaze.
- 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. For best results, I highly recommend using heavy cream in the glaze and not anything lower in fat. It tastes much better with the heavy cream!
More Pumpkin Recipes To Make For Pumpkin Season
- Easy Pumpkin Bundt Cake : Starts with a boxed cake mix so it’s the perfect quick pumpkin dessert for anytime.
- Pumpkin Spice Cake : If you’re wanting a classic pumpkin cake recipe with a luscious & tangy cream cheese frosting then this one is for you!
- Banana Pumpkin Bread : Ripe sweet bananas bring a delicious twist to classic pumpkin bread.
- Pumpkin Pancakes : The best Fall breakfast idea.
- 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.
- No Bake Marshmallow Pumpkin Pie
- Pumpkin Cheesecake Layered Pudding Dessert
- Pumpkin Chocolate Chip Bars : Everyone has their favorite recipe for this and this is mine. They literally are the best!
- 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.
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
- 1 can (15 oz) pure pumpkin
- 1⅔ cups granulated sugar
- 1 cup canola or vegetable oil
- 4 large eggs
- 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 the oven to 350℉. Spray a 9×13 cake pan with nonstick cooking spray. Set aside.
Make The Cinnamon Streusel
- In a small mixing bowl, add the flour, light brown sugar, granulated sugar, and ground cinnamon. Whisk together until combined.1/2 cup all-purpose flour, 1/3 cup light brown sugar, 1/4 cup granulated sugar, ¼ teaspoon ground cinnamon
- Add in the cubed butter and use your clean fingers, or a pastry cutter, to mix together until the mixture resembles crumbled wet sand.4 tablespoons cold butter
Make The Pumpkin Cake
- In a large bowl, add the pure pumpkin, granulated sugar, oil, and large eggs. Use an electric hand mixer to beat until combined and smooth.* You can also use a stand mixer with the paddle attachment if wanted.4 large eggs, 1⅔ cups granulated sugar, 1 cup canola or vegetable oil, 1 can (15 oz) pure pumpkin
- In a separate smaller bowl, whisk together the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt.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 just until combined. Add the other half and beat together just until combined and no flour streaks or pockets remain in the batter.
- Pour the pumpkin batter into the prepared baking dish and sprinkle the cinnamon streusel over top.
- Cook for 30-38 minutes or until a toothpick inserted into the middle comes out clean or with tender crumb on it. The center of the cake should look set and the edges will be golden brown.
- Allow the cake to cool completely, on a wire rack, to room temperature before adding the glaze.* You can also add the glaze to the cake when it's warm or closer to room temperature, it just depends on what temperature you want to serve the cake at. Warmed or room temperature. If the cake is warmer the glaze melts into the cake. For a glaze that stays on the cake (like what is pictured) add the glaze to the completely cooled cake.
Make The Vanilla Glaze
- In a mixing bowl, beat together the butter and vanilla extract until creamy and smooth. Add the powdered sugar, cinnamon, and 1 tablespoon heavy cream and beat to combine. Keep adding heavy cream, in 1 tablespoon increments, until the desired consistency of glaze is achieved.1 tablespoon butter, ¼ teaspoon vanilla extract, 1 cup powdered sugar, ¼ teaspoon ground cinnamon, 4 tablespoons heavy cream
- Drizzle the glaze over the cooled cake with a fork or place the glaze inside a ziplock bag and snip the corner off.
Video
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 August 2024. Recipe is the same.
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!
Wow I haven’t had a cake like this before. it’s soft and moist. I’ll be making it again
I love how soft this cake is, so glad you liked it! Thank you for your kind comment 😊
I made this recipe yesterday. It was easy to make and tasted delicious. Thanks for sharing!
Wonderful! Thanks for your comment!
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?
Avocado oil would be a great replacement. Thank you for commenting!
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?
I think that would be fine, I would suggest at least taking it to room temperature before serving.
Can I substitute ex large eggs for large eggs as your recipe calls for? How many ex large eggs?
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.
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.
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.
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!
amazing made for my friend party and mt doctor’s office they loved it .
Didn’t even need glaze we ate for breakfast and all time.I made it probably 10 times last Fall so good want it now even So moist..
This is easily one of my top favorites too! So happy to hear you love it also.