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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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Cinnamon Streusel Pumpkin 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!
Course Dessert
Keyword cake, pumpkin, pumpkin cake
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 16
Author Jessica - Together as Family

Ingredients

Cinnamon Streusel

  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold butter, cubed

Pumpkin Cake

  • 4 large eggs
  • 1 2/3 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
  • 1/4 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 2-4 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

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.