Go Back

Cinnamon Streusel Pumpkin Cake

Cinnamon streusel pumpkin cake is baked in a 9x13-inch dish with a tender pumpkin cake base and a buttery, golden crumb topping. Serve it after cooling for at least 20 minutes so the cake cuts cleanly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the pan
  • 1 Nonstick cooking spray
For the streusel
  • 0.75 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter cold, cut into small pieces
For the cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.5 cup vegetable oil
  • 0.25 cup milk
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Make the streusel
  1. In a medium bowl, mix the flour, brown sugar, and cinnamon.
  2. Work in the cold butter with your fingers or a pastry cutter until the mixture forms coarse crumbs.
  3. Refrigerate the streusel while you make the batter.
Make the cake
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  2. In a large bowl, whisk the granulated sugar and eggs until combined.
  3. Whisk in the pumpkin, oil, milk, and vanilla.
  4. Add the dry ingredients to the pumpkin mixture and fold just until no dry flour remains.
  5. Spread the batter evenly in the prepared dish.
Bake the cake
  1. Sprinkle the streusel evenly over the batter.
  2. Bake for 35 to 40 minutes, until the streusel is golden and a toothpick inserted into the cake near the center comes out with a few moist crumbs.
  3. Cool in the dish for at least 20 minutes before cutting.

Notes

For tender cake, fold the dry ingredients in just until no dry flour remains. Store covered in the refrigerator for up to 4 days; freeze yes, wrapped well, for up to 2 months. For a dairy-free swap, use dairy-free butter and milk.