This moist pumpkin streusel cake layered with brown sugar crumble and topped with a spiced glaze. An easy fall dessert perfect for holidays or a crisp day. Best served with coffee.
Pumpkin Streusel Cake with Brown Sugar Crumble and Spiced Glaze
by Jessie Daye
Ingredients
Streusel
- 1 cup (packed) / 200 g light brown sugar
- 1 cup / 128 g all-purpose flour
- 2 teaspoons pumpkin spice blend
- Pinch of salt
- ½ cup / 113 g unsalted butter cold and cubed
For the Pumpkin Cake
- ¾ cup (packed) / light brown sugar
- ¼ cup white granulated sugar
- 2 large eggs room temp.
- 1 cup / 230 g canned pumpkin purée
- ¼ cup / 56 g unsalted butter melted
- ¼ cup / 60 g sour cream ** you can substitute vegetable oil as well
- 1 tsp vanilla paste (or extract)
- 1 tablespoon pumpkin spice blend
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups / 190 g all-purpose flour
For the Glaze (optional)
- ¾ cup / 75 g confectioners’ sugar
- Pinch of salt
- ¼ teaspoon pumpkin spice
- 4 teaspoons milk
Method
- Make the streusel: In a medium bowl, combine brown sugar, flour, pumpkin spice, and salt. Cut in the cold butter with a pastry cutter or your fingers until crumbly. Refrigerate while you prepare the cake.
- Prepare the cake batter: Heat oven to 350°F (175°C). Spray an 8-inch square or 9-inch round pan with nonstick spray. In a large bowl, whisk together the brown and white sugar and eggs until smooth. Add pumpkin purée, melted butter, sour cream, pumpkin spice, vanilla, and salt. Mix well. Sprinkle baking powder and baking soda over the mixture, whisk to combine, then gently fold in flour until just combined (do not overmix).
- Assemble: Spread half of the batter into the prepared pan. Sprinkle with half of the streusel. Add the remaining batter and top with the rest of the streusel.
- Bake: Bake for 35–45 minutes, until a toothpick inserted into the center comes out clean.
- Glaze (optional): In a small bowl, whisk together confectioners’ sugar, pumpkin spice, salt, and just enough milk to reach drizzling consistency. Drizzle over cooled cake.
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Hi, I'm Jessie.
Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!
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3 comments
Alicja
Amazing good ! Thank you for sharing this recipe ❤️
Lindsey
I made this but not the glaze and it was so tasty! I had to use a 9-in pie pan, so it took longer to bake than 45mins. Going to be making this again. Thanks for the recipe! 🙂
Martha
How can I print this recipe out?