Ingredients
Scale
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch cake pan with nonstick spray or butter.
- Make the Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter and pour it into the larger bowl, stirring until it resembles wet sand. Set aside in the fridge.
- For the Cake: In another large bowl, whisk together 2 & 1/4 cups flour, 1 & 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon. Chop 1/2 cup softened butter and add it to the mixture.
- Fold half of the pumpkin puree into the flour and butter mixture, mixing until it forms a ball without overmixing.
- Combine the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla in the bowl with melted butter. Whisk until combined.
- Gradually add the egg mixture to the flour mixture in 3 parts, mixing lightly until fluffier.
- Spread 2 cups of batter into the cake pan, sprinkle with 1 cup of streusel, add 2 more cups of batter, another cup of streusel, and finish with the last of the batter. Spread remaining streusel on top.
- Bake for 35 minutes, then sprinkle leftover streusel on top and bake for an additional 10-15 minutes until a toothpick comes out clean.
- Let the cake cool for 15-20 minutes before cutting.
- For the Icing: Beat 1/4 cup butter, then mix in 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar until smooth, adding more milk if needed.
- Drizzle icing over the cake and serve warm.
Notes
Use fresh pumpkin puree for a richer flavor if desired. Don’t skip chilling the streusel to maintain its crunchiness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg