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.
Notes
Nutrition
Recipe was originally published in September 2018. Post and pictures have been updated August 2024. Recipe is the same.
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