Pumpkin Streusel Cake

Side view of a partial pumpkin spice bundt cake showing the streusel layer.

5 from 14 votes

Pumpkin Streusel Cake is the ultimate fall dessert. Combine a moist pumpkin cake with a brown sugar streusel layer in between, and then top it with an easy cinnamon icing. This fall delicacy goes perfectly with a hot cup of coffee, and tastes best with a friend or two!

Course Dessert

Cuisine American

Keyword cinnamon icing, pumpkin bundt cake, pumpkin streusel cake

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 569kcal

Author Sue Ringsdorf

Ingredients

For the Cake:

1 cup unsalted butter - softened to room temperature
1 cup granulated sugar
1 cup brown sugar
4 large eggs - at room temperature
1 cup pumpkin puree
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon ground cinnamon
1 teaspoon pumpkin pie spice

For the Streusel:

1 cup packed brown sugar
4 Tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2 Tablespoons butter - softened

For the Cinnamon Icing:

2 Tablespoons unsalted butter - melted
1 teaspoon vanilla extract
2-3 Tablespoons milk
1 teaspoon ground cinnamon
2 cups powdered sugar - or to right consistency

Instructions

Preheat oven to 350 degrees. Grease a 12-cup bundt cake pan with butter or spray.
In standing mixer (or use hand mixer), mix butter and sugars on medium speed, scraping bowl occasionally until creamy. Add eggs, pumpkin, sour cream, and vanilla and mix again.
1 cup unsalted butter, 1 cup granulated sugar, 1 cup brown sugar, 4 large eggs, 1 cup pumpkin puree, 1 cup sour cream, 2 teaspoons vanilla extract
Then add the dry ingredients - the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Start mixer and mix until just combined. Don't over-mix!
3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 Tablespoon ground cinnamon, 1 teaspoon pumpkin pie spice
In a small bowl, use a hand mixer to combine the streusel ingredients - the brown sugar, flour, cinnamon, pumpkin pie spice, and the butter.
1 cup packed brown sugar, 4 Tablespoons all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 2 Tablespoons butter
Assemble cake. Spread half of the cake batter in prepared pan. Sprinkle streusel over batter, making sure streusel doesn't touch side of pan. Use a knife to stir it in just slightly. Then top with remaining batter, making sure batter layer touches sides of pan.
Bake 45-50 minutes or until toothpick comes out clean. Cool 10 minutes in pan and then carefully remove to cooling rack.
In a medium bowl, combine icing ingredients - the melted butter, vanilla extract, milk, cinnamon, and powdered sugar. Use a hand mixer to combine well.
If the icing is too runny, add more powdered sugar. If icing is too stiff, add a bit more milk.
2 Tablespoons unsalted butter, 1 teaspoon vanilla extract, 2-3 Tablespoons milk, 1 teaspoon ground cinnamon, 2 cups powdered sugar
Drizzle the icing on cooled pumpkin cake, allowing it to trickle down the sides.

Notes

Store this cake in airtight container on countertop for up to four days.
You can freeze the cake, unfrosted, up to three months.
If you don't have a bundt pan, you could bake in a cake pan, (still add streusel layer) and bake for less time.

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