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 (or light-flavor olive oil)
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan.
- Make the streusel by whisking together flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice.
- Melt butter and mix into the streusel ingredients, stopping before fully combined to create a wet sand texture. Set aside.
- Whisk together dry ingredients for the cake batter: flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
- Add softened butter and half the pumpkin puree, blending until the mixture forms a ball.
- Whisk remaining pumpkin puree with eggs, vegetable oil, and vanilla extract.
- Add the wet mixture to the dry mixture in three additions, beating after each until light and fluffy.
- Layer the cake by spreading batter and streusel alternately in the pan.
- Bake at 350 degrees F for 35 minutes, then add remaining streusel and bake for another 10–15 minutes.
- Let the cake cool for 15–20 minutes before cutting.
- Make the icing by beating together softened butter, vanilla, salt, milk, and powdered sugar until smooth.
- Drizzle the icing over the cooled cake. Serve warm.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For the streusel, stop mixing when it resembles wet sand with large chunks.
- Cool the cake slightly before cutting to maintain structure.
- Best served warm for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg