Pumpkin Streusel Sheet Cake is one of those fall desserts that disappears fast! It has a soft, moist pumpkin cake topped with a buttery, cinnamon-spiced streusel. It is simple to make and full of cozy fall flavor.
The cake itself was inspired by my Best Ever Pumpkin Bread (which you will want to try, if you haven’t!). I took those cozy pumpkin bread flavors and turned them into a simple sheet cake, then added a generous layer of streusel on top. It is hard to stop at just one piece!
Ingredients & Substitutions
- All-purpose flour: Used in both the cake and streusel. I recommend sticking with all-purpose flour for the best texture.
- Cornstarch: Helps make the streusel tender and crumbly instead of dense.
- Granulated sugar: Sweetens both the cake and streusel.
- Brown sugar: Adds a deeper flavor and a little extra moisture to the streusel. Light brown sugar works best.
- Butter: Use unsalted butter, melted, for the streusel. It helps create those buttery, crumbly pieces on top.
- Baking powder and baking soda: Help the cake rise and give it a soft texture.
- Pumpkin pie spices: Cinnamon, nutmeg, ginger, and cloves give the cake its warm fall flavor. You can substitute 2 teaspoons of my homemade pumpkin pie spice for these four spices in the cake.
- Kosher salt: Balances the sweetness and enhances the pumpkin and spices.
- Vegetable oil: Keeps the cake moist and tender. Canola oil or another neutral oil can also be used.
- Eggs: Help bind the ingredients and give the cake structure. Room-temperature eggs mix more easily. Out of eggs? Try one of my egg substitutes!
- Vanilla: Adds flavor and rounds out the warm spices.
- Molasses: Adds depth and warmth to the pumpkin cake. Use regular unsulphured molasses rather than blackstrap molasses.
- Pure pumpkin: Use pure pumpkin, not pumpkin pie filling. It gives the cake its rich pumpkin flavor and moisture.
- Orange juice: Adds moisture and a subtle citrus note that brightens the pumpkin flavor. Fresh or bottled orange juice will work.
Tips for the Best Pumpkin Streusel Sheet Cake
- Measure the flour carefully. Too much flour can make the cake dense. For the best results, use a kitchen scale or spoon the flour into your measuring cup and level it off.
- Don’t overmix the batter. Once you add the dry ingredients, mix just until everything comes together. Overmixing can make the cake less tender.
- Make clumpy streusel. Stir the melted butter into the dry ingredients with a fork until you have a mix of small and large crumbs. Those bigger pieces make the topping extra good!
- Spread the batter evenly. This helps the cake bake at the same rate from edge to edge.
- Don’t press down the streusel. Sprinkle it evenly over the batter and leave it there. It will settle into the cake as it bakes.
- Let the cake cool completely. I know it is hard to wait, but cooling gives the cake time to set and makes it much easier to slice.
FAQs
Can I use pumpkin pie spice instead of the individual spices?
Yes! You can use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves in the cake. I would keep the cinnamon in the streusel as written.
Can I use pumpkin pie filling instead of pure pumpkin?
No. Pumpkin pie filling already contains sugar and spices, which would change the cake’s flavor and texture. Be sure to use pure pumpkin.
Can I add anything to the pumpkin cake?
The cake is delicious as-is, but you can add chopped pecans, walnuts, or chocolate chips if you like. I recommend adding about 1 cup total so the add-ins do not weigh down the cake.
Can I make this cake without the streusel?
Yes, although the streusel is one of my favorite parts! The pumpkin cake will still bake well without it. You could also dust the cooled cake with confectioners’ sugar or add a simple glaze.
Why did my streusel sink into the cake?
A little sinking is normal as the cake bakes and rises around the streusel. For the best results, make sure the streusel is well clumped and sprinkle it evenly over the batter without pressing it down.
How to Store Pumpkin Streusel Sheet Cake
Room Temperature: Store the cake covered or in an airtight container at room temperature for up to 3 days.
Refrigerator: You can refrigerate the cake if you prefer, but it may dry out. If refrigerated, let it come to room temperature before serving for the best texture.
Freezer: Freeze the cake without any toppings for the best results. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Pumpkin Streusel Sheet Cake
Ingredients
Streusel Topping
- 1 ½ cups (188 g) all-purpose flour
- 3 tablespoons (24 g) cornstarch
- â…“ cup (67 g) granulated sugar
- â…“ cup (67 g) light brown sugar, packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted
Cake
- 1 ¾ cups (219 g) all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups (300 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 can (15 ounces) pure pumpkin
- â…“ cup orange juice
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray. Set aside.
Streusel Topping
- In a medium bowl, whisk together the flour, cornstarch, granulated sugar, brown sugar, cinnamon, and salt.
- Add the melted butter and stir with a fork until the mixture is moistened and forms clumps. Set aside.
Cake
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the sugar, oil, eggs, vanilla, molasses, pumpkin, and orange juice with a hand mixer on medium-low speed until well combined.
- Gradually add the dry ingredients to the pumpkin mixture. Mix on low speed just until combined. Do not overmix.
- Spread the batter evenly into the prepared pan. Sprinkle the streusel evenly over the top.
- Bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let the cake cool completely in the pan before slicing and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
