Cinnamon Streusel Pumpkin Cake – Moist, Easy & Perfect for Fall

This Cinnamon Streusel Pumpkin Cake is a moist, flavorful fall dessert made with pure pumpkin, warm pumpkin pie spice, cinnamon, and a buttery cinnamon streusel topping. The tender pumpkin cake is baked in a 9×13-inch pan, making it an easy choice when you need a dessert to share with family and friends. A simple brown sugar and cinnamon crumb mixture is scattered over the batter before baking, creating a delicious contrast between the soft pumpkin cake and buttery, slightly crisp streusel topping. Whether you are planning a cozy fall gathering, Thanksgiving dessert table, weekend baking project, or simply craving an easy pumpkin cake, this homemade cinnamon streusel pumpkin cake brings classic autumn flavors together in every slice.

Why You’ll Love This Pumpkin Cake

There are plenty of reasons this cinnamon streusel pumpkin cake deserves a place in your fall baking rotation.

• Moist and tender: Pure pumpkin gives the cake its soft, satisfying texture.
• Easy to make: The cake uses straightforward pantry and baking ingredients.
• Buttery streusel topping: Cold butter, brown sugar, granulated sugar, flour, and cinnamon create a delicious crumb topping.
• Classic fall flavor: Pumpkin, cinnamon, and pumpkin pie spice bring plenty of seasonal warmth.
• Perfect for sharing: A 9×13-inch baking pan produces 12 servings.
• Great for gatherings: The generous pan size makes it convenient for family meals, fall parties, and holiday dessert tables.

Ingredients for Cinnamon Streusel Pumpkin Cake

This recipe has two main components: the pumpkin cake batter and the cinnamon streusel topping.

For the Cinnamon Streusel

1/2 Cup All-Purpose Flour

Flour provides the structure for the streusel crumbs and helps create the coarse, crumbly topping.

1/3 Cup Light Brown Sugar

Light brown sugar adds sweetness and gives the streusel a warm, caramel-like flavor.

1/4 Cup Granulated Sugar

Granulated sugar adds additional sweetness and works with the brown sugar to create the topping’s texture.

1/4 Teaspoon Ground Cinnamon

A small amount of cinnamon gives the streusel an extra layer of warm spice.

4 Tablespoons Cold Butter

The cold butter is cubed small before being cut into the dry ingredients. Keeping it cold helps create the coarse crumb texture that makes the topping so appealing.

For the Pumpkin Cake

1 Can (15 oz) Pure Pumpkin

Pure pumpkin is the key ingredient in this cake. It contributes pumpkin flavor, moisture, and a soft texture.

1⅔ Cups Granulated Sugar

Sugar sweetens the pumpkin batter and complements the warm spices.

1 Cup Canola or Vegetable Oil

The oil contributes moisture and helps keep the finished pumpkin cake tender.

4 Large Eggs

Eggs help bind the ingredients together and contribute structure to the cake.

2 Cups All-Purpose Flour

Flour provides the structure for the cake batter.

2 Teaspoons Baking Powder

Baking powder helps the cake rise as it bakes.

1 Teaspoon Baking Soda

Baking soda works with the other ingredients to help create the cake’s texture and rise.

1 Teaspoon Ground Cinnamon

Cinnamon gives the pumpkin cake a classic warm spice flavor.

1 Teaspoon Pumpkin Pie Spice

Pumpkin pie spice adds another layer of familiar autumn flavor.

1 Teaspoon Salt

Salt balances the sweetness and enhances the flavors of the pumpkin and spices.

Tools and Equipment

You only need basic baking equipment for this recipe:

• 9×13-inch baking pan
• Mixing bowls
• Whisk
• Pastry blender or fingertips
• Measuring cups and spoons
• Spatula
• Wooden skewer
• Wire rack
• Oven

Greasing and flouring the 9×13-inch baking pan before adding the batter helps prepare the pan for the finished cake.

How to Make Cinnamon Streusel Pumpkin Cake

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C).

Grease and flour a 9×13-inch baking pan.

Preparing the pan before making the batter means it will be ready when the cake mixture is finished.

Step 2: Make the Cinnamon Streusel

In a medium bowl, combine:

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon

Cut in the 4 tablespoons cold butter, using a pastry blender or your fingertips.

Continue until the mixture resembles coarse crumbs.

Set the streusel aside while you prepare the pumpkin cake batter.

The coarse crumb texture is exactly what you want for the topping. Avoid turning the mixture into a smooth paste.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together:

• 1 can (15 oz) pure pumpkin
• 1⅔ cups granulated sugar
• 1 cup canola or vegetable oil
• 4 large eggs

Whisk until the ingredients are well combined.

The pumpkin mixture should be evenly blended before the dry ingredients are introduced.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together:

• 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

Mixing the dry ingredients separately helps distribute the leavening agents and spices throughout the flour.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients.

Mix until just combined.

Do not overmix.

Once the flour has been incorporated, stop mixing. Overmixing can affect the texture of the finished cake.

Step 6: Add the Batter to the Pan

Pour the pumpkin cake batter into the prepared 9×13-inch baking pan.

Spread the batter evenly across the pan.

An even layer helps the cake bake consistently from edge to center.

Step 7: Add the Streusel

Sprinkle the reserved cinnamon streusel evenly over the surface of the batter.

Try to distribute the crumbs across the cake so each serving gets some of the buttery cinnamon topping.

Step 8: Bake

Place the cake in the preheated oven.

Bake for 35–40 minutes, or until a wooden skewer inserted into the center comes out clean.

The recipe header lists a cook time of 40 minutes, while the detailed baking instruction gives a 35–40 minute range. Follow the skewer test described in the recipe to determine when the cake is done.

Step 9: Cool

Let the cake cool in the pan for 10 minutes.

Then invert it onto a wire rack and allow it to cool completely.

Cooling gives the cake time to settle before serving and allows the streusel topping to remain in place.

What Does Cinnamon Streusel Pumpkin Cake Taste Like?

This cake brings together several classic fall flavors.

The pumpkin provides a mellow, naturally sweet flavor and moist texture. Cinnamon adds warmth, while pumpkin pie spice gives the cake a familiar seasonal character.

The streusel topping adds buttery richness and a crumbly texture. Brown sugar gives the topping a deeper sweetness, while granulated sugar keeps it balanced.

The finished cake is soft underneath with a flavorful crumb topping across the surface.

Tips for Making the Best Pumpkin Cake

Use Pure Pumpkin

The recipe specifically calls for 1 can (15 oz) pure pumpkin. Use the ingredient as written rather than changing the amount.

Keep the Streusel Butter Cold

The recipe calls for 4 tablespoons cold butter, cubed small. Keeping the butter cold helps the flour, sugar, cinnamon, and butter form coarse crumbs.

Don’t Overmix the Batter

Once the dry ingredients are added to the wet ingredients, mix only until just combined.

This is one of the recipe’s specific instructions and is important for maintaining the desired cake texture.

Spread the Batter Evenly

Before adding the streusel, spread the pumpkin batter evenly in the 9×13-inch pan.

This helps the topping distribute across the entire cake.

Use the Skewer Test

Rather than relying only on the clock, check the center of the cake with a wooden skewer after the 35–40 minute baking window.

The recipe specifies that the skewer should come out clean.

Let It Cool Properly

Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.

The Secret to a Good Streusel Topping

The streusel is what makes this pumpkin cake different from a basic pumpkin sheet cake.

It starts with flour, light brown sugar, granulated sugar, and cinnamon. Cold butter is then cut into the mixture until coarse crumbs form.

This technique distributes small pieces of butter throughout the dry ingredients. During baking, the topping develops a buttery, crumbly texture that contrasts with the soft pumpkin cake underneath.

The topping should remain crumbly rather than becoming a smooth dough.

Why Pumpkin Makes Cake So Moist

Pumpkin is particularly useful in baked goods because it contributes moisture and a soft texture.

In this recipe, pure pumpkin is combined with oil and eggs to create the wet portion of the batter. The pumpkin also provides the signature flavor and color associated with the finished cake.

The result is a cake that feels rich and tender while remaining straightforward to prepare.

Make-Ahead Baking

This pumpkin cake is convenient for occasions when you want to bake dessert ahead of serving.

The recipe provides a cooling period of 10 minutes in the pan followed by complete cooling on a wire rack.

Beyond those instructions, the original recipe does not provide specific make-ahead storage durations, so no additional storage timeline is being added.

Frequently Asked Questions

Can I make this pumpkin cake in a different pan?

The recipe specifically calls for a 9×13-inch baking pan, so that is the pan size to use for the supplied recipe.

Changing the pan size can affect the cake’s thickness and baking time, so the original instructions are best followed as written.

How long does this pumpkin cake bake?

The detailed instructions call for 35–40 minutes at 350°F (175°C).

The cake is ready when a wooden skewer inserted into the center comes out clean.

Why shouldn’t I overmix the batter?

The recipe specifically instructs you to mix the dry ingredients into the wet ingredients only until just combined. Overmixing can affect the final texture of a cake.

Can I use butter instead of oil in the cake?

The supplied recipe specifically calls for 1 cup canola or vegetable oil, so this article does not change that ingredient.

What is the streusel made from?

The streusel contains all-purpose flour, light brown sugar, granulated sugar, cinnamon, and cold butter.

How many servings does the recipe make?

The recipe states that it makes 12 servings.

How do I know when the cake is done?

Insert a wooden skewer into the center. The recipe says the cake is done when the skewer comes out clean.

Ingredient Spotlight: Pure Pumpkin

Pure pumpkin is the defining ingredient in this cake.

The recipe uses one 15-ounce can of pure pumpkin, which provides the pumpkin flavor and contributes to the moist texture of the finished cake.

Because pumpkin is combined with cinnamon and pumpkin pie spice, the flavor immediately fits into a fall baking lineup.

Ingredient Spotlight: Pumpkin Pie Spice

Pumpkin pie spice gives the cake its classic seasonal character.

Combined with the additional teaspoon of ground cinnamon, it creates a warm spice profile without requiring a long list of individual spices.

The streusel also contains cinnamon, giving the spice flavor another layer on top of the cake.

Pro Baking Tips

• Preheat the oven to 350°F (175°C) before baking.
• Grease and flour the 9×13-inch pan.
• Keep the butter cold when preparing the streusel.
• Cut the butter into the streusel mixture until coarse crumbs form.
• Whisk the wet ingredients until well combined.
• Whisk the dry ingredients separately.
• Gradually add the dry ingredients to the wet mixture.
• Mix only until just combined.
• Spread the batter evenly in the pan.
• Sprinkle the streusel evenly over the batter.
• Bake for 35–40 minutes.
• Check the center with a wooden skewer.
• Cool in the pan for 10 minutes.
• Invert onto a wire rack and cool completely.

Serving Suggestions

This cinnamon streusel pumpkin cake is especially fitting for fall gatherings and holiday baking.

Cut the cooled cake into 12 servings and serve as a simple dessert after a family meal. It also works well as a homemade treat for weekend baking or a seasonal dessert table.

Because the recipe already includes a sweet, buttery streusel topping, the cake has plenty of flavor and texture on its own.

Recipe Variations

The supplied recipe is designed to be prepared as written, so the variations below focus on serving and presentation rather than changing its ingredient quantities.

Classic Pumpkin Cake

Serve the cake as written, allowing the cinnamon streusel to remain the main finishing element.

Fall Dessert Table Cake

Cut the cooled 9×13-inch cake into 12 servings for easy sharing at a fall gathering.

Cozy Weekend Bake

Prepare the cake as a relaxed weekend baking project and let it cool completely before slicing.

Holiday Pumpkin Dessert

Add this cake to a holiday dessert spread where its pumpkin and cinnamon flavors complement other seasonal sweets.

Cooking Timeline

Recipe Detail	Time
Prep Time	25 minutes
Cook Time	40 minutes
Total Time Listed	5 minutes
Detailed Baking Time	35–40 minutes
Cooling in Pan	10 minutes
Servings	12
Pan Size	9×13 inches
Oven Temperature	350°F (175°C)

Timing note: The supplied recipe lists a total time of 5 minutes even though it separately lists 25 minutes of prep time and 40 minutes of cook time. Because these values conflict, the original timing information has been preserved rather than changed.

Nutrition Information

The supplied recipe includes a nutrition disclaimer but does not provide numerical nutrition values.

The recipe states that nutrition facts should be considered approximate and not used as definitive health advice. Since no numerical values were supplied, calories, carbohydrates, protein, fat, fiber, and other nutrition figures have not been estimated here.

Allergy Information

The recipe includes an allergy-information note advising readers to check the ingredients for potential allergens and consult a health professional if they are unsure.

The listed ingredients include all-purpose flour, butter, and eggs, among other ingredients, so anyone managing a food allergy should review the specific products used.

Storage and Freezing

The original recipe does not provide specific storage or freezing instructions or durations.

For that reason, no storage period or freezing timeline has been invented here. Follow the storage guidance appropriate for the specific ingredients and preparation method used.

Why This Is Such a Good Fall Cake

Pumpkin cake is one of those desserts that immediately feels at home during the cooler months.

This particular version takes that familiar flavor and adds a cinnamon streusel topping. Instead of having a plain cake surface, every slice gets a layer of buttery crumbs flavored with brown sugar and cinnamon.

The cake itself is simple to prepare. The wet ingredients are whisked together in one bowl, the dry ingredients are combined separately, and the two mixtures are brought together without overmixing.

Meanwhile, the streusel comes together with just a few ingredients. Once the topping is sprinkled over the batter, the oven takes care of the rest.

The 9×13-inch pan also makes this a practical recipe for sharing. With 12 servings listed, it is well suited to family gatherings, seasonal celebrations, and casual fall baking.

Final Thoughts

This Cinnamon Streusel Pumpkin Cake is a wonderfully cozy way to enjoy classic fall flavors in an easy homemade dessert. The moist pumpkin cake is flavored with cinnamon and pumpkin pie spice, while the buttery streusel topping adds a sweet, crumbly contrast.

The recipe keeps preparation straightforward: make the streusel, whisk the pumpkin mixture, combine the dry ingredients separately, gently bring everything together, then bake the batter under an even layer of cinnamon crumbs.

At 350°F (175°C), the cake bakes for 35–40 minutes, with a wooden skewer providing the final check for doneness. After 10 minutes of cooling in the pan, the cake is transferred to a wire rack to cool completely.

With its tender pumpkin crumb, warm spices, and buttery cinnamon streusel, this is the kind of homemade pumpkin dessert that fits naturally into fall weekends, family dinners, and holiday baking.

Print