Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1/2 cup melted butter
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- For the streusel:
- 1/4 cup melted butter
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- For the glaze:
- 3/4 cup powdered sugar
- 1 tablespoon melted butter
- 2 teaspoons vanilla extract
- Small splash of milk
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch baking dish or 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
- In a large bowl, mix together the vanilla extract, pumpkin puree, brown sugar, melted butter, granulated sugar, and buttermilk.
- Add the dry ingredients to the wet in two batches, stirring gently until just combined.
- Spoon the batter into the prepared baking dish and smooth the top.
- In a small bowl, mix all the streusel ingredients together and sprinkle evenly over the batter.
- Bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes.
- Whisk together all the glaze ingredients and drizzle over the cooled cake.
- Serve warm or at room temperature.
Notes
- Add chopped pecans or walnuts to the streusel for added crunch.
- Substitute sour cream for buttermilk for a tangier flavor.
- Mix in mini chocolate chips for a dessert-style twist.
- Double the recipe and bake in a 9×13-inch pan, adding 5 extra minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
