Pumpkin - Gingerbread Streusel Cake Recipe

Name: Pumpkin - Gingerbread Streusel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup firmly packed brown sugar; ¼ cup all-purpose flour; ½ cup chopped pecans or ½ cup walnuts; 2 tablespoons cold butter; 1 ¼ cups sugar; ½ cup butter, softened; 2 ½ cups all-purpose flour; 1 cup canned pumpkin; ½ cup milk; ¼ cup dark molasses; 2 eggs; 1 tablespoon pumpkin pie spice (see note below); 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup caramel ice cream topping, heated

Servings: persons

¼ cup firmly packed brown sugar
¼ cup all-purpose flour
½ cup chopped pecans or ½ cup walnuts
2 tablespoons cold butter
1 ¼ cups sugar
½ cup butter, softened
2 ½ cups all-purpose flour
1 cup canned pumpkin
½ cup milk
¼ cup dark molasses
2 eggs
1 tablespoon pumpkin pie spice (see note below)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup caramel ice cream topping, heated

1
Heat oven to 350F Combine all streusel ingredients except butter in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs.
2
Set aside.
3
Combine sugar and 1/2 cup butter in large bowl.
4
Beat at low speed, scraping bowl often, until creamy.
5
Reduce speed to low; add all remaining cake ingredients.
6
Beat until well mixed.
7
Pour cake batter into greased 13x9-inch baking pan.
8
Sprinkle evenly with streusel.
9
Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
10
Serve cake warm or cool with ice cream topping.
11
* Pumpkin Pie Spice
12
1 1/2 teaspoon ground cinnamon plus 3/4 teaspoon ground ginger and 1/2 teaspoon EACH ground nutmeg and ground cloves can be substituted for 1 tablespoon pumpkin pie spice.

1240

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¼ cup firmly packed brown sugar, ¼ cup all-purpose flour, ½ cup chopped pecans or ½ cup walnuts, 2 tablespoons cold butter, and more.

Yes, Pumpkin - Gingerbread Streusel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin - Gingerbread Streusel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions