🎃 Cinnamon Streusel Pumpkin Cake: Warm, Spiced, and Irresistibly Cozy

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)
📸 700+ photo shares | ☀️ Updated October 2025

Oh, sweet friends, get ready to wrap your heart in a blanket of pure, autumnal bliss! Imagine walking into your kitchen, the air already thick with the scent of cinnamon and pumpkin, a promise of warmth on even the chilliest day. This isn’t just any pumpkin cake; it’s a moist, tender crumb cake bursting with the quintessential flavors of fall, crowned with a crunchy, buttery streusel that adds an incredible texture contrast. Every bite is like a hug from the inside out, making it absolutely perfect for cozy family gatherings, a delightful brunch centerpiece, or simply a well-deserved treat with your afternoon coffee. It’s the kind of cake that transforms an ordinary moment into something truly special.

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Quick Glance

⏱️ Prep Time: 25 minutes
🍽️ Servings: 8-10
💥 Vibe: Warm, Spiced, Comforting

Jump Ahead

• What You’ll Need
• How to Make Cinnamon Streusel Pumpkin Cake
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion
• Recipe Note

What You’ll Need

Gather your ingredients, my dears! These simple pantry staples come together to create pure magic. Make sure your pumpkin puree is 100% pumpkin, not pie filling, for the best, most natural flavor.

• 1 ½ cups all-purpose flour (plus 2 tablespoons for streusel)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (plus ½ teaspoon for streusel)
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, softened (plus 6 tablespoons cold for streusel)
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (100% pure pumpkin)
• ½ cup buttermilk (or regular milk with a splash of lemon juice/vinegar)
• ½ cup powdered sugar, for glaze (optional)
• 1-2 tablespoons milk or cream, for glaze (optional)

How to Make Cinnamon Streusel Pumpkin Cake

Let’s get baking! Follow these easy steps to create a beautiful, delicious cake that will have everyone asking for more.

1. Prepare Your Streusel: In a medium bowl, combine 2 tablespoons all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon. Add 6 tablespoons cold butter, cut into small pieces. Using your fingertips or a pastry blender, work the butter into the dry ingredients until coarse crumbs form. Don’t overmix; you want nice little clumps. Set aside.
2. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-cup Bundt pan.
3. Whisk Dry Ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, baking soda, baking powder, salt, 1 teaspoon ground cinnamon, ginger, nutmeg, and cloves. Set aside.
4. Cream Butter & Sugars: In another large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and ½ cup packed light brown sugar until light and fluffy, about 2-3 minutes.
5. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few small lumps are okay.
7. Layer the Cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the prepared streusel evenly over the batter. Gently dollop the remaining cake batter over the streusel layer, spreading it carefully. Top with the remaining streusel mixture.
8. Bake to Perfection: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If using a Bundt pan, it might take 55-65 minutes.
9. Cool & Glaze: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Once cool, if desired, whisk together ½ cup powdered sugar with 1-2 tablespoons of milk or cream until smooth. Drizzle over the cooled cake.
10. Serve and Enjoy: Slice into generous pieces and serve!

Fun Twists & Serving Ideas

Here are a few ideas to make this cake even more uniquely yours!

• Cream Cheese Swirl: Before adding the streusel, dollop spoonfuls of a simple cream cheese mixture (4 oz softened cream cheese, ¼ cup sugar, 1 egg yolk, ½ tsp vanilla) over the first layer of batter, then swirl lightly with a knife.
• Nutty Streusel: Add ½ cup chopped pecans or walnuts to your streusel mixture for an extra layer of crunch and nutty flavor.
• Spiced Glaze: Add a tiny pinch of cinnamon or a dash of maple extract to your powdered sugar glaze for an extra aromatic kick.
• Warm & A La Mode: Serve warm slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Absolutely divine!

Reviews

These heartwarming words from our amazing readers speak for themselves!

Dived R. ⭐️⭐️⭐️⭐️⭐️
“This cake is pure autumn in a bite! I made it for a potluck and it was gone in minutes. The streusel topping is seriously addictive. My new go-to pumpkin recipe!”

Kristina T. ⭐️⭐️⭐️⭐️⭐️
“My wife made this, and I’m not usually a huge cake person, but WOW. The spices are perfect, and it’s so incredibly moist. Had it with my morning coffee and it was the best start to the day.”

Nadine L. ⭐️⭐️⭐️⭐️⭐️
“I followed the recipe exactly, and it turned out beautifully. The streusel provides such a lovely crunch against the tender cake. It’s truly comforting and made my whole house smell amazing.”

FAQ

Got questions? We’ve got answers to help you bake the perfect pumpkin cake!

Q: Can I use pumpkin pie spice instead of individual spices?
A: Absolutely! You can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves in the cake batter. You might still want to add a little extra cinnamon to the streusel for that distinct flavor.

Q: How do I store leftover cake?
A: Store any leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It actually tastes even better the next day as the flavors meld!

Q: Can I make this cake ahead of time and freeze it?
A: Yes! This cake freezes beautifully. Once completely cooled, wrap the cake (or individual slices) tightly in plastic wrap, then in foil. Freeze for up to 2-3 months. Thaw at room temperature before serving.

Q: What if I don’t have buttermilk?
A: No problem! You can easily make a buttermilk substitute. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest of the way to ½ cup with regular milk. Let it sit for 5-10 minutes until it slightly curdles.

Conclusion

There you have it, my friends – a recipe that promises to fill your home with warmth, your kitchen with irresistible aromas, and your heart with pure joy. This Cinnamon Streusel Pumpkin Cake isn’t just a dessert; it’s an experience, a memory in the making. It’s about savoring the simple pleasures, gathering loved ones, and embracing the cozy spirit of the season. Don’t hesitate to whisk one up today, and watch as smiles bloom around your table. Happy baking, and happy eating!

Recipe Note

For an extra golden-brown streusel, try gently pressing the streusel down into the batter just before baking. This helps it adhere and get nice and toasty.