At the first sight of a single leaf turning colour, I put out all of my Fall decor and delicately placed a teeny-tiny little gourd in every nook & cranny of my 600 sq ft apartment.
As a human that falls under the basic category, I am currently thriving.

Naturally, this meant that I had to infuse pumpkin and/or apple into everything going forward until December 1st.
Although, I must admit…I do not like the way Pumpkin Spice Lattes taste. I know, I know, as a basic this goes against everything we’ve been taught to survive but in my opinion, pumpkin should be everywhere EXCEPT FOR inside of a coffee.

So, since pumpkin is not going inside of my coffee it is going inside of this cake that pairs perfectly with a normal coffee, the way coffee should normally be as coffee is…….


This recipe is probably one of the most delicious things I have ever tasted and it’s likely because it takes about 3 hours out of your life to make.

Worth it.

Pumpkin Cake with Cinnamon Sugar Streusel

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings 8 slices (approx)


Pumpkin Cake

  • cups all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • cups granulated sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • ½ cup vegetable oil
  • cup milk (I use almond milk but any type of milk will work)

Streusel (optional)

  • ½ cup all-purpose flour
  • cup packed brown sugar
  • 4 tbsp butter - slightly cooler than room temperature (cubed) (I've used salted & unsalted and didn't notice much of a difference in the taste)

Glaze (optional)

  • ½ cup powdered sugar
  • ¼ tsp vanilla extract
  • 1 tbsp milk or water
  • water (slowly add 1 tsp at a time until desired consistency)

Cinnamon Sugar Topping (optional)

  • 1.5 tbsp granulated sugar
  • 1.5 tsp ground cinnamon


Pumpkin Cake

  • Preheat oven to 350F and line a loaf pan (9x5) with parchment paper
  • Combine sugar, pumpkin puree, eggs, vegetable oil, and milk
  • In a separate bowl, combine flour, baking soda, salt, ground cinnamon, and ground nutmeg
  • Combine ingredients until batter is smooth and well-mixed
  • Transfer batter into loaf pan
  • OPTIONAL: continue to streusel instructions
  • Bake for 70 minutes
  • Remove and let full cool before adding glaze or cinnamon sugar


  • Combine flour, brown sugar, and butter in a bowl - using your hands is best.
  • Once mixture has become crumbly, top the Pumpkin Cake batter with the streusel and place in the oven for 70 minutes.
  • Let the Pumpkin Cake fully cool on a wire-rack before removing from the pan or adding glaze.


  • In a bowl, mix powdered sugar, vanilla extract, and milk (or water).
  • 1 tsp at a time, slowly add water (or milk) until glaze is desired consistency
  • Drizzle on top of Pumpkin Cake once it's fully cooled

Cinnamon Sugar

  • Combine granulated sugar and ground cinnamon
  • Sprinkle on top of glaze or instead of the glaze
Course: Breakfast, Dessert, Snack
Keyword: cake, cinnamon sugar, dessert, pumpkin, streusel, sugar

What I used:

Pumpkin Puree
Vegetable Oil
Vanilla Extract
Unbleached All-Purpose Flour
Baking Soda
Ground Cinnamon
Ground Nutmeg
Brown Sugar
Granulated Sugar
Powdered Sugar
Almond Milk
KitchenAid Blender
Wilton Loaf Pan
Parchment Paper


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