Ingredients
Scale
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil (I use light-flavor olive oil)
- 1 tablespoon vanilla extract
- 1/4 cup butter (very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- 1. Preheat the oven to 350°F. Grease a 9×13 inch cake pan.
- 2. For the streusel, mix flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Stir in melted butter until crumbly.
- 3. In another bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Cut in softened butter until crumbly.
- 4. Add half the pumpkin puree to the flour mixture and blend until combined.
- 5. Mix remaining pumpkin puree with eggs, oil, and vanilla until smooth; then combine with dry ingredients.
- 6. Pour half the batter into the pan; layer with half the streusel. Repeat layers.
- 7. Bake for 35 minutes; add remaining streusel and bake for an additional 10-15 minutes or until a toothpick comes out clean.
- 8. Cool before icing with a mixture of softened butter, vanilla extract, milk, and powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg