Pumpkin Gingerbread Streusel Cake
Infused with warm spices and cozy fall flavors, this Pumpkin Gingerbread Streusel Cake is the ultimate celebration of autumn baking! With a tender, moist crumb from pumpkin puree and molasses, this cake is layered with rich notes of cinnamon, ginger, nutmeg, and cloves—perfectly reminiscent of classic gingerbread. The crowning glory is a buttery cinnamon-streusel topping that adds a delightful crumbly texture to every bite. Simple to make and ready in just over an hour, this dessert is ideal for holiday gatherings, cozy coffee breaks, or an indulgent seasonal treat. Serve it with a dollop of whipped cream or a drizzle of vanilla glaze for extra decadence. Whether you’re a pumpkin lover or a gingerbread enthusiast, this recipe is sure to become a go-to fall favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 eggs
- 1 cup pumpkin puree
- 0.5 cup molasses
- 0.5 cup whole milk
- 1 cup all-purpose flour (for streusel)
- 0.5 cup brown sugar, packed (for streusel)
- 0.5 teaspoon ground cinnamon (for streusel)
- 0.5 cup unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix in the pumpkin puree and molasses until smooth.
Gradually alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
To prepare the streusel topping, mix together the flour, brown sugar, and ground cinnamon in a small bowl. Pour in the melted butter and stir with a fork until the mixture forms coarse crumbs.
Sprinkle the streusel evenly over the cake batter in the pan.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve! This cake pairs beautifully with whipped cream or a drizzle of vanilla glaze if desired.
Nutrition Facts
Calories |
6133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.2 g | 348% | |
| Saturated Fat | 162.5 g | 812% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1227 mg | 409% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 876.7 g | 319% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 529.2 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 974 mg | 75% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 4039 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
