Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canola oil
- 1/4 cup milk
- 1/2 cup all-purpose flour (for Streusel Topping)
- 1/4 cup unsalted butter, cold
- 1/3 cup light brown sugar (for Streusel Topping)
- 1/2 tsp pumpkin pie spice (for Streusel Topping)
- 1/2 cup powdered sugar, sifted (for Glaze)
- 1 tbsp milk (for Glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 9 inch baking pan with nonstick cooking spray and set aside.
- Combine Dry Ingredients: In a large bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Combine Wet Ingredients: In a separate bowl, blend the pumpkin puree, light brown sugar, granulated sugar, canola oil, and milk until smooth.
- Mix Together: Gradually add the wet ingredients to the dry ingredients. Stir just until combined, ensuring not to overmix—the batter will be thick, which is perfectly fine!
- Bake the Cake: Pour the batter into the prepared pan and evenly sprinkle with the streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs attached.
- Cool and Glaze: Allow the cake to cool for 30 minutes. Meanwhile, prepare the glaze by mixing the powdered sugar and milk in a small bowl until smooth. Drizzle the glaze over the cooled cake before serving. Enjoy!
- Streusel Topping Preparation: Add flour, cold butter, brown sugar, and pumpkin pie spice to a food processor. Pulse for about 30 seconds until the mixture resembles wet sand. Set aside.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 9 servings
- Calories: 424 kcal per serving