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Pumpkin Pecan Streusel Snack Cake

Pumpkin Pecan Streusel Snack Cake

Serves: 12

Hands On Time: 

Total Time: 


Streusel Topping
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 tablespoons unsalted butter, cut into small cubes
1/2 cup chopped pecans

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
3/4 cup lightly packed light brown sugar
3/4 cup granulated sugar
1 (15-ounce) can pumpkin puree
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
4 large eggs

3/4 cup powdered sugar
3 to 4 tablespoons half and half or whole milk


Heat the oven to 350 degrees. Spray a 9- by 13-inch baking pan with nonstick oil spray. Line the bottom with a piece of parchment paper cut to fit the inside of the pan with 5 inches of overhang on both long sides of the pan. Spray the parchment paper with nonstick oil spray.

To make the streusel topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and, using the tips of your fingers, roll and crumble the butter into the dry ingredients until it reaches the consistency of wet sand. (You should be able to take a handful in your fingers, press tightly, and the mixture will hold together, but it should also separate easily when you sprinkle it from your hands.) Add the pecans and toss to combine.

To make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, nutmeg, mace and cloves.

In a medium bowl, whisk together the sugars, pumpkin puree, applesauce, canola oil and eggs. Add the sugar mixture to the flour mixture and whisk together until thoroughly combined.

Pour the batter into the prepared pan and evenly smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter.

Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes, rotating the cake pan halfway through baking. Let cool to room temperature.

To make the glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoonns of the half and half until the sugar is completely incorporated into the glaze. Add the remaining half and half by the teaspoon, if needed, to create a pourable glaze. 

Drizzle the cooled cake with the glaze. Using the overhanging parchment paper, gently lift the cake out of the baking dish and transfer to a cutting board. Cut into squares and serve.

About the recipe

If you have a pumpkin spice hater in your house, this cake may be your salvation.

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