This Pumpkin Cake, made entirely in a 9×13 pan, has just the flavors that are perfect for right now. Make a cake or muffins and enjoy the aromas of pecans and cinnamon.

There’s something about September that feels like fall, even when the weather still seems summery. School is back, routines are starting up again, Sukkos is here, and suddenly I’m craving all the cozy flavors.

As much as I love honey cake, this pumpkin cake is such a delicious way to switch things up. 

The flavor is somewhere between honey cake and carrot cake, with a slightly more elevated flavor profile from the pumpkin and warm spices.

The pecan streusel is really the star here. It adds the perfect amount of crunch and sweetness and gives the cake so much texture. I love that every bite has a little bit of that sweet, nutty topping.

This cake is perfect with a cup of coffee in the morning, and I also love making it into muffins for an easy grab-and-go treat or mini muffins for a sweet side dish. Just keep in mind that the baking time will need to be adjusted depending on the size you make. 

In a 9×13  pan, whisk together eggs, oil, pumpkin purée, non-dairy milk, and vanilla until combined.

Add flour, sugar, cinnamon, nutmeg, baking soda, and salt. 

Mix until a smooth batter forms.

Now let’s make the pecans streusel. If your pecans are whole, you can easily chop them in a Ziploc bag using a meat tenderize. 

 In a bowl, combine flour, sugar, cinnamon, oil, chopped pecans, and a pinch of salt. Mix with your hands until large crumbs form. 

Sprinkle on top of batter. 

Bake for about 55 min to 1 hour and 5 min, or until a toothpick inserted into the center comes out clean.

Print Recipe

Pumpkin Streusel Cake

Ingredients

• 3 eggs
• ¾ cup oil
• 12 oz pumpkin purée about ¾ of a 16 oz can, or about 1 cup
• ½ cup non-dairy milk I used oat milk
• 1 tsp vanilla
• 2½ cups flour
• 2¼ cups sugar
• ¾ tsp cinnamon
• ¾ tsp nutmeg
• 1½ tsp baking soda
• 1 tsp salt

Pecan Streusel

• ⅓ cup flour
• ¾ cup sugar
• 1½ tsp cinnamon
• ⅓ cup oil
• ¾ cup chopped pecans
• Pinch of salt

Instructions

• Preheat oven to 350°F.
• In a 9×13  pan, whisk together eggs, oil, pumpkin purée, non-dairy milk, and vanilla until combined.
• Add flour, sugar, cinnamon, nutmeg, baking soda, and salt. Mix until a smooth batter forms.
• Prepare the Pecan Streusel. In a bowl, combine flour, sugar, cinnamon, oil, chopped pecans, and a pinch of salt. Mix with your hands until large crumbs form. Sprinkle on top of batter.
• Bake for about 55 min to 1 hour and 5 min, or until a toothpick inserted into the center comes out clean.

Notes

If you prefer to make this recipe in a long loaf pan, split it in half and use two pans. The cake to crumb ratio will be better than if you use one pan for a taller loaf.