Pumpkin Streusel Cake


2 1/2 cups (310g) organic all purpose flour

1 1/2 cups (300g) dark brown sugar

1/2 cup (100g) organic cane sugar

1 1/2 tsp cinnamon

1/2 tsp ginger powder

1/4 tsp allspice

1/4 tsp salt

2 tsp baking soda

3/4 cup (170g) organic butter, room temperature

2 eggs

1 tbsp pure vanilla extract

2 cups (490g) homemade pumpkin puree ** (see below)


1/3 cup (65g) organic cane sugar

1/3 cup (70g) dark brown sugar

1 tsp cinnamon

Pinch of salt

8 tbsp (120g) butter, melted

1 3/4 cup (215g) organic all purpose flour


Streusel Topping: 

  1. Whisk flour, sugars, cinnamon, and salt in a medium bowl.
  2. Add in melted and cooled butter, mix until combined.
  3. Form into a ball. Set aside until you the cake is ready to be put into the oven.

Pumpkin Cake:

  1. Preheat oven to 325F degrees.
  2. Line a 9” x 13” pan (Pyrex is best) with parchment paper.
  3. Add flour, brown sugar, sugar, baking soda, spices and salt to mixer bowl with whisk attachment. Whisk until combined.
  4. On low speed, add butter in pieces.
  5. Mix until the butter is completely incorporated and mixture looks crumbly.
  6. Add egg, vanilla, and pumpkin puree.
  7. Mix until light and fluffy, another 1-2 minutes.
  8. Pour and spread cake batter into pan.
  9. Crumble the streusel dough evenly over top of the cake.
  10. Bake for 40 to 50 minutes, or until a knife is inserted and comes out clean.
  11. Enjoy with a cup of tea or fresh roasted coffee!

** Homemade Pumpkin Puree: 

1 RS sugar pumpkin

Oil (to cover pumpkin)


  1. Preheat oven to 350F degrees (176 C) and line a baking sheet with foil.
  2. Wash pumpkin to remove any dirt. Dry with kitchen towel.
  3. Using a sharp knife, cut pumpkin in half lengthwise.
  4. Scoop out all of the seeds and strings. Set aside (click here for our Roasted Pumpkin Seeds recipe)
  5. Brush the pumpkin flesh with oil, and place skin side up on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
  6. Bake for 45-50 minutes or until a fork easily pierces the skin.
  7. Remove from the oven, set aside until cool enough to touch.
  8. Peel off the skin and discard.
  9. Place skinless pumpkin into a food processor or high-speed blender and blend until creamy and smooth.
  10. Drain any excess water by placing the puree into a strainer for 20 minutes.
  11. Place into a clean mason jar and keep in the fridge up to 10 days.


  • This cake is nice and tall, depending on your oven, you might need to add a few extra minutes, by the 40 minute mark, keep an eye on it by poking it with a toothpick and seeing if it comes out clean.

  • Make sure the pumpkin puree has been drained of any excess water or it will cause the cake to be soggy.

  • Cake can be frozen for up to a month in a tightly sealed container.

  • Using organic ingredients where possible is recommended.