Recipe Index

Ingredients

• 6 1/2 tablespoons salted butter, room temperature
• 3/4 cup all-purpose flour
• 6 tablespoons light brown sugar (packed)
• 1 1/2 tablespoons granulated sugar
• 2 tsp pumpkin pie spice
• 1/4 tsp Diamond Crystal kosher salt
• 1/4 cup light brown sugar (packed)
• 1 tablespoon all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 10 ounces pure pumpkin
• 3/4 cup granulated sugar
• 3/8 cup light brown sugar (packed)
• 6 tablespoons salted butter, melted
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 3/8 cups all-purpose flour
• 1/3 cup cake flour
• 3/4 tsp baking powder
• 3/4 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 3/4 tsp Diamond Crystal kosher salt
• 1/2 cup plus 1 tablespoon powdered sugar, sifted
• 1 tsp pumpkin pie spice
• 2 tablespoons whole milk

Method

1. Heat the oven to 350°F and grease an 8x8-inch square tin, or line it with parchment for easy removal.
2. For the streusel, mix the room-temperature butter, flour, light brown sugar, granulated sugar, pumpkin pie spice and kosher salt in a small bowl with a hand mixer or your hands until slightly crumbly, almost like cookie dough. Refrigerate it while you make the batter; the chilled butter lets it crumble properly later.
3. For the spiced sugar filling, mix the brown sugar, flour, cinnamon and pumpkin pie spice in a small bowl and set it aside.
4. For the batter, whisk the pumpkin purée, granulated sugar and light brown sugar in a large mixing bowl. Whisk in the melted salted butter, egg and vanilla extract until smooth and fully combined, then whisk in the all-purpose flour, cake flour, baking powder, ground cinnamon, pumpkin pie spice and kosher salt, folding everything together just until combined.
5. Pour half the batter into the prepared tin and smooth the top. Sprinkle all of the spiced sugar filling evenly over it, then dollop the remaining batter over the filling and spread it gently into an even layer, which keeps the filling from dragging up into the batter.
6. Crumble the chilled streusel with your fingers and sprinkle it evenly over the top, using all of it. Bake for 60 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. While the cake bakes, whisk the sifted powdered sugar, pumpkin pie spice and whole milk in a small bowl until smooth and pourable but not watery.
8. Cool the cake in the pan for at least 20 minutes, lift it out to a wire rack, and let it cool completely. Drizzle the glaze evenly over the top, let it set, then slice and serve the cake.

Prep: 25 min · Cook: 65 min · Total: 90 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data