This moist pumpkin spice cake is layered with a buttery brown sugar streusel—perfect for cozy mornings and fall gatherings.

Cake:

All-purpose flour

Granulated sugar

Baking powder and/or baking soda

Salt

Pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)

Pumpkin puree

Vegetable or canola oil

Sour cream, Greek yogurt, or milk

Eggs (optional)

Vanilla extract

Streusel Topping:

All-purpose flour

Brown sugar

Optional: cinnamon, chopped pecans

Cold unsalted butter, cubed

Glaze (optional):

Powdered sugar

Milk or maple syrup

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Preheat oven to 350 °F (175 °C). Grease a 9×9″ or 8×8″ pan.

Make streusel by mixing flour, brown sugar, (optional cinnamon/pecans), and butter until crumbly. Set aside.

In one bowl, whisk flour, sugar, leavening agents, salt, and spices.

In another bowl, whisk pumpkin, oil, sour cream/yogurt/milk, eggs (if using), and vanilla.

Mix wet and dry just until combined.

Layer half the batter into the pan, sprinkle half the streusel, then repeat.

Bake 35–50 minutes until a toothpick comes out with moist crumbs.

Cool slightly. Drizzle with glaze if desired.

Add chopped pecans for a nutty crunch.

Swirl in cream cheese for extra richness.

Make in loaf or mini pans—adjust baking time.

Use gluten-free flour or dairy-free swaps if needed.