Pumpkin Streusel Sheet Cake is one of those fall desserts that disappears fast! It has a soft, moist pumpkin cake topped with a buttery, cinnamon-spiced streusel.It is simple to make and full of cozy fall flavor.The cake itself was inspired by my Best Ever Pumpkin Bread (which you will want to try, if you haven’t!).

I took those cozy pumpkin bread flavors and turned them into a simple sheet cake, then added a generous layer of streusel on top.It is hard to stop at just one piece! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-purpose flour: Used in both the cake and streusel.I recommend sticking with all-purpose flour for the best texture.

Cornstarch: Helps make the streusel tender and crumbly instead of dense.Granulated sugar: Sweetens both the cake and streusel.Brown sugar: Adds a deeper flavor and a little extra moisture to the streusel.

Light brown sugar works best.Butter: Use unsalted butter, melted, for the streusel.It helps create those buttery, crumbly pieces on top.

Baking powder and baking soda: Help the cake rise and give it a soft texture.Pumpkin pie spices: Cinnamon, nutmeg, ginger, and cloves give the cake its warm fall flavor.You can substitute 2 teaspoons of my homemade pumpkin pie spice for these four spices in the cake.

Kosher salt: Balances the sweetness and enhances the pumpk

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