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Ingredients
Scale
- 1/2 cup (112 g) unsalted butter, softened
- 1 cup (220 g) brown sugar, packed
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- pinch of salt
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated white sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup (244 g) canned pumpkin puree
- 3/4 cup (180 ml) buttermilk, at room temperature
- 2 oz (56 g) cream cheese, softened
- 2 tbsp (30 ml) pure maple syrup
- 3–4 tbsp (25–32 g) powdered sugar, adjust to sweetness preference
- 1 tbsp (15 ml) whole milk
Instructions
- Preheat oven to 350°F and prepare a 9×9 inch pan.
- Make the streusel topping by mixing butter and brown sugar, then add flour, pumpkin pie spice, and salt until crumbly.
- In a bowl, combine flour, baking soda, and salt for the cake.
- Mix butter and sugar until fluffy, then add eggs and vanilla.
- Gradually mix in buttermilk and pumpkin puree.
- Combine dry ingredients with wet ingredients until just blended.
- Spread batter in the prepared pan and top with streusel.
- Bake for 60-70 minutes until toothpick comes out clean.
- Prepare cream cheese drizzle by mixing cream cheese, maple syrup, powdered sugar, and milk.
- Drizzle the cream cheese mixture over the cooled cake before serving.
Notes
Ensure ingredients are at room temperature for optimal mixing.
Avoid overmixing the batter to maintain tenderness.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 25
- Sodium: 200
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50