This easy Pumpkin Streusel Sheet Cake With Cream Cheese Drizzle is the perfect fall treat that’ll have everyone coming back for more!
Guys, this pumpkin cake is so good! The cake is moist yet light and fluffy. The brown sugar streusel is sweet and slightly crunchy. And let’s not forget that luscious vanilla cream cheese drizzle!
In my book, when it comes to pumpkin desserts, it’s pretty hard to beat pumpkin pie, but this Pumpkin Streusel Sheet Cake runs a pretty close second – one, because it’s absolutely delicious, and two, it’s super easy!
You don’t even have to get out the mixer to make this cake. All you need is a few mixing bowls and spoons. Everything comes together so quickly and easily, you won’t even break a sweat!
Anyone who likes pumpkin will absolutely love this cake. The cake itself is not overly sweet or too heavy on the spices, so by the time you add the streusel and cream cheese drizzle, it’s just perfect.
And I love how the streusel gets just a little crunchy while it bakes in the oven, which adds a nice little texture element.
Then there’s the dreamy cream cheese drizzle. It may just be the best part! It doesn’t cover the cake completely like a frosting would, but it’s just enough to take this cake over the top!
Ingredients you need:
- White sugar
- Light brown sugar
- All-purpose flour
- Pumpkin pie spice (try my homemade pumpkin pie spice)
- Baking powder
- Baking soda
- Canned pure pumpkin
- Vegetable oil
- Cream cheese
- Powdered sugar
Here’s a look at how to make Pumpkin Streusel Sheet Cake With Cream Cheese Drizzle:
Tips & Tidbits:
- When warming the cream cheese drizzle in the microwave, do it in small increments of time, stirring after each one, just until it is pourable or drizzle-able. You don’t want it to get too hot or burn.
- If you don’t have a microwave, use a small pot set over very low heat, stir it frequently, and watch it carefully.
- I like my cream cheese drizzle on the thicker side, which is why I heat it. As an alternative to heating it, you could add a little milk or cream to thin it out and make it pourable (only add a little bit at a time; it goes a long way).
- Wait until the cake cools completely to top with the drizzle. If the cake is warm, you risk the drizzle melting into the cake.
- If you don’t have a 15x10x1-inch pan, you can bake this is a 9x13x2-inch pan. It may take a little longer to bake (and you won’t get quite as many squares).
- Since there is cream cheese in the topping, be sure to store any leftovers, covered, in the refrigerator.
I cut my cake into 48 small squares (about 2-inches). They’re the perfect two-bite-sized pieces for snacking or as a sampler size if you’ll be offering the cake along with other desserts. Of course, cut them bigger if you prefer.
Bet you can’t eat just one!
I hope you try this recipe for Pumpkin Streusel Sheet Cake With Cream Cheese Drizzle and love it as much as I do. Thanks for visiting today!
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Pumpkin Streusel Sheet Cake With Cream Cheese Drizzle
- ¼ cup white sugar
- ¼ cup light brown sugar
- ½ cup all-purpose flour
- 4 tablespoons cold butter, cut into cubes
- ¼ teaspoon pumpkin pie spice
- 2 cups all-purpose flour
- 1½ cups white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 4 large eggs, lightly beaten
- 1 (15-ounce) can pure pumpkin
- 1 cup vegetable oil
Cream Cheese Drizzle:
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Preheat the oven to 350°F.
Make the Streusel:
- Combine all of the streusel ingredients in a bowl. Using a pastry blender (or a fork), combine until the mixture resembles coarse crumbs. Set aside.
Make the Sheet Cake:
- In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice).
- Add the wet ingredients (eggs, pumpkin, vegetable oil). Stir just until combined (don't over-mix, as this can make your cake dense and tough rather than light and fluffy).
- Pour the batter into an ungreased 15x10x1-inch sheet pan.
- Sprinkle the streusel evenly over the batter.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack (this will take about 2 hours).
Make the Cream Cheese Drizzle:
- Combine all of the cream cheese drizzle ingredients in a microwave-safe bowl and mix until smooth.
- Warm the mixture in the microwave using short bursts of time (10 to 20 seconds each) and stirring in between each one just until the mixture is pourable (you don't want it to get too hot or burn). Note: If you don't have a microwave, heat the mixture in a small pot on the stove over very low heat. If you'd rather not heat the cream cheese mixture, you can thin it out with a bit of milk or cream instead.
- Immediately drizzle the cream cheese mixture evenly over the cooled cake.
- Once the drizzle has cooled, cut the cake into 48 squares. Enjoy!
- You can cut the cake into larger pieces if you prefer.
- Since there is cream cheese in the drizzle, store any leftover cake (covered) in the refrigerator.
- If you don’t have a 15x10x1-inch sheet pan, you can make this in a 9x13x2-inch pan. It may take just a little longer to bake (and you won’t get quite as many squares).