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Pumpkin Streusel Sheet Cake With Cream Cheese Drizzle

This easy Pumpkin Streusel Sheet Cake With Cream Cheese Drizzle is the perfect fall treat that'll have everyone coming back for more!
Prep Time15 mins
Cook Time30 mins
Cooling Time2 hrs
Total Time2 hrs 45 mins
Servings: 48 small squares
Calories: 136kcal
Author: Michelle / Now Cook This!

Ingredients

Streusel:

  • 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

Sheet Cake:

  • 2 cups all-purpose flour
  • 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

Instructions

  • 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!

Recipe Notes

  • 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).
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